Korean kitchen pages

  1. Doraji-muchim (Spicy bellflower root side dish)

    Hello everybody! Today’s recipe is doraji-muchim. Doraji (known as “bellflower,” “balloon flower,” or platycodon in English) is grown wild in the mountains and fields of Korea. The root of the bellflower looks similar to ginseng root and tastes bitter with strong ginseng-like smell. It’s not only used to make delicious side dishes but it’s also used in […]

  2. Dried bellflower root (Doraji)

    Bellflowers grow wild in the mountains and fields of Korea, although they are also cultivated these days. The root looks similar to ginseng root and tastes bitter with strong ginseng-like smell. They have a lot of uses in Korean cuisine and are also used as medicine. You can find them in a Korean grocery store. […]

  3. Taste my kimchi!

    Come to Bryant Park in NYC on August 18th for a kimchi party!

  4. Gaji-naengguk (Cold eggplant soup side dish)

    How about making this cold eggplant soup side dish?