Gochujang Pasta

Gochujang (고추장) is one of Korea’s most important “mother sauces.” It is the backbone of many popular recipes: 닭갈비 dakgalbi, 김치찌개 kimchi jjigae and 떡볶이 … Read more

Spring Herb Dishes of Korea

Spring Herbs

Clockwise from the top left are seawater tofu, dallae (달래 – small wild onion or Allium monanthum), naeng-yi (냉이 – Capsella bursapastoris), and godeul bbaegi … Read more

Kimchi Dakgalbi

Korean barbecue depends on the quality of the marinade. Diners might not have the well-trained sense of a sommelier, but they will detect a difference even … Read more

Delicious Seoul Scenes

Here are a few things I’ve been doing in Seoul for the last 2 weeks… Pollock stew (생태찌개 – saeng tae jji gae) in a … Read more

Gwangju Tteokgalbi

  Many consider Seoul, the capital of Korea for more than 600 years, to be the culinary hub of Korea. However, South Korea’s sixth-largest city, … Read more