Makguksu vs. Naengmyeon: Korean Cold Noodles Explained
Makguksu vs. naengmyeon: how these Korean cold noodle dishes differ in region, noodles, broth and texture, and how to make either one at home with buckwheat noodles.
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Misutgaru Latte: How to Make Korean Grain Latte at Home
How to make a creamy misutgaru (misugaru) latte at home with roasted Korean grain powder and milk, plus coffee, shake and hot variations.
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Where to Buy Korean Rice Cakes (Tteok) in Los Angeles
Looking for a Korean rice cake shop near you in LA? Here are the tteok in our Koreatown freezer — songpyeon, injeolmi, kkultteok and more — and how to get same-day delivery.
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How to Make Doenjang-jjigae (Korean Soybean Paste Stew)
A simple doenjang jjigae recipe for two or three: anchovy-kelp broth, Korean soybean paste, tofu and vegetables, with tips on choosing and seasoning the doenjang.
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Full-Cut vs. Half-Cut Sushi Nori: Which One Do You Need?
Full-cut or half-cut sushi nori? Here is which size to use for gimbap (kimbap), sushi rolls, temaki hand rolls and onigiri, plus how to keep nori crisp.
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Kkultteok vs. Songpyeon: What's the Difference?
Kkultteok (ggultteok) and songpyeon are both filled Korean rice cakes, but they differ in shape, filling, texture and occasion. Here is a side-by-side guide and how to serve the frozen kinds.
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