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bburi kitchen

seasonal korean cooking

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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
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By : Seoyoung Jung November 24, 2016December 20, 2016

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.

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By : bburi kitchen November 17, 2016November 24, 2016

Yeongeun: Lotus root

The lotus is a lovely plant, and in Korea every single part of it has a purpose.

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By : Sonja Swanson November 1, 2016May 24, 2017

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.

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By : Seoyoung Jung October 28, 2016December 20, 2016

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.

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By : bburi kitchen December 30, 2015October 13, 2016

Ueong: Burdock root

Ueong (우엉, pronounced ooh-ung) is known as burdock root in English, and can be found in temperate zones around the world. 

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By : Seoyoung Jung December 30, 2015December 20, 2016

Recipe: Ueong jorim (soy sauce braised burdock root)

This is the most common way to prepare ueong (우엉, burdock root) in Korea.

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By : bburi kitchen December 2, 2015November 8, 2016

Gam: persimmons

If there’s one fruit to represent fall, we’d have to go with gam (감), or persimmons. 

By : Seoyoung Jung December 1, 2015December 20, 2016

Recipe: Got-gam hodu mari (walnuts rolled in dried persimmon)

We have a weekly radio segment on the morning program Koreascape called “Local Eats,” and this week we have a special show. 

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By : bburi kitchen November 19, 2015October 13, 2016

Goddeulbbaegi: The bitter old man of the vegetable world

Of all the vegetables in the traditional Korean diet, godeulbbaegi (고들빼기, Crepidiastrum sonchifolium) is the most intensely bitter.

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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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