Lately in Korea, Dujjonku has been losing popularity, and spring cabbage bibimbap has been trending instead haha. So I bought some spring cabbage at the market and made it at home. It was simple and really delicious!
Spring cabbage is a soft and slightly sweet seasonal napa cabbage that’s best in early spring. It’s tasty even when eaten raw, and March is the peak season. It’s generally in season from February to April. And I think it definitely tastes better with a fried egg on top! 🍳
A friend sent me a photo saying they had octopus and seafood fried rice for lunch, but I honestly thought it was kimchi fried rice at first! They look so similar, right?…
I ate a Spam mayo rice bowl topped with Spam, scrambled eggs, kimchi, mayonnaise, and shredded seaweed. When you mix everything with the rice underneath, the seasoning becomes just right. The savory…
A Korean friend took me to a restaurant famous for sotbap (rice cooked in a pot). They had a variety of fillings to choose from, and I went with the hairtail fish…
It doesn’t have the same stickiness as Korean brown rice, but it still has a similar texture! I tried making bibimbap with it, and it turned out pretty good. There are lots…
Unwrap the Magic: Peeling back this lotus leaf is like opening a gift from nature, revealing a steaming, fragrant bed of sticky rice. The Ultimate Power Nap for Rice: This rice has…
I had a meal at a famous gondre-bap restaurant in Gangwon-do! The sides — spicy stir-fried pork (jeyuk-bokkeum), soybean paste stew (doenjang-jjigae), grilled deodeok root, and various seasoned vegetables — all complemented…
Please leave a comment
Comments (0)
Join the Taste Korean food community and add comments.