Side Dishes

Korean anchovy broth (stock), known as ‘myeolchi yuksu’ (멸치육수), is an essential staple in Korean cuisine. The term ‘myeolchi’ (멸치) means ‘anchovy,’ while the term ‘yuksu’ (육수) means ‘broth,’ ‘stock,’ …

Acorn jelly salad, known as ‘dotorimuk-muchim’ (도토리묵무침), is a Korean traditional Korean side dish made by combining acorn jelly with vegetables and tossed with a soy-sauce-based dressing. In this article, …

In South Korea, people have been preparing acorns into a specific dish known as ‘dotorimuk’ for generations. To make acorns safe, people in Korea crushed the acorns before passing water …

Minari (미나리) is the Korean word for a variety of water dropwort. Also known as Korean watercress, water celery, water parsley, or Java water dropwort, you can find this leafy …

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 …