Latest Kimchi Stories
ROCKVILLE, Md., Aug.
Chef de Cuisine Deuki Hong presents Kimchi Dubu at the Grand Tasting event of the 2013 New York City Wine & Food Festival, showcasing unique approach to fermented foods that is native to the
The Korean Food Foundation (KFF) joins the 2013 NYCWFF in an effort to spread greater awareness of social issues such as poverty while enhancing the globalization of Korean cuisine.
The Korean Food Foundation is promoting the taste and fermentation of Kimchi at the 2013 New York City Wine & Food Festival as a part of the Hansik Globalization Project. New
Wok Box unveils their newest item on the menu, a mildly spicy bite-sized treat called cheesy kimchi Fire Balls. Surrey, BC (PRWEB) May 10, 2013 Wok Box
LOS ANGELES, June 24, 2011 /PRNewswire/ -- In Dec. 1950, Korea's northeast seaside town Heungnam was at the critical state: 105,000 American military members and 100,000 refugees were hemmed in by Chinese Reds and the North Korean military.
LOS ANGELES, Jan. 6 /PRNewswire/ -- The movie Kimchikhan is currently being fermented; in other words, it is post-production. For best taste, pick-up shots are now being added. Kimchikhan is scheduled for release soon in 2010.
LOS ANGELES, May 11 /PRNewswire/ -- The world's first movie about kimchi, "Kimchikhan," is currently in production.
LOS ANGELES, Feb.
The Sea Pineapple (Halocynthia roretzi) is an edible species of tunicate. It is known as the Meongge in Korea and the Hoya or Maboya in Japan. This creature lives in shallow water, usually attached to rocks and artificial substrate. It is adapted to cold water temperatures between 36 and 75 degrees Fahrenheit, but prefer temperatures close to 54 degrees F. This creature is known for both its peculiar appearance, described by journalist Nick Tosches as “something that could exist only in...