Making gosari namul (고사리 나물) requires soaking for long hours and easily takes a full two days, so make sure to plan ahead, especially if you’re preparing for a special day like Jeongwol Daeboreum.
Geotjeori is essentially a quick kimchi that doesn’t go through a fermentation process, and it’s one of the most popular ways to eat bomdong.
I remember winters as a kid when my mom would make seasoned ggomak for us, serving them with a hot, steaming bowl of white rice.
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.
This is the most common way to prepare ueong (우엉, burdock root) in Korea.
We have a weekly radio segment on the morning program Koreascape called “Local Eats,” and this week we have a special show.
Godeulbbaegi’s bitterness is tempered when blanched and dressed with doenjang.
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.