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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 & 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!

taeyonne

Summer vibes in one bite❤️ Living in a seasid

Summer vibes in one bite❤️

Living in a seaside town, I love having access to so much fresh seafood like a huge fresh squid I got the other day

This is ojingeo-bokkeum, spicy stir-fried squid 🦑 with lots of veggies cabbage 🥬

With simple seasoning including gochujang (Korean red chili paste) and other summer veggies like cone cabbage, carrots and onion, this dish is packed with tantalizing flavors!

Make ssam (wrap) with leafy greens, rice and flavors and textures just burst in your mouth💚

거의 네 달째 바닥에 붙어서 크고 있는 깻잎
소중한 한잎 한잎 떼어 오징어볶음 쌈싸먹으니 천국입니다✨

깻잎들아 너희도 춥지? 나도 춥단다
네덜란드 올해 여름 춥습니다🥹 (보름에 하루정도 더위가 찾아어지만)

Summer on our table 🍆🌞 Baked aubergine with

Summer on our table 🍆🌞

Baked aubergine with fennel, piment d’esplette (intensely fruity🌶️), rosemary, lots of olive oil, topped with feta and roasted pistachios. On a bed of basil pistou💚

This dish really highlights the character of tiger aubergines!

여름다운 여름날을 기념하며 햇살 가득한 가지요리

아직도 프랑스에서 가지, 쥬키니, 토마토, 파프리카 등을 얘기할때 légumes du soleil (태양의 채소?) 라고 하는걸 13년째 귀엽다고 생각하는데, 가지 이름이 호랑이 가지라니 이건 너무 귀여워서 웃음이 나왔다😆

호랑이가지라는 앙증맞은 이름을 가진 이 가지는 정말 이 요리를 위해 태어난듯💜

이지은 작가님 @kkommmiii 께 배운 이 요리는 정말 보물!! 파리가 그리울때마다 잘 먹고 있어요

Summer ferments & pickles 🌞 1. cucumber kimchi

4 kinds of Namul & Doenjang marinated Magret de Ca

4 kinds of Namul & Doenjang marinated Magret de Canard
초여름의 나물과 된장 마리네이드 오리 가슴살💚

What makes me so happy these days is that summer purslane & amaranth are finally back in season💚

These are my favorite namul (variety of seasoned veggies and/or wild greens) ingredients of this lush green season!

Magret de canard definitely has even richer flavor when marinated with my 4-years aged Doenjang (Korean fermented soybean paste).

Even lovelier dinner with a dry Tokaji Furmint that I got from Budapest airport (thinking I would’ve finished all the wines by the end of last year🤭)

시장에서 찾은 쇠비름과 참비름에 헌정하기 위해 만든 요리💚
오리가슴살은 조연일뿐! 하지만 전라도식 오리탕에서 느껴지듯 오리와 된장은 참 잘 어울리는 조합

당연히 한국에서만 먹는 줄 알았던 나물 몇가지는 머나먼 이곳의 땅에서도 많이 자라고 있고 그중에는 쇠비름과 참비름도 있다🌱이곳에서의 나물 생활을 풍요롭게 해주는 소중한 나물!

5월 조은희 셰프님 한식 인사이트 특강 듣고 더더 자주 먹는 나물 사랑합니다💚

작년 가을 헝가리 공항에서 사온 에이징된 토카이 Furmint와 아주 잘 어울리는 듯한 느낌적인 느낌!

This week’s fermentation: Cheongguk-jang (wild f

This week’s fermentation: Cheongguk-jang (wild fermented soybeans) 🫘

With bacillus subtilis added by inoculating with rice hay, this batch fermented so well! I can tell it by its extra pungent smell that penetrated through the fermentation chamber 🤭

Naturally develops that sticky stringiness just like its more known Japanese counterpart, natto

때욘느의 발효 관찰지 👀

6개월만에 다시 띄워본 청국장
견불동된장 @seoyoung918 에서 주신 유기농 볏짚으로 띄웠더니 이렇게 꽤나 멋진 청국장이 띄워졌다🤎 소중한 배움과 볏짚 감사드립니다!!!

