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   <channel>
   <title>About.com Korean Food: Most Popular Articles</title>
   <link>http://koreanfood.about.com/</link>
   
   <description>These articles are the most popular over the last month.</description>
   <language>en-us</language>
  <pubDate>Sat, 11 Oct 2008 10:39:33 +0000</pubDate>
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   <title>About.com</title>
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   <link>http://www.about.com/</link> 
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   <height>20</height>
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         <item>
         <title><![CDATA[Korean Food - Recipes]]></title>
         <link>http://koreanfood.about.com/cs/r.htm</link>
         <description><![CDATA[An index of Recipes for the Korean Food guide site.]]></description>
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         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Korean 101]]></title>
         <link>http://koreanfood.about.com/od/koreanfoodbasics/a/Korean101.htm</link>
         <description><![CDATA[An introduction to Korean food and cuisine with explanations of Korean meals, common spices and ingredients, and Korean culinary history. Whether you are planning to eat in a Korean restaurant, visit Korea, or cook your own Korean food at home, this quick lesson will give you all the basics you need.]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/koreanfoodbasics/a/Korean101.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Kimchibokumbap]]></title>
         <link>http://koreanfood.about.com/od/riceandnoodlerecipes/r/Kimchibokumbap.htm</link>
         <description><![CDATA[Kimchi Fried Rice is humble food that is mostly enjoyed at home, but you might also see it in some casual Korean eateries. At home, it's a great way to use leftover kimchi that's a bit past its prime. I almost always make it if we have leftover rice and/or kimchi, and usually use Canadian bacon as a protein if I have it. Quick, easy, and cheap to make, kimchi bokumbap is simple Korean homecooking at its best.]]></description>
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         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Chapchae]]></title>
         <link>http://koreanfood.about.com/od/riceandnoodlerecipes/r/chapchae.htm</link>
         <description><![CDATA[Chapchae is one of the most popular noodle dishes in Korea, and also seems to be the one that Westerners like best. The foundation of the dish is the mixture of the noodles, soy sauce, garlic, and sesame oil. Because sweet potato noodles absorb tons of flavor, you can mix and match the vegetables or meat to your liking. ]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/riceandnoodlerecipes/r/chapchae.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Bibimbap]]></title>
         <link>http://koreanfood.about.com/od/riceandnoodlerecipes/r/Bibimbap.htm</link>
         <description><![CDATA[Bibimbap is delicious, gorgeous on the plate, and easily tweaked for different palates and spice levels. I've included six vegetables in this recipe, but you can easily make it with just 3 or 4 or what you happen to have in your fridge. Koreans usually eat this rice dish with some beef, but I usually top mine with just an egg fried sunny side-up.]]></description>
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         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Taktoritang]]></title>
         <link>http://koreanfood.about.com/od/meatdishes/r/Taktoritang.htm</link>
         <description><![CDATA[This Korean chicken stew is simple and easy to make with very little hands-on time. Simmering makes the chicken incredibly tender and the sauce has a spicy kick. This isn't a dish you'd normally order in a restaurant, but it is Korean home cooking at its best. Serve it over white rice with an extra scoop of sauce for an easy and comforting meal.]]></description>
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         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Kimbap]]></title>
         <link>http://koreanfood.about.com/od/riceandnoodlerecipes/r/kimbap.htm</link>
         <description><![CDATA[I am calling these Korean rice rolls sushi because at first glance, they do resemble the Japanese rolls that Westerners associate with sushi. But kimbap is not considered fine or fancy fare in Korea, it's actually picnic and snack food that you eat with your hands. Portable and neat, kimbap is the perfect food for on the go or for a packed lunch. Traditional fillings include seasoned vegetables, egg, meat and/or imitation crab, but these days anything goes.]]></description>
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         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Top 5 Korean Cookbooks]]></title>
         <link>http://koreanfood.about.com/od/reviewsandrecommendations/tp/Top-5-Korean-Cookbooks.htm</link>
         <description><![CDATA[The best Korean cookbooks for English speakers on the market right now.]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/reviewsandrecommendations/tp/Top-5-Korean-Cookbooks.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Galbi Jim]]></title>
         <link>http://koreanfood.about.com/od/meatdishes/r/galbijim.htm</link>
         <description><![CDATA[These Korean braised short ribs are slow simmered over low heat to a tender and sweet finish. It's hard to have leftovers with Galbi Jim because it's such a crowd-pleaser, whether it's a fancy gathering or just a comforting homestyle meal. ]]></description>
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         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Mandoo]]></title>
