Seomcho (섬초, also called pohangcho, 포항초) is a wonderfully sweet, delicious winter spinach. It’s a great way to bring fresh vegetables and bright green colors to your winter table! Seomcho muchim (섬초 무침) is the most common way to cook this spinach.
The lotus is a lovely plant, and in Korea every single part of it has a purpose. READ MORE
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, chilli) to thank for that. READ MORE
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
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
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
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
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
Sometimes, over here at bburi kitchen, we’re guilty of romanticizing the past. “Our ancestors ate so healthily,” we’ll sigh. READ MORE
Shiraegi is a classic winter ingredient (read more about it here), and this recipe brings pungent flavors from the anchovies and doenjang to the otherwise mild green.