Month: May 2022

A closeup shot of Lowcountry shrimp boil including shrimp, sausage, corn, and potatoes

Lowcountry Shrimp Boil

In Georgia and South Carolina there are two popular types of social gatherings that revolve around communal eating of shellfish: First, there is the ‘Oyster Roast.’ Often done during the winter months, people gather around to eat oysters roasted under a wet burlap sack draped over the shells and steamed.  The second event is known as the ‘Lowcountry Shrimp Boil.’ Also known as a tidewater boil, Frogmore stew, Beaufort stew, and more, this summer Southern tradition originally stems from the Louisiana boil. In this post, we will learn how to make the Lowcountry shrimp boil!

Korean Dandelion Salad on a wicker placemat. Kimchi and Korean spinach salad sits behind.

Korean Dandelion Greens Side Dish

Have you ever eaten dandelion greens? In the United States, as well as other western countries, when thinking of dandelions, people either picture blowing on the seedheads to make wishes or annoying yard weeds ruining their perfect lawns. People rarely think of salads when someone mentions this plant! Here, we will teach you how to make ‘mindeulle namul muchim,’ a Korean dandelion greens side dish. This side dish tastes slightly bitter and earthy as well as a bit sweet and spicy! We hope you enjoy it!

Fresh dandelion Greens in a copper wire bowl on the table.

Dandelion Greens In Korean Cooking (Mindeulle)

As soon as spring arrives, dandelions pop up overnight on your beautifully mowed front lawn. While kids love to make wishes over these little herb plants, you may find them to be an annoyance. Instead of spraying these plants to kill them off, why not eat them? In many food cultures, people use this abundant herb in their cooking. Here, we discuss dandelion greens and how they are used in Korean cooking! Then, we answer some questions you may have about this ingredient. 

Korean spinach side dish on a wicker mat. Kimchi sits in the background.

Korean Spinach Side Dish (Sigeumchi Namul)

In South Korea, one of the most popular side dishes is the bright green sigeumchi namul. People serve this healthy Korean spinach side dish at home for everyday meals, when gathering with family for holidays, and in restaurants. Often, you will rarely see a table without this traditional dish!

A pile of yuzu fruit that is bright yellow and green.

Yuzu In Korean Cooking (Yuja)

Of all the citrus fruits in the world, yuzu probably has the strongest, most intoxicating fragrance making it coveted in the culinary world, even more so because it is banned to import into the United States. While chefs in the Western countries increasingly use this ingredient in their kitchens, this East Asian fruit has been an important part of China’s, Japan’s, and South Korea’s culinary culture for generations. In this post, I will discuss this popular Korean ingredient in-depth!