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Seasonal Korean cooking with Taeyeon

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  • Home
  • Korean Pantry Essentials
  • Recipes
    • Rice & Noodles
    • Main Dishes
    • Soup & Stew
    • Banchan(Side Dishes)
    • Salads
    • Appetizers
  • Fermentation
  • Lifestyle
    • Eat & Travel
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HOME

  • Soy-Pickled Leeks (Leek Jangajji, Leek Manongji): A Taste of Spring from Jeju Island
  • White Asparagus Mul Kimchi (Water Kimchi)
  • Easy White Kimchi (Baek Kimchi) – Non-Spicy, Vegan, Small Batch
  • Wild Garlic Kimchi (San-maneul Kimchi) – Easy Seasonal Fermentation Recipe
  • The Best Vegan Kimchi: Authentic, Easy, No Fish Sauce
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About Me

Taeyeon
Food writer / chef instructor at The Kimchi Institute
Hi, I'm Taeyeon. I'm a Korean native who loves cooking with local and seasonal ingredients. Here, you can find Korean recipes that are easy to cook with fresh produce wherever in the world you are :) Come join me in the world of Korean cooking!
Taeyeon | 김태연

taeyonne

Korean cuisine 🇰🇷
Flexitarian
Director / Founder of The Kimchi Institute @kimchi.institute
📍The Hague 🇳🇱
I’m beyond grateful to receive a Commendation fr I’m beyond grateful to receive a Commendation from the Korean Minister of Culture, Sports and Tourism this year 🇰🇷🏅 This recognition is awarded to individuals who contribute to promoting Korean culture. I’m truly honored to be part of this journey of sharing the beauty of Korean cuisine with the world. A heartfelt thank you to everyone who has supported and believed in my work, my incredible collaborators, and those who join me in celebrating Korean cuisine every day. Among all the countries I have been working in, a special thank you to the Korean Cultural Center of Hungary @koreaikultura for their continuous support and dedication to spreading Korean culture. Let’s continue exploring, savoring, and sharing flavors of Korea together💛 ——————————————— 올해 문화체육관광부 장관 표창을 받게 되었습니다🇰🇷 한식 문화를 알리고 확산하는데 기여한 공로로 주어진 상이라 더욱 의미있게 다가옵니다✨ 이 길을 함께 응원해주신 많은 분들께 진심으로 감사드립니다💛 특히 한국 문화 확산에 있어서 많은 노력과 지원을 아끼지 않는 주 헝가리 한국문화원에 감사의 마음을 전합니다🥂 커리어 전환 9년차를 맞은 올해, 앞으로도 한식의 깊이있는 이야기와 가치를 전할 수 있도록 노력하겠습니다🥰
For Seollal (Korean New Year), I celebrated with For Seollal (Korean New Year), I celebrated with multiple dishes I’ve always prepared with my family back in Korea. Tteokguk (rice cake soup), saengseon-jeon (pan-fried battered fish — I used smelt), galbi-jjim (soy braised beef ribs), and three kinds of namul (seasoned veggies) + of course two kinds of kimchi on the side❤️ Happy belated Lunar New Year✨ Now I’m off to prepare some specialties for the Daeboreum (Great Full Moon Day) that falls on lunar 15th January🥰 네덜란드에서 보낸 올해 설날 메뉴는 어렸을 적부터 먹어온 경상도식 꾸미 떡국, 전라도식 조기전을 추구한 북해 바다빙어전, 갈비찜과 삼색나물이었습니다💛 물론 외갓집에서 늘 먹듯 탕국에 나물도 비벼서 2차 탄수화물 식사까지 완료했죠 작년 와인 공부하며 쟁여둔 콩드리외와 함께하니 더더욱 행복했습니다🥂 여기선 공휴일도 아니고 누가 시킨 것도 아니지만 명절 꼭 챙겨야하는 코리안 DNA 충만한 사람 여기에🙋🏻‍♀️ 그럼 이제 대보름 오곡밥이랑 묵나물 준비하러 갑니다🤭 늦었지만 해피 설날입니다✨ ——————————————— #koreanfood #koreancuisine #koreanculture #때욘느집밥 #집밥 #집밥일기 #유럽집밥 #네덜란드일상 #네덜란드생활 #유럽일상
Adieu 2024✨ 파일명에 2024를 썼다가 지우고 다시 2025를 쓰게 된지도 9일차. 그래도 아직 음력 설이 지나지 않았으니 롤러코스터 같았던 작년을 돌이켜봐도 되는 거겠죠?🤭 처음으로 네덜란드 와서 장을 담그고, 쿡북을 출간하고, 여러 페스티벌에서 한식을 소개하고, 또 여러 좋은 인연들과 함께할 수 있었던 반짝반짝 빛나는 한 해였습니다✨ 2025년 올해엔 그 전에는 해보지 않았던 몇 가지 일들도 해볼 예정인데요. 한국, 네덜란드, 헝가리 또 다른 곳에서도 응원해주시는 소중한 인연들께 온 마음 다해 감사하고, 올해도 힘차게 가보겠습니다 🙌 사진은 바빴던 한 해, 제대로 된 문화생활도 못한 한을 채워준 10월 국경일 행사에서 짝꿍과 함께 찍은 사진이예요😆 ——————————————— 2024 was a truly memorable year which came with both small and big accomplishments with @kimchi.institute ✨ From making jang (Korean soy-fermented sauces), publishing my cookbook, showcasing Korean cuisine at several festivals, and of course, meeting so many incredible people along the way. It truly was an unforgettable year💛 This year, I’m excited to take on a few new challenges I haven’t tried before. A huge thanks to everyone supporting me from Korea, the Netherlands, Hungary, and beyond. 2025 will be another great year ahead🥂 📸 : With my partner in crime👫 at the Korean National Day Reception and Concert (with the renowned Soprano Sumi Jo and Cellist Jaemin Han) at Concertgebouw, held in October 2024 #adieu2024 #year2024 #kimchiinstitute #koreancuisine #koreanculture #네덜란드일상 #유럽생활 #유럽일상 #안녕2024
