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.
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.
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.”
The lotus is a lovely plant, and in Korea every single part of it has a purpose.
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.
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),
As you’ve probably guessed by now, we’re kind of obsessed with ingredients.
Spring brings all kinds of good things to the fish market, and one of these is the bounty of fresh clams.
One of the last spring greens to grace the markets each year is dureup (두릅, Aralia elata shoots), a mildly bitter and fragrant vegetable.