         <link>http://koreanfood.about.com/od/meatdishes/r/MANDOO.htm</link>
         <description><![CDATA[A Korean dumpling recipe that is easy to make- mandoo can be prepared in large quantities in advance and stored in the freezer for future use. Korean dumplings are traditionally made with a beef or pork filling, but chicken and vegetarian dumplings are also popular. Versatile and delicious, mandoo can be boiled, steamed, deep fried, pan-fried or added to soup. ]]></description>
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         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Miyuk gook]]></title>
         <link>http://koreanfood.about.com/od/soupsandstews/r/miyukgook.htm</link>
         <description><![CDATA[Known as the &#147;birthday soup&#148; in Korea, seaweed soup is also given to post-partum mothers recovering from childbirth. Naturally low in calories and fat and high in calcium, iron, and protein, it is a light and healthy soup good for any meal of the day. ]]></description>
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         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Galbi]]></title>
         <link>http://koreanfood.about.com/od/meatdishes/r/Galbi.htm</link>
         <description><![CDATA[These Korean shortribs are tender, sweet, and full of of the flavors of soy and garlic. Called Galbi or Kalbi, they are usually served alongside lettuce and a spicy dipping sauce called ssamjang. A spoonful of rice, a piece of galbi, and a dollop of ssamjang wrapped up in lettuce is a divine mouthful of some of the best flavors in Korean cooking. Galbi is popular as both Korean picnic food and Korean-American restaurant food.]]></description>
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         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Traditional Korean Breakfast ]]></title>
         <link>http://koreanfood.about.com/od/koreanfoodbasics/ig/Korean-Breakfast/Korean-Brunch.htm</link>
         <description><![CDATA[A photo gallery of some breakfasts served in a Korean household, from a full Korean breakfast to a Western-style breakfast. A full Korean breakfast with Grilled Short Ribs (Galbi), Spicy Seafood Salad, Bean Sprout Rice (Kongnamul Bab), Spicy Stewed Fish, Cold Cucumber Soup (Oi Naengguk), Seasoned Kelp, and Radish Strip Kimchi (Moo Saengchae).]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/koreanfoodbasics/ig/Korean-Breakfast/Korean-Brunch.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Galbi marinade]]></title>
         <link>http://koreanfood.about.com/od/saucesandmarinades/r/Galbimarinade.htm</link>
         <description><![CDATA[Korean marinade for grilled or broiled short ribs that gives the meat an amazing flavor and tenderness.]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/saucesandmarinades/r/Galbimarinade.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Baechu Kimchi]]></title>
         <link>http://koreanfood.about.com/od/sidedishesbanchan/r/Kimchi.htm</link>
         <description><![CDATA[This pickled and fermented Napa cabbage is the most popular and recognizable form of kimchi. Baechu kimchi is not only good as a side dish to almost every Korean meal, but it is also the foundation for many soups, stews, stir fries, and rice dishes. ]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/sidedishesbanchan/r/Kimchi.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Spicy Noodle Soup]]></title>
         <link>http://koreanfood.about.com/od/soupsandstews/r/Spicynoodlesoup.htm</link>
         <description><![CDATA[This spicy soup is a forgiving recipe that I make it when I need a quick soup and only have a few ingredients in the fridge. It can take a variety of different vegetables, noodles, and proteins and will still taste good. This recipe calls for Tofu Shirataki noodles, which are low-carb and low calorie Japanese noodles. But if you are not on a low cal diet or lifestyle, you can use other Asian noodles; I like to use Japanese udon or Korean sweet potato noodles.]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/soupsandstews/r/Spicynoodlesoup.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Korean &quot;Sushi&quot; Rolls (Kimbap)]]></title>
         <link>http://koreanfood.about.com/od/koreanfoodbasics/ig/Korean-Food-Gallery/Kimbap.htm</link>
         <description><![CDATA[Korean snack rolls made of rice, vegetables, egg, beef, and seaweed. ]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/koreanfoodbasics/ig/Korean-Food-Gallery/Kimbap.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[DIY Fro Yo]]></title>
         <link>http://koreanfood.about.com/od/snacksanddesserts/r/DIYFroyo.htm</link>
         <description><![CDATA[A simple and easy way to make Korean-style frozen yogurt at home. Tart, lightly sweet, and impossibly healthy, Korean-style frozen yogurt is the perfect snack or dessert. But the popular Korean chains like Pinkberry and Red Mango charge around $5 a cup, so this Do-It-Yourself recipe saves you both gas and cash. ]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/snacksanddesserts/r/DIYFroyo.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Bulgogi]]></title>
         <link>http://koreanfood.about.com/od/meatdishes/r/Bulgogi.htm</link>
         <description><![CDATA[One of the most popular Korean dishes, this thinly sliced meat has a smoky sweet flavor when broiled or cooked on the grill. It's even delicious stir-fried, and the tender beef can be used in anything from Korean &#147;sushi&#148; rolls (Kimbap) to Stir-fried Noodles (Chapchae). Bulgogi is usually accompanied with lettuce wraps and spicy red pepper paste (Kochujang) for wrapping and spicing up the meat. ]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/meatdishes/r/Bulgogi.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Gaeran Tchim]]></title>
