Why Koreans Eat Boiling Hot Soup During The Hottest Days Of Summer


It is a little known fact that many Koreans love their boiling bowls of soup the most during the hottest days of summer, so it would not be unusual to find them downing steaming hot samgyetang (chicken ginseng soup) during an oppressively humid afternoon.

In Korea, they say, “fight fire with fire!,” restaurant owner Choi Mi-hee told Vice. “[Samgyetang] has benefits because when it’s too hot, we eat cold things. Our stomach gets colder but the rest of us stays hot. So we have to make it the same temperature.”


Such belief brings a flock of patrons to Choi’s Gangwon Toon Samgyetang in Ilsan, Korea during the three hottest days of Korean summer —chobok, jungbok, and malbo. It is widely believed that eating the soup three times in this period is good for a person’s health.

“When we eat samgyetang, we can get our stamina back,” Choi claimed.

The special soup is often consumed with ginseng liquor or soju.

Samgyetang is cooked with month-old chicken that fits whole into a bowl. The still tender meat is filled with garlic and rice and then cooked with ginseng, jujube, milk vetch root, and chestnut as basic ingredients with other ingredients depending on who’s cooking. Choi, for her part, includes eight additional special ingredients that she did not want to reveal.


The popular Korean specialty is getting more attention abroad. Canned and frozen samgyetang has recently been exported to and found popularity in China. Like in Korea, the Chinese believe that the soup can prevent illnesses.

Choi insists that while the meal itself may contain more than 1,000 calories per bowl, samgyetang is still a better option than what is available out there.

“Nowadays, a lot of Koreans eat a lot of junk food,” said Choi, “But samgyetang doesn’t have chemical ingredients and is natural and healthy.”

Written by Ryan General, NextShark


Controversial Experiment Forced Koreans To Try ‘Dog Meat’ And They Weren’t Happy


In a pretty controversial social experiment, a group of five Korean people asked to participate in an experiment called “Try Foods from Around the World.” They were given different dishes and had to guess where they thought the dish came from.

Pretty innocent, right?

It was only after they tasted one particular dish that they were immediately told it was dog meat.

The group did not take the news well.

Soon after the groups reactions were caught on tape, they were relieved to discover it wasn’t dog meat. Rather, they had eaten lamb and were lied to.

Check out the pretty powerful video.

Fast Food

Believe It Or Not, There Are More Museums In The US Than McDonald’s & Starbucks COMBINED


It seems there’s a McDonald’s and a Starbucks around every corner in the United States. Who would have thought, however, that there would be more museums in America than the combined number of McDonald’s and Starbucks locations.

According to the Washington Post, there are a total of 35,000 museums in the country. Using data released from the Institute of Museum and Library Services, the museums eclipse the total of McDonald’s (14,000) and Starbucks (11,000).

Sure, not all of them are as popular as the World History Museums or even the new Broad that just opened in Downtown LA. Rather, a majority of these are described as “mom-and-pop” locations.

LA County alone has 681 museums.

Makes us wonder how much culture we’re missing out on while we wait for our 3pm Sausage McMuffin.


This New ‘Cafeteria Goddess’ is Winning the Hearts of Chinese University Students


The boys in the cafeteria are once again drooling over their cafeteria lady in China.

Pictures of a new “cafeteria goddess” have recently surfaced on the Chinese Internet, adding fuel to the China craze of beautiful people working ordinary day jobs. Yan, the newly crowned lunchtime goddess is a student at Jiangxi Normal University.


The third-year student recently accepted a work-study program at her campus cafeteria. According to Shanghaiist, Yan took the job not seeking money nor fame, but needed some good old working experience. She describes herself as very ordinary and strives to prove herself through her hard work.


The humble goddess has only increased the love from her admirers by her modesty. One head over heels fan said, “She’s beautiful on the outside, but her heart is even more so.”

More NextShark Stories: Meet Gimo — The Cat Who’s Becoming Instagram Famous For His Huge Eyes


Some have even commented on her easygoing personality that makes her more likable.


Sina reported that Yan has attracted business for the cafeteria where she works and serves meat and steamed rice.


Written by Editorial Staff, NextShark


Chinese Factory Worker Kills and Eats ‘Wild’ Corgi, Learns It Was His Boss’s Pet The Next Day


Chinese factory worker was fired from his job after he mistook his boss’s dog for a stray, beat it to death, then cooked and ate it.

On Feb. 13, a factory worker named Zhang in eastern China found a Pembroke Welsh Corgi wandering around the bathroom at work. He presumed it was a stray and decided that the dog would make a great meal, so he beat the animal to death with a wooden stick.

He took the dog’s body back to his staff quarters where he and his roommates shaved, skinned and cooked the dog that night. They ate the dog the next day.

More NextShark Stories: How a Struggling Actor Built a Multi-Million Dollar Fitness Empire

When Zhang and his roommates returned to work, they discovered “missing dog” flyers posted all around — it turns out the Corgi belonged to his boss who offered over $1,200 as a reward for information.


