Tag Archives for Dashima
Why not serve something unconventional for Mother’s Day? Something with significance and meaning, albeit from another culture? Miyeok (sea vegetables or seaweed) is a food/ingredient that evokes mothers or motherhood in Korea. In Korea, most postpartum women – maybe almost … Continue reading
My grandmother used to tell me that I couldn’t ring in the New Year without having some Tteok Manduguk (Korean Rice Cake and Dumpling Soup) according to Korean tradition. Who am I to argue with this long-standing tradition? I’ve been … Continue reading
Seriously. I can eat tofu everyday for the entire month. It’s such a versatile ingredient. There are so many possibilities that I know my palate won’t get bored. Alas. Anything taken to an excess can’t be good for you. Everything … Continue reading
Ddukbokki is hands down my favorite street food. That’s saying a lot, considering the number of street foods available just in Korea. When I was in fifth grade, my parents sent me and my brother to Korea to visit my … Continue reading
Anchovy-dashima stock is commonly used in Korean cooking. It’s not just for soups. I use it in place of water in many recipes. It is considered healthier than meat stocks and more delicate in taste.