With winter fast approaching, we’ve got seafood on our minds.
This version of deodeok gui is based on my mom’s recipe.
Doraji namul (도라지나물, sautéed balloon flower root) can be slightly sweet, and have ever so slight of a sharp, bitter aftertaste.
There’s an old song in Korean about doraji (도라지, bellflower root).
Rice is like water: Plentiful, precious, easy to take for granted.
These days, we have so many wonderful electric tools, you might not need this recipe.
As we mentioned in our post on Korea’s most common mushrooms, pyogo is probably the best known of the bunch.
You can find them in marts around Korea year-round, but fall always gets us thinking of mushrooms.
Neutari beoseot bokkeum (느타리 버섯 볶음, oyster mushroom sautée) is the most common mushroom banchan you’ll find in Korea.