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.
Sometimes when you’re busy, you just don’t have time to boil up a new batch of soup stock.
Ggomak (꼬막) refers to a small group of clams known as “blood cockles” in English—so named because their blood is a bright red.
Sometimes, over here at bburi kitchen, we’re guilty of romanticizing the past. “Our ancestors ate so healthily,” we’ll sigh.
Winter winds make city life this time of year just a little more miserable, but out along the coast, they help create a variety of natural, open-air dried seafoods.
Nogak (노각), or old cucumber, is a cucumber that is aged on the vine until it develops a thick, golden skin and crunchy flesh.
Back in the day, every household would make their own jang, those essential fermented condiments that season just about every dish in Korean cuisine.
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.
Gae-tteok (개떡) is an easy rice cake made with fragrant green herbs.
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.
You can now take private cooking classes with Seoyoung right here in Seoul!
Seomcho (섬초, also called pohangcho, 포항초) is a wonderfully sweet, delicious winter spinach.
Pyeonsu (편수) are a kind of mandu (만두, dumpling) made with square wrappers and filled with either cucumber or ae-hobak (애호박, summer squash).
When I was working for Michelin-starred restaurants in New York City, I used to slice and deep fry lotus roots to be used as garnishes. Whenever I made these I couldn’t stop thinking about the salty and sweet soy sauce braised lotus root banchan in Korea.