Kimchi has so many varieties. Based on what you want to cook, you need to use and prepare the correct kind if you want to get an authentic flavor in your dishes. Even though your kimchi may be fermented, it…
How to Make Kimchi Sour Enough for Korean Cooking
How to Clean Salted Seaweed Stems (Miyeok Julgi 미역줄기) Before Cooking
You can purchase Salted Seaweed Stems at your local asian grocery store but before you use them you need to prepare them. Salted Seaweed Stems (미역줄기) are sold covered in salt that must be removed.
50 Ways to Cook Korean Squash: Rice, Noodles, Soups, & Side Dishes
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…
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.