There’s an old song in Korean about doraji (도라지, bellflower root).
Rice is like water: Plentiful, precious, easy to take for granted.
You can find them in marts around Korea year-round, but fall always gets us thinking of mushrooms.
This past Friday, we held a small party for our friends in Seoul who helped get bburi kitchen off the ground.
Mention jeoneo (전어, spotted gizzard shad) anywhere in Korea, and someone is bound to bring up the popular saying “전어 굽는 냄새는 집 나간 며느리도 돌아오게 한다.”
One of Korea’s most unique fruits, the omija (오미자, or Schisandra chinensis) berry, contains five distinct, fragrant flavors.
Gochu (고추, chilli) is one of the most common ingredients in Korean cooking, but living in the city, sometimes their leaves get overlooked.
This quick and simple cucumber kimchi salad is one of my go-to recipes for everyday meals.
There are two fruits that represent summer in Korea: One is watermelon, and the other is chamoe. When you see chamoe start to appear in the markets, it’s a sign that summer is truly here.