Lifestyle and Culinary Tips

Seaweed sheets sitting in a blue bowl next to chopsticks

Dried Seaweed Sheets Used in Korean Cuisine

In much of Asia, people use edible dried seaweed sheets in much of their cooking. You may recognize that people use these sheets to make Japanese sushi or Korean kimbap. In America, we often use the Japanese term ‘nori’ to refer to these dried seaweed sheets. That being the case, if you are learning to cook Korean food, you will often see the seaweed referred to as ‘gim’ or ‘kim’ (김) in Korean recipes.

2021 Holiday Foodie Gift Guide

2021 Holiday Gift Guide

Where did this year go? Didn’t 2021 just begin? Whether you are ready for it or not, the holiday season is just around the corner. Usually, we publish our holiday gift guide closer to the end of November. This year, we decided to publish it a bit early because of the supply chain obstructions due to many issues such as the pandemic. 

White kimchi sitting next to steamed pork

Kimchi Container: How to Store Your Kimchi

Every fall, families across South Korea come together to make their national dish: kimchi. The process is labor-intensive. Once made, people divide the kimchi into different containers to take home and store. I recently wrote about kimchi refrigerators and why people use them in South Korea. Now, I want to go over different types of kimchi containers people use. After all, once you make the kimchi, you need to be able to store it properly!  

A close up shot of white grits with greens

Gluten-Free Grits Brands (Are Grits Gluten-Free?)

This post may contain affiliate links. Please read my disclosure for details at the bottom of this page. As an Amazon Associate, I earn from qualifying purchases on this post listing gluten-free grits brands. Further, this post asks the question ‘are grits gluten-free?’.  Grits are a staple in the coastal […]

An overhead shot of chunjang and a container of the paste

What Is Chunjang Paste? (Korean Black Bean Paste)

Like in the United States, South Korea has a huge Chinese food takeout culture. Also like in the United States, Korean Chinese food has adapted and changed until it no longer tastes authentic to match the Korean preferences and palate. Undoubtedly, the most famous Korean-Chinese dish in and outside of South Korea is jjajangmyeon, a wheat noodle dish topped with a thick brownish-black sauce. The sauce used for jjajangmyeon is known as jjajang (짜장)–otherwise known as ‘fried sauce.’ The main ingredient of the jjajang sauce is ‘chunjang’ (춘장). Here, we will discuss chunjang as an ingredient as well as Korean-Chinese dishes made using this sauce.