         <link>http://koreanfood.about.com/od/sidedishesbanchan/r/Steamedegg.htm</link>
         <description><![CDATA[This quick and easy steamed egg dish (gaeran jim) can be made in the microwave or on the stove. Koreans eat eggs at any meal of the day, so this steamed egg recipe is an easy side dish for morning, noon, and night. ]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/sidedishesbanchan/r/Steamedegg.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Korean Table Manners]]></title>
         <link>http://koreanfood.about.com/od/koreanfoodbasics/tp/Korean-Table-Manners.htm</link>
         <description><![CDATA[A list of the most basic rules of Korean dining etiquette. Table manners are important in Korean culture and politeness and respect for elders is paramount.]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/koreanfoodbasics/tp/Korean-Table-Manners.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Korean Dinner Party]]></title>
         <link>http://koreanfood.about.com/od/reviewsandrecommendations/tp/Korean-Dinner-Party.htm</link>
         <description><![CDATA[To throw a stress-free dinner party serving Korean food, it's important to choose a few dishes that can be made in advance and are still delicious when warmed up. This easy Korean dinner party menu includes rice, broiled salmon, noodles (chapchae), braised short ribs (galbi jim), kimchi and spinach side dishes, bean sprout soup, and barley tea. Everything but the salmon and short ribs can be made well in advance, and even these two gorgeous main dishes require very little hands-on time. ]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/reviewsandrecommendations/tp/Korean-Dinner-Party.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Daenjang Chigae]]></title>
         <link>http://koreanfood.about.com/od/soupsandstews/r/Daenjangchigae.htm</link>
         <description><![CDATA[This thick, fragrant stew is a Korean comfort food especially popular in the cold winter months. Korean bean paste (daenjang) is similar to Japanese miso but is much more pungent and powerful. Daenjang chigae is wonderfully hearty and can be made with almost any vegetables you have on hand. Although this is one dish where I actually prefer the more common zucchini, potato, and pepper combination of vegetables, it is delicious with carrots, other squashes, and turnips as well. ]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/soupsandstews/r/Daenjangchigae.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Sigumchi Namul]]></title>
         <link>http://koreanfood.about.com/od/sidedishesbanchan/r/sigumchinamul.htm</link>
         <description><![CDATA[This sesame seasoned spinach &#147;salad&#148; is a light Korean side dish that can also be used in other Korean main dishes like chapchae (stir fried noodles), kimbap (&#147;sushi&#148; rolls), and bibimbap (rice with mixed vegetables). ]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/sidedishesbanchan/r/sigumchinamul.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Kongnamul Gook]]></title>
         <link>http://koreanfood.about.com/od/soupsandstews/r/kongnamulgook.htm</link>
         <description><![CDATA[Korean bean sprout soup, which is both cheap and easy to make, has a light and refreshing flavor. Healthy, full of vitamin C, and low in calories, it's also supposed to be good for hangovers. Add a splash of red pepper flakes (kochukaru) and it's great for colds as well. ]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/soupsandstews/r/kongnamulgook.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Korean Egg Sandwich]]></title>
         <link>http://koreanfood.about.com/od/quickandeasy/r/EggSandwich.htm</link>
         <description><![CDATA[Traditionally, Korean people ate rice, a few side dishes, and a bowl of soup or stew for breakfast. Now people in Korea sometimes eat cereal, pastries, or egg sandwiches for breakfast, similar to people in the West. This Korean breakfast sandwich, sold by street vendors in cities, is commonly called tost-u (toast) or gaeran tost-u (egg toast). It's not that different from an American egg sandwich, but the addition of cabbage and a sweet dusting of brown sugar are tasty Korean additions. ]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/quickandeasy/r/EggSandwich.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Korean Breakfast with Watermelon and Eggs]]></title>
         <link>http://koreanfood.about.com/od/koreanfoodbasics/ig/Korean-Breakfast/Watermelon-Breakfast.htm</link>
         <description><![CDATA[A photo gallery of some breakfasts served in a Korean household, from a full Korean breakfast to a Western-style breakfast.]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/koreanfoodbasics/ig/Korean-Breakfast/Watermelon-Breakfast.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Saeng Sun Jun]]></title>
         <link>http://koreanfood.about.com/od/fishandseafoodrecipes/r/SaengsunJun.htm</link>
         <description><![CDATA[Almost any white fish works well in this recipe, and the thin coating of egg and flour make it easy to eat and prepare. Good with spicy dipping sauces or just soy sauce, kids and even meat-eaters love this sauteed fish. ]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/fishandseafoodrecipes/r/SaengsunJun.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Dakdoritang (Spicy Korean Chicken Stew)]]></title>
         <link>http://koreanfood.about.com/od/koreanfoodbasics/ig/Korean-Food-Gallery/Dakdoritang.htm</link>
