Sometime in November, or maybe early December, depending on the temperatures, Korean families will set aside a weekend for gimjang (김장), the annual kimchi-making.
Nogak (노각), or old cucumber, is a cucumber that is aged on the vine until it develops a thick, golden skin and crunchy flesh.
Gae-tteok (개떡) is an easy rice cake made with fragrant green herbs.
It’s not a well-known fact that tangpyeongchae (탕평채, mung bean jelly salad) is a traditional food for Ipchun (입춘), the first day of spring.
You can now take private cooking classes with Seoyoung right here in Seoul!
Seomcho (섬초, also called pohangcho, 포항초) is a wonderfully sweet, delicious winter spinach.
Pyeonsu (편수) are a kind of mandu (만두, dumpling) made with square wrappers and filled with either cucumber or ae-hobak (애호박, summer squash).
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.
The lotus is a lovely plant, and in Korea every single part of it has a purpose.