Skip to content
bburi kitchen

bburi kitchen

seasonal korean cooking

Tags
abalone banchan bburi events bburi trip bitter bivalves bomnamul Chungcheong-do clams crab fall featured fermentation fish fruit Gangwon-do greens Gyeonggi-do Gyeongsang-do ingredients Jeolla-do kimchi main dish mushrooms namul preserved foods recipe recipes rice roots royal cuisine seafood seaweed side dish soup spring summer sweet vegan vegetables vegetarian West Sea winter year-round year round recipe
  • about
  • 1 0 1
  • ingredients
  • recipes
  • blog
    • events

Categoryrecipes

Korean cooking

Read More
By : bburi kitchen February 22, 2016April 3, 2016

Recipe: Gosari namul (sautéed bracken fiddleheads)

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. 

Read More
By : Seoyoung Jung February 16, 2016December 20, 2016

Recipe: Bomdong geotjeori (spring cabbage quick kimchi)

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. 

Read More
By : Seoyoung Jung February 4, 2016December 20, 2016

Recipe: Ggomak muchim (blood cockles with soy sauce dressing)

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. 

Read More
By : Seoyoung Jung January 28, 2016December 20, 2016

Recipe: Shiraegi namul (braised radish greens with dried anchovies)

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.

Read More
By : Seoyoung Jung December 30, 2015December 20, 2016

Recipe: Ueong jorim (soy sauce braised burdock root)

This is the most common way to prepare ueong (우엉, burdock root) in Korea.

By : Seoyoung Jung December 1, 2015December 20, 2016

Recipe: Got-gam hodu mari (walnuts rolled in dried persimmon)

We have a weekly radio segment on the morning program Koreascape called “Local Eats,” and this week we have a special show. 

Read More
Read More
By : Seoyoung Jung November 19, 2015December 20, 2016

Recipe: Godeulbbaegi muchim (godeulbbaegi blanched salad)

Godeulbbaegi’s bitterness is tempered when blanched and dressed with doenjang.

Read More
By : Seoyoung Jung November 6, 2015December 20, 2016

Recipe: Deodeok gui (grilled deodeok)

This version of deodeok gui is based on my mom’s recipe. 

Read More
By : Seoyoung Jung October 28, 2015January 20, 2017

Recipe: Doraji namul (sautéed doraji)

Doraji namul (도라지나물, sautéed balloon flower root) can be slightly sweet, and have ever so slight of a sharp, bitter aftertaste. 

Page navigation

Prev
  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
Next
  • All Stories99
  • all posts95
  • blog10
  • events7
  • fall10
  • home2
  • ingredients35
  • recipes48
  • spring15
  • summer5
  • trips4
  • Uncategorized1
  • winter8
Tags
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)

© Bburi Kitchen, 2018. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Bburi Kitchen with appropriate and specific direction to the original content.

Proudly powered by WordPress - Theme: Coup Lite by Themes Kingdom

Heading out?

Stay in the loop!

We post photos, videos and recipes all related to Korean food and cooking on Facebook and Instagram. Thanks! :)

Close