Volunteers at the Korean Red Cross branch in Suwon, Gyeonggi-do Province, on the morning of Feb. 11 pack ogokbap (five-grain ...

The flavours and usage of seasonal and fresh ingredients in Korean food are popular. An important part of every Korean meal is banchan, a group of small side dishes that accompany the main course.

Chef Kim’s signature dish, “5 colour namul-myeon”, features those noodles mixed with perilla oil and soya bean paste and garnished with five types of namul, or seasoned greens and leaves ...