korean food
Birthday Miyeokguk the Way My Mother Made It: Less Seaweed Than You Think
How I make Korean seaweed soup for 4: 15 to 20 g of dried seaweed, brisket stir-fried in sesame oil, a 30-minute simmer, and soup soy sauce at the end.
Korean Food
korean food
Home Bibimbap: Simple Namul, a Runny Fried Egg, and Gochujang a Little at a Time
How I make bibimbap at home for 3 to 4: spinach, bean sprouts, bracken, and bellflower namul, a fried egg, and gochujang added bit by bit. Plus dolsot and leftovers.
korean food
Rainy-Day Pajeon: Whole Scallions, Squid, and a Thin, Crisp Batter
How a restaurant owner taught me to make pajeon for two: whole scallions, squid and shrimp, a thin cold batter, and a soy dipping sauce. Plus kimchijeon.
korean food
My Aunt's Bulgogi: Grated Pear, a Short Marinade, and a Hot Pan
How my aunt taught me to make bulgogi for 2 to 3: thin beef in a soy, pear, and garlic marinade, a few hours in the fridge, then a hot pan. Plus pork bulgogi.
korean food
Tteokbokki an Older Friend Taught Me: Anchovy Broth, Wheat Rice Cakes
How I make tteokbokki for 2 to 3: anchovy and kelp broth, a gochujang and chili flake sauce mixed ahead, wheat rice cakes, thin fish cakes, and boiled eggs.
korean food
My Mother's Japchae: Soak the Noodles, Boil Them Clear, Then Simmer Them in the Sauce
How my mother makes japchae for holidays and birthdays: glass noodles soaked, boiled until clear, and simmered in soy sauce, then tossed with beef, shiitake, vegetables, and spinach.
korean food
My Mother's Kimchi Fried Rice (Kimchi Bokkeumbap), and Why the Kimchi Has to Be Sour
How my mother makes kimchi fried rice for two: sour kimchi cooked down, cold rice, soy sauce sizzled in the pan, and a runny fried egg on top.
korean food
My Mother's Sundubu Jjigae (Korean Soft Tofu Stew), and Why Big Spoonfuls Matter
How my mother makes sundubu jjigae for two: a quick chili oil, pork or clams, zucchini and onion, soft tofu added in big spoonfuls, and an egg at the end.
korean food
My Mother's Kimchi Jjigae (Korean Kimchi Stew) with Well-Ripened Kimchi and Pork Belly
How my mother makes kimchi jjigae: very ripe kimchi and its juice, fatty pork belly fried first, a dried-herring broth, what to serve it with, and leftovers.
korean food
Geotjeori, the Fresh Kimchi My Mother Makes to Eat Right Away
My mother's geotjeori with 1 kg of small napa cabbage: a short 30-minute salting, a gentle rinse, seasoning added in two steps, and why it tastes best the day you make it.
korean food
How My Mother Taught Me to Make Gimbap for Trips and Picnics
My mother's gimbap for five rolls: lightly seasoned rice, quick-cooked fillings with the moisture squeezed out, thin even rice, and how to slice it without crushing.
korean food
My Mother's Doenjang Jjigae (Korean Soybean Paste Stew) with Rice Water and River Snails
How my mother makes doenjang jjigae: a dried-herring broth with rice water, two tablespoons of lightly fried doenjang, river snails or clams, and three 10-minute stages.
korean food
How My Mother Taught Me to Make Kkakdugi (Korean Cubed Radish Kimchi)
How my mother makes kkakdugi: choosing a good radish, salting without rinsing, seasoning with salted shrimp and fish sauce, and using flour paste.