Galbi jjim (soy sauce braised beef short ribs) is one of those things that just takes time. It takes time to cook, and it takes time to learn how to cook. It’s the meal that’s always waiting for us at B’s family’s house in Busan …
Donkas has a pretty cool history. Technically, it is a Korean adaptation of a Japanese food called tonkatsu, while tonkatsu, in turn, is an adaptation of Austrian schnitzel. The name comes from the Chinese character for pig — ton or don — and katsu or …
I’ve been pretty quiet this week — the fact is, at the end of the weekend, I came down with either a very nasty stomach virus or some mild food poisoning. I’m not quite sure. But needless to say, I won’t be recommending any of …
It’s not often that I’m surprised by my own cooking. Disappointed, yes, but not surprised. I generally know whether something has a good chance of succeeding (or if I’m running the risk of failure) and where it will rate on the deliciousness scale (or the …
Spring is finally here, which means not only a wealth of baby vegetables but the arrival of spring namul, or greens and herbs. The stuff namul is made of was traditionally gathered in the wild on the mountainsides in Korea as the weather began to …