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.
AuthorSeoyoung Jung
Recipe: Lazy-ass refrigerator soup stock
Sometimes when you’re busy, you just don’t have time to boil up a new batch of soup stock.
Recipe: Songi wanja-tang, pine mushroom meatball soup
With the fragrant songi beoseot (송이 버섯, pine mushrooms or matsutake) in season, I wanted to find a recipe that would really bring out their lovely scent.
Recipe: Samgyetang, ginseng chicken soup
You may have heard about boknal (복날), the three hottest days of summer in Korea.
Recipe: Hamcho japchae, samphire with glass noodles
Japchae (잡채) is a classic Korean recipe that you’ll find at just about every celebration or potluck.
Recipe: Jidan, egg garnish
Jidan (지단, egg garnish), is a technique from Korean royal cuisine.
Recipe: Yeolmu kimchi, young radish greens kimchi
Go to any restaurant in Korea during our hot and sweaty summers, and you’re likely to find these lovely greens stems of kimchi on your table.
Recipe: Gang doenjang, doenjang stew reduction
Gang doenjang (강된장) is a kind of reduced bean paste stew that we often eat in summer with steamed summer greens like squash leaves.
Recipe: Dureup sukhoe, blanched Aralia shoots
A simple and delicious way to eat dureup (두릅, Aralia shoots) is sukhoe (숙회, blanching or parboiling, pronounced “sook-hwae”).