Korean Royal Barbecued Pork (Maekjeok : 맥적)

I probably will never forget our trip to the historic palace area when we were visiting Korea last summer, because it was SO incredibly hot that day and we were melting away into the pavement.  But even in the midst of our dehydration and misery, we couldn’t help but admire the colorful carved buildings with all their ornate details.  There was also an air-conditioned (hallelujah) museum there, where we got to see a display of a royal table with all the typical food. Read more

Bulgogi Glazed Salmon with Goguma Puree (and Mustard Greens)

This is my first Korean fusion recipe of SEASON 4 and it’s not even my recipe!  That’s right…I got a mini break by having someone else wrack their brain for our show.  This is another collaboration with our friend Chef James and it’s funny how we actually posted his last collab video around the same time last year!  Remember his Creme Brulee for Two Recipe for Valentine’s Day? Read more

Dduk Guk (Korean Rice Cake Soup – 떡국)

I would say that Dduk Guk is one of those dishes that I take for granted.  I’ve eaten it for New Years Day almost every year for my entire life!  It’s a Korean tradition, and to me, it just doesn’t feel like the new year without it.  Usually to save time, it’s made with a simple anchovy broth that takes only minutes to make.  But on New Years Day, it’s more of a special thing, so it’s usually cooked the real deal way… with a savory beef broth that has been simmering for hours. Read more

Bulgogi (Marinated Korean Beef BBQ)

When anyone mentions Korean food, the first thing that comes to mind is “Korean BBQ.”  What it refers to is marinated meat that is either quickly grilled or seared in a pan over high heat and eaten along with lettuce wraps.  And out of all the Korean BBQ meats, Bulgogi is probably the most well-known. It’s pretty universally pleasing and a great “safe” introduction to Korean food. Read more