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seasonal korean cooking

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By : Seoyoung Jung April 8, 2019April 8, 2019

Recipe: Bomnamul haemul pajeon (spring greens seafood pancake)

I love all of the bomnamul (봄나물, spring greens) that come out in the markets after winter: There are so many, and they’re all so fresh and delicious.

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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 May 11, 2018May 11, 2018

Recipe: Maneul-jjong bokkeum, sautéed garlic scapes with shrimp

Smack dab in the middle of spring, we find huge bundles of beautiful bright green garlic scapes in the markets. You can pickle them in soy sauce but if you want to enjoy some right away, sautée and serve them as a banchan. 

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By : Seoyoung Jung July 29, 2016December 20, 2016

Recipe: Yeolmu kimchi, young radish greens kimchi

Go to any restaurant in Korea during our hot and sweaty summers, and you’re likely to find these lovely greens stems of kimchi on your table. 

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By : Seoyoung Jung June 7, 2016December 20, 2016

Recipe: Gang doenjang, doenjang stew reduction

Gang doenjang (강된장) is a kind of reduced bean paste stew that we often eat in summer with steamed summer greens like squash leaves.

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By : Seoyoung Jung April 29, 2016February 1, 2017

Recipe: Dureup sukhoe, blanched Aralia shoots

A simple and delicious way to eat dureup (두릅, Aralia shoots) is sukhoe (숙회, blanching or parboiling, pronounced “sook-hwae”).

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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 April 3, 2016February 1, 2017

Recipe: Minari ganghoe (blanched water dropwort)

Ganghoe (강회, pronounced “gahng-hwae”) is a term for lightly parboiled vegetables like minari or fresh young spring onions, both of which have an unmistakable aroma particularly in the spring.

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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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