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Move over, sushi and Thai joints: Korean cuisine is taking its rightful place in the spotlight, thanks in part to renowned chef David Chang's widely popular Momofuku Ssam Bar and Momofuku Noodle Bar in Manhattan and his best-selling cookbooks. And there's a good reason for this popularity spike: Not only is traditional Korean fare downright delicious but its dishes also focus on fresh ingredients, spices, and nutrient-loaded fermented foods, so they rock your body as well as your taste buds, says Korean chef Sekyo Yun, owner of Yooki Yama in Connecticut. Here's how to cook up an enticing fusion of complex textures and tastes.
Bi Bim Bap with Beef Bulgogi Recipe
Tofu Kimchi Stew