         <description><![CDATA[Chicken braised in a spicy broth with potatoes, carrots, and onions.]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/koreanfoodbasics/ig/Korean-Food-Gallery/Dakdoritang.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Korean &quot;Miso&quot; Stew (Daenjangchigae)]]></title>
         <link>http://koreanfood.about.com/od/koreanfoodbasics/ig/Korean-Food-Gallery/Daenjang-chigae.htm</link>
         <description><![CDATA[Korean stew made with bean paste, vegetable, tofu, and beef. &#10;]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/koreanfoodbasics/ig/Korean-Food-Gallery/Daenjang-chigae.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Bulgogi marinade]]></title>
         <link>http://koreanfood.about.com/od/saucesandmarinades/r/bulgogimarinade.htm</link>
         <description><![CDATA[Korean marinade for grilled or broiled meat, pork, or chicken. Sweet and salty, this marinade will tenderize meat and give it lots of flavor. ]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/saucesandmarinades/r/bulgogimarinade.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Vegetable Mandoo]]></title>
         <link>http://koreanfood.about.com/od/vegetarianrecipes/r/veggiemandoo.htm</link>
         <description><![CDATA[These Korean vegetable dumplings are easy to make and can be prepared in large quantities in advance and stored in the freezer for future use. The mixture of tofu, eggs, glass noodles, and vegetables in these dumplings have a savory taste that even hardcore meat-eaters love. Versatile and delicious, yachae mandoo can be boiled,  steamed, deep fried, pan-fried or added to soup. &#10;]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/vegetarianrecipes/r/veggiemandoo.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Sigumchi Namul  ]]></title>
         <link>http://koreanfood.about.com/od/koreanfoodbasics/ig/Korean-Food-Gallery/Sigimchi-namul.htm</link>
         <description><![CDATA[Spinach is blanched and then seasoned with soy sauce, garlic, sesame oil, and sesame seeds. ]]></description>
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         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Korean Breakfast Photo with Eggs, Tofu, Rice and Beans, Radish Kimchi, and Korean Coleslaw]]></title>
         <link>http://koreanfood.about.com/od/koreanfoodbasics/ig/Korean-Breakfast/tofubreakfast.htm</link>
         <description><![CDATA[A photo gallery of some breakfasts served in a Korean household, from a full Korean breakfast to a Western-style breakfast]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/koreanfoodbasics/ig/Korean-Breakfast/tofubreakfast.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Korean Mixed Vegetables with Rice (Bibimbap)]]></title>
         <link>http://koreanfood.about.com/od/koreanfoodbasics/ig/Korean-Food-Gallery/Bibimbap.htm</link>
         <description><![CDATA[Seasoned vegetables layered on top of rice with a fiery chili pepper sauce. ]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/koreanfoodbasics/ig/Korean-Food-Gallery/Bibimbap.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Saengang Cha]]></title>
         <link>http://koreanfood.about.com/od/drinks/r/SaengangCha.htm</link>
         <description><![CDATA[This sweet Korean ginger tea is served chilled as a refresher on a hot summer day or brewed with cinnamon and served warm as a natural cold remedy. ]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/drinks/r/SaengangCha.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Kimchichigae]]></title>
         <link>http://koreanfood.about.com/od/soupsandstews/r/Kimchichigae.htm</link>
         <description><![CDATA[This spicy kimchi stew is served bubbling hot and makes good use of leftover or older kimchi. Fiery hot, hearty, and full of flavor, kimchichigae is great for cold winter days but Koreans can eat it anytime, anywhere.]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/soupsandstews/r/Kimchichigae.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Soondubuchigae]]></title>
         <link>http://koreanfood.about.com/od/soupsandstews/r/Soondubuchigae.htm</link>
         <description><![CDATA[Soondubuchigae is a spicy Korean stew that manages to be both hearty and healthy at the same time. ]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/soupsandstews/r/Soondubuchigae.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[TubuTchim]]></title>
         <link>http://koreanfood.about.com/od/vegetarianrecipes/r/Tubutchim.htm</link>
         <description><![CDATA[This steamed tofu can be made in the microwave or on the stovetop. Healthy, versatile, and good with any number of Asian dipping sauces, tubu tchim (steamed tofu) is a classic Korean dish that is good in any season. ]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/vegetarianrecipes/r/Tubutchim.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Korean Stir Fried Sweet Potato Noodles (Chapchae)]]></title>
         <link>http://koreanfood.about.com/od/koreanfoodbasics/ig/Korean-Food-Gallery/chapchae.htm</link>
         <description><![CDATA[Korean noodles stir fried with vegetables and meat. ]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/koreanfoodbasics/ig/Korean-Food-Gallery/chapchae.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Korean Bean Sprout Soup (Kongnamulgook)]]></title>
         <link>http://koreanfood.about.com/od/koreanfoodbasics/ig/Korean-Food-Gallery/Kongnamulgook.htm</link>
         <description><![CDATA[Soy bean sprouts cooked with garlic in a clear broth.]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/koreanfoodbasics/ig/Korean-Food-Gallery/Kongnamulgook.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Broiled Salmon]]></title>
