Gochujang, a fundamental ingredient in Korean cooking, is a thick and spicy-sweet crimson paste made from red chile pepper flakes, glutinous rice (also known as sticky rice), fermented soybeans, and salt.

Seaweed or sea vegetables are forms of algae that grow in the sea. They’re a food source for ocean life and range in color from red to green to brown to black. Seaweed grows along rocky shorelines around the world, but it’s most commonly eaten in Asian countries such as Japan, Korea and China.

Gochugaru is a coarsely ground Korean chili powder similar to crushed red pepper flakes in texture, traditionally made from sun-dried peppers without the seeds. Common names for Gochugaru include Korean chili flakes, Korean hot pepper flakes, and Korean chili powder

Tteokguk or sliced rice cake soup is a traditional Korean dish eaten during the celebration of the Korean New Year. The dish consists of the broth/soup (guk) with thinly sliced rice cakes (tteok). It is tradition to eat tteokguk on New Year's Day because it is believed to grant the people good luck for the year and gain a year of age. It is usually garnished with thin julienned cooked eggs, marinated meat, gim and sesame oil

Arrange rice in a bowls and arrange the vegetables and meat on the rice. Top with the egg yolk and gochujang. If you prefer your eggs, Make sunny side up eggs and slightly pan-fry the meat before putting them on the top of rice. Sprinkle the bibimbap with the sesame seeds and drizzle with sesame oil to taste

The making of tteok, or Korean rice cakes, has been designated as the 145th National Intangible Cultural Heritage, the Cultural Heritage Administration announced Monday.

The making of tteok, or Korean rice cakes, has been designated as the 145th National Intangible Cultural Heritage, the Cultural Heritage Administration announced Monday.

Without this experience, the team would never have thought about the similarities between marshmallow and rice cake, donut and Yakgwa (Korean honey snack),