If you seek a wallop of flavor and a jolt of heat to propel you over winter’s finish line, make a steaming pot of umami-rich soup. This fragrant and nourishing bowl provides a welcome pick-me-up during the winter season (or any season, for that matter). Add to that a roster of healthy ingredients, and you…
Korean Red Ginseng: King of Adaptogens
March 12, 2022
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Since ancient times, ginseng root has been considered one of the world’s most valuable medicinal herbs. Ginseng is a perennial plant native to the mountainous regions of the Orient. You can spot one at a distance by its cluster of red berries, but it’s what’s underground that counts. Unfortunately, there is also a lot of…
The Korean Sauce You Didn’t Know You Needed
Move over, Sriracha—there’s another must-have Asian sauce in town. It’s called gochujang, and until I tasted this brick-red paste, I didn’t know I needed it. Now I do, and I suggest that you do, too. Gochujang is a Korean condiment, and it’s a flavor bomb. It’s a sludgy, sticky, spicy paste made from chile peppers,…
A Warm Hug in a Bowl of Porridge
Every day after school, my mom would feed me the same thing: juk—Korean rice porridge—with kimchi and Spam. It was my afternoon snack of choice, a simple bowl I often opted for even over a McDonald’s Happy meal. I called my mom’s rice porridge “water-bap”—bap is Korean for “rice”—as it was a dish of merely…
Chicken and Mushroom Juk (Korean Rice Porridge) With Kimchi
Serves 4 For the Rice Porridge 1 cup short grain rice 4 1/2 ounces fresh shiitake mushrooms, plus 4 extra for garnish, stems removed 1 teaspoon toasted sesame oil 8 cups chicken stock (preferably homemade) To Serve 6 ounces roasted chicken meat, skinless and boneless, store-bought or leftovers 1/2 packed cup drained cabbage kimchi Pinch…
On Rainy Spring Days, Make Korean Pancakes
When I was little, I always looked forward to the rain. Rainy days meant one thing to me: pajeon, a crispy Korean scallion pancake, often loaded with meat or seafood. My mom would get out her old, dented, red electric griddle pan, plug it in, and drizzle it generously with oil. She would crank up…
Korean Bone Broth to Soothe the Soul
It’s 3 a.m. on a December’s night in 1997, and I’m sitting in Gammeeok, a cozy restaurant on 32nd Street, Koreatown in New York City. Despite the hour, the restaurant is buzzing, full of late-night revelers wanting a bit of sustenance after a long night of drinking. It’s bitterly cold outside, and I’m tucked into…
Seolleongtang (Korean Beef Bone Soup)
A proper seolleongtang requires boiling beef bones for at least 10 hours, with constant babysitting to skim impurities, add water, and maintain the right heat. Still, it’s a worthy endeavor, as you can make a big batch to freeze and enjoy time and time again. I was eager to use Mr. Choi’s winning formula of…
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