New York Times food writer Mark Bittman calls Korean food “Japanese food with guts.” It’s a ringing endorsement, he says, of “Korean cuisine’s vigorous, muscular, completely unsubtle flavor profile ...

Naturally sweet and velvety, hobak-juk is a comforting Korean porridge traditionally enjoyed as a nourishing meal or gentle dessert. Made with danhobak (sweet pumpkin) and glutinous rice, it offers a ...

At the Ethnic Market highlights international specialty foods and ingredients that you're very unlikely to find at your local Gristedes. Gothamist has never been a big fan of rice porridge, whether it ...

Drop by for steaming-hot bowls of juk (rice porridge). Abalone or beef, veggie or prawn – all arrive topped with roasted sesame and hedged by little bowls of kimchi, chilli and a soft-pink ...

We’re still a while away from temperatures dropping into the 10s but there’s already one restaurant we’re keeping in mind for when it’s time to chow down on wholesome comfort food: Bonjuk, the popular ...

Simple, elegant and deeply satisfying – the Moon Mart chef’s take on congee shows the traditional Korean food of royals can also be easy to make “I don’t like the idea of good food being intimidating, ...