Kong-guksu or Cold Bean Soup Noodles is a special dish for the summer time in Korea. The best way to … More
Boil water with pickling ingredients for three minutes, and plunge all the cucumber slices! That’s all!
Originally, when Koreans make Mumalaengi Muchim(seasoned dried radish), we add in some fish sauce, but I wanted to make it vegan style. So I didn’t include fish sauce.
Koreans usually eat boiled eggs with cold noodles such as jjolmyeon (spicy cold chewy noodles), naengmyeon (cold noodles), bibim-myeon (spicy … More
What makes Jjolmyeon special is the texture of noodles. The noodles are very chewy and bouncy almost like rubber band!
Korean radish (white radish) is a very versatile root vegetable in Korea. It is an essential ingredient in soups, stews, … More
In Korea, people make side dish called ‘namul’ with thicker and more crinkled spinach leaves, after blanching them in boiling water.
Fried kelp can be eaten as snacks or a side dish for drinking. Fried kelp could also be a wonderful food for vegans or vegetarians!
There are many Korean traditional foods that need a long cooking time, and it is interesting that you can easily cook most of them using American slow cookers.
Abalone rice porridge used to be a very precious food, so I could not eat very often. Only when I … More