A study by W. Na and C. Sohn titled “The Association Between Fermented Food Intake and Hs-CRP Across Age Groups in Korean Adults: Effect Modification by Sodium Intake” published on 16 April 2026 finds that Korean fermented foods are associated with reduced inflammation but not necessarily for older people. The paper is 13 pages long with the main text at about 10 pages, the remaining is references. High-sensitivity C-reactive protein (hs-CRP) serves as a widely adopted marker

This is a comprehensive cookbook focused on Korean home cooking.

This is a cookbook by Korean-American chef Deuki Hong, first published in 2016, that introduces the basics of Korean cuisine and provides...