Recipe: Nogak muchim (old cucumber salad)
Nogak (노각), or old cucumber, is a cucumber that is aged on the vine until it develops a thick, golden skin and crunchy flesh.
Recipe: Seomcho muchim, winter spinach banchan
Seomcho (섬초, also called pohangcho, 포항초) is a wonderfully sweet, delicious winter spinach.
November 17, 2016
In
all posts, fall, ingredients, Uncategorized
Yeongeun: Lotus root
The lotus is a lovely plant, and in Korea every single part of it has a purpose. READ MORE
August 20, 2016
In
all posts, ingredients, summer
Korean chilies 101
Korean food isn’t always spicy—there are plenty of mild, savory dishes without that well-known spicy kick. But spicy flavors are popular, and we have the gochu (고추, chili) to thank for that. READ MORE
August 9, 2016
In
all posts, ingredients, summer
Hamcho: Samphire, glasswort, sea asparagus
Travel along the southwest coast in summer and you may come across a bright green, succulent-like plant stretching upwards like a tiny tree from the mudflat. This is hamcho (함초, samphire or glasswort, Salicornia herbacea),READ MORE
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. READ MORE
April 29, 2016
In
all posts, ingredients, spring
Dureup, the king of spring: Aralia elata shoots
One of the last spring greens to grace the markets each year is dureup (두릅, Aralia elata shoots), a mildly bitter and fragrant vegetable. READ MORE
10 Korean spring greens you should know
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? READ MORE
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. READ MORE
January 28, 2016
In
all posts, ingredients
Shiraegi: Dried radish greens
Sometimes, over here at bburi kitchen, we’re guilty of romanticizing the past. “Our ancestors ate so healthily,” we’ll sigh. READ MORE