There’s a reason why ganjang gaejang (간장게장) is one of the side dishes we call 밥도둑 (bap doduk), or “rice thief” in Korean.
Recipe: Maneul-jjong bokkeum, sautéed garlic scapes with shrimp
Smack dab in the middle of spring, we find huge bundles of beautiful bright green garlic scapes in the markets. You can pickle them in soy sauce but if you want to enjoy some right away, sautée and serve them as a banchan.
Gimjang: A time to make kimchi
Sometime in November, or maybe early December, depending on the temperatures, Korean families will set aside a weekend for gimjang (김장), the annual kimchi-making.
Recipe: Lazy-ass refrigerator soup stock
Sometimes when you’re busy, you just don’t have time to boil up a new batch of soup stock.
10 Korean spring greens you should know
For those of us who’ve grown up abroad, shopping at Korean grocery stores can be both a beautiful and bewildering experience. What is this root? This tangle of leaves? How can I make it delicious?
Shiraegi: Dried radish greens
Sometimes, over here at bburi kitchen, we’re guilty of romanticizing the past. “Our ancestors ate so healthily,” we’ll sigh.
Recipe: Bomnamul haemul pajeon (spring greens seafood pancake)
I love all of the bomnamul (봄나물, spring greens) that come out in the markets after winter: There are so many, and they’re all so fresh and delicious.
Recipe: Mu gul-bap (radish oyster rice)
In Korea, a cold winter wind is a sign of many things, but one thing is for sure: Mu (무, Korean radishes) are getting sweeter and tastier, and it’s finally the right season for oysters again.
Recipe: Nogak muchim (old cucumber salad)
Nogak (노각), or old cucumber, is a cucumber that is aged on the vine until it develops a thick, golden skin and crunchy flesh.
A visit to jang Master Ki Soon-do
Back in the day, every household would make their own jang, those essential fermented condiments that season just about every dish in Korean cuisine.
Pop-up with Magpie Brewing
It was a busy week at the Bburi studio—right after wrapping up a private cooking class at Mangwon Market, we got a call from Magpie Brewing.
Recipe: Ssuk gae-tteok, mugwort rice cake
Gae-tteok (개떡) is an easy rice cake made with fragrant green herbs.
Recipe: Tangpyeongchae, mung bean jelly salad
It’s not a well-known fact that tangpyeongchae (탕평채, mung bean jelly salad) is a traditional food for Ipchun (입춘), the first day of spring.
Private cooking classes
Please note: Cooking classes are temporarily on hold until further notice. If you’d like to be updated, please follow us on Facebook and Instagram, or email us with the subject line “Cooking Class Updates.”
Recipe: Seomcho muchim, winter spinach banchan
Seomcho (섬초, also called pohangcho, 포항초) is a wonderfully sweet, delicious winter spinach.