Tag Archives for sea vegetables
I try to make a lot of banchan (Korean side dishes) on the weekends. During the week, I can just eat them cold right out the fridge with some steamed rice that’s always waiting for me in my trusty rice … Continue reading
Definition of GIM: Laver or Dried Seaweed (Nori in Japanese) Ever since Trader Joe’s came in to New York City, I see people eating those toasted seaweed snacks everywhere. I get them occasionally, but I usually just make them at … Continue reading
Definition of GIM·BAP: Laver or Dried Seaweed (Gim) · Bap (Rice) Gimbap always takes me to a happy place. It’s no wonder. Gimbap is commonly consumed at picnics. And understandably, it conjures up warm weather, fresh-cut grass, and fun. It … Continue reading
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
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.