Learn how to clean abalone and make abalone sotbap, a nourishing Korean stone pot rice dish with tender abalone, miyeok, garlic, and crispy scorched rice at the bottom.

Since leaving Korea and living abroad for many years, I’ve come across a few fish that were unfamiliar to me when I lived in Korea. Two of them are whiting and branzino, and I found that they can be especially delicious when cooked with Korean flavors. In a previous recipe, I used whiting to make […]

Fermenting can't get easier with this fish sauce based ferment of pickled peppers in soy sauce. It's made with traditional Korean green peppers that are mild, sweet, juicy, and super crispy. The flavorful juice in the peppers squirts out with every bite, so be careful!

Here's a delicious, flavorful, juicy, crispy, spicy, small-batch kimchi you can make pretty much anywhere for 1 or 2 hungry kimchi-lovers. The ingredients are easy to find, too!

In the final episode in Real Korean Cooking Stories, I have one last farewell dinner with my old friends.

I made a Korean dosirak (lunchbox) for my father made up of many traditional sidedishes. Here's a list of them all, plus recipes for each if you want to recreate what I made.

I headed to Namhae, my father's hometown and where I had spent a lot of time when I was young. I was visited by my old friend Ms. Im for a seaside fresh fish lunch.

After being away for years I revisited my hometown of Yeosu in South Korea. So much of what I love and remember is still there, including some of my family's favorite restaurants. And of course the traditional markets are all still there too!