If you have ever rolled a warm mochi in kinako, the toasted soybean flour Japanese shops sell, you already know the flavor Korea calls injeolmi. The Korean version runs a little thicker and a li…

North American oyster lore has one famous rule: eat them only in months with an R in the name. Korea has no slogan for it, yet its calendar lands in nearly the same place. Korea Experience puts …

If you grew up with a roasted chestnut cart on a city corner in December, you already understand the idea behind Korean winter street food: something hot, cheap and small enough to eat with glov…

Open a can of pumpkin puree and the stuff inside came from a tan, oblong squash that has more in common with butternut than with anything you carved on the porch. American pumpkin pie has been s…

Thanksgiving gives the North American winter table a script: one big roast, a lineup of sides, pie, and then a week of leftover sandwiches. By the fourth Thursday of November, a lot of household…

In most North American restaurants, fried rice is a side dish, the thing you order at the start of the meal from the Chinese-American part of the menu. In Korea it often arrives last, and some m…