Composed of crisp lettuce and herb leaves, fresh rice, and a savorysweet apple dipping sauce of my own invention, this dish is eaten traditional ssam
Similar to fiddleheads in taste and texture, fernbrake is foraged in the mountains of Korea in the spring. My grandmother picked it every year with
Lacy white lotus root attracts attention on any party table. All Koreans love its texture, which is crisp-tender, like a cross between a radish and
Shishito peppers are light green, thin-walled, small, and sweet. In Korea, we use them whole. Coating them with flour before steaming them gives them a
In Korea, sweet potatoes are harvested in the fall, so that’s when we get the freshest sweet potato stems. The stems are long, narrow, green,
I’ve been making gaji-namul for so long that I can’t remember where I got the recipe. The steamed eggplant is soft, sweet, salty, a little
Because it is so easy and good, this is probably the number-one Korean side dish. It’s served every day on Korean tables, as well as
It was only after I came to America that I started to cook with kale. It was so readily available and inexpensive that I thought,
This is one of the most common Korean side dishes, along with Cooked and Seasoned Soybean Sprouts. Most people eat it at least once a
With just a hint of spice, this cool, sharp, salty soup is great for stimulating the appetite in the summertime, when the heat is oppressive
