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.
Winter winds make city life this time of year just a little more miserable, but out along the coast, they help create a variety of natural, open-air dried seafoods.
Ueong (우엉, pronounced ooh-ung) is known as burdock root in English, and can be found in temperate zones around the world.
Oysters are curious, divisive creatures, beloved by some, despised by others.
If there’s one fruit to represent fall, we’d have to go with gam (감), or persimmons.
We have a weekly radio segment on the morning program Koreascape called “Local Eats,” and this week we have a special show.
Of all the vegetables in the traditional Korean diet, godeulbbaegi (고들빼기, Crepidiastrum sonchifolium) is the most intensely bitter.
Godeulbbaegi’s bitterness is tempered when blanched and dressed with doenjang.
The daechu (대추, jujube) is a small fruit that you can find growing just as happily in the countryside as in the city, alongside sidewalks and between old brick buildings.