Korean cuisine can use different types of potatoes but the most common has yellow skin and a pale yellow interior. The texture is firm and slightly waxy. I use potatoes similar to Yukon Gold for Korean dishes. Potato in Korean…
Dumpling Cooking Times
The cooking time varies based on how big the dumpling is but here are the standard cooking times and some tips for each dumpling cooking method.
White Bone Broth (사골육수)
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 if you follow my recipe it should work out the…
Spicy Stir-fried Chicken 닭갈비(Dak-galbi)
Mountain Bellflower Root/ Duduk Root 더덕 (deo-deok)
Duduk is a root that has a tan light brown skin that is often removed and off-white meat. It can be eaten raw or cooked. It has a crisp texture with a unique bitter herb flavor. It is often grilled…
What Kind of Rice is Used in Bibimbap?
The base of Bibimbap is rice. It is made up usually of a mixture of sweet white rice (찹쌀) and medium grain white rice (백미). My preferred ratio is a mix of 3 parts medium grain white rice (백미) to…
