Pyeonsu (편수) are a kind of mandu (만두, dumpling) made with square wrappers and filled with either cucumber or ae-hobak (애호박, summer squash).
Recipe: Yeongeun jorim, soy sauce braised lotus root
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.
Yeongeun: Lotus root
The lotus is a lovely plant, and in Korea every single part of it has a purpose.
South Chungcheong Province traditional alcohol tour
Last week, we were invited to join a media tour of South Chungcheong Province to learn about the region’s traditional rice alcohols.
Recipe: Songi wanja-tang, pine mushroom meatball soup
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 chilies 101
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.
Recipe: Samgyetang, ginseng chicken soup
You may have heard about boknal (복날), the three hottest days of summer in Korea.
Recipe: Hamcho japchae, samphire with glass noodles
Japchae (잡채) is a classic Korean recipe that you’ll find at just about every celebration or potluck.
Recipe: Jidan, egg garnish
Jidan (지단, egg garnish), is a technique from Korean royal cuisine.