When you make a big batch of homemade mandu and then neatly stack the bags of dumplings into the freezer, you will feel rich. It’s the kind of feeling that assures you that you will eat well even in the face of an apocalypse, never mind a pandemic. Mandu is the beloved Korean dumpling that…
Eating tteokguk on Seollal, the first day of the year, is a Korean tradition that dates back to the late 18th century. The white color of the tteok signifies purity and cleanliness and the shape is symbolic of round Korean brass coins, which is a wish for prosperity and wealth. On cold, wintery nights, nothing…
Songpyeon is the food most associated with Chuseok and it’s easier to make than you might think. Songpyeon (송편) is a traditional Korean rice cake that is commonly made and enjoyed during Chuseok, also known as Korean Thanksgiving Day. Chuseok falls on the 15th day of the 8th month of the lunar calendar, usually in…
It wouldn’t be summer in Korea without bingsu, the shaved ice treat that is so refreshing and unique to Korea. Every year, around April or May, bingsu starts to appear on the menus of many Korean cafes and restaurants, and although many think of this as a dessert, Koreans generally eat bingsu as a summertime…
Oi Muchim (오이무침) is a traditional Korean banchan or side dish made with cucumbers. It is a classic Korean dish that is easy to prepare, refreshing to eat, and can be enjoyed year-round. Oi muchim became a favorite of mine some years ago when we were on vacation with my parents. My mom was making…
Perilla, or kkaennip, is an easy to grow plant that produces the most delicious leaves that Koreans have loved since before the Silla era in the 7th century AD. Home gardeners (including patio gardeners) grow kkaennip either from seed or buy seedlings at their local Korean grocery store in the spring and reap the rewards…
There are very few dishes I can eat every day but this delicious soba salad is one of them. My husband still works from home 3 days a week and on those days we eat soba salad for lunch. We somehow never get sick of this satisfying meal especially since we can mix it up…
Why Did I Veganize This Dish? I came up with this Spicy & Crunchy Garlic Tofu recipe because it needed to happen. Like, there was a gaping maw in the universe that could only be filled once this recipe was created. Ok, putting to one side my illusions of grandeur, let’s just say that this…
I first heard about gungjung tteokbokki at The Kunjip restaurant in New York’s Koreatown many years ago when I was in the mood for some delicious stick to the ribs comfort food. While most of my family love the more popular red hot tteokbokki, my tolerance for spice is waning as I get older and…
What is Budae jjigae? It’s a one pot Korean stew that was created during the Korean War using ingredients found at the US Army Base. Budae means army base and jjigae is Korean stew, and the dish was invented by restaurants that had access to remnants from army rations. An intriguing novelty at the time,…