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seasonal korean cooking

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By : Seoyoung Jung December 21, 2018December 28, 2018

Recipe: Mu gul-bap (radish oyster rice)

In Korea, a cold winter wind is a sign of many things, but one thing is for sure: Mu (무, Korean radishes) are getting sweeter and tastier, and it’s finally the right season for oysters again. 

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By : Seoyoung Jung February 10, 2017February 10, 2017

Recipe: Tangpyeongchae, mung bean jelly salad

It’s not a well-known fact that tangpyeongchae (탕평채, mung bean jelly salad) is a traditional food for Ipchun (입춘), the first day of spring.

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By : Seoyoung Jung April 23, 2016December 20, 2016

Recipe: Meonggae bibimbap

There are all kinds of bibimbap, but meonggae (멍게, sea pineapple) bibimbap in particular makes a great lunch for sleepy spring days.

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By : Seoyoung Jung April 3, 2016February 1, 2017

Recipe: Jukkumi sukhoe (parboiled webfoot octopus)

Sukhoe (숙회) refers to a dish of meat, fish or vegetables that are gently parboiled. 

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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 : Seoyoung Jung November 6, 2015December 20, 2016

Recipe: Deodeok gui (grilled deodeok)

This version of deodeok gui is based on my mom’s recipe. 

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