Bean sprouts are one of the most popular everyday meal ingredients in Korea.
At some point, we decided that it would be really fun to make a series of videos to accompany our recipe pages. We really didn’t know what we were getting ourselves into.
Ggot-gae (꽃게) is Korea’s best-loved crab, prized for its sweet flesh and soft shell.
Jirisan, or Mt. Jiri, has a special place in the minds and hearts of Koreans—it’s often viewed as a wild place, a vast place, a place where nature still has some power.
Digging into the story of cham-namul turned out to be a case study in mistaken identities, a plant world mystery of invasion and identity theft.
10 years ago, almost 80% of strawberries grown in Korea were Japanese varieties. Today, over 80% of our strawberries are homegrown strains, representing tireless scientific work and no small degree of national pride
If saejogae is the king of clams, then bajirak (바지락) is the humble but hardy peasant, a clam as common as air.
Ssuk (쑥, pronounced “sook”) is another leafy green that heralds the arrival of spring. In English, it’s often called “mugwort” along with a group of other related species, and shares their pungent aroma and medicinal benefits.
Hi! Sonja here. Seoyoung and I both live in Seoul, which has its own great fish market, but this day we decided to head 45 minutes westward to Sorae Port (소래포구) in Incheon.