I’m always excited when, after living here for eight years, I find a great food that I had never had before. Friends, meet Nakji Gguri. It’s barely grilled octopus. Still rare in the middle while just kissed by charcoal flames. This particular kind was just rubbed in salt and sesame oil. So simple. So perfect! We...
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Korean carrot salad, pronounced Koreyscha Sabzili Salat in the Uzbek language, is ubiquitous throughout the former Soviet Union. The dish was invented by Korean immigrants to Russia’s Far East and the recipe would have stayed there if Stalin hadn’t forcibly deported the Soviet Koreans further west to the Central Asian...
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Clockwise from the top left are seawater tofu, dallae (달래 – small wild onion or Allium monanthum), naeng-yi (냉이 – Capsella bursapastoris), and godeul bbaegi (고들뺴기 – Crepidiastrum sonchifolium). With the exception of tofu, these are considered early spring herbs easily found in grocery stores....
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One thing I miss about living in Korea is the abundance of sea vegetables. Although more people are now aware of and have found applications for a couple of kinds of dried seaweed in the U.S., such as nori (김 – gim, dried laver) for California rolls and kombu (다시마 – dashima, dried kelp) for quick dashi stock,...
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Korean barbecue depends on the quality of the marinade. Diners might not have the well-trained sense of a sommelier, but they will detect a difference even if they can’t identify exactly which ingredient they are noticing in a good or bad way. There are two basic styles of marinades: acidic or enzymatic. Commonly used acidic...
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You loooooooooove bulgogi, but you don’t want to go out to a Korean restaurant. You’re still jonesing for some of that awesome Korean grilled meat, yet you don’t know how to make it at home. Maybe you think prepping bulgogi at home is more difficult than it really is. Well then, you have a couple of choices. You...
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