EDITORIAL POLICY

How a dish reaches Your K-Food

Last updated September 16, 2026

Selection

We publish a small subset of verified on-air dishes: traditional Korean food, Korean home cooking, recipes using Korean fermented sauces, and Korean-inspired dishes with clear value for international cooks.

What we leave out

• Restaurant visits, eating segments, and product showcases
• Food shown without a meaningful cooking process
• Dishes whose key ingredients or safety-critical steps cannot be verified
• Recipes with little connection to Korean food culture

Independent adaptation

We do not copy subtitles or broadcaster articles. We verify the dish and method, then independently write practical English instructions with US and metric measurements, substitutions, pantry guidance, cultural context, serving ideas, and storage notes.

What editorial review means

Editorial review checks written instructions, source attribution, ingredient consistency and practical guidance. It does not mean every dish was cooked or tasted in our kitchen. Timings are estimates; equipment, cut size and ingredient brands can change the result. Adapted amounts are identified where the source leaves a quantity open.

Image sourcing

Recipe pages separate the food image from the broadcast reference image. Food frames link to the official broadcast video whenever available; where the broadcast does not provide a usable finished-dish view, a clearly labeled cooking-video reference is linked beside the image. Broadcast thumbnails remain identified separately for source context.

Sources and corrections

The broadcaster, program, air date, and official link appear at the end of every recipe so the K-food itself remains the focus. We review correction and rights requests through our contact page.