In South Korea, people use different ingredients besides sugar to naturally sweeten foods. Some of these ingredients include Asian pears, green plum syrup, honey, and more. Another one of these foods that naturally sweetens food is the jujube (daechu)! This small, date-like fruit adds a hint of sweetness as well as tartness to a dish. Here, we discuss this ingredient and how it is used in Korean cuisine!
Carving A Journey is a life-style blog including recipes, DIY, crafts, recommendations, etc. We are two sisters who love making beautiful things in life. Check out Carving A Journey recipes here! Our recipes focus on Southern USA and Korean cuisines. The recipes include those for breakfast, lunch, dinner, side dishes, drinks, appetizer, and dessert options. We have something delicious everywhere you look.
Do you like Korean barbecue? Kimchi? Samgyeopsal? Banchan?
Do you like grits? Pimento cheese? Okra? Boiled peanuts?
Do you like Southern Korean fusion foods?
If so, our carving a journey recipes are for you!
During the summer, what is your favorite sweet treat to beat the heat? Is it ice cream? Popsicles? Maybe cold beer, wine, or a cocktail? In South Korea, people eat bingsu to fight the hottest months of the year. Below, we will learn all about bingsu. Then, I list the ingredients needed to make mango bingsu as well as give tips & tricks on how to make this treat. Finally, I answer some potential questions you may have about this milky shaved ice treat. Let’s get started!
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!
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!
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!