Is someone in your household feeling under the weather? If so, try making this Korean abalone porridge dish! In South Korea, people prepare this dish for those who need a little extra strength, whether from old age or illness. Not only is it light on the tummy but it is also easy to digest. Learn all about this dish and how to cook it! 

The Korean ‘hallabong’ (한라봉) is a variety of citrus developed by the cross-pollination of the Kiyomi orange and Ponkan tangerine. This hybrid fruit is native to Jeju Island and is now the Island’s representative fruit. Learn about this fruit here!

While you may have seen a lotus flower in gardens, paintings, or photographs, have you ever eaten part of the plant? In many East Asian countries, people have cooked with the plant for generations (historians can pinpoint lotus consumption for at least 7,000 years in parts of the world). Not only is the flower edible, but so are the leaves, seeds, and roots! Learn about the lotus root in Korean cuisine here!

Do you ever get a craving for food that just tastes purely like the sea? Korean clam soup hits the nail on the head. This dish isn’t fancy, nor is it complicated (it only contains six ingredients). Rather, this incredibly simple Korean dish takes clams and somehow enhances them to taste even more clam-like. It is pure seafood perfection. In this article, learn all about this delicious seafood soup!