Chunjang is the salty, umami-rich Korean fermented soybean paste behind jjajangmyeon. Learn how chefs Matthew Kim, Sechul ...

Korean beauty products are no longer a niche import tucked behind the counter at specialty shops. U.S. K-beauty sales reached ...

Agnes Kim's pivot from big tech and gaming to startups and beauty is an illustration in how preparation can help a laid off ...

An analysis of North Korean smartphones revealed that entering "South Korea" immediately changes the text to "(prohibited ...

Aimee Lee learned to make hanji with Korean masters. Now she practices their traditional technique in the United States.

Videos of people eating at Korean convenience stores are racking up millions of views on YouTube, with new quirky products ...

Add Yahoo as a preferred source to see more of our stories on Google. The fact that there are more than 100 different types of kimchi should tell you something about the pride Koreans have in their ...

EJAE has been named as the honoree of Gyopo's 8th annual Chuseok Benefit. The Oscar winner and Grammy award winning ...

Riding a wave of popularity of Korean cultural exports, high-end Korean eateries from Seoul to New York are winning acclaim. It's hard to miss the impact of South Korean cultural exports these days - ...

David Riedel of Riedel Research Group remains bullish on Korean memory chipmakers, which he describes as “the holders of the ...

Nurungji, or Korean scorched rice, refers to the crispy layer of rice that forms at the bottom of a pot or cooking vessel. The resourceful dish can be eaten on its own, steeped in hot water as tea or ...