This Is How We Celebrate Chuseok, Korean Thanksgiving

Happy Chuseok!

Photo by Korea.net / Korean Culture and Information Service

You might be able to readily identify what the third Thursday of November is, but w…

Happy Chuseok! Photo by Korea.net / Korean Culture and Information Service

You might be able to readily identify what the third Thursday of November is, but what about the 15th day of the eighth month of the lunar calendar?

To Koreans, this time is called Chuseok, also known as Hangawi. And as big as Thanksgiving is in the U.S., Chuseok is huge in Korea. It's one of the country's most significant holidays of the year, and could even be called Korean Thanksgiving.

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The Crispy, Cheesy Midnight Snack That Happened Completely By Mistake

Lobster blow-torched until crispy. Pots of fried chicken bubbling away. Giant mung bean pancakes flipped on a griddle. Endless skewers of meat sizzling, filling the air with a cloud of eau de pork belly. These are the sights, sounds, and smells that ha…

Lobster blow-torched until crispy. Pots of fried chicken bubbling away. Giant mung bean pancakes flipped on a griddle. Endless skewers of meat sizzling, filling the air with a cloud of eau de pork belly. These are the sights, sounds, and smells that haunted my dreams—the street food of Seoul, South Korea.

Weaving around crowds of people holding overflowing plates of piping-hot savory and sweet snacks—while simultaneously trying to find a wall to lean on and dive into a giant cabbage-and-egg-stuffed sandwich—was my hope for 2020. I was desperate to go to Seoul for the first time in 2020, but COVID derailed my plans.

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Hooni Kim’s Crisp-Golden Pajeon Are All About the Scallions

COVID-19 changed the restaurant industry as we knew it. And even as businesses begin to reopen across the country, there are countless challenges ahead. In this series, Restaurant Quality, we’re checking in with a few of our favorite chef-slash–cookboo…

COVID-19 changed the restaurant industry as we knew it. And even as businesses begin to reopen across the country, there are countless challenges ahead. In this series, Restaurant Quality, we're checking in with a few of our favorite chef-slash–cookbook authors and seeing how they're holding up. Along the way, you'll get signature recipes to make at home—and find out how you can support the chefs and their staffs. Today, get to know Hooni Kim.


Hooni Kim loves seeing people enjoy his food. In fact, the chef cites this as the best part of running his New York City restaurants Danji and Hanjan. Of course, right now, his restaurants aren’t open for usual service, so this side of the business—making people happy—is hard to see.

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At the Heart of This Lunar New Year, a Different Kind of Magic

The Lunar New Year falls on Jan. 25 this year. It’s a momentous occasion celebrated by millions around the world, and we reached out to some of our friends to see how they’d be ushering in the Year of the Rat. Eunice Byun and David Nguyen are the food-…

The Lunar New Year falls on Jan. 25 this year. It's a momentous occasion celebrated by millions around the world, and we reached out to some of our friends to see how they'd be ushering in the Year of the Rat. Eunice Byun and David Nguyen are the food-loving co-founders of Material, a thoughtful kitchenware brand that always keeps the home cook (like us!) in mind. See how they honor their respective Korean and Vietnamese cultures during this special time of year.


Eunice on Korean New Year, or Seollal

There is, for me, no better way of ringing in another year than with family and good food. This is the very reason why Korean New Year (or seollal) is one of my favorite holidays. From the communal meal prep to the ceremonial bowing to elders (sehbeh) to the lively game of yutnori (where sticks are thrown in the air like a game of dice—and trust me, it gets rowdy with my family), I love the sense of togetherness and tradition that comes with every Lunar New Year’s gathering.

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Is ‘Rice Beer’ the New Natural Wine?

“I used to explain it as ‘nigori beer.’ But that’s not even really right. Makgeolli isn’t rice wine, nor is it sake, nor is it beer. It’s its own thing,” says Carol Pak, founder of Makku, America’s first canned craft makgeolli.
Brewed with the type of…

"I used to explain it as 'nigori beer.' But that’s not even really right. Makgeolli isn’t rice wine, nor is it sake, nor is it beer. It’s its own thing," says Carol Pak, founder of Makku, America’s first canned craft makgeolli.

Brewed with the type of rice typically reserved for royal meals, rich with live cultures that keep it fermenting in the bottle, and clocking in at around 6 percent A.B.V., makgeolli feels primed to become the craft-beverage trend’s new cloudy and delicately fizzy poster child. But, just as 21st-century producers didn’t invent the piquette, rosé spritzers, and batched cocktails now so ubiquitously found in cans (though, spiked seltzer is definitely a product of our time), makgeolli has been around since 1 B.C.E.

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The Best Breakfast Sandwich Comes From Korea & Has Sugar in It

Before big road trips growing up, you can bet our family was out the door well before 10:30 a.m. This was to ensure that McDonald’s Sausage McMuffins were safely within our grasps ahead of the menu handoff to the lunchtime offerings (thank goodness the…

Before big road trips growing up, you can bet our family was out the door well before 10:30 a.m. This was to ensure that McDonald's Sausage McMuffins were safely within our grasps ahead of the menu handoff to the lunchtime offerings (thank goodness the fast-food chain now serves an all-day breakfast). Sometimes there’d be a Sausage Biscuit in the mix, sometimes a McGriddle, but the McMuffin was— by far—the top dog over the years.

My love for a warm egg sandwich is not a monogamous one. A bodega egg sandwich on a Kaiser roll (washed down with a peach Snapple, naturally), a fancy-pants heirloom wheat biscuit sandwich with cage-free eggs and slices of heritage cured pork—I'll take them all. If there’s an egg sammie to be enjoyed, you can be sure I’m down for the ride. Which is how I came to know Korean street toast.

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