Pyeonsu (편수) are a kind of mandu (만두, dumpling) made with square wrappers and filled with either cucumber or ae-hobak (애호박, summer squash).
When I was working for Michelin-starred restaurants in New York City, I used to slice and deep fry lotus roots to be used as garnishes. Whenever I made these I couldn’t stop thinking about the salty and sweet soy sauce braised lotus root banchan in Korea.
The lotus is a lovely plant, and in Korea every single part of it has a purpose.
Last week, we were invited to join a media tour of South Chungcheong Province to learn about the region’s traditional rice alcohols.
With the fragrant songi beoseot (송이 버섯, pine mushrooms or matsutake) in season, I wanted to find a recipe that would really bring out their lovely scent.
Korean food isn’t always spicy—there are plenty of mild, savory dishes without that well-known spicy kick. But spicy flavors are popular, and we have the gochu (고추, chili) to thank for that.
You may have heard about boknal (복날), the three hottest days of summer in Korea.
Japchae (잡채) is a classic Korean recipe that you’ll find at just about every celebration or potluck.
Jidan (지단, egg garnish), is a technique from Korean royal cuisine.