Seasonal Korean cooking with Taeyeon
Pumpkin Kimchi (Hobak Kimchi): A Traditional Kimchi from Central Korea Pumpkin kimchi (호박김치 ,hobak kimchi) is one of those dishes that often surprises people.Yes, there really is kimchi made with pumpkin! This kimchi comes from Korea’s central regions and reflects their food culture: gentle seasoning, thoughtful fermentation, and dishes that reveal their depth over time […]
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, […]
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 […]