Korean kitchen pages

  1. Mumallaengi-muchim (Seasoned dried radish strips)

    Let’s learn how to make delicious mumallaengi-muchim today! It’s a Korean banchan (side dish) that’s very common in a Korean dosirak (lunch box). The main ingredient is mumallaengi – Korean white radishes, cut into pieces 3-4 inch long and ¼ inch thick and dried in the sun. You can buy packaged mumallaengi in Korean grocery stores. […]

  2. Dried radish strips (Mumallaengi)

    Dried Korean radish strips (mumallaengi) are used to make the Korean side dish mumallaengi-muchim, seasoned radish strips. They’re made by cutting Korean radishes into strips and then sun drying them. You can find them in Korean grocery stores.

  3. Korean country style mugwort rice cake

    I made ssukinjeolmi yesterday afternoon with the ssuk (mugwort) that I foraged from Inwood Park in Manhattan. Early spring is the best time to forage for ssuk because that’s when it’s still soft. It’s getting a little late to forage it now, but I was lucky that my regular ssuk foraging spot in Inwood Park […]

  4. Shannon, her mom, and me

    A mom can do anything for her children, and her love is limitless.