         <link>http://koreanfood.about.com/od/fishandseafoodrecipes/r/Broiledsalmon.htm</link>
         <description><![CDATA[This delicious broiled or grilled salmon is easy to prepare and impressive looking for dinner guests if you use either salmon steaks or a side of salmon. Good for Korean meals and also with American sides or salads, it's a very versatile recipe. ]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/fishandseafoodrecipes/r/Broiledsalmon.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Gaeran Mari]]></title>
         <link>http://koreanfood.about.com/od/sidedishesbanchan/r/Gaeranmari.htm</link>
         <description><![CDATA[This Korean rolled egg omelette (Gaeran Mari) recipe is as easy as any American omelette, but looks beautiful on the table and an easy side dish for any meal. Healthy, delicious, and full of protein, Gaeran mari is a complete breakfast and an easy addition to a bento lunch or a Korean dinner. ]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/sidedishesbanchan/r/Gaeranmari.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Chusok]]></title>
         <link>http://koreanfood.about.com/od/holidaysandoccasions/a/Chusok_3.htm</link>
         <description><![CDATA[Chusok, also now called Korean Thanksgiving, is a time of family gatherings and ancestral remembrance. A 3-day holiday with food, rituals, and family activities, Chusok is probably the most important holiday in Korea today.]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/holidaysandoccasions/a/Chusok_3.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Broiled Salmon with Soy Honey Glaze]]></title>
         <link>http://koreanfood.about.com/od/koreanfoodbasics/ig/Korean-Food-Gallery/Broiled-Salmon.htm</link>
         <description><![CDATA[Salmon coated in a soy honey marinade and broiled. ]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/koreanfoodbasics/ig/Korean-Food-Gallery/Broiled-Salmon.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Beef Broth]]></title>
         <link>http://koreanfood.about.com/od/soupsandstews/r/Beefbroth.htm</link>
         <description><![CDATA[This is the simple recipe for basic Korean beef stock that can be used to make Korean stews and soups. Easy to make ahead and freeze, it is a useful base broth for any type of soup, not just Korean.]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/soupsandstews/r/Beefbroth.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Korean Soy Braised Beef (Changjorim)]]></title>
         <link>http://koreanfood.about.com/od/koreanfoodbasics/ig/Korean-Food-Gallery/Changjorim.htm</link>
         <description><![CDATA[Korean Soy Braised Beef (Changjorim) with garlic, peppers, and egg. ]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/koreanfoodbasics/ig/Korean-Food-Gallery/Changjorim.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Dog Meat]]></title>
         <link>http://koreanfood.about.com/od/koreanfoodbasics/f/DogMeat.htm</link>
         <description><![CDATA[Questions about Koreans and dog meat, answered by your Korean food guide on about.com. I've received some questions about how dog meat is cooked and served in Korea, and I've tried to give researched and even-handed responses. ]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/koreanfoodbasics/f/DogMeat.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Korean Breakfast Photo - Egg Toast Sandwich]]></title>
         <link>http://koreanfood.about.com/od/koreanfoodbasics/ig/Korean-Breakfast/eggtoast.htm</link>
         <description><![CDATA[A photo gallery of some breakfasts served in a Korean household, from a full Korean breakfast to a Western-style breakfast.]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/koreanfoodbasics/ig/Korean-Breakfast/eggtoast.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Korean Food Online]]></title>
         <link>http://koreanfood.about.com/od/reviewsandrecommendations/tp/Korean-Food-Online.htm</link>
         <description><![CDATA[A list of the three best places to buy Korean spices, food, cooking tools, and other items online.]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/reviewsandrecommendations/tp/Korean-Food-Online.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Dongchimi]]></title>
         <link>http://koreanfood.about.com/od/sidedishesbanchan/r/Dongchimi.htm</link>
         <description><![CDATA[A summer kimchi that is vinegary rather than spicy, dongchimi falls into the &#147;white&#148; or &#147;water&#148;  category of the many different types of kimchi. Although dongchimi requires a few days of brining, it is very simple to make and lasts for a very long time in the refrigerator. With a tart, refreshing flavor, this white water kimchi (mool kimchi) is popular in the hot months as both a side dish and a cold soup. &#10;]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/sidedishesbanchan/r/Dongchimi.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Kongnamulbab]]></title>
         <link>http://koreanfood.about.com/od/riceandnoodlerecipes/r/Kongnamulbab.htm</link>
         <description><![CDATA[Koreans like to eat rice cooked with different beans and mixed with a variety of vegetables, but kongnamul bab is a personal favorite of mine. We only had it at special meals growing up, so I still get really excited to eat it, whether it's being served to me or I've made it with a handful of leftover sprouts wilting in the fridge. Adding beef or pork is something I've only started doing in recent years, and it's a good thing to do if you want to bulk up a meal. ]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/riceandnoodlerecipes/r/Kongnamulbab.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Top 5 Timesaving Tips]]></title>
