Hallyu – The South Korean Wave   By Linda Garson  A couple of years ago, the most popular food trends for new restaurant openings were...

Similar to tofu in both texture and versatility, dotori mook is often eaten cold and served with a soy-based dressing. “It’s slightly...

“The essence of Korean cooking lies in its jang (fermented pastes),” explains Chef Hun of Edmonton's SANG. Soy sauce, doenjang, and...

Kimchi traditionally relies on time for the fermentation process. Here, Culinary Creative Director Sharon Choe from Calgary's Tiger K...

“This is my L.A. Galbi recipe, a very authentic Korean marinade, ” says Chef Simon Park of Calgary's Korilla. He adds that the...

This recipe first appeared in the November 2018  issue of Culinaire Magazine courtesy Chef Roy Oh.