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.
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.
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.”
Yeongeun: Lotus root
The lotus is a lovely plant, and in Korea every single part of it has a purpose.
Korean chilies 101
Korean food isn’t always spicy—there are plenty of mild, savory dishes without that well-known spicy kick. But spicy flavors are popular, and we have the gochu (고추, chili) to thank for that.
Hamcho: Samphire, glasswort, sea asparagus
Travel along the southwest coast in summer and you may come across a bright green, succulent-like plant stretching upwards like a tiny tree from the mudflat. This is hamcho (함초, samphire or glasswort, Salicornia herbacea),
Cooking Class at Mangwon Market
As you’ve probably guessed by now, we’re kind of obsessed with ingredients.
Six Korean spring clams
Spring brings all kinds of good things to the fish market, and one of these is the bounty of fresh clams.
Dureup, the king of spring: Aralia elata shoots
One of the last spring greens to grace the markets each year is dureup (두릅, Aralia elata shoots), a mildly bitter and fragrant vegetable.