Makgeolli (Korean Rice Wine)
Making makgeolli at home takes a little patience and attention, but it is very rewarding to watch the fermentation change from day to day. Made with rice, nuruk (a traditional Korean fermentation starter), and water, this traditional Korean rice wine becomes lightly creamy, gently fizzy, and pleasantly tangy as it ferments. The flavor also …
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Dakjuk (Korean Chicken Porridge)
Learn how to make dakjuk, a deeply savory Korean chicken porridge with tender chicken, a beautifully seasoned broth, and the kind of warmth that stays with you. What I love …
Baechujeon (Korean Cabbage Pancakes)
Baechujeon (배추전) is a traditional Korean pancake made with napa cabbage. The sweet, tender leaves are lightly coated in batter and pan-fried until crisp around the edges. What sets this …
Bok Choy Kimchi (Quick & Easy)
Bok choy kimchi isn’t a substitute for napa cabbage kimchi – it’s a different style of kimchi altogether. We often make it when our garden is producing plenty of bok …
Butter Tteok (Butter Rice Cake) – Golden Crust, Chewy Center
If you enjoy chewy rice cakes and buttery baked treats, I think you’ll love this butter tteok. With its golden crust and soft, chewy center, it makes a wonderfully satisfying …
Korean-Style Mapo Tofu (Easy, Cozy, and Deeply Savory)
This Korean-style mapo tofu is my cozy, home style take on the classic Chinese dish. The sauce is deeply savory with layers of umami from anchovy stock, anchovy fish sauce, …
Pa Kimchi (Green Onion Kimchi) – Easy Korean Scallion Kimchi Recipe
Pa kimchi is one of the boldest and most flavorful kimchi varieties, with tender green onions coated in a rich red seasoning that’s spicy, savory, slightly sweet, and deeply umami-rich. …