온도계가 시도때도 없이 울어대는 바람에 새벽 세시에도, 또 다섯시에 일어나야했던 나날 끝에 성공 (아기키우는게 이런걸까요 🍼👶🏻)

#latergram

올해들어 처음으로 여름 같았던 헤이그🇳🇱 날씨에
난생처음 마주한, 소복히 쌓인 눈이 온 세상을 가득 덮은 올 겨울날이 떠올랐다

뒤늦게 올려보는 소중한 추억 한 조각🤍
항상 따뜻하게 맞이해주셔서 감사합니다 스님 @yeil1029

The surreal moment when you walk into the path, all covered with furry white snow❄️⛄️

So thankful for all the love & inspirations as always🤍
@yeil1029

Cooking with local & organic produce Part.1 Nowa

Cooking with local & organic produce Part.1

Nowadays I go very often to @rechtstreex to shop for local produce and they’re amazing!

I found this beautiful bunch of Radijs IJskegel, meaning “Icicle radish”, that reminded me so much of Yeolmu (Korean leafy young radish) back home💚

And I had to make kimchi with it!

Result? So good😍 The true taste of summer!

네덜란드의 로컬 재료로 요리하기💚

요즘에 자주 가고 있는 동네 로컬푸드 가게에 가면
하루-이틀 한정으로 나오는 계절 채소들이 가득하다

하필이면 2주 출장 떠나기 하루 전에 나온 솎음무로 인해
안그래도 짐싸는데 바쁜데 하며 눙물 흘리며 만든 김치
(정신없게 하다가 주서기에 고추도 넣어버리는 대참사도 발생했지만🥹)

출장 다녀오니 너무나도 맛있고 시원한 김치가 기다리고 있었다❤️

축하할 일이 있어 차려본 묵나물밥🤎

축하할 일이 있어 차려본 묵나물밥🤎

특별한 날엔 특별한 음식을 먹어야되는데
해외에 살다보니 할머니손맛 가득한 나물반찬이 평소에 가장 먹고싶은 특별한 음식 같다

구순 넘은 할머니 두분 모시고 올순 없으니
외할머니표 집간장으로 조물조물 무치고 볶아 완성😍

@queensbucket 들기름과 함께 먹으니 입안 가득 행복한 맛

남은 나물은 다음날에 김밥으로 변신!

Muk-namul, or dried wild greens, is one of the highlights of Korean food culture.

In the past, it was a way to preserve seasonal veggies for the long winter. But nowadays, the tradition is still kept and strong because of its concentrated flavors (which also helps me to travel with them😉)

Seasoned with my grandma’s 3-years aged soy sauce & high quality perilla oil from @queensbucket, this rice bowl itself was a feast to me ❤️

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hello123kimchi

Haecho muchim, Korean seaweed salad🌊 I’m so

Haecho muchim, Korean seaweed salad🌊

I’m so happy seaweed is making its way back on our tables!

Well, it has long been a staple in Korean diet. So let me show you one of my favorite ways to eat it😋

This salad is made with assorted seaweed that I foraged from Oosterschelde in Zeeland, The Netherlands.

But no worries even if you can’t forage yourselves because salted or dried seaweed are sold at many online/offline stores

It goes well with anything :) I like having it as one of side dishes with rice

Swipe to see the ingredients 👉👉👉

First, in a bowl, dissolve salt in water and rinse the seaweed. Using salty water ensures you don’t lose any flavors! Repeat the step if needed. Drain in a sieve and cut into bite sized pieces.

In a bowl, mix all dressing ingredients and toss well with seaweed.

💦 When using dried seaweed, soak it in water until it’s fully rehydrated (around 5-10 minutes.
For salted seaweed, rinse away salt and soak it for around 10-20 minutes to get excess saltiness out.

#seaweed #zeewier #seasonalcooking #inseasonnow #koreanfood #koreaanseten #koreancooking #koreanrecipes #homecook #foodblogger #123kimchi

Do you like seaweed? 🌊💙 I went for a seawee

Do you like seaweed? 🌊💙

I went for a seaweed foraging workshop hosted by @wildwier and absolutely loved every second of it!

Koreans eat many different kinds of seaweed and so do I! So I usually take home bags of dried seaweed after a visit to Korea, but now I know where to get them locally :)

Fun fact💡
Seaweed produces 70% of the total oxygen on earth, so it’s actually them who are the lungs of the earth 🌏

Hope more people can join in on more sustainable, healthier (& delicious of course!) way of eating💙

Now is the best season for codium which can be incorporated into kimchi. I’m sharing the recipe very soon🫶🏻🦭@hello123kimchi

Thank you @wildwier for the inspiring workshop!

Zucchinis are at their peak season🌞 They’re

Zucchinis are at their peak season🌞
They’re so cheap & delicious!

This is Koreans’ go-to fritter to make in summer.
It’s so easy to make, and very tasty too!

