Food Lovers' Lane

See where Korea's oysters come from and how they're harvested, Beyond Kimchee has steps for making chilled cinnamon ginger punch, see Korea's awesome delivery service in action, and My Korean Kitchen has a scrumptious snack for the Lunar New Year.

"The World of Oysters: How South Korea's Sea Farms Feed Global Appetites"

Do you know where most of your food comes from? This is a visually interesting and informative post about oysters in Korea and how they are harvested: "Often called "the milk of the sea" for its high nutrient content, the oyster has long been a staple of the South Korean diet. Whether in porridge, rice soup, wrapped with boiled pork in salted cabbage leaves or eaten raw, oysters star in many traditional Korean dishes".

...READ ONBLOOMBERG

"Korean Cinnamon Ginger Punch (sujeonggwa)"

Okay, this just sounds too delicious to pass up: cinnamon ginger punch? Yes, please! Holly over at Beyond Kimchee has a recipe for "sujeongwa", a dish best served cold. "It has intense cinnamon ginger taste, which means if you are not keen for that old world spiciness in your drink, this might not be for you. However, for those who enjoy the cinnamony or gingery taste in your beverage, this is homey and indulgent".

...READ ONBEYOND KIMCHI

"South Korea has mastered the art of food delivery"

Korea's food delivery service is incredible, strangely efficient, and maybe even a little questionable at times. The big food chains have their delivery systems, but smaller restaurants have their own system that works wonders.

...READ ONTECH INSIDER

"KOREAN SWEET RICE WITH DRIED FRUIT AND NUTS"

Sue has a healthy treat for us this week to usher in the Lunar New Year: "Today's recipe is Korean sweet rice with dried fruit and nuts. Its Korean name is Yaksik/Yakshik (약식) or Yakbap (약밥). It means medicinal food. One of the key ingredients used is honey and honey was considered as a medicine in the old days in Korea".

...READ ONMY KOREAN KITCHEN