are sold in Korean, Japanese and Chinese vegetable shops. If you can't find any, omit them. When most people hear the word “nori”, they think of the thin, shiny sheets of seaweed that are used ...

This Korean dish of oyster, seaweed and rice soup is something I make when I’m dining alone, because I’m the only one in my household that likes oysters. It’s delicious, and takes only about ...

Seaweed is a versatile ingredient in Asian cuisines. Learn to make Korean Miyeok Soup, kombu beans and dulse bacon bits, each using a different seaweed species.

Korean food traditions tied to celebrations and milestones also appear in many picture books. "Birthday Soup" by Grace Seo Chang, with illustrations by Jaime Kim, celebrates "miyeokguk," the ...

Through colourful books filled with memories, authors and illustrators are showing the joy of Korean food to young readers ...

Gimme Seaweed, announced the founder, Annie Chun, received a prestigious award from the Korean Government for her extraordinary contributions to Korean Seafood Exports and the Korean Seaweed Industry.

The final installment will feature a salad that uses a “dried food of the sea,” wakame seaweed. In Japan ... The dressing is made Korean style. Since the wakame is already somewhat salty, ...