korean food pages

  1. Myeongaju-muchim (Lamb’s Quarters side dish)

    Lamb’s quarters grow wild and are called “Myeongaju” (명아주) in Korea, where they are foraged in the mountains and fields in the spring. You can probably guess how excited I was to see these mountain vegetables growing in Inwood Park in Manhattan! I’ve seen them in Central Park, too. So I picked some young leaves and brought […]

  2. Judging the Korean food challenge at the Culinary Institute of America

    Last week I went to the Culinary Institute of America’s Hyde Campus in New York to be one of the judges for their Korean cooking challenge. The student entrants had to create something delicious using Korean ingredients, and I needed to score them based on taste, use of Korean ingredients, creativity, and presentation, along with my […]

  3. Kimchi made with homegrown perilla leaves!

    Yesterday I went to Flushing, Queens to buy some Korean ingredients. On the way back home, I found a lady selling these homegrown perilla leaves on the street. She said: “It’s still early to harvest my perilla leaves. You can come again later and I’ll have more.” You can imagine how excited I was! I […]