Cold Naengmyeon at Home Without Simmering Broth All Day
How naengmyeon moved from winter to summer menus, how mul, bibim and hoe bowls differ, and a cold-bowl schedule with a shortcut broth and iced noodles.
Rice & Noodles
Why Jjajangmyeon Is Korea’s Chinese Food and Not Zhajiangmian
How jjajangmyeon split from zhajiangmian: the 2011 spelling ruling, the disputed Gonghwachun founder, the 1948 caramel paste and how to fry the sauce.
Five Reasons Your Kimbap Falls Apart, and How to Fix Each One
Five fixes for kimbap that tears or slides: seaweed side, warm rice, lighter fillings, a firm first turn and the knife, plus Korea’s heat-wave advice.