If you love seafood and spicy stews, I’m sure you’ll absolutely love this one, called maeuntang in Korean and spicy fish stew (or soup) in English. It can be made with pretty much any type of fish but most importantly the fish should be fresh! In this recipe and video I use black sea bass, or […]
Minari has crisp stems, leafy tops and an herbal flavor. It tastes a little like parsley. It’s sold in the vegetable section of Korean grocery stores. Choose minari with plump stems and leaves that are fresh looking and green, not brownish at all. Fresh minari is not always available, so when I see it, I […]
This recipe is a very special one, made for a very special occasion in Korean culture. It’s rice cake called songpyeon, which Koreans make for Chuseok, the Korean harvest moon festival (although you can also make them any time you want). The cakes are a little sweet, chewy, and nutty, with a subtle pine tree flavor. They take some time and effort to make but are totally worth it, and not to mention colorfully beautiful!
Korean cuisine has a strong tradition of foraging, and for some recipes we use pine needles for flavor and aroma. You can use whatever is available to you, where ever you can find it. I got mine in Central Park!
These split yellow beans, which are the size of lentils, have had their outer skins removed. Once the green skin of mung beans are removed, they reveal the wonderfully yellow bean underneath. Look for them in the dried beans and grains section of Korean grocery stores, natural foods stores, and large supermarkets.
There are many different kinds of rice flour (Ssalgaru) but short grain rice flour (Mepssalgaru) is made with short grain rice and is used to make fluffy rice cakes like Mujigaeddeok (rainbow rice cake), among other things. You can find this in the frozen section of a Korean grocery store. It’s sold frozen so that it’ll retain its […]
Hoe-deopbap is one of my all-time favorite dishes, so I’m happy to show you how to make it. It’s made with raw fish, rice, and a spicy seasoning sauce – it’s cool and soft and melting in your mouth, and fresh and spicy. The key to this dish is to make sure the fish is […]
You can find this flying fish roe in Asian grocery stores, sold in many colors. It’s fermented in a sweet and salty marinade that also includes MSG, so I usually wash it in running water and freshen it up with some lemon before using it.
Are you looking for something refreshing, light, healthy, and cold cold cold? This is it! These cool cucumber matchsticks in an icy, garlicky, sweet, sour, and salty brine are just the thing.
A variety of salted and fermented seafood (jeotgal) is used in Korean cuisine, and salted fermented shrimp is a common and versatile ingredient. It has a deep flavor, so it’s used to season many Korean dishes in place of salt. Many Koreans include salted fermented shrimp in their kimchi paste when making kimchi. Buy it […]
I heard that there is a huge Korean community in Flushing, so I went there the other day. It took about 40 minutes to ride the subway from Manhattan. I was so excited about visiting there that my heart started beating before getting there even on the subway. Yes, it was surprising scene! I felt […]
Who wouldn’t like something sweet, crunchy, & nutty?! Today’s recipe, myeolchi-ttangkong-bokkeum is exactly that: stir-fried dried anchovies and peanuts. It tastes like a sweet, salty, crunchy snack. This is one of the most common and popular side dishes for Korean lunch boxes (dosirak), and almost every family has its own recipe for it. Sometimes chopped green […]
Today I’m going to show you how to make a spicy Korean icy cold noodle dish called bibim-naengmyeon. Unlike mul-naengmyeon (물냉면) it’s not very brothy, but it’s still ice cold and made with a slightly sweet, vinegary, spicy sauce as well as some cucumber and pear. When you eat it, the first thing you need to do […]
Korean icy cold noodles are so savory and refreshing, they are an awesome way to cool down in the summer but I eat them all year round. Why? Because I love the tangy, savory, and a little sweet taste of the broth, and the noodles are soft but chewy at the same time. How is it possible? : )