         <link>http://koreanfood.about.com/od/koreanfoodbasics/tp/Top-5-Timesaving-Tips.htm</link>
         <description><![CDATA[These cooking preparation tips are short cuts for cooking Korean food. A list that works for both experienced cooks and beginners, these tips will help you save time in the kitchen. Although Korean  meals looks labor intensive with all the side dishes, there are many things you can do to make your life easier.]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/koreanfoodbasics/tp/Top-5-Timesaving-Tips.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Dongchimi Gooksu]]></title>
         <link>http://koreanfood.about.com/od/riceandnoodlerecipes/r/Donchiminoodles.htm</link>
         <description><![CDATA[This recipe for dongchimi noodles (dongchimi gooksu) can take between 10 minutes and 3 days to prepare. If you buy the dongchimi (the best way I can describe it clearly is to call it white radish water kimchi) ready-made or you already have it in your fridge, then this recipe takes about 10 minutes. If you are starting from scratch, then it takes about 3 days for the dongchimi to reach the correct flavor. It's worth it though, as the end result is a tart, refreshing bowl of cold noodles.]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/riceandnoodlerecipes/r/Donchiminoodles.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Pet Dogs]]></title>
         <link>http://koreanfood.about.com/od/koreanfoodbasics/f/DogMeat2.htm</link>
         <description><![CDATA[Questions about Koreans and dog meat, answered by your Korean food guide on about.com. I've received some questions about how dog meat is cooked and served in Korea, and I've tried to give researched and even-handed responses. ]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/koreanfoodbasics/f/DogMeat2.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Deng Shim Gui]]></title>
         <link>http://koreanfood.about.com/od/meatdishes/r/GrilledSteak.htm</link>
         <description><![CDATA[I love almost all Korean meat marinades, whether the cook's version is salty, sweet, or spicy. And there is nothing like the smoky flavor of meat cooked on the grill. But thinly slicing and cutting the raw meat for bulgogi or having to turn many individual pieces of galbi on the grill can be time-consuming. Korean grilled steak is an easy East-West compromise, as it holds the deep bulgogi flavor but is still easy to cook and serve to a larger group for an outdoor meal. &#10;]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/meatdishes/r/GrilledSteak.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[How To Cook Galbi Jim]]></title>
         <link>http://koreanfood.about.com/od/koreanfoodbasics/ss/howtogalbijim.htm</link>
         <description><![CDATA[A step-by-step photo guide to cooking Korean Braised Shortribs (Galbi Jim). ]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/koreanfoodbasics/ss/howtogalbijim.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Saewoo Twigim]]></title>
         <link>http://koreanfood.about.com/od/fishandseafoodrecipes/r/SaewooTwigim.htm</link>
         <description><![CDATA[Korean deep fried shrimp is easy to make and has a thin and extra crispy batter. Korean deep frying mix, which can be found in many Asian grocery stores, is a mix of flours and seasonings that make frying simple. These deep fried shrimp (saewoo twigim) can be made in 15 minutes but are so delicious that I like to serve them as one of the main dishes for dinner guests or special occasion meals. ]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/fishandseafoodrecipes/r/SaewooTwigim.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Seafood Salad]]></title>
         <link>http://koreanfood.about.com/od/fishandseafoodrecipes/r/seafoodsalad.htm</link>
         <description><![CDATA[This spicy seafood salad features a spicy Korean dressing for both the seafood and the greens. I usually make it with shrimp and squid because they are favorites in my household, but it is also very good with abalone, scallops, tuna, or a mix of different seafoods. The Korean love affair with chili peppers is well known, so it should be no surprise that we even manage to add chili spice to Western-style dishes like tossed salads.&#10;]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/fishandseafoodrecipes/r/seafoodsalad.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Kongjaban]]></title>
         <link>http://koreanfood.about.com/od/sidedishesbanchan/r/BlackBeans.htm</link>
         <description><![CDATA[A sweet and nutty side dish, these seasoned black beans are a delicious and protein-filled complement to any Korean meal. ]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/sidedishesbanchan/r/BlackBeans.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Changjorim]]></title>
         <link>http://koreanfood.about.com/od/sidedishesbanchan/r/changjorim.htm</link>
         <description><![CDATA[This salty soy braised beef is a sensational Korean side dish. The meat becomes tender and well-flavored from long simmering and the chilies give the meat a spicy kick. For less heat, remove the seeds from the peppers before cooking or cut down the amount of peppers you are using. I like my changjorim to be on the salty and spicy side, but I have had sweeter versions that were delicious as well. If you prefer the sweet version, add more sugar and only a couple peppers to your pot. ]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/sidedishesbanchan/r/changjorim.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Bungeoppang]]></title>
         <link>http://koreanfood.about.com/od/snacksanddesserts/a/bungeoppang.htm</link>
