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

Tagbomnamul

Read More
By : bburi kitchen April 5, 2015October 13, 2016

Gomchwi: a pungent mountain herb

Jirisan, or Mt. Jiri, has a special place in the minds and hearts of Koreans—it’s often viewed as a wild place, a vast place, a place where nature still has some power.

Read More
By : bburi kitchen March 17, 2015October 13, 2016

Cham-namul (Pimpinella brachycarpa): A case of mistaken identity

Digging into the story of cham-namul turned out to be a case study in mistaken identities, a plant world mystery of invasion and identity theft.

Read More
By : bburi kitchen March 5, 2015October 13, 2016

Ssuk: mugwort

Ssuk (쑥, pronounced “sook”) is another leafy green that heralds the arrival of spring. In English, it’s often called “mugwort” along with a group of other related species, and shares their pungent aroma and medicinal benefits.

Read More
By : bburi kitchen February 15, 2015October 13, 2016

Dallae: Korean wild chive, mountain chive

Dallae is one of the harbingers of spring, a versatile bom-namul with a mild kick.

Photo by Jun Michael Park (mikaphoto.net) Read More
By : bburi kitchen February 12, 2015December 6, 2016

Bomdong: early spring cabbage

It goes without saying that the Napa cabbage (baechu) is perhaps Korea’s most well-known and beloved vegetable. But baechu has a funny-looking cousin that makes its debut in late winter and early spring. 

Read More
By : bburi kitchen February 10, 2015February 25, 2017

Naengi: shepherd’s purse shoots

Naengi (냉이, shepherd’s purse) is an unassuming green that’s easy to miss when it first creeps up out of the frozen earth.

Read More
By : bburi kitchen January 30, 2015January 3, 2017

Seomcho: sweet winter coastal spinach

Spinach has long been eaten in Korea (some accounts say it came over from China during the Three Kingdoms Period) but it’s first on record in 1577.

Page navigation

Prev
  • 1
  • 2
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