Bunggeoppang is said to have originated from Japan’s taiyaki, a fish-shaped snack that was first developed in the late 19th century.
The lava-like Hotteok’s dough is made out of sticky rice and flour, while cinnamon-scented brown sugar fills the inside.
The restaurant features five different dishes based on buckwheat, including buckwheat noodles, gelatin (or mook) and crepes.
Unlike the ordinary spicy tofu stew easily found across the country, Gangneung features a special type of soft tofu, dubbed “Chodang sundubu.”
The small, starchy potato balls and boiling seafood broth make for a good combination, while kimchi adds an extra kick.
Stout or Somaek? Finding perfect pairing for Korean BBQ.
Reporters from The Korea Herald tried making a “Banzz Set,” a combination of pizza, chicken, tteokbokki and cheese, which has been garnering popularity among young Koreans.
The mixture of roasted and ground grains is well-known for its nutritional benefits and addictive, nutty taste.
Cremart is a form of latte art, but way more colorful and delicate compared to the ordinary latte foam.