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 in a glutinous rice paste. Then, they would once again dry out the seaweed and rice paste before deep-frying it. Nowadays, people have started making this traditional dish using pre-made rice paper instead of making rice paste from glutinous rice flour. Not only does it skip a few steps, but it also is less messy. Here, we will learn about this new trendy way of making kim bugak!
Gochugaru, also known as Korean red pepper flakes or Korean red pepper powder, is a type of ground pepper spice used in Korean cuisine. This Korean spice has a unique and complex spicy, slightly sweet, and smokey flavor profile.
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, known as kim bugak (김부각), started out as a Buddhist temple food. Nowadays, people often eat these fried seaweed chips as a quick bite, banchan (side dish), or anju (drinking snack).
This summer, try making spicy Korean cold noodles, otherwise known as bibimmyeon, to be the heat! Slightly sweet, savory, and spicy, these cold noodles will leave you feeling refreshed on a hot summer evening! (Gluten-free, soy-free, vegan, vegetarian options included in the frequently asked questions part of the post!) In South […]
Nut butters such as peanut, almond, cashew, and so on are a delicious and creamy option to spread on top of toast, use inside your sandwiches, eat with an apple, or add to your baked goods. While peanut and almond butters tend to be the most popular option, pistachio butter […]