How cute are these traditional pots? They’re called Onggi, and they are basically the original, eco-friendly refrigerators of Korea!
The clay is actually porous, which means it “breathes” to create the perfect cozy home for fermenting kimchi and savory sauces.
It’s incredible how these earthy jars use ancient science to make everything taste so much better—I think I need a few of these in my kitchen!
I still have so many “Jeon” left from the Seollal feast. Is there a specific dish or sauce you’d recommend to pair them with? Let me know how you would transform these…
These are traditional Korean Mandu, featuring a thin, chewy dough packed with a savory mix of minced meat and vegetables. Unlike Chinese Baozi which often have a thicker, bread-like bun, or Japanese…
Homemade Jeon (Korean Savory Pancakes) from the Lunar New Year! Does anyone have creative ideas or delicious recipes for using up these leftover pancakes?
For the Korean Lunar New Year, my family enjoyed a diverse feast that beautifully blended traditional Korean dishes with Western-style favorites. The table featured classic holiday staples like Tteokbokki (spicy rice cakes),…
Our comforting morning spread features Tteok Mandu Guk (rice cake & dumpling soup with galbitang beef broth base), colorful Sanjeok skewers, crispy Nokdujeon mung bean pancakes, Myeongtaejeon pollack pancakes, and golden Pan-fried…
The Kkaennip-jeon (perilla leaf pancakes) offer a unique, aromatic herb flavor often stuffed with savory meat, while the Sanjeok-kkoji (skewers) provide a delightful mix of textures from crab sticks, ham, and vegetables.…
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