Sometimes, over here at bburi kitchen, we’re guilty of romanticizing the past. “Our ancestors ate so healthily,” we’ll sigh.
Tagwinter
Recipe: Shiraegi namul (braised radish greens with dried anchovies)
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.
Gwamaegi: A dried fish for deep winter
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.
Consider the Oyster
Oysters are curious, divisive creatures, beloved by some, despised by others.
Recipe: Got-gam hodu mari (walnuts rolled in dried persimmon)
We have a weekly radio segment on the morning program Koreascape called “Local Eats,” and this week we have a special show.
Goddeulbbaegi: The bitter old man of the vegetable world
Of all the vegetables in the traditional Korean diet, godeulbbaegi (고들빼기, Crepidiastrum sonchifolium) is the most intensely bitter.
Recipe: Kongnamul guk (bean sprout soup)
Bean sprouts are one of the most popular everyday meal ingredients in Korea.
bburi trips: Jangheung, the deep south
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.
Seomcho: sweet winter coastal spinach
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.