Seasonal Korean cooking with Taeyeon
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 […]
Looking for a refreshing, beginner-friendly kimchi you can enjoy all spring and summer? Meet Nabak Kimchi (나박김치), a traditional Korean mul kimchi or “water kimchi” made with lightly brined napa cabbage and crunchy kohlrabi in a clear, fizzy broth. The gently spiced, refreshing broth is made with fruits and aromatics, this is the kind of […]
Leek Manongji (pronounced mah-nong-jee) is how this dish is called in the Jeju dialect. While jangajji refers more broadly to Korean soy sauce pickles, this version is specific to Jeju Island’s spring traditions where young garlic stalks are brined in sweet and sour soy brine. There’s a quiet joy in spring vegetables and for me, […]
Naturally Vegan, Refreshing, and Perfect for Spring Let’s celebrate spring with a light and elegant Korean fermentation recipe using one of Europe’s most beloved seasonal vegetables: white asparagus, also known as white gold. This White Asparagus Mul Kimchi is a refreshing, naturally fermented mul kimchi (water kimchi) that’s chilled, crisp, and just lightly bubbly. It’s […]
Why You Should Make White Kimchi This is my simplified recipe for White Kimchi (Baek Kimchi), based on traditional Korean fermentation methods! It captures the clean, delicate flavor of napa cabbage without any gochugaru (Korean red chili powder), making it a wonderful dish for both beginners and seasoned kimchi lovers. White kimchi is a beautiful […]
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 […]