Green mustard leaves have edible stalks and leaves. It has a bitter mustard spice flavor but is less spicy than the red version. It can be added to white kimchi (백김치) and radish kimchi (동치미) as an added vegetable/garnish.
Cuttlefish 갑오징어 (gap-o-jing-eo)
Cuttlefish are different from squid because they have a hard shell, like bone, in their body. They are in season in the spring and fall. Before using cuttlefish, you need to remove the beak, the bone in the body section,…
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 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…
