For the Twigim: · Neutral cooking oil for deep-frying (about 3 cups/24 fl oz/700 ml) · 3 1/2 oz (100 g) shepherd's purse · 3 1/2 oz (100 g) cham...
11 months ago

Nowadays, people intentionally visit regions for bread, not for black pork belly, raw trout, or even pike eel shabu-shabu—just red bean...
4 months ago

Twigim, the third offering in a 10-course tasting menu at the tranquil Atomix in Midtown East, showcases Scottish langoustine, seasoned with lemon zest and...
74 months ago

When novelist Alexander Chee was offered a slice of an only-in-Korea concoction, he didn't say no: And it ended up being the best meal of...
115 months ago

Sohui Kim is leading the forefront of technique- and flavor-driven Brooklyn cuisine with her three restaurants — Good Fork, Insa and Gage...
31 months ago

It's called bibimbap, bibim meaning "mixed" and bap meaning "rice." This Korean bowl has steamed white rice with assorted fresh, marinated, sautéed vegetables.
9 months ago

Award-winning chef Kevin Tien and his protégé Caleb Jang to make the first of many pivots in their new Korean-inspired restaurant, now called Magpie and the...
32 months ago

The bakery's signature item is the “twigim soboro,” or fried streusel bread, which boasts a sweet, red bean paste filling encased in a crispy, cookie-crumble...
112 months ago

Ellia and Junghyun Park launch a follow-up to their Bib Gourmand-designated Atoboy.
76 months ago

Sungsimdang, a renowned bakery and a popular tourist attraction in Daejeon, will participate in an event in Seoul without selling any products.
5 months ago