I am in one of my frequent Korean cooking frenzies. Browsing my favourite blogs, looking for new ideas, I have stumbled upon Bibim Guksu, a…
I have recently been lucky to stumble more and more often upon pork tenderloin from high quality farms. I cross my fingers this situation will…
Since I started to explore Asian cuisine (at least 15 years ago), I have tasted a big array of noodles. Whether made of buckwheat, rice,…
I’m starting to wonder how far will go my obsession with sesame seeds. A jar with roasted sesame seeds is placed just next to the…
Kimchi (Korean fermented spicy vegetables) is known by us, foreigners, almost exclusively in its raw form, served as a cold side dish. Its use in…
Hungarians and Koreans have at least one thing in common: a huge passion for chili pepper. In spite of such an important link I don’t…
Winter – or late autumn – vegetables are scarce and can quickly become boring (especially for someone who doesn’t like pumpkin), but luckily there is…
“Charles would love it!” was one of my first thoughts when I tasted this new version of kimchi. First of all, I know that Charles (my…
This may sound strange for some of you, but I was brought up knowing only celeriac, the humble and ugly cousin of the beautiful celery,…
What you see above is my first, partly successful, attempt to prepare the famous Korean seafood pancake. I say “partly successful” because in spite of…