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A mukbang (UK: / ˈ m ʌ k b æ ŋ / MUK-bang, US: / ˈ m ʌ k b ɑː ŋ / MUK-bahng; Korean: 먹방; RR: meokbang; pronounced [mʌk̚p͈aŋ] ⓘ; lit. ' eating broadcast ' ) is an online audiovisual broadcast in which a host consumes various quantities of food while interacting with the audience.
A YouTube channel called "Food for Louis" shows Louis Cole eating live animals. [2] ... is the preparation of sashimi ("pierced food") made from live seafood.
Culinary Class Wars (Korean: 흑백요리사: 요리 계급 전쟁) is a South Korean cooking competition in the dramatic style of Physical: 100. The first season was released on Netflix in 2024 and featured one hundred elite chefs divided into two classes: white spoons (veterans) and black spoons (newcomers), competing for the prize of ₩300 million. [2]
In 2013, Kim worked together with Top Chef winner Kristen Kish on a PBS program called Lucky Chow, where she gave Kish a cooking lesson in traditional Korean cuisine that focused on kimchi and japchae. [8] Prompted by her YouTube channel's success, Kim published her first cookbook in 2015, [9] titled Maangchi's Real Korean Cooking. [10]
The practice of eating live seafood, such as fish, crab, oysters, baby shrimp, or baby octopus, is widespread. Oysters are typically eaten live. [ 1 ] The view that oysters are acceptable to eat, even by strict ethical criteria, has notably been propounded in the seminal 1975 text Animal Liberation , by philosopher Peter Singer .
Korean Englishman (Korean: 영국남자; RR: Yeonggungnamja; lit. "Englishman") is a YouTube channel created by internet personality duo Josh Carrott and Ollie Kendal . It features videos in Korean and English centring around South Korean culture and food.
Although Kook was born abroad, her parents are South Korean nationals, and she has described herself as a "third culture kid". [8] Kook is the wife of Josh Carrott (known on YouTube as "Korean Englishman"). [1] The couple married in 2016. [9] In 2020, Kook was diagnosed with endometriosis. [10]
Kkomakjim or kkomakjjim (Korean: 꼬막찜) or seasoned cockle clams, is a popular seafood banchan (side-dish) widely enjoyed by Koreans year-round but especially considered a summer delicacy. [1] Komak ( 꼬막 ) is a low-fat, low-calorie seafood, rich in protein and crucial amino acids which help to detoxify the liver after drinking.