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The article explores Miyeokguk, a Korean seaweed soup, detailing its cultural significance, health benefits, regional variations, and the evolution of its preparation. Topics include the soup's symbolism in Korean culture, its simple yet flavorful recipe, regional adaptations with ingredients like shellfish or Pacific saury, and the emergence of specialized Miyeokguk restaurants.

The article explores the reputation of the traditional Korean dish bindaetteok as a timeless comfort food. Topics discussed include the frying of a thick batter of mung bean flour, meat and vegetables, a comparison between bindaetteok and other types of buchimgae, and theories regarding the origins of bindaetteok.

The article focuses on the traditional Korean dish gejang, which involves marinating crabs in soy sauce and various ingredients. It discusses the cultural significance of jang in Korean cuisine and the two main types of gejang, ganjang gejang, and yangnyeom gejang, along with how to prepare and enjoy them.

The article focuses on the quintessential Korean dish of Sundubu, highlighting its versatility, health benefits, and regional variations. Topics include the various ways Sundubu can be enjoyed in stews bursting with flavor, its importance as a source of protein in Korean cuisine, and the distinct flavors of different regions such as Gangneung, Seoul, and the Gyeongsang and Jeolla regions.

The article focuses on dodari ssukguk, or flounder and mugwort soup, which is a specialty dish from the coastal city of Tongyeong in South Gyeongsang Province, Korea. It highlights the significance of seasonal foods in experiencing the change of seasons and introduces dodari ssukguk as a dish that heralds the arrival of spring. It further discusses the migration of flounder and the availability of fresh mugwort shoots during this time, which are key ingredients in the soup.

The article offers information on gimbap, a roll of rice packed with vegetables, meat and various other ingredients wrapped in a sheet of dried seaweed, is a popular light nutritious meal. It is noted that a completely Korean version of gimbap gradually evolved after 1950 and In the early stages, before raw fish was widely included in the Korean diet, vegetables and other common household ingredients were prominent in the wrapped rice roll.

Despite significant advances in the design of metallic materials for bare metal stents (BMSs), restenosis induced by the accumulation of smooth muscle cells (SMCs) has been a major constraint on improving the clinical efficacy of stent implantation. Here, a new strategy for avoiding this issue by utilizing hydrogen peroxide (H2O2) generated by the galvanic coupling of nitinol (NiTi) stents and biodegradable magnesium–zinc (Mg–Zn) alloys is reported. The amount of H2O2released is carefully optimized via the biodegradability engineering of the alloys and by controlling the immersion time to selectively inhibit the proliferation and function of SMCs without harming vascular endothelial cells. Based on demonstrations of its unique capabilities, a fully metallic stent with antirestenotic functionality was successfully fabricated by depositing Mg layers onto commercialized NiTi stents. The introduction of surface engineering to yield a patterned Mg coating ensured the maintenance of a stable interface between Mg and NiTi during the process of NiTi stent expansion, showing high feasibility for clinical application. This new concept of an inert metal/degradable metal hybrid system based on galvanic metal coupling, biodegradability engineering, and surface patterning can serve as a novel way to construct functional and stable BMSs for preventing restenosis.