Korean Kitchen Essentials: Pots, Knives & Tools for Home Cooking
I own a ttukbaegi — a Korean earthenware pot — that has survived three international moves. Learn…
Korean Dipping Sauces Explained: Ssamjang, Chojang & Bibimbap Sauce
Here’s a scenario I’ve lived approximately forty-seven times: Learn more: Korean cuisine You’re at a Korean grocery…
Korean Dried Anchovies (Myeolchi): Uses, Storage & Buying Guide
Korean dried anchovies, called myeolchi, are a pantry ingredient used for broth, side dishes, and seasoning. They…
Korean Fermented Shrimp (Saeujeot): A Complete Kitchen Guide
I have a theory about saeujeot: you either grew up with it and can’t imagine kimchi without…
The Ultimate Guide to Korean Temple Food: Mindful Eating and Natural Flavors
If you’ve ever fallen in love with the bold, spicy kick of Korean BBQ or the rich…
Korean Hot Pot Broth Bases: A Home Cook’s Buying Guide
Korean hot pot and shared stew meals can use many different broth bases, from mild anchovy-kelp stock…
Korean Vegan Tofu Brands: A Taste & Texture Comparison
Tofu is used in many Korean dishes, from soft tofu stews to pan-fried and braised tofu. The…
Korean Cooking Oils: Sesame, Perilla & Beyond
There was a period in my London cooking life when I had exactly two oils in my…
Korean Doenjang Complete Guide: How to Use, Best Brands & Where to Buy for US/UK Kitchens
There’s a smell that means “home” to me, and it’s not what you’d expect. Learn more: doenjang…
Vegan Korean Soy Sauce: Brands, Taste & What to Look For
Korean soy sauce, or ganjang, is used for soups, stews, marinades, dipping sauces, and side dishes. A…
