Godeulbbaegi’s bitterness is tempered when blanched and dressed with doenjang.
The daechu (대추, jujube) is a small fruit that you can find growing just as happily in the countryside as in the city, alongside sidewalks and between old brick buildings.
With winter fast approaching, we’ve got seafood on our minds.
This version of deodeok gui is based on my mom’s recipe.
Doraji namul (도라지나물, sautéed balloon flower root) can be slightly sweet, and have ever so slight of a sharp, bitter aftertaste.
There’s an old song in Korean about doraji (도라지, bellflower root).
As we mentioned in our post on Korea’s most common mushrooms, pyogo is probably the best known of the bunch.
You can find them in marts around Korea year-round, but fall always gets us thinking of mushrooms.
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.”