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),
Go to any restaurant in Korea during our hot and sweaty summers, and you’re likely to find these lovely greens stems of kimchi on your table.
Gang doenjang (강된장) is a kind of reduced bean paste stew that we often eat in summer with steamed summer greens like squash leaves.
As you’ve probably guessed by now, we’re kind of obsessed with ingredients.
Spring brings all kinds of good things to the fish market, and one of these is the bounty of fresh clams.
One of the last spring greens to grace the markets each year is dureup (두릅, Aralia elata shoots), a mildly bitter and fragrant vegetable.
A simple and delicious way to eat dureup (두릅, Aralia shoots) is sukhoe (숙회, blanching or parboiling, pronounced “sook-hwae”).
There are all kinds of bibimbap, but meonggae (멍게, sea pineapple) bibimbap in particular makes a great lunch for sleepy spring days.