There’s a reason why ganjang gaejang (간장게장) is one of the side dishes we call 밥도둑 (bap doduk), or “rice thief” in Korean.
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.
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.
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?
Sometimes, over here at bburi kitchen, we’re guilty of romanticizing the past. “Our ancestors ate so healthily,” we’ll sigh.
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.
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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.