Side Dishes

Kongnamul muchim is a common side dish people serve in their households. Crispy and crunchy, it is the perfect light and refreshing side dish for every Korean meal. In Korean …

Recently, I wrote about mung bean sprouts and their purpose in Korean food culture. The sprouts, named ‘sukju’ or ‘sukju-namul’ are a common ingredient in popular dishes such as bibimbap, …

In late fall and early winter, families across South Korea come together to make kimchi. The most popular variation of kimchi is known as baechu kimchi. It is made using …

Recently, I wrote about a Korean fried seaweed snack known as ‘kim bugak’ (or gim bugak). Traditionally, people in Korea make this fried crispy seaweed chip by coating dried seaweed …

Have you heard of temple food? In South Korea, temple cuisine refers to a type of culinary culture that originated in Buddhist temples. A popular type of fried seaweed snack, …