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.”
Many keep some cans of tuna in the pantry as an inexpensive source of protein. But for a number of Americans, the only purpose for … Read more
Cho ganjang is one of those recipes that is so basic and fundamental, I can almost make the recipe in my sleep. It is a … Read more
The onion does not have an ancient connection to Korean cuisine. But you wouldn’t know that, based on how popular the root vegetable is now … Read more
I will show you how to make a very simple recipe of stuffed cucumber kimchi called oi sobaegi.
I couldn’t get my mind off that nakji gguri I had a while back, so I thought I’d try to make it at home. Nakji … Read more
Korean carrot salad, pronounced Koreyscha Sabzili Salat in the Uzbek language, is ubiquitous throughout the former Soviet Union. The dish was invented by Korean immigrants … Read more
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
One thing I miss about living in Korea is the abundance of sea vegetables. Although more people are now aware of and have found applications … Read more
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