1. Food
Naomi Imatome-Yun

New Year, New Twists on Korean Food

By December 31, 2012

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kimchi beef bowlRing in 2013 with some new takes on traditional Korean cuisine. Or add some spice to your New Year celebration with a dish of ginger steak or this ginger soju fizz cocktail.


January 9, 2013 at 12:01 pm
(1) Brad O'Neill says:

I’m really new to Korean food, but a friend mentioned to me that he had found some frozen persimmons at a local gorcery store. I tried them and am hooked! Do you have recipes, for salads or anything else, that incorporate persimmons? Thanks!

January 27, 2013 at 8:55 pm
(2) Song Song says:

Hi! I’m a native korean, who is studying in China. I’m kind of pleased to know that someone likes frozen persimmons! (it’s called ice-persimmon, Hongsi, in korea). Koreans (including me) do not often eat persimmon as salads or other cuisine. You can put sliced persimmons in a bowl of salad, though. There are some things like persimmon jangajji (pickled persimmon), persimmon pudding, persimmon pie, persimmon jam, persimmon leaf tea, persimmon skin tea, etc…

However, one of the casual ways eating persimmon in Korea is eating dried persimmon with Sujeonggwa. Hope you enjoy!

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