Kimchimari

In my attempt to categorize/analyze Korean sauces, I have searched high and low for some reference site or book that organizes the sauces in some structured way. No such luck.  So, here’s my attempt – to me the most natural way of categorizing the sauces is to base it on what the main ingredient is. […]

Just like many other cuisines, sauces play an important role in Korean cooking. The same kind of sauce is used in many different dishes so many Koreans can make these sauces with their eyes closed. When I was preparing to write about sauces I was hoping that there would be some well organized categorization of […]

It’s only been a few days since my arrival in Seoul but I just couldn’t wait any longer to post– The last couple months have been a very exhausting but also a very meaningful time. I went through every single item (including 5 cans of WD40′s – don’t ask me why we have so many […]

Recently, I hosted a Korean dinner party for our American friends at home- some of whom have never tasted Korean food before. So it was a bit of a challenge to come up with a menu that could show the authentic taste of Korean food but at the same time would not be too much […]

I always thought that my mother-in-law always cooked the most traditional foods.. I would have never guessed that the base to many of her dishes would be this special Apple Lemon Soy Sauce. This sauce has just the right amount of sweetness and fruity flavor that adds depth to a dish. The sauce is great […]

Ssamjang Ssamjang is a condiment used to add the final flavor punch to the Korean Ssam which is rice, a kind of protein(bulgogi, grilled pork belly, kkongchi jorim and more) wrapped in lettuce or any vegetable leaf that is big enough to make a wrap. Here’s what you need: 2 T Korean soybean paste (된장 […]