An anonymous person who witnessed Zhang beat the dog to death called the boss, named Wang,  to let him know the bad news. Zhang’s boss then visited his staff quarters to find his dog’s fur covering the floor as well as a knife.

Zhang reportedly claimed:

“I thought it was a wild dog, I had no clue it was so precious.”

He and his roommates offered compensation for the dog but Wang instead chose to fire them and take them to the police where they were charged with theft.

Zhang has since been released on bail.

Wang had allegedly bought the Corgi puppy, worth an estimated $1,800, last May for his daughter.

Source: SCMP

Written by Jacob Wagner, NextShark


9 Awesome Foods from Black Cultures You Need to Know

Yes, black cultures. The only universally shared experience of being black is the oppression associated with it. A multitude of diverse cultures thrive in spite of the obstacles thrown their way and in no place is this more evident than in their cuisines.

Here are some foods either originally cultivated by black people or that emerged from slave trades to embed themselves in these specific cultures.



OK, let’s get this out of the way. Although watermelon has been stitched into negative narratives about black people, the fruit is rooted in African heritage. Originating in southern Africa, watermelons became domesticated farther north on the continent when extreme desertification hit Saharan Africa. Often used as a canteen of sorts in tropical regions, watermelons have been given many uses from jam to meal made of ground seeds.

Soupikandia & Okra


Deeply embedded in southern American Creole culture is the spicy goodness that is gumbo. Many of the dish’s great qualities are attributed to French influences despite the majority of the cuisine stemming from African and Native American dishes. Gombo is the French word for okra, derived from the Luba (a Congo tribe) word ngombo. Slaves brought the vegetable to America and it acts as thickening agent in most versions of gumbo (if you’re not using okra, I have no idea why you’re calling it gumbo) and its African predecessor soupikandia.

Soupikandia has an earthier taste than the piquant gumbo and is still consumed in West African nations.

Yams (Not Sweet Potatoes)


Unless you live in West Africa, the Caribbean, Asia, or frequent grocery stores serving those communities, you’ve probably never had a yam. When African slaves were exposed to sweet potatoes on farms and plantations, they just called the similar-looking tubers yams. Naturally, this was also exploited for financial gain in the American South and is still a marketing tool (and an example of the USDA’s laziness) used to differentiate sweet potatoes.

Real yams tend to be sweeter than sweet potatoes and can’t survive in most of the US. Depending on the variety, they can achieve a dessert-like sweetness, but are more often used to make porridge and to enhance fish stews.


loved import coffee beans

The coffee plant has always grown wild in Ethiopia. Although there’s some beef between the nation and Yemen over the discovery and cultivation of coffee, most signs point to Ethiopia, while Yemen gets the distinction of the mocha birthplace. Origin myths from both countries involve animals getting over-caffeinated and people dramatically throwing beans into fires (Disney probably already has the movie rights).

Coffee cultivation began in Ethiopia around the 9th century and remains a major part of the country’s economy. It accounts for about 25 percent of the nation’s export earnings while supplying 15 million people with jobs.

Macadamia Nuts


Macadamia nuts are so special that some people lose their minds (and jobs) over simply plating them. The Bauple tree that bears the magical nut was discovered by the Kabi tribe, an Australian Aboriginal sect, around 30,000 years ago.

The macadamia nut was so treasured by the Kabi that they settled throughout the area of the rainforest where they naturally grew and traded with other tribes for high quality goods and tools.

Australian Aborigines lived largely off of bush foods until British colonizers introduced various modern cooking methods. Domestication of the macadamia nut is largely a white man’s tale, but its difficult-to-reach location and many similar, inedible sister tree nuts would make its cultivation difficult without the assistance of local Aborigines.


sorrel drink

Jamaican Sorrel was actually taken over from West Africa and both regions often use the hibiscus plant to make a tea-like beverage. Often combined with ginger for an added kick, sorrel is popularly drunk throughout the Caribbean during Christmas festivals.

The rich red color of the drink, along with its easy pairing with alcohol, make it a go-to beverage for celebrating on cooler winter nights.



The farther south you travel in the West Indies, the more you start feeling like you’re in the East Indies.

Brief history lesson: when European traders and conquerors first interacted with the Indian sub-continent, they attributed races to the people currying favor toward the lighter northerners and associating the southerners (labeled Dravidians) with blackness and inferiority.

This kind of thinking made it pretty easy for the British Empire to swoop in later and stop treating Indians like people, but I digress.

Islands like Trinidad and Grenada are mostly comprised of African or Indian descendants, oftentimes a combination of the two. This, along with their close proximity to South America, results in a unique intersection of cuisines called the “roti.”

