korean food

Are you looking for a new way to enjoy Korean perilla leaves? If so, try this Korean-Italian perilla pesto recipe! Perilla pesto is a take on the traditional Italian recipe, replacing basil with perilla leaves. Learn all about this Korean perilla pesto recipe below! 

The soybean (or soya bean) is a species of legume native to most of East Asia. In South Korea, people have used and cooked with this ingredient going back at least 4,000 years. Learn how this ingredient is used in Korean cooking here.

Soup soy sauce, known as ‘guk ganjang’ (국간장) in South Korea, is an ingredient used to season soups and stews in South Korea. Historically made entirely of soybean and brine, soup soy sauce is a byproduct of making doenjang, and vice versa. Learn about this ingredient here!

Are you looking for a new and easy Korean recipe to make for your outdoor picnic? If so, try making this Korean rolled yubuchobap (or yubu chobap) recipe! This sweet and savory recipe is easy to pack up in a to-go box. I recommend eating this alongside a variety of fruit and rice balls for the perfect picnic.

Brown Seaweed is a species of edible kelp (large brown algae or seaweeds that make up the order Laminariales) native to the colder, more temperate coasts of the northwest Pacific Ocean. In South Korea, people refer to it as ‘miyeok’ (미역).