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Recipe: Neutari beoseot bokkeum (oyster mushroom sautée)

Neutari beoseot bokkeum (느타리 버섯 볶음, oyster mushroom sautée) is the most common mushroom banchan you’ll find in Korea.

This past Friday, we held a small party for our friends in Seoul who helped get bburi kitchen off the ground.

Mention jeoneo (전어, spotted gizzard shad) anywhere in Korea, and someone is bound to bring up the popular saying “전어 굽는 냄새는 집 나간 며느리도 돌아오게 한다.”

Hobak namul is a classic bokkeum (sauté) recipe that will remind most Koreans of their mothers and grandmothers.

One of Korea’s most unique fruits, the omija (오미자, or Schisandra chinensis) berry, contains five distinct, fragrant flavors.

Goguma julgi (고구마 줄기), or sweet potato stems, is a very common summer vegetable side dish in Korea.

Just about every country has some kind of potato pancake-like recipe, and Korea is no exception.

Gochu (고추, chilli) is one of the most common ingredients in Korean cooking, but living in the city, sometimes their leaves get overlooked.

Oi naengguk is one of the Korean people’s most beloved summer soups.