There are several types of roti, which really refers to the flatbread used to make it, but what you’ll usually get if you don’t specify is essentially a curry burrito. Chickpeas, potatoes, meat and sometimes other vegetables are wrapped in soft white flour flatbread and cooked on a tava for a subtle crispness. The flatbread itself is more pliable and flaky than most tortillas, which also makes it a popular choice for breakfast rotis.



I couldn’t possibly end this list without an Afro-Brazilian dish. As one of the most well-known cultural melting pots in the world, Brazil is certainly a mecca for fusion cuisine enthusiasts.

In the Bahia region of Brazil, which produces the most African-influenced dishes in the nation, this spicy, pungent peanut sauce is traditionally served with meat or fish. Its creation is very closely related to several ground nut stews and sauces popular in West and Central Africa.


This Restaurant Only Serves Food from Countries the US Is In Conflict With


Conflict Kitchen is a restaurant in Pittsburgh that only serves food from countries the US is in conflict with.  How’s that for making the best of global tensions, threat of nuclear war, and nasty dictators? So far they’ve featured Cuba, Iran, Afghanistan, and Venezuela, bringing unsuspecting individuals closer than they thought.


The restaurant changes its menu and its country every six months, featuring a new look and compelling interviews with citizens on subjects ranging from Iranian poetry to the treatment of women in Afghanistan.

Conflict Kitchen is open seven days a week and, according to its website, strives to “expand the engagement the public has with the culture, politics, and issues at stake within the focus country.”  The restaurant has been well-received by citizens from the different countries portrayed and has even sparked a few educational collaborations.

They are currently churning out Cuban food like picadillo, empanadas, and yuca con mojo. The restaurant is considering featuring Korea next, a curious choice to say the least.

H/T Reddit + PicThx Saveur


Joey Fatone In Sync with Kitchens Across America [INTERVIEW]


Joey Fatone, probably best known through his former band *Nsync and a contestant on Dancing with the Stars, is the host of the Live Well Network’s My Family Recipe Rocks. In the show, Fatone visits people from all over as they share their special dishes. Foodbeast was lucky enough to get a few minutes to talk to Joey about his show, favorite foods and what he loves about the holidays.


My Family Recipe Rocks

“Basically, we’re going to people’s homes and they come up with different recipes,” said Fatone. “We go to their homes, and we check out them making their food.”

What sets My Family Recipe Rocks apart from other cooking shows is, not only is America the kitchen, but viewers also get to share a bit of the cook’s history along with his recipes.

“It’s not like we’re going into the studio where there’s a chef,” he said. “It’s everyday people making something that’s been maybe handed down from generation to generation or something that they kind of whipped up and learned something and added their own twist to it.”

“We go to their home, check out their food, cook it, show you how to break it down and put it on their website for everyone to try and make,” Fatone tells Foodbeast.

There have been memorable moments for Fatone during his duties as host. One in particular was a chicken Mediterranean dish.

“A woman that owns a bed and breakfast made these cool [ground] pork and turkey meatballs and it’s with cream cheese,” he laughed.

Fatone said he initially thought the cream cheese would make the dish taste horrible.

“And then you put it in this pastry puff and you make this balsamic glaze on it,” he said. “It was absolutely amazing.”


Growing Up

Coming from an Italian family, Fatone was raised around cooking his whole life.

“My dad was really the big cook out of anyone, he was kind of the main chef,” he said. “I learned a lot from him just watching him cook.”

As he got older, Fatone would constantly call up his father and ask him cooking questions and advice.

A busy guy on the run, sometimes comfort food would be a nice break from his hectic schedule, and for Fatone, that comfort food would be pasta.

“It doesn’t have to be [homemade] but a lot of times we like to make it homemade,” Fatone said. “But I would never really do a lot of jarred sauce.”



Christmas Fun

Because the holidays are quickly approaching, Fatone is getting ready to celebrate. One year, he tells us, he and his wife made a gingerbread house. Because they aren’t big fans of gingerbread, they decided to make a house out of chocolate chip.

“We made it thick enough that it was still moist to where we made the walls up and everything,” he said. “I did the rooftop, I did a box of shredded wheat, we did licorice, melted lollipops for the windows to make a stained-glass window.”

“It took me like five days,” he laughed. “I got pretty creative with the stuff.”


Coming Up Next Season

Though My Family Recipe Rocks has finished their first season, they will begin shooting season two next year.

“We’re going to be shooting another 20 episodes,” Fatone said. “We’re going to be going all over, we’re going to be hitting New Orleans, Dallas, Washington D.C.; we’re going to be going to a lot of different places.”

Next season will be getting into the south according to Fatone and it’s going to be fun. Last season’s episodes can be found on the Live Well Network.


Shout Out to Foodbeasts

Finally Fatone has some words of wisdom for all the Foodbeasts out there:

“Be creative, that’s how good chefs come about. They’re very creative with their spices and that stuff that they infuse. So you know, try to have fun with that and have a good time with it.”

Check out a clip from the show and be sure to check out the new season in 2013!


photo courtesy of Live Well Network