The verb “무치다” means to mix. This winter seasonal vegetable is mixed with soybean paste and other aromatic ingredients. It is a savory and neutral dish that can pair with a variety of soups. Learn more about the ingredients used…
Fresh Seasoned Chard – 근대나물무침
Sweet Squash Rice Punch Sikhye – 단호박 식혜
Sikhye is a fermented rice drink that was originally served only during the winter but is now served year round. You may have tried the traditional version of this rice punch, but how about this delicious winter twist! You can…
Rice cooked with a Dolsot (돌솥)
The Dolsot pot is made of stone and keeps heat well, which in turn keeps your rice warmer longer and cooks more evenly! It is important to control the temperature of your Dolsot when cooking because it takes time for…
Rice cooked with a Pressure Cooker
Using a pressure cooker is convenient because it can positively impact the texture of the rice. It uses concentrated steam to cook the rice and can be quicker than other methods.
Rice cooked with a Pot & Lid
You can cook a variety of rice mixes using a pot and a lid. This method is very accessible to everyone and can produce a great batch of rice that is fluffy and cooked completely. Check my other blog posts…
Beef Striploin (채끝 / chae-kkeut)
I followed a Korean cut classification that aligns with how these meat cuts are organized in Korean standards. Some cuts of meat may be next to or near the main classification but still be considered to fall under that category….
