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.
Winter winds make city life this time of year just a little more miserable, but out along the coast, they help create a variety of natural, open-air dried seafoods.
Oysters are curious, divisive creatures, beloved by some, despised by others.
We have a weekly radio segment on the morning program Koreascape called “Local Eats,” and this week we have a special show.
Of all the vegetables in the traditional Korean diet, godeulbbaegi (고들빼기, Crepidiastrum sonchifolium) is the most intensely bitter.
Bean sprouts are one of the most popular everyday meal ingredients in Korea.
Hi, Sonja here. I’ll be blogging about the trips Seoyoung and I take under the tag “trips,” starting with our very first trip: A five-hour bus ride to the far southern coast of Korea.
Spinach has long been eaten in Korea (some accounts say it came over from China during the Three Kingdoms Period) but it’s first on record in 1577.
This seaweed soup is my take on a southern region favorite, using more water and a few more ingredients.