Oi-so-bagi (Cucumber Kimchi)
I’m back in six months. You may have thought that I quit blogging. For half a year, I concentrated on my doctoral thesis and finally all my committee members approved my dissertation last week. It has been a long journey
Oi-so-bagi (Cucumber Kimchi)
I’m back in six months. You may have thought that I quit blogging. For half a year, I concentrated on my doctoral thesis and finally all my committee members approved my dissertation last week. It has been a long journey
Chonggak Kimchi (Whole Radish Kimchi)
There are many kinds of Kimchi(김치) according to what ingredients we use. The cabbage Kimchi(배추김치) is the most well-known kind, but my favorite is definitely Chonggak Kimchi (총각김치). Chonggak means bachelor and I have no clue about the origin of
Chonggak Kimchi (Whole Radish Kimchi)
There are many kinds of Kimchi(김치) according to what ingredients we use. The cabbage Kimchi(배추김치) is the most well-known kind, but my favorite is definitely Chonggak Kimchi (총각김치). Chonggak means bachelor and I have no clue about the origin of
“Kkaennip Muchim” Seasoned Sesame(Perilla) leaves
Koreans eat many kinds of side dishes with rice and sometimes only one or two kinds of spicy and salty side dishes are enough for one meal. Kkaennip Muchim(깻잎무침), seasoned sesame(perilla) leaves is one of representative side dishes that make
“Kkaennip Muchim” Seasoned Sesame(Perilla) leaves
Koreans eat many kinds of side dishes with rice and sometimes only one or two kinds of spicy and salty side dishes are enough for one meal. Kkaennip Muchim(깻잎무침), seasoned sesame(perilla) leaves is one of representative side dishes that make
“Songpyeon” II Half-moon shape rice cake-white version
September 27th was Chuseok(추석), Korea’s Thanksgiving Day. Two years ago I introduced how to make Songpyeon, half-moon shape rice cake, which we eat on Chuseok as a tradition. My preference is to make dough with rice powder and mugwort, but
“Songpyeon” II Half-moon shape rice cake-white version
September 27th was Chuseok(추석), Korea’s Thanksgiving Day. Two years ago I introduced how to make Songpyeon, half-moon shape rice cake, which we eat on Chuseok as a tradition. My preference is to make dough with rice powder and mugwort, but
“Samgyeopsal Kimchi Duruchigi” Stir-fried pork belly with Kimchi
I believe that Korea is one of countries where pork belly is most consumed in the world. Usually we eat stir-fried pork belly with vegetables, but personally I like making it spicy. Today my mom added Kimchi and we call
“Samgyeopsal Kimchi Duruchigi” Stir-fried pork belly with Kimchi
I believe that Korea is one of countries where pork belly is most consumed in the world. Usually we eat stir-fried pork belly with vegetables, but personally I like making it spicy. Today my mom added Kimchi and we call
“Gyeran Bap” Boiled rice with a sunny side up egg
It was humid and hot today. We sometimes lose our appetite during summer and very simple and humble meal with Kimchi(김치) can be a good choice on a hot summer day. Today I made Gyeran Bap(계란밥), boiled rice with a
“Gyeran Bap” Boiled rice with a sunny side up egg
It was humid and hot today. We sometimes lose our appetite during summer and very simple and humble meal with Kimchi(김치) can be a good choice on a hot summer day. Today I made Gyeran Bap(계란밥), boiled rice with a
Jeju Island
Jeju Island(제주도) is one of must-go places in Korea. I’ve been to this volcanic island several times, but whenever I visit there, I see its different colors and looks. There are many people who were fascinated by the beauty of
Jeju Island
Jeju Island(제주도) is one of must-go places in Korea. I’ve been to this volcanic island several times, but whenever I visit there, I see its different colors and looks. There are many people who were fascinated by the beauty of
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