Raphael S., Author at Korea Compass

AI illustration of gang members bowing 90 degrees toward their boss.

Learn Korean Through Noir K-Drama Dialogue: Mercy for None – Funeral Scene Explained

K-Drama Bites | 2025-09-04

Learn Korean through a tense funeral scene from the noir K-drama “Mercy for None.” Hear lines like “성철아,” decode honorifics vs. casual speech, and pick up vivid slang such as “깍듯하게 인사를 박다” and “ㅈ됨을 감지하다.” Quick video, precise grammar breakdowns, and culture notes on Korean funeral etiquette.

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Various rice cakes neatly arranged on a square porcelain plate.

Tteok (Korean Rice Cakes): Tradition, Types & Why It Matters

Culture Lab | 2025-09-03

Tteok is Korea’s edible heritage—rice cakes shaped by ceremony and everyday comfort. Meet steamed, pounded, boiled, fried, and fermented styles—from baekseolgi and injeolmi to songpyeon and yaksik—plus the rituals behind them and modern twists like Tteok cakes and injeolmi bingsu.

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Grilled short rib patties (tteok-galbi) served on a metal plate, traditional Korean dish.

Korean Party Food: 14 Shareable, Crowd-Pleaser Picks

Culture Lab | 2025-09-03

Planning a get-together? Build a vibrant Korean spread—bite-size gimbap, yubu chobap, tteokgalbi skewers, jeon platters, ssambap, plus mains like japchae, bulgogi, dakgangjeong, jumeokbap, and bossam. Finish with tteok, yakgwa, and classic drinks. Travel-friendly, crowd-pleasing, beautifully plated.

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A side dish of stir-fried shishito peppers, anchovies, and sliced garlic

Korean Banchan: The Art of Small Dishes, Big Flavor

Culture Lab | 2025-09-03

Banchan is the heartbeat of Korean meals—small dishes that bring balance, texture, and nutrition. From kimchi and namul to jangajji, jeotgal, jorim, jeon, bokkeum, jjim, and twigim, see how these flavors unite with rice and soup for a complete, deeply satisfying table.

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Chehwa-jeong Pavilion in Pungsan-eup, Andong, Gyeongsangbuk-do in Winter

Korean Winter Foods: 4 Soul-Warming Dishes to Crave

Culture Lab | 2025-09-02

Chase the cold away with four Korean winter favorites: briny-sweet gul gukbap, bold dongtae jjigae, crisp baechu jeon, and tangy kkomak muchim. This guide spotlights peak-season flavors, quick how-tos, ideal pairings, health perks, and the sayings Koreans still share around the table.

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Maple Tree and Pavilion, Autumn Temple - Guinsa, Danyang

Korean Autumn Foods: Why These 4 Dishes Taste Best Now

Culture Lab | 2025-09-02

From nutty jeon-eo-gui and aromatic songi mushroom rice to soothing hobak-juk and spicy kkotgetang, this guide celebrates Korea’s peak-season autumn flavors with easy tips, perfect pairings, nutrition notes, and the folk sayings locals still share.

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Deoksugung Seokjojeon in Midsummer, Seoul, Korea

Korean Summer Foods: 4 Cooling Classics to Recharge

Culture Lab | 2025-09-02

Summer in Korea calls for bowls that cool, hydrate, and heal. Discover four essentials—kongguksu, oisobagi, samgyetang, and grilled eel—with origin notes, quick prep cues, and smart pairings. From nutty cold soy broth to stamina-rich eel, this guide brings peak-season flavor to your table.

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