Geotjeori is essentially a quick kimchi that doesn’t go through a fermentation process, and it’s one of the most popular ways to eat bomdong.
Of all the vegetables in the traditional Korean diet, godeulbbaegi (고들빼기, Crepidiastrum sonchifolium) is the most intensely bitter.
At some point, we decided that it would be really fun to make a series of videos to accompany our recipe pages. We really didn’t know what we were getting ourselves into.
There’s a reason why ganjang gaejang (간장게장) is one of the side dishes we call 밥도둑 (bap doduk), or “rice thief” in Korean.
Ggot-gae (꽃게) is Korea’s best-loved crab, prized for its sweet flesh and soft shell.
Jirisan, or Mt. Jiri, has a special place in the minds and hearts of Koreans—it’s often viewed as a wild place, a vast place, a place where nature still has some power.
Digging into the story of cham-namul turned out to be a case study in mistaken identities, a plant world mystery of invasion and identity theft.
10 years ago, almost 80% of strawberries grown in Korea were Japanese varieties. Today, over 80% of our strawberries are homegrown strains, representing tireless scientific work and no small degree of national pride
If saejogae is the king of clams, then bajirak (바지락) is the humble but hardy peasant, a clam as common as air.