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.
Ueong (우엉, pronounced ooh-ung) is known as burdock root in English, and can be found in temperate zones around the world.
This is the most common way to prepare ueong (우엉, burdock root) in Korea.
If there’s one fruit to represent fall, we’d have to go with gam (감), or persimmons.
We have a weekly radio segment on the morning program Koreascape called “Local Eats,” and this week we have a special show.
Of all the vegetables in the traditional Korean diet, godeulbbaegi (고들빼기, Crepidiastrum sonchifolium) is the most intensely bitter.