Imagine, fluffy on the outside and juicy & sweet on the inside♥️

If you’re looking for ways to cook with seasonal veggies then this is for you!

Enjoy :)

Ingredients🥒

1 zucchini
1 teaspoon salt
2 eggs
1/4 cup all-purpose flour
3 tablespoons vegetable oil

For dipping sauce:
1 tablespoon soy sauce
½ tablespoon apple cider vinegar
1 teaspoon sugar
½ teaspoon gochugaru (Korean red chili powder)

💚 To make it vegan, substitute eggs with thin flour batter (mix 3 tablespoons of all-purpose flour with ½ cup water and ½ teaspoon sesame oil. Season with salt)

Follow for more delicious Korean recipes♥️🍚

#koreanfood #koreancooking #koreanrecipes #healthyrecipes #seasonalrecipes #inseasonnow #simplerecipes #hobakjeon #aehobakjeon #zucchinifritters

Korean rice table with summer veggies! Eating sea

Bibim guksu 비빔국수, spicy cold noodles🍝

Bibim guksu 비빔국수, spicy cold noodles🍝

Another Korean summer recipe for the heatwave🌞

This is Koreans’ go-to dish in summer.
It’s bouncy thin noodles mixed in spicy, sweet and tangy sauce!

If you’re looking for other amazing ways to use your box of Gochujang, then this is for you.

Enjoy :)

Ingredients🍝 (serves 1)

100g dried somyeon (thin wheat noodles) (3.5 oz.)
¼ cup sliced onion
¼ cup cucumber, cut into matchsticks
2-3 lettuce leaves
1 hard boiled egg, optional

For sauce:
½ tablespoon gochugaru (Korean red chili powder)
1 tablespoon gochujang (Korean red chili paste)
1 tablespoon soy sauce
1 tablespoon agave syrup
1 tablespoon apple cider vinegar
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds
2 tablespoons apple juice
1 teaspoon minced garlic

🥬 Feel free to add kimchi, carrots, apples or other veggies & fruits to your liking 🥬🥕🍎
🍜 Substitute somyeon (thin wheat noodles) with capellini (angel hair pasta)

Follow for more delicious Korean recipes♥️🍚

#koreanfood #koreancooking #koreanrecipes #healthyrecipes #seasonalrecipes #inseasonnow #simplerecipes #bibimguksu #bibim #koreannoodles #spicycoldnoodles

Have you ever tried Hobak-ip (squash leaves)? Th

Have you ever tried Hobak-ip (squash leaves)?

They are the most beloved leafy veggie in summer in Korea😍💚

It’s mild but sweet and herbaceous.
And adds to sustainability too #zerowaste

After steaming-blanching them, you would use them as a wrap to hold rice & sauce for a wholesome meal!

Check out our latest reels to see Koreans’ favorite way to eat the squash leaves💚👉

#koreanfood #koreancooking #koreanrecipes #healthyrecipes #seasonalrecipes #inseasonnow #simplerecipes #gangdoenjang #ssam #ssambap #koreanricewraps #squashleaves #pumpkinleaves

Level up on your veggie game💚 Did you know, by

Level up on your veggie game💚

Did you know, by peeling off tough fiber from stems, leafy greens (like chard, beetroot leaves that are at the peak of the season now 🌞) become tender enough to eat even without cooking them for a long time!

☝️
From the backside of the leaf, break off the tip of the stem and pull it along with the fibers.

✌️
You can serve the leafy vegetables raw or steamed/blanched. Steam or blanch if they’re too tough to eat raw.

Check out our latest reels to see Koreans’ favorite way to eat the leafy greens💚👉

Follow for more delicious Korean recipes♥️🍚

#koreanfood #koreancooking #koreanrecipes #healthyrecipes #seasonalrecipes #inseasonnow #simplerecipes #cookingtips #chard #swisschard

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Recent Posts

Fluffy & juicy Zucchini Fritters (aehobak-jeon) ｜애호박전 [vegetarian, vegan friendly]
Bibim guksu (spicy cold noodles) ｜비빔국수 [vegan friendly]
Ssam & Gang-doenjang (Vegetable rice wraps with thickened soybean paste stew) ｜쌈밥과 강된장 [vegan]
Gochujang saengchae (Korean salad with gochujang dressing) ｜고추장 생채 [vegan]
5-minute Kong-guksu (Korean soy milk noodle soup) with edamame｜ 콩국수, 풋콩국수 [vegan friendly]

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