Sometimes when you’re busy, you just don’t have time to boil up a new batch of soup stock.
Sometimes, over here at bburi kitchen, we’re guilty of romanticizing the past. “Our ancestors ate so healthily,” we’ll sigh.
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.
Ueong (우엉, pronounced ooh-ung) is known as burdock root in English, and can be found in temperate zones around the world.
This is the most common way to prepare ueong (우엉, burdock root) in Korea.
Rice is like water: Plentiful, precious, easy to take for granted.
Bean sprouts are one of the most popular everyday meal ingredients in Korea.
If saejogae is the king of clams, then bajirak (바지락) is the humble but hardy peasant, a clam as common as air.