Los Angeles food obsessives have long deliberated over which Koreatown restaurants serve the finest spreads of banchan — and whether the merit in a given flurry of small plates lays in the care of ...

Perilla oil or “deulgireum” is a staple of many kitchens in Korea. The traditional oil adds a layer of nutty, aromatic warmth to bibimbap and namul, Korean vegetable dishes, and is known for its high ...

Why are we asking for donations? Why are we asking for donations? This site is free thanks to our community of supporters. Voluntary donations from readers like you keep our news accessible for ...

When chef Son Jong-won of Seoul’s one-Michelin-star Eatanic Garden was asked recently about the one ingredient he felt could be better represented outside Korea, he did not hesitate. “If you go to ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. This is part of the "Brain Food 2.0: Everything you need to know about..." collection See all ...

Perilla leaves – also called shiso leaves – have an overpowering flavour, so you want to use them carefully. Here, they accent a fresh and crunchy salad with minty and bitter notes. Also try them ...

Ashok Selvam is the former James Beard Award-winning regional editor for Eater’s Midwest region, in charge of coverage in Chicago, Detroit, and the Twin Cities. He’s a native Chicagoan and had been ...

Long before it gained recognition as a health food, perilla oil held a place of quiet importance in Korean kitchens and farmlands. Known as deulgireum in Korean, the aromatic oil has deep roots in ...

Looks aren't everything, but every now and then there's an edible plant that I grow only for the way it dresses up the garden. The herb Perilla frutescens is a case in point. It looks like purple ...