Seasonal Korean cooking with Taeyeon
Spring is when leeks are at their best.They become smaller, more tender, and naturally sweeter and that’s exactly when I like to make this kimchi. In Korea, early spring is marked by kimchi made with put-maneul (풋마늘, young garlic stems).It’s one of those seasonal signals. Then, you know winter is over, and something fresh is […]
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 […]