Japgok-bap: How to Mix Whole Grains Into Your Rice Without Ruining It
Swapping some white rice for barley, brown rice, black rice and beans is one of the easiest upgrades to a Korean meal. A cook’s guide to starting ratios, soaking, water, rice cookers and batch freezing.
How to Cut the Salt in Korean Soups and Stews: 9 Techniques From a Trained Cook
Jjigae, guk and tang are the backbone of Korean home cooking, and the biggest source of salt on the table. Nine kitchen techniques for keeping the flavour while using less doenjang, soy sauce and salt.