korean cuisine
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Koshō is the Citrusy Umami Bomb You’ll Want to Put on Everything
Yuzu koshō is like sunlight on your tongue. A fermented paste of yuzu, chilies and salt, it brings the umami, but with a brightness you only get from fresh citrus. Some foodie friends and I noticed it in a soy dipping sauce at dinner in New York. It was a completely new and unique taste…
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Khai Jiao Is the Best Way to Use Leftover Mung Bean Sprouts
For reasons unknown to the universe, a bag of mung bean sprouts is always just a bit too much for whatever dish you’re making. Even if you doubled the recipe, somehow there’s always one or two handfuls leftover the next day — and if this has ever happened to you, you’re well aware that the…