Kkaenip in Korean cuisine commonly is made into a 김치 kimchi — a general term for pickled vegetables — or wrapped around barbecued meat and related 반찬 banchan (side dishes). Adding Kkaenip (similar to shiso in Japanese cuisine) to hummus pairs the minty earthiness of the herb with the tang of citrus in the chickpea paste.
Although broccoli is a cruciferous vegetable like cabbages and radishes, I would have never thought to pickle it since the florets are literally flowers. Who pickles... Read More
When the leaves, temperatures, daylight hours and resistance to sicknesses drop, it’s time to think about pumpkin and porridge. Koreans traditionally make a... Read More
When I lived in Korea in the 1990s, my compatriots and I took a road trip from Incheon to Mokpo. About half-way there, we ate at a rest stop somewhere near Gwangju and... Read More
I longed for a coleslaw recipe that didn’t require mayonnaise or a similar product for this summer’s barbecue season. I also wanted something I could pair... Read More
Kale seems to be coming out of my ears recently. Maybe it’s because I live in California, but many I know seem to consider it some kind of miracle vegetable. But... Read More