Webzine Korea's October issue has Hansik (traditional food) as its theme. (Webzine Korea)

By Lee Jihae

The October edition of Webzine Korea has been released under the theme of Hansik (traditional food).

The column "K-food: Five Millennia in the Making" delves into the origin and history of traditional fermented pastes like gochujang (spicy red pepper paste) as well as their globalization.

The section "Spotlight" has an interview with Kang Min-gu, chef at the two-star Michelin restaurant Mingles, in which he shares his concerns over and challenges in Hansik ingredients. 

The webzine also features a traditional cuisine tour at Korea House in Seoul's Jung-gu District. This complex cultural space and restaurant offers both Hansik dining and traditional performing arts.

The easy-to-make recipes in this issue include those for kimchi fried rice and kimchi pork tacos. 

More information is on the webzine's official website (https://www.kocis.go.kr/eng/webzine/index.html). 

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