Seasonal Korean cooking with Taeyeon
What Kimjang Really Means When people think of Korean food, kimchi is often the first thing that comes to mind.But behind kimchi lies one of Korea’s most significant culinary traditions: Kimjang (김장). Kimjang is the tradition of preparing kimchi for winter, using the best seasonal ingredients of the year. Before modern agriculture and refrigeration, winters […]
Basil kimchi took Korea by storm a couple of years ago, after popular TV host Lee Young-ja (이영자) introduced it on a variety show. Viewers were fascinated by the idea of tossing fresh basil leaves with gochugaru, fish sauce, and aromatics, and eating it right away like a spicy, fragrant herb salad. It was simple, […]
A Crisp, Quick Fermenting Summer Favorite If there’s one kimchi I can’t go a summer without, it’s cucumber kimchi. Known as oi kimchi (오이김치) in Korea, this refreshing, quick-fermenting kimchi is one of the most beloved summer side dishes. Crunchy, tangy, and slightly fizzy when fermented just right. It’s the kind of kimchi that’s ready […]
Why You Should Make Wild Garlic Kimchi This Season This is my original recipe for wild garlic kimchi, based on traditional Korean fermentation methods! It highlights the flavors of wild garlic in a naturally & authentic way! Spring is the perfect time to explore new flavors in fermentation, and wild garlic (San-maneul in Korean) is […]
Kimchi is one of Korea’s iconic fermented foods, packed with complex flavors, crunchiness, and incredible health benefits! Traditionally, kimchi includes fish sauce or salted shrimp for extra depth, but did you know you can make a fully plant-based version that’s just as rich and flavorful? This vegan kimchi recipe is inspired by Salchal-eumsik (Korean Buddhist […]
How to Make Easy Kimchi at Home Kimchi is the heart of Korean cuisine, tasty & crunchy fermented vegetables packed with spice, umami, and gut-friendly probiotics! While traditional kimchi-making can seem overwhelming, this easy kimchi recipe simplifies the process, making it accessible for anyone. Even if it’s your first time! Over the years, I’ve taught […]
When the temperature drops, there’s one dish I always turn to: Hobak-juk (호박죽), a warm, velvety Korean pumpkin porridge that’s smooth, slightly sweet, and so comforting. Traditionally made with bigger pumpkin or kabocha squash, this version uses butternut squash, which is just as delicious and easier to find in many places. Plus, I’m adding a […]
Korean rice soup, or Gukbap (국밥), is the ultimate comfort food—deeply flavorful, nourishing, and satisfying. You may have seen it recently featured on NYT Cooking, but today, I’m sharing the authentic version, just like my grandma makes it. There are many versions of Gukbaps from different regions in Korea. But this Gyeongsang-do style beef radish […]
Crunchy, spicy, and slightly tangy, Mu Saengchae (무생채) is a classic Korean side dish. If you can’t find Korean radish, kohlrabi is the perfect substitute! Let’s make this easy and delicious banchan (side dish) at home. For the simplest meal, try it with a bowl of rice and a fried egg.Watch my Youtube Shorts video […]
Baechu Mandu: Dumplings Without Dumpling Dough That You’ll Love Koreans love dumplings—whether they’re steamed, boiled, pan-fried, or served in a comforting bowl of soup. While 만두 mandu (Korean dumplings) often come wrapped in wheat flour skins, there’s a lesser-known but equally delicious variety: baechu mandu (배추만두), dumplings wrapped in napa cabbage leaves. The star of […]