Colin and Ryan Pyle take off from Shanghai on their two well-kitted out BMW bikes for an epic adventure. They will cover 18,000 kilometers (11,000 miles) over 60 days in a circuit of China that has never been attempted before. …

Alice had magical “eat me” cakes; chef Sol Han has bungeo-ppang. The fish-shaped pastry, a popular Korean street snack, is traditionally a springy, waffle-like shell stuffed with sweetened red bean paste. Han flips it savory by nixing the filling, flavoring the batter like a scallion pancake—a nod to a childhood staple—and serving it with black…

This program from 1954 recounts the contributions of the 2nd Infantry Division to the Korean War, from their initial deployment, to the vicious fighting for each new hill, to GIs celebrating Christmas with Korean kids. – Feature Films: Cinema collection: epochcinema.com Epoch Original content: epochoriginal.com Feature Films: www.theepochtimes.com/featured-films Follow EpochTV on social media: Facebook: www.facebook.com/EpochTVus…

Covering the entirety of the action, from the first shots fired on June 25, 1950, to the signing of the armistice on July 27, 1953, this film pulls from a huge collection of war footage to explain the history of the Korean conflict. – Feature Films: Cinema collection: epochcinema.com Epoch Original content: epochoriginal.com Feature Films:…

Naengmyeon (n-yang-me-on) translates to “cold noodles” in Korean. This simple name renders incomplete justice to this kaleidoscopic dish. The noodles are indeed cold, thanks to pieces of ice floating amongst them in the pre-chilled daikon radish broth. Atop the noodles are a colorful combination of proteins and plant parts, including meat, egg, blanched vegetables, pickled…

“Achieving harmony and balance is everything in life, definitely,” laughs chef, cookbook writer, television personality, and restaurant owner Judy Joo. Her life demonstrates her commitment to these qualities, from her career choices to the cuisine she is known for popularizing worldwide. Joo is best known for making Korean cuisine familiar and accessible to Westerners. In…

Steak pies are ubiquitous in Britain, and I have grown to relish these dense pastry packages packed with meat, sometimes eaten cold. So I created this galbi version that is a cross between American pot pies and the English pies I have had in London. It turned out so well—a richer, thicker, more savory version…

Serves 4 to 6 2 tablespoons toasted sesame oil 5 cups steamed white rice 3 tablespoons soy sauce 3 tablespoons mirin 2 cloves garlic, grated or minced 1 teaspoon grated peeled fresh ginger 1 teaspoon crushed roasted sesame seeds 1/2 pound very thinly sliced beef bulgogi meat (sold at Korean markets) or rib eye 2…

Mac and cheese is probably one of the first dishes that I learned how to cook—albeit from a box with fluorescent-colored orange powder. It was so good, even cold! This recipe is definitely a strong upgrade from an instant version, with a béchamel base, four different types of cheese, and kicked up with a bit…

How does one go from a career in hospital administration to becoming an award-winning chef? Ji Hye Kim can tell you. Kim is a semifinalist for the 2022 James Beard Foundation (JBF) Award for Outstanding Chef, having previously made semifinalist in 2020 for Best Chef, Great Lakes region. But being a chef wasn’t her first…