easy and easy

  If you ask a Korean about the ultimate dish that makes you eat endless bowls of rice, the answer will likely be ganjang gejang . Known as the “rice thief,” this soy sauce marinated crab is one of Korea’s most unique and beloved delicacies. With its glossy raw crab meat soaked in savory-sweet soy brine, ganjang gejang is unlike any seafood dish you’ve tried before—silky, salty, umami-rich, and absolutely addictive. Though some may find the idea of eating raw crab surprising, one bite is enough to understand why Koreans have cherished this dish for generations. What Is Ganjang Gejang? Ganjang gejang is made by marinating fresh raw crabs in a special soy sauce mixture. The sauce is brewed with soy sauce, garlic, ginger, onions, dried kelp, fruits like pear or apple, and sometimes a touch of rice wine for depth. After the crabs are cleaned and prepared, they are soaked in this flavorful brine for several days, allowing the delicate crab meat to absorb the rich seasoning. ...

 When it comes to Korean comfort food, few dishes capture the heart and appetite quite like jokbal —braised pig’s trotters simmered for hours in a soy-based sauce until rich, tender, and bursting with flavor. This savory delicacy isn’t just a meal; it’s an entire cultural experience tied to late-night gatherings, family dinners, and Korea’s famous food delivery culture. Jokbal may sound unusual at first to those unfamiliar with Korean cuisine, but one bite is enough to understand why it has been beloved for generations. With its melt-in-your-mouth texture, glossy sheen, and perfect pairing with side dishes and wraps, jokbal offers an unforgettable taste of Korean culinary tradition. What Is Jokbal? Jokbal is made from pig’s trotters , slowly braised in a mixture of soy sauce, ginger, garlic, onions, rice wine, and spices such as star anise and cinnamon. The result is meat that’s tender, flavorful, and slightly sticky thanks to the natural collagen in the trotters. This collagen...

mandu (photo by Huyen Bui on Unsplash)   When it comes to comfort food, few dishes can rival the universal appeal of dumplings. In Korea, dumplings—known as mandu —are not only a cherished everyday snack but also a dish deeply tied to family traditions and celebrations. Whether fried to crispy perfection, steamed for a soft bite, or simmered in a hearty soup, mandu has a way of satisfying cravings in every form. For Koreans, mandu is more than just a food; it’s a memory shared across generations. Families gather to make dumplings together before the Lunar New Year, snack shops fry them up as a quick street food, and home freezers are rarely without a pack of ready-to-cook mandu. To understand Korean cuisine, you must first discover the world of mandu. A Short History of Mandu Mandu is believed to have been introduced to Korea centuries ago through cultural exchanges with Central Asia and China along the Silk Road. Over time, Koreans adapted the dish to local tastes, incorporat...

  If you’ve ever strolled through the bustling streets of Seoul or visited a Korean school neighborhood, chances are you’ve seen (and smelled) tteok-kkochi —grilled rice cakes on skewers slathered in a sweet, spicy sauce. This humble street snack, both simple and deeply nostalgic, holds a special place in the hearts of many Koreans. Tteok-kkochi isn’t just food; it’s a memory. For countless students, it was the after-school treat shared with friends in front of small snack stalls. For adults, it’s a bite of childhood that brings comfort even today. And for visitors to Korea, it’s a must-try introduction to the country’s vibrant street food culture. What Is Tteok-kkochi? At its core, tteok-kkochi is made from garaetteok , the same cylindrical rice cakes used in tteokbokki. These chewy rice cakes are cut into short pieces, threaded onto wooden skewers, grilled or pan-fried until slightly crispy on the outside, and coated with a flavorful sauce. The sauce is what makes t...

  On a hot summer day in Korea, few things are as delightful and refreshing as a chilled bowl of hwache . Often described as a Korean-style fruit punch, hwache is a traditional beverage made with seasonal fruits, sweetened liquid, and sometimes edible flower petals. Its vibrant colors, natural sweetness, and cooling taste have made it a favorite at summer festivals, family gatherings, and celebratory occasions for centuries. But hwache is not just about quenching thirst—it carries cultural meaning, seasonal symbolism, and an enduring sense of togetherness. Let’s explore the history of hwache, the different varieties that exist, and how you can easily prepare this traditional drink at home. The History and Cultural Meaning of Hwache Hwache dates back to Korea’s Joseon Dynasty (1392–1897) , when seasonal dishes and drinks were prepared to honor nature’s cycles. The word hwache literally means “flower punch,” as many early versions included floating petals such as rose, a...