Sometimes when you’re busy, you just don’t have time to boil up a new batch of soup stock.
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.
You may have heard about boknal (복날), the three hottest days of summer in Korea.
About a year ago, we took a trip down to Silsang Temple, where we ran into some ladies trimming greens near the kitchen.
Koreans think of naengi as the first ingredient to come into season in the spring, and naengi-guk (냉이국, shepherd’s purse soup) is one of the most common ways to eat it.
Oi naengguk is one of the Korean people’s most beloved summer soups.
Bean sprouts are one of the most popular everyday meal ingredients in Korea.
This seaweed soup is my take on a southern region favorite, using more water and a few more ingredients.
This is one of the few soups you’ll eat with chopsticks instead of a spoon.