Korean food we ate growing up
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ssuk {korean mugwort} cuts right through the richness of a traditional cheesecake in a woody, bitter, quite grown-up way…and i am here for it!! here’s to appreciating “not too sweet” desserts and celadon green, a color that i can’t seem to resist
as you can see, this recipe was born out of an intimate bond, twisted with layers of grief that sparked a fire. but it’s still fucking delicious. and i hope you get to enjoy it too.
this guy takes on the personality of a lullaby. why does come into my arms by november ultra come to mind?
a dish born out of kim jang (kimchi making party), bo ssäm is the perfect hearty meal for any day. i switched up the recipe so that you can mindlessly make it in the background on a busy day too!
when you’re introducing gye-ran bap to your nugget for the first time, wouldn’t it be fun to introduce them to it in the way that you learned of it?
i definitely feel like my korean ancestors’ blood in me is brimming with joy whenever i have a good hearty tang. they don’t call us tangban minjok (people of rice and soup) for no reason ;)
i hope you give this festive yakshik with cranberries, pumpkin seeds, and chestnuts a try this holiday season…though, the bright pink color may confuse your halmoney and eemos! :D
deulkkae adds a really interesting nutty, savory, and mildly minty dimension to a rich umami broth, and i’m pretty tempted to add ground deulkkae to all of my soups this winter now!
i’m sure you find it funny and irrelevant that i’m writing about gun control over a korean pork and potato stew recipe…and haha, you’re absolutely right, there is no connection.
you’ll find variances across people’s preferences in kimchi chigae, and there’s definitely no right way to do it - but i’ll tell you that this version is all my taste memories really know.
it really becomes sobering to see how different the intentions behind kimchifying vegetables can be across three generations of koreans.
there’s the pungent, funky, and spicy baechu kimchi that’s like your versatile best friend that you want to bring along everywhere. this recipe is exactly that.
instead of being just a snack at home or an appetizer at a restaurant, i now think of them as a vehicle for my grandmother to bring us closer to her those sacred and few memories of family that she left behind in escaping north korea.
this galbi jjim is silky, smooth, hearty, and a big ol’ hug from kathy. it’s actually a short rib rendition of this dak jjim
once you give this recipe a go, you’ll come to have a deeper appreciation for whoever in your life made gomtang for you. i for sure did
my mom loves fried crispy things, so naturally, we grew up chowing on these battered and fried julienned vegetable birds nests as afterschool snacks that lasted all the way through dinnertime. this is my mom’s, aka kathy, recipe
my mom’s recipe here is for a dak jjim that can be cooked for casual dinner nights since the base is lighter and rather more of a broth than a sauce. we had it all the time growing up, and it was my jam. ladle if over a bowl of rice and you’ll definitely have all that you need to stay indoors for the rest of the weekend >:]
and what exactly is hobak jook? hobak means squash and jook means a thicker glutenous soup, me thinks. and now i taught you two korean words!
pineapple is my absolute faaaavorite fruit in the whole entire world (peep the pineapple accessory on my dutch oven) and i’m always so delighted when it’s served in a savory way like in chinese/thai fried rice or served as a cold slaw with pulled pork.
it's elevating that everyday economical (but still delightful) hotteok by serving it on a lace doily with rose cut outs (not a paper towel), and topping it off with some lux creamy cinnamony pistachios.
i never thought that i would be writing about fried chicken before church on a sunday, but here i am…
as consolation to those out there in that 115-degree weather, i turned shikhye, a drink that i've known to help cool down during the summer, into an even cooler drink by turning it into a granita!
my sister and i would fight over the crispy bits of rice and spam, so with this recipe, i upped the crispy notch by making more nurungji (crisped rice) by patting the fried rice flat on the wok for another 10-15 minutes!
i recently posted an instagram story of this makgeolli sponge cake and i’m pretty sure the friends who reached out expressed just as much excitement as i did when my mom made it for the first time.
i'm thoroughly impressed by how long a kabocha squash can hang out on a kitchen counter for without going bad.
no matter where i am, be it thousands of miles away from home, sitting in my office late at night or alone at a restaurant overseas, this soup without fail melts me into a sappy love puddle
she turned out so so flouncy, bouncy, moist and quite flirty with juicy bits of berries wrapped in sweet cream and a spongey eggy ssuk blanket