Kimjang at Jirisan with master Koh Eunjeong @koh.e Kimjang at Jirisan with master Koh Eunjeong @koh.eunjeong 고은정 선생님의 지리산 맛있는 부엌에서의 김장❤️ Kimjang is a time-honored custom where family, friends, and even neighbors gather to make a large batch of kimchi for the winter I’ve been waiting for Kimjang with master Koh all year and there I was after a week in Seoul We made 7 kinds of seasonal kimchi with the freshest, top quality local produce from the fields and the sea🫶🏻 My favorite was gul-kkakdugi (radish kimchi with wild oysters💙) I can’t wait to be back🥰 일년 동안 학수고대하던 맛있는 부엌에서의 김장 천년이 넘는 역사를 자랑하는, 그리고 앞으로도 계속되어야하는 김장은 진정 축제의 장이었습니다✨ 고은정 선생님 그리고 선배 선생님들께 다시 한 번 감사드립니다💛 ——————————————— #kimchi #kimjang #kimjangseason #koreanfood #koreancuisine #koreanculture #kfood #hansik #kimchiinstitute #seasonalcooking #한식 #한국문화 #고은정의제철음식학교 #김장학교
Happy New Year 2025 새해 복 많이 받으세요 Happy New Year 2025 새해 복 많이 받으세요 🤍✨ Wishing you a year filled with joy and happiness! We started the very first day of 2025 with a bowl of Tteokguk (rice cake soup), a dish symbolizing purity and fresh beginnings. It’s our way of welcoming a hopeful and prosperous new year. 새하얀 떡국처럼 맑고 희망 가득한 한 해가 되시길 바랍니다🤍 ——————————————— #tteokguk #ricecakesoup #happynewyear #newyear #koreanfood #koreancuisine #kfood #koreanculture #hansik #kimchiinstitute #seasonalcooking #한식 #한국문화 #유럽집밥 #네덜란드집밥 #네덜란드일상
Yuja Hwachae (yuja punch) 💛 초겨울의 향긋 Yuja Hwachae (yuja punch) 💛 초겨울의 향긋함을 담은 유자 화채 Late autumn into early winter, when fresh yuja (Korean citron, also known as yuzu) is at its peak. I couldn’t be happier to be in Korea during this beautiful season💛 There’s something so comforting about this bright, refreshing Yuja Hwachae (yuja punch) made with yuja from the trees I grew up with☺️ p.s.: I’m in love with all this sunlight I’ll be missing when I’m back in 🇳🇱 ▪️Yuja • Korean pear • Pomegranate • Pine nuts • Honey ——————————————— 생유자가 나오는 늦가을에서 초겨울 사이, 이 시기에 한국에 와서 행복했습니다☺️ 어렸을 적부터 함께 커온 유자나무에서 자란 유자로 상큼하면서도 왠지 모르게 포근한 유자화채를 즐겨봅니다🫶🏻 feat. 흐리고 어두운 겨울의 네덜란드에선 볼 수 없는 눈부신 자연광✨
Wishing you wonderful holidays with my favorite de Wishing you wonderful holidays with my favorite dessert-wine pairing🎄💛: Yakgwa (flaky honey pastries) & Tokaji Late Harvest! Yakgwa is a must-have dessert for celebrations in Korea. It’s flaky pastries layered with honey and sesame oil, then dipped in a caramel-like, ginger-infused rice syrup 🍯✨ Find the recipe and pairing notes in “Seoul Budapest”, written by @herczegagnes & myself and treat yourself & your loved ones to something special this holiday season🫶🏻 ——————————————— 크리스마스 꿀조합: 약과 & 토카이 레이트 하비스트🎄💛 향긋한 생강향과 고소하고 녹진한 풍미에 찬바람 부는 겨울에 더더욱 맛있는 약과. 약과를 더 맛있게 먹는 방법은 꿀향, 산미, 미네랄감이 돋보이는 토카이 레이트 하비스트와 함께하는 건데요✨참기름향, 생강향과 함께 멋지게 어우러진답니다 혼자먹기 아까운 이 꿀조합 널리널리 알리고 싶어 저희 책에도 담았답니다🤭 모두 메리 크리스마스🎄 ——————————————— #seoulbudapest #holidayseason #christmas #winepairing #koreanfood #koreancuisine #kfood #hungarianwine #koreanculture #한식 #한식교육 #헝가리와인 #와인페어링 #한국문화 #k푸드 #서울부다페스트
천진암의 김장 @jeongkwanseunim Kimjang at C 천진암의 김장 @jeongkwanseunim Kimjang at Cheonjinam Hermitage with Jeongkwan Seunim 눈이 소복이 쌓인 천진암에서의 김장🥬🌶️ 세계 각국, 전국 각지에서 모인 분들과 함께하는 아름다운 시간이었습니다✨ 운력에 힘 보태려고 갔는데 두 손 가득 챙겨주신 스님의 사랑🫶🏻 네덜란드까지 잘 가져가볼게요 모두들 고생 많으셨고 곧 또 뵈어요❤️ ——————————————— One of the most memorable moments this winter in Korea was participating in Kimjang at Cheonjinam with @jeongkwanseunim ❤️ This beautiful annual tradition is all about making and sharing kimchi. We were lucky to experience it amidst such a stunning landscape ❄️ People came from all over the world and as always, loving & generous Seunim sent us home with big portions of kimchi to take with us (yes, they’re coming with me to the Netherlands 🥰) A huge thank you once again to Seunim and everyone who made this event so special✨ ——————————————— #kimjang #gimjang #jeongkwan #jeongkwanseunim #cheonjinam #baekyangsa #korea #김장 #정관스님 #천진암 #백양사 #설경
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1-2-3 Kimchi with Taeyeon

