Among winter side dishes, I made our family’s favorite—seasoned cockles.
Cockles are in season during winter. As they prepare for spawning, they store up nutrients, making the meat plump and pleasantly chewy.
Winter cockles have a perfect balance of natural sweetness and savory umami.
I made seasoned cockles this time, and since I removed all the shells, they’re also delicious served over rice as cockle bibimbap!
It seems like once foods come to Korea, they end up with so many different variations. Just like pizza has tons of unique styles and toppings in Korea, inari sushi also comes…
I tried a Korean-style kongnamul muchim (seasoned soybean sprouts) that was not spicy but incredibly savory! Even though it didn’t use a red spicy seasoning, it wasn’t bland at all—the umami flavor…
Pile some spicy stir-fried pork and rice onto fresh, vibrant green lettuce, wrap it up, and devour it in one big bite—there’s hardly a happier moment. The savory rolled omelet plays its…
I made gimbap with brown rice, Vienna sausages, cheese, and rolled omelet! The sausages are a bit salty, so they really balanced the seasoning perfectly. It was a delicious meal!
If you go to a gimbap place in Korea that sells a variety of menu items and order gimbap, they usually give you soup and kimchi as complimentary sides 😊 The combination…
It’s keto kimbap filled with thin layers of egg instead of rice. A healthy taste! The ingredients inside are the same as regular kimbap—the only difference is the rice being replaced with…
