With over 120, 000 visitors per year, the Jeongseon Arirang Market, known as the mother of agricultural markets, is a livestock to many farmers who directly sell their harvests to the market. Despite being faced by technological advancements, and industrialization which lead to the declining number of farmers, Jeongseon Arirang Market still remains successful and…
The kimchi-bokkeumbap (김치볶음밥) or the kimchi fried rice is arguably the easiest to make from the roster of Korean dishes. On a more cultural note, this dish puts together the staples of a Korean diet: rice and kimchi, easily a favorite across the country. The simplest version can be just putting together kimchi and…
Sundubu-jjigae is a Korean tofu stew known for its spiciness that makes use of soft tofu called sundubu, hence the name. The origins of this well-loved Korean dish are unknown but it is believed that its earliest version was first served during the Joseon dynasty. Sundubu-jjigae’s soup base consists of anchovy and kelp, considered as…
