Sometime in November, or maybe early December, depending on the temperatures, Korean families will set aside a weekend for gimjang (김장), the annual kimchi-making.
Back in the day, every household would make their own jang, those essential fermented condiments that season just about every dish in Korean cuisine.
Last week, we were invited to join a media tour of South Chungcheong Province to learn about the region’s traditional rice alcohols.
For those of us who’ve grown up abroad, shopping at Korean grocery stores can be both a beautiful and bewildering experience. What is this root? This tangle of leaves? How can I make it delicious?
Shucking abalone is easier than you think—just make sure you’re holding it properly and cut off the right bits!
Jeongwol Daeboreum (정월 대보름) is a celebration of the first full moon after Seollal (설날, Lunar New Year), or January 15th on the lunar calendar.
This past Friday, we held a small party for our friends in Seoul who helped get bburi kitchen off the ground.
At some point, we decided that it would be really fun to make a series of videos to accompany our recipe pages. We really didn’t know what we were getting ourselves into.
Hi! Sonja here. Seoyoung and I both live in Seoul, which has its own great fish market, but this day we decided to head 45 minutes westward to Sorae Port (소래포구) in Incheon.