Neutari beoseot bokkeum (느타리 버섯 볶음, oyster mushroom sautée) is the most common mushroom banchan you’ll find in Korea.
bburi launching party
This past Friday, we held a small party for our friends in Seoul who helped get bburi kitchen off the ground.
Jeoneo: Spotted gizzard shad
Mention jeoneo (전어, spotted gizzard shad) anywhere in Korea, and someone is bound to bring up the popular saying “전어 굽는 냄새는 집 나간 며느리도 돌아오게 한다.”
Recipe: Hobak namul (sautéed summer squash with salted shrimp paste)
Hobak namul is a classic bokkeum (sauté) recipe that will remind most Koreans of their mothers and grandmothers.
Omija: The five-flavor berry
One of Korea’s most unique fruits, the omija (오미자, or Schisandra chinensis) berry, contains five distinct, fragrant flavors.
Recipe: Goguma julgi bokkeum (sautéed sweet potato stem with wild perilla seed)
Goguma julgi (고구마 줄기), or sweet potato stems, is a very common summer vegetable side dish in Korea.
Recipe: Gamja jeon (potato pancakes)
Just about every country has some kind of potato pancake-like recipe, and Korea is no exception.
Recipe: Gochutnip muchim (chilli leaves salad)
Gochu (고추, chilli) is one of the most common ingredients in Korean cooking, but living in the city, sometimes their leaves get overlooked.
Recipe: Oi naengguk (cold cucumber soup)
Oi naengguk is one of the Korean people’s most beloved summer soups.