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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 : 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 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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By : Seoyoung Jung November 19, 2015December 20, 2016

Recipe: Godeulbbaegi muchim (godeulbbaegi blanched salad)

Godeulbbaegi’s bitterness is tempered when blanched and dressed with doenjang.

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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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By : Seoyoung Jung October 28, 2015January 20, 2017

Recipe: Doraji namul (sautéed doraji)

Doraji namul (도라지나물, sautéed balloon flower root) can be slightly sweet, and have ever so slight of a sharp, bitter aftertaste. 

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By : bburi kitchen October 28, 2015October 13, 2016

Doraji: A bittersweet root

There’s an old song in Korean about doraji (도라지, bellflower root). 

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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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