The lotus is a lovely plant, and in Korea every single part of it has a purpose.
Sometimes when you’re busy, you just don’t have time to boil up a new batch of soup stock.
Last week, we were invited to join a media tour of South Chungcheong Province to learn about the region’s traditional rice alcohols.
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.
Korean food isn’t always spicy—there are plenty of mild, savory dishes without that well-known spicy kick. But spicy flavors are popular, and we have the gochu (고추, chili) to thank for that.
You may have heard about boknal (복날), the three hottest days of summer in Korea.
Japchae (잡채) is a classic Korean recipe that you’ll find at just about every celebration or potluck.
Jidan (지단, egg garnish), is a technique from Korean royal cuisine.
Travel along the southwest coast in summer and you may come across a bright green, succulent-like plant stretching upwards like a tiny tree from the mudflat. This is hamcho (함초, samphire or glasswort, Salicornia herbacea),