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seasonal korean cooking

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By : bburi kitchen March 16, 2016June 1, 2016

Spring workshop: Abalone and spring greens

You can’t talk about Korean food in spring without talking about bom-namul (봄나물, spring greens), but while putting together the menu for this event, we felt like something was missing.

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By : Seoyoung Jung March 16, 2016February 1, 2017

Recipe: Jeonbok juk (abalone porridge)

Jeonbok juk (전복죽, abalone porridge), like many kinds of juk, or porridge, is especially good for soothing the stomach and the soul.

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By : Seoyoung Jung March 16, 2016December 20, 2016

Recipe: Jeonbok sul-jjim (abalone steamed in wine)

If you eat abalone as hwae (or sashimi), it tends to be very cartilaginous and crunchy—a texture that not everyone can get on board with. But steaming turns abalone into one of the most tender, juicy pieces of meat you’ll ever eat. 

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By : bburi kitchen March 15, 2016October 13, 2016

How to shuck an abalone

Shucking abalone is easier than you think—just make sure you’re holding it properly and cut off the right bits!

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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)

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