         <description><![CDATA[These doughy pastries filled with sweet red bean paste are sold in Korea by street vendors. To make the fish shape at home, you need a special appliance similar to a waffle-maker. A healthy and delicious snack or dessert, their chewy, sweet, and slightly crispy texture make them a big crowd pleaser and always a hit with the under-10 crowd. There are also custard cream and ice cream versions; the red bean paste is the traditional filling.  ]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/snacksanddesserts/a/bungeoppang.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Boricha]]></title>
         <link>http://koreanfood.about.com/od/drinks/r/Boricha.htm</link>
         <description><![CDATA[This light, nutty tea is served year-round with Korean food. Healthy and mild, it can be served hot, warm, or cold. ]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/drinks/r/Boricha.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Broiled Mackerel]]></title>
         <link>http://koreanfood.about.com/od/fishandseafoodrecipes/r/Broiledmackerel.htm</link>
         <description><![CDATA[Koreans love broiled fish that is either cooked whole or sliced in half and cooked until the skin is crisp and sizzling. Broiling is an easy and mess-free way to make almost any type of fish, and a side dish portion is easily done in the toaster oven on the broil setting. I usually ask the people at the fish counter to remove the spine, head, and tail so that I'm left with two halves of the mackerel with the skin on.]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/fishandseafoodrecipes/r/Broiledmackerel.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Spring Rolls]]></title>
         <link>http://koreanfood.about.com/od/snacksanddesserts/r/Springrolls.htm</link>
         <description><![CDATA[These spring rolls are made with perilla leaves and kochujang (spicy chili pepper paste), two common Korean ingredients. I first made these rolls because I had almost all the ingredients for SE Asian spring rolls except for the herbs (Thai basil, mint, cilantro). I had Italian basil, but I also had a bunch of fresh perilla leaves from the garden. Since perilla leaves are in the mint family, I just knew it would work. ]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/snacksanddesserts/r/Springrolls.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Gaeran Mari Instructions]]></title>
         <link>http://koreanfood.about.com/od/sidedishesbanchan/ss/GaeranMariStep.htm</link>
         <description><![CDATA[Step by Step instructions on making Korean rolled omelette (Gaeran Mari). Once you get the hang of making this dish, you can whip up a few different versions in less than 10 minutes. ]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/sidedishesbanchan/ss/GaeranMariStep.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Spicy Sauce]]></title>
         <link>http://koreanfood.about.com/od/saucesandmarinades/r/spicysauce.htm</link>
         <description><![CDATA[Spicy dipping sauce for dumplings, tempura, and Korean savory pancakes. ]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/saucesandmarinades/r/spicysauce.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Soy Honey Glaze]]></title>
         <link>http://koreanfood.about.com/od/saucesandmarinades/r/Soyhoneyglaze.htm</link>
         <description><![CDATA[Korean soy honey glaze for broiled fish, grilled poultry, and saut&#233;ed vegetables. Wonderful on the Korean table but also good for adding a bit of Asian flavor to any meal.]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/saucesandmarinades/r/Soyhoneyglaze.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Oi Naengguk]]></title>
         <link>http://koreanfood.about.com/od/vegetarianrecipes/r/OInaengguk.htm</link>
         <description><![CDATA[Crisp, refreshing, and icy cold, Korean cold cucumber soup is the perfect accompaniment to a meal during a hot summer day. Sometimes also called oi naengchae, this iced cucumber soup is best when made with crispy fresh cucumbers. ]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/vegetarianrecipes/r/OInaengguk.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Anchovy Stock]]></title>
         <link>http://koreanfood.about.com/od/soupsandstews/r/anchovystock.htm</link>
         <description><![CDATA[This fish-based broth is the traditional base for Korean soups and stews. Although meat broth has become more popular in recent years, this anchovy soup stock is still a staple in Korean cooking. It doesn't have a strong fish odor, but adds a deep and savory element when used in cooking Korean soups and stews. &#10;]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/soupsandstews/r/anchovystock.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[QAKoreanspice]]></title>
         <link>http://koreanfood.about.com/od/koreanfoodbasics/f/QASpicy.htm</link>
         <description><![CDATA[Can I eat Korean food if I can't eat spicy foods? The answer is: Yes! There are many non-spicy Korean dishes and even spicy Korean dishes can be made mild and still be delicious.]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/koreanfoodbasics/f/QASpicy.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Soju]]></title>
         <link>http://koreanfood.about.com/od/drinks/p/Soju.htm</link>
         <description><![CDATA[Profile of the Korean Liquor Soju, the most popular alcohol in Korea today and a drink of growing popularity in the West.]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/drinks/p/Soju.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Mandoo Sauce]]></title>
         <link>http://koreanfood.about.com/od/saucesandmarinades/r/dippingsauce.htm</link>
