Seomcho (섬초, also called pohangcho, 포항초) is a wonderfully sweet, delicious winter spinach. It’s a great way to bring fresh vegetables and bright green colors to your winter table! Seomcho muchim (섬초 무침) is the most common way to cook this spinach.
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.READ MORE
Last week, we were invited to join a media tour of South Chungcheong Province to learn about the region’s traditional rice alcohols.READ MORE
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. READ MORE