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seasonal korean cooking

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By : bburi kitchen May 18, 2016October 13, 2016

Six Korean spring clams

Spring brings all kinds of good things to the fish market, and one of these is the bounty of fresh clams.

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By : bburi kitchen April 29, 2016April 1, 2017

Dureup, the king of spring: Aralia elata shoots

One of the last spring greens to grace the markets each year is dureup (두릅, Aralia elata shoots), a mildly bitter and fragrant vegetable.

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By : bburi kitchen April 23, 2016October 13, 2016

Meonggae: Sea pineapple

You may have seen this grenade-shaped creature, a fiery-red sunset color, floating around in tanks at seafood restaurants and fish markets starting in spring. 

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By : bburi kitchen April 15, 2016May 11, 2018

10 Korean spring greens you should know

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? 

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By : bburi kitchen April 3, 2016October 13, 2016

Jukkumi: Webfoot octopus

When the breezes begin to lose their winter bite, usually in March here in Korea, we start talking about jukkumi (주꾸미, webfoot octopus).

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By : bburi kitchen April 25, 2015October 13, 2016

Ggot-gae: Kind of blue crab

Ggot-gae (꽃게) is Korea’s best-loved crab, prized for its sweet flesh and soft shell.

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By : bburi kitchen April 5, 2015October 13, 2016

Gomchwi: a pungent mountain herb

Jirisan, or Mt. Jiri, has a special place in the minds and hearts of Koreans—it’s often viewed as a wild place, a vast place, a place where nature still has some power.

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By : bburi kitchen March 17, 2015October 13, 2016

Cham-namul (Pimpinella brachycarpa): A case of mistaken identity

Digging into the story of cham-namul turned out to be a case study in mistaken identities, a plant world mystery of invasion and identity theft.

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By : bburi kitchen March 12, 2015October 13, 2016

Seolhyang ddalgi, Korean strawberries

10 years ago, almost 80% of strawberries grown in Korea were Japanese varieties. Today, over 80% of our strawberries are homegrown strains, representing tireless scientific work and no small degree of national pride

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abalone (4) banchan (17) bburi events (6) bburi trip (4) bitter (3) bivalves (6) bomnamul (16) Chungcheong-do (5) clams (6) crab (3) fall (19) featured (6) fermentation (4) fish (3) fruit (5) Gangwon-do (4) greens (10) Gyeonggi-do (3) Gyeongsang-do (6) ingredients (24) Jeolla-do (7) kimchi (4) main dish (6) mushrooms (4) namul (21) preserved foods (4) recipe (8) recipes (38) rice (7) roots (9) royal cuisine (5) seafood (29) seaweed (3) side dish (6) soup (9) spring (33) summer (16) sweet (3) vegan (12) vegetables (23) vegetarian (13) West Sea (4) winter (22) year-round (8) year round recipe (3)

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