         <description><![CDATA[This is the most pared-down dipping sauce for Korean dumplings (mandoo).  You can modify it however you like with the addition of chili powder for spiciness, sugar for sweetness and sesame oil and ginger for depth.]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/saucesandmarinades/r/dippingsauce.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Low Carb List]]></title>
         <link>http://koreanfood.about.com/od/reviewsandrecommendations/tp/Lowcarb.htm</link>
         <description><![CDATA[There are so many Korean dishes to choose from that do not include rice or noodles, that it mightd seem easy to cut out carbs while eating Korean food. But I know a few Korean people who have tried a South Beach or Atkins type diet, and they have found it difficult to go without rice or noodles while enjoying the strong spicy, salty, or sour flavors in Korean food.]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/reviewsandrecommendations/tp/Lowcarb.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Ginger Sauce]]></title>
         <link>http://koreanfood.about.com/od/saucesandmarinades/r/gingersauce.htm</link>
         <description><![CDATA[Ginger dipping sauce for Korean dumplings, tempura, pan-fried fish, and scallion pancakes. ]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/saucesandmarinades/r/gingersauce.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Banchan]]></title>
         <link>http://koreanfood.about.com/od/glossary/g/Banchan.htm</link>
         <description><![CDATA[Definition and translation of banchan, Korean side dishes.]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/glossary/g/Banchan.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Birthdays and Babies]]></title>
         <link>http://koreanfood.about.com/od/holidaysandoccasions/a/birthdaysbabies.htm</link>
         <description><![CDATA[Korean seaweed soup (miyuk gook) is served to new mothers after childbirth and as a part of every birthday meal. ]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/holidaysandoccasions/a/birthdaysbabies.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Kochukaru]]></title>
         <link>http://koreanfood.about.com/od/glossary/g/Kochukaru.htm</link>
         <description><![CDATA[Definition of Korean kochukaru.]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/glossary/g/Kochukaru.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Dubu]]></title>
         <link>http://koreanfood.about.com/od/glossary/g/Dubu.htm</link>
         <description><![CDATA[Definition and Translation of Dubu in Korean food, a soft beancurd which is also known as Tofu in the West]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/glossary/g/Dubu.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Kimchi]]></title>
         <link>http://koreanfood.about.com/od/glossary/g/Kimchi.htm</link>
         <description><![CDATA[Definition and translation of Korean kimchi, one of the most important parts of Korean cuisine.]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/glossary/g/Kimchi.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Kaenip]]></title>
         <link>http://koreanfood.about.com/od/glossary/g/Kaenip.htm</link>
         <description><![CDATA[Definition and Description of Korean kaenip- perilla leaves, also used in Japanese (shiso) and Vietnamese cooking.]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/glossary/g/Kaenip.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Namul]]></title>
         <link>http://koreanfood.about.com/od/glossary/g/Namul.htm</link>
         <description><![CDATA[Translation and Definition of Namul.]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/glossary/g/Namul.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Kochujang]]></title>
         <link>http://koreanfood.about.com/od/glossary/g/Kochujang.htm</link>
         <description><![CDATA[Definition for Korean kochujang.]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/glossary/g/Kochujang.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Gui]]></title>
         <link>http://koreanfood.about.com/od/glossary/g/Gui.htm</link>
         <description><![CDATA[Definition of Gui as used in Korean cooking. ]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/glossary/g/Gui.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[stew]]></title>
         <link>http://koreanfood.about.com/od/glossary/g/Chigae.htm</link>
         <description><![CDATA[Definition of Chigae (Korean stew)]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/od/glossary/g/Chigae.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Korean Food - Articles]]></title>
         <link>http://koreanfood.about.com/cs/a.htm</link>
         <description><![CDATA[An index of Articles for the Korean Food guide site.]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/cs/a.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[About - Korean Food Buyer&#039;s Guide]]></title>
         <link>http://koreanfood.about.com/cs/bg.htm</link>
         <description><![CDATA[Find Guide reviews, top picks, and advice you can use before you buy.]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/cs/bg.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
         
         <item>
         <title><![CDATA[Korean Food - StepBySteps]]></title>
         <link>http://koreanfood.about.com/cs/ss.htm</link>
         <description><![CDATA[An index of StepBySteps for the Korean Food guide site.]]></description>
         <guid isPermaLink="true">http://koreanfood.about.com/cs/ss.htm</guid>
         <dc:subject>food</dc:subject>
         <dc:date>2008-10-11T10:39:33+0000</dc:date>
         </item>
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