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…
Korean Duck Meat Cuts Explained
This post highlights the various parts of the duck and their common uses in Korean cooking. Duck Neck (오리 목살 / o-ri-mok-ssal) Texture/Fat: This cut is the most chewy part. Uses: This cut is usually used for 구이 (grilled) Duck Breast (오리…
Korean Chicken Meat Cuts Explained
This post highlights the various parts of the chicken and their common uses in Korean cooking. Chicken Neck (닭 목살 / mok-ssim) Texture/Fat: This cut is soft and chewy. Uses: This cut is usually used for 튀김 (deep fried), 장조림 (braised) Chicken…
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…