TEST RECIPES ARE WORKS IN PROGRESS AND NOT READY FOR PRIME TIME. Print Baby King Oyster Mushroom Gangjeong Ingredients 1 pack Baby Oyster Mushrooms Peanuts, crushed Potato Starch or Corn Starch 1/2 t Korean-style Soy Sauce 1/2 t...
Read MoreTEST RECIPES ARE WORKS IN PROGRESS AND NOT READY FOR PRIME TIME. This vegan temple food noodle soup takes full advantage of Deulggae, Perilla Seeds. The flavor from these seeds is a hallmark of Korean temple cuisine and...
Read More
DakBokkeumTang is a spicy, almost creamy chicken stew with potatoes. It’s also known as...
Read More
Not THAT Tofu Steak A larger variation of many traditional Korean pancakes, Tofu Steak was trendy...
Read More
This Korean vegan recipe–oh, why do I even bother saying it’s vegan? It’s just...
Read More
Dans la tradition de la cuisine coréenne, ou la cuisine asiatique en générale, le terme...
Read More
Zucchini are coming into season in California now, and I received a medium-sized one in my...
Read More
Recently, I joined a CSA (community-supported agriculture) farm affiliated with our local...
Read More
If you read most Korean food blogs, they will tell you that Koreans don’t eat coriander, aka cilantro. They’ll tell you straight to your face that cilantro and Korean cuisine have never crossed paths before.
As the Ask the Korean blog reported a couple of years ago:
“Korea has never grown cilantro, and cilantro is not a part of Korean cuisine. …
But Korean people’s cilantro-hate is nonetheless interesting, because it is a nice reflection of Korea’s insularity.”
Read More
Many keep some cans of tuna in the pantry as an inexpensive source of protein. But for a number of...
Read More
Get regular emails teaching you the basics of Korean food and unique authentic recipes. Sign up now!
