Geotjeori is essentially a quick kimchi that doesn’t go through a fermentation process, and it’s one of the most popular ways to eat bomdong.
AuthorSeoyoung Jung
Recipe: Ggomak muchim (blood cockles with soy sauce dressing)
I remember winters as a kid when my mom would make seasoned ggomak for us, serving them with a hot, steaming bowl of white rice.
Recipe: Shiraegi namul (braised radish greens with dried anchovies)
Shiraegi is a classic winter ingredient (read more about it here), and this recipe brings pungent flavors from the anchovies and doenjang to the otherwise mild green.
Recipe: Ueong jorim (soy sauce braised burdock root)
This is the most common way to prepare ueong (우엉, burdock root) in Korea.
Recipe: Got-gam hodu mari (walnuts rolled in dried persimmon)
We have a weekly radio segment on the morning program Koreascape called “Local Eats,” and this week we have a special show.
Recipe: Godeulbbaegi muchim (godeulbbaegi blanched salad)
Godeulbbaegi’s bitterness is tempered when blanched and dressed with doenjang.
Recipe: Deodeok gui (grilled deodeok)
This version of deodeok gui is based on my mom’s recipe.
Recipe: Doraji namul (sautéed doraji)
Doraji namul (도라지나물, sautéed balloon flower root) can be slightly sweet, and have ever so slight of a sharp, bitter aftertaste.
Recipe: Naembi bap (pot-steamed rice)
These days, we have so many wonderful electric tools, you might not need this recipe.