There are all kinds of bibimbap, but meonggae (멍게, sea pineapple) bibimbap in particular makes a great lunch for sleepy spring days.
AuthorSeoyoung Jung
Recipe: Jukkumi sukhoe (parboiled webfoot octopus)
Sukhoe (숙회) refers to a dish of meat, fish or vegetables that are gently parboiled.
Recipe: Minari ganghoe (blanched water dropwort)
Ganghoe (강회, pronounced “gahng-hwae”) is a term for lightly parboiled vegetables like minari or fresh young spring onions, both of which have an unmistakable aroma particularly in the spring.
Recipe: Ssuk-guk (mugwort soup)
About a year ago, we took a trip down to Silsang Temple, where we ran into some ladies trimming greens near the kitchen.
Recipe: Jeonbok juk (abalone porridge)
Jeonbok juk (전복죽, abalone porridge), like many kinds of juk, or porridge, is especially good for soothing the stomach and the soul.
Recipe: Jeonbok sul-jjim (abalone steamed in wine)
If you eat abalone as hwae (or sashimi), it tends to be very cartilaginous and crunchy—a texture that not everyone can get on board with. But steaming turns abalone into one of the most tender, juicy pieces of meat you’ll ever eat.
Recipe: Naengi-guk (shepherd’s purse soup)
Koreans think of naengi as the first ingredient to come into season in the spring, and naengi-guk (냉이국, shepherd’s purse soup) is one of the most common ways to eat it.
Recipe: Seoyoung’s Indian bibimbap
A few days ago, my second episode on Cooking Possible aired, and this time, the theme was all about rice.
Recipe: Dallae ganjang (wild chive soy sauce)
One of the common ways to eat dallae (달래, Korean wild chive) is making dallae ganjang (달래간장), a tasty and useful sauce that helps brighten up any meal.