123kimchi.cooking

Seasonal, Plant-forward Korean cooking with @taeyonne ✨
Recipes, tips, and behind-the scene cooking adventures🍚
📍🇳🇱🇪🇺
Forest to Ferment: Wild Garlic Kimchi🌱 Wild ga Forest to Ferment: Wild Garlic Kimchi🌱 Wild garlic is in season across Europe! And yes, in Korea, we turn it into kimchi. It’s called San-maneul Kimchi (산마늘 김치), and this small-batch recipe is as bold as it is simple. No brining. Just wild garlic, local veg, and a few days of fermentation. This is the kind of seasonal project I look forward to every spring. Comment WILD GARLIC to receive the full recipe!
The Secret to the Best Korean Radish Salad (Hint: The Secret to the Best Korean Radish Salad (Hint: It’s NOT Daikon!)
Easiest Bibimbap Ever✨ One pan, minimal fuss, an Easiest Bibimbap Ever✨ One pan, minimal fuss, and all the flavors! Bibimbap usually means juggling multiple toppings with different cooking methods 🤔 but this version keeps it simple! Just cook everything in one pan, assemble and mix it up! Perfect for a quick, satisfying meal. What’s your go-to bibimbap topping? Let me know in the comments! ⬇️
Got a can of chickpeas? You’re halfway to making Got a can of chickpeas? You’re halfway to making this rich, comforting Kimchi Biji Jjigae! 🍲✨ This stew is traditionally made with soy pulp, but here’s a twist—chickpeas make it extra creamy while keeping all the cozy flavors of fermented kimchi. Save this for later & let me know: Do you like to cook with kimchi🥬🌶️?
Gochujang + Tempeh = 🔥 A match made in heaven🌶✨ Crispy on the outside, tender on the inside, and coated in a sweet-spicy glaze—this dish is pure magic. Try it with rice 🍚 or as a snack🍺 Save this for later & let me know if you’re team spicy or extra spicy! 🌶🔥
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