Korean squash season thrives from June to August. Whether you have your own garden or opt for the market, this is a great time to utilize this ingredient. In Korean dishes, squash can be the center or side ingredient. It…
50+ Korean Squash Recipes: Rice, Noodles, Soups, & Side Dishes
How to Blanch Small Perilla Leaves, Kkaesun (깨순)
Kkaesun (깨순) is from the perilla plant, which is basically the same as perilla leaves. So how can you differentiate them? Basically, how I understood it is Kkaesun are smaller perilla leaves that are left over after others are harvested….
Harvesting and Preparing Fresh Bamboo Shoots: How to Remove Toxins Before Cooking
It is currently towards the end of the bamboo shoot (죽순) harvesting season (end of June). My mother-in-law and I went out and harvested some. I am wary about harvesting bamboo because I know black bamboo is poisonous. So if…
Korean Rice Water: How to Make and Use 속쌀뜨물
Rice water 속쌀뜨물 (sokssaltteumul) is used for various cooking reasons.
Mayonnaise 마요네즈 (ma-yo-ne-jeu)
Mayonnaise adds creaminess to your sauce or dish. Mayonnaise is made from oil, eggs, and vinegar. It pairs well with spicy foods to dilute the spiciness. Always store your Mayonnaise in the fridge after opening.
Dried Octopus 마른 문어 (ma-reun mun-o)
Dried octopus has a chewy texture. Before using it, blanch it in hot water until it turns red. You can save the water that you used to blanch the dried octopus as broth or for blanching vegetables. Once prepped, you…