K - Granny Sophia

Yesterday, a friend handed me a simple, plastic bag filled with fresh Kongnamul (Korean soybean sprouts). It was neither fancy nor expensive, but that small gesture warmed my heart deeply. In Korea, we often say that food shared with affection is the most precious gift, and that humble bag of sprouts brought back a flood of warm childhood memories. A Daily Companion on the Korean Table If you ever visit Korea or enjoy everyday Korean home meals, you will quickly notice that soybean sprouts appear everywhere. They are truly one of our most beloved soul foods. We blanch and season them with sesame oil and a pinch of salt to make seasoned sprout side dish, and we simmer them into a clear, comforting soup that warms the body and eases weary souls. Like most Koreans, I grew up with this familiar, nutty flavor and have loved it ever since I was a little girl.                           You can make it either mild or spicy...

Among the many side dishes Koreans eat with rice, one is more representative than any other : K imchi . Kimchi is a staple on the Korean table. In fact, for many Koreans, a meal without kimchi can somehow feel incomplete. But there isn't just one kind of Kimchi. There are countless varieties, because kimchi can be made with almost any vegetable. Cabbage, radish, cucumber, green onion, and many other vegetables can all be turned into kimchi. Cabbage Kimchi : The Most Familiar Kind Among all these varieties, cabbage kimchi is probably the most familiar to people outside Korea. It is made with napa cabbage and seasoned with ingredients such as chili pepper flakes, garlic, ginger, green onion, fish sauce, salted seafood, and other seasonings. But even cabbage kimchi doesn't taste the same everywhere. Every region and every household can have its own recipe. Some people use more garlic, some add more seafood, and others prefer a milder or stronger flavor. The taste can change consi...

  When the sweltering summer heat arrives, people around the world instinctively reach for ice cream. In Korea, enjoying ice cream on hot days is just as common as anywhere else.  Of course, I personally love ice cream and eat it quite often. However, long before modern ice cream became widely available, Koreans developed our own rich, time-honored tradition of cooling summer treats, refreshing fruit punches, and icy beverages. While some Koreans still practice the wisdom of "Iyeol-chiyeol"—eating piping hot, nourishing soups like Samgyetang to regulate body temperature—many also turn to a wonderful array of traditional chilled delights. Here is a closer look at Korea's beloved traditional summer treats, our key ingredients, and how we are lovingly prepared. Traditional Korean Summer Desserts 1. Patbingsu : Korea’s Iconic Traditional Shaved Ice Dessert No conversation about Korean summer desserts is complete without Patbingsu (Traditional Red Bean Shaved Ice). Long ago, d...

  When I was a little girl( in 1950s ), I was always weak and sickly. My mother worried constantly about my health. Back in those days, nourishing health foods were rare and precious. But when midsummer arrived, my mother would quietly catch one of the chickens we raised in our yard and simmer it for hours in a big pot. We lived with my grandmother and a large family, so there was never enough to feed everyone a luxury meal like that. Knowing this, my mother would secretly hide me away in a quiet room so I could eat the chicken all by myself. Yet, because I was a picky eater with a small appetite, I would only nibble on a few small pieces of lean meat. Seeing how little I ate after all her effort, my mother’s heart would break in silence. Decades have passed, and now I am a mother myself. These days, buying fresh whole chicken is as easy as a few clicks online. Wanting to nourish my own young daughter, who has always been a bit frail just like I was, I bought two whole fresh chicke...