Recipe: Ssuk gae-tteok, mugwort rice cake
Gae-tteok (개떡) is an easy rice cake made with fragrant green herbs. It’s more rustic than fancy and more aromatic than sweet. My grandmother used to make gae-tteok with ssuk (쑥, mugwort), which has a...
View ArticlePop-up with Magpie Brewing
It was a busy week at the Bburi studio—right after wrapping up a private cooking class at Mangwon Market, we got a call from Magpie Brewing. “We’re turning 5 this weekend—any interest in doing a pop-up...
View ArticleA visit to jang Master Ki Soon-do
Back in the day, every household would make their own jang, those essential fermented condiments that season just about every dish in Korean cuisine. These days, most people get their jang in a plastic...
View ArticleRecipe: Nogak muchim (old cucumber salad)
Nogak (노각), or old cucumber, is a cucumber that is aged on the vine until it develops a thick, golden skin and crunchy flesh. It’s a classic summer food, and its cold crispness just makes me feel so...
View ArticleGimjang: A time to make kimchi
Sometime in November, or maybe early December, depending on the temperatures, Korean families will set aside a weekend for gimjang (김장), the annual kimchi-making. There are so many kinds of kimchi that...
View ArticleRecipe: Maneul-jjong bokkeum, sautéed garlic scapes with shrimp
Smack dab in the middle of spring, we find huge bundles of beautiful bright green garlic scapes in the markets. You can pickle them in soy sauce but if you want to enjoy some right away, sautée and...
View ArticleRecipe: Ganjang gaejang (soy sauce marinated raw crab)
There’s a reason why ganjang gaejang (간장게장) is one of the side dishes we call 밥도둑 (bap doduk), or “rice thief” in Korean. That’s because it’s impossible to stop sucking up the succulent, salty and...
View ArticleRecipe: Mu gul-bap (radish oyster rice)
In Korea, a cold winter wind is a sign of many things, but one thing is for sure: Mu (무, Korean radishes) are getting sweeter and tastier, and it’s finally the right season for oysters again. A great...
View ArticleRecipe: Bomnamul haemul pajeon (spring greens seafood pancake)
I love all of the bomnamul (봄나물, spring greens) that come out in the markets after winter: There are so many, and they’re all so fresh and delicious. I end up buying a lot, and they usually come in...
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