It was a busy week at the Bburi studio—right after wrapping up a private cooking class at Mangwon Market, we got a call from Magpie Brewing.
Gae-tteok (개떡) is an easy rice cake made with fragrant green herbs.
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.
Spring brings all kinds of good things to the fish market, and one of these is the bounty of fresh clams.
One of the last spring greens to grace the markets each year is dureup (두릅, Aralia elata shoots), a mildly bitter and fragrant vegetable.
A simple and delicious way to eat dureup (두릅, Aralia shoots) is sukhoe (숙회, blanching or parboiling, pronounced “sook-hwae”).
There are all kinds of bibimbap, but meonggae (멍게, sea pineapple) bibimbap in particular makes a great lunch for sleepy spring days.
You may have seen this grenade-shaped creature, a fiery-red sunset color, floating around in tanks at seafood restaurants and fish markets starting in spring.
For those of us who’ve grown up abroad, shopping at Korean grocery stores can be both a beautiful and bewildering experience. What is this root? This tangle of leaves? How can I make it delicious?