This creamy savory white broth can be used as the base for various dishes. It took me a lot of trial and error when making pure white bone broth but I finally got it and so let me know if…
White Bone Broth (사골육수)
Fresh Seasoned Chard – 근대나물무침
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…
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…
Green Plum Vinegar 매실식초 (maesil-sikcho)
Green Plum Vinegar is made from green plums that are drained from Korean Green Plum Syrup (매실청) and then soaked in vinegar for about 3 months. Brown rice vinegar is typically used to soak the plums. (현미식초). It can be…
Cauliflower Mushroom 꽃송이버섯 (Kkot-song-i Beoseot)
Cauliflower mushrooms are white mushrooms with a light flavor. These mushrooms can be eaten raw or cooked. Based on how it is prepared the texture changes. These mushrooms are crisp when raw and chewy when cooked. They kind of look…
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…
