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 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…
Korean Sweeteners Guide: Honey, Mullyeot & Rice Syrup Explained
Korean recipes use several sweeteners for more than sweetness. Honey, starch syrups, and rice syrups can affect…
Korean Seaweed Snacks Guide: Types, Labels & Buying Tips
My little boy has two favorite snacks in the entire world. One is rice crackers. The other…
How to Substitute Korean Glass Noodles (Dangmyeon) for Popular Western Pasta: Best Alternatives for US and UK Kitchens
Korean glass noodles, called dangmyeon (당면), are commonly made from sweet potato starch. Their translucent appearance and…
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…
Korean Rice Explained: Short Grain, Medium Grain & Mixed Varieties
Rice is not a side dish in Korea. It’s the main event. Learn more: rice | Japonica…
