Author Archives: Nick

Tea Time Tea – Mistletoe – Viscum album Coloratum (겨우살이)

Posted on April 1, 2012 by

Specifics: a tea made with leafs and branches. I have only seen this being sold in bundles either in the mountains or street markets. It is not always easy and more common in spring and winter. I would be very … Continue reading →

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Mister Makgeolli – A Korean Rice Wine Resource

Posted on March 19, 2012 by

I have recently dedicated a blog specifically to Makgeolli, Korean rice wine. The first post contains my new video, Making Makgeolli. Making makgeolli is easy, great fun to do and of course, it’s enjoyable to drink. Watch the video, see … Continue reading →

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Transformed by a Weed – Shepherd’s Purse with Kimchi Stew (냉이 김치 찌개)

Posted on February 16, 2012 by

Kimchi Jjigae is one of the most common dishes on the Korean peninsula and while the main ingredients are basically the same, tuna, saury and pork are often added. And you can just as easily omit them! Koreans eat kimchi … Continue reading →

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Shepherd’s Purse (냉이)

Posted on February 15, 2012 by

I now realise I have an intimate relationship with this weed developed through years of mowing lawns. Shepherd’s Purse, which has tiny white flowers, is considered a lawn pest in the UK and numerous British gardening websites devote space to … Continue reading →

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Tea Time Teas – Black Bean Tea (까만콩 차)

Posted on February 14, 2012 by

I’ve only seen this tea in bottles though I believe you can buy it in tea bag form. The bottled variety is quite an unusual tea in that it is creamy, almost like milk, while being totally watery. Most drinks … Continue reading →

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Tea Time Teas – Solomon’s Seal

Posted on February 14, 2012 by

Specifics: Solomon’s Seal (둥굴레 차). Made from a root but available in tea bags. Okay, you can easily buy this in boxes of 50 or so tea bags at most decent stores. However, if you’ve wandered around Korean markets you … Continue reading →

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Pork Kimchi JJim – 돼지 김치찜 – My Definitive Recipe

Posted on February 13, 2012 by

Key Features: Korean fusion / very healthy / adaptable I’ve lived for almost five years with one of Daegu’s best pork kimchi jjim restaurants less than 10 seconds walk from my front door. I very quickly developed a taste for … Continue reading →

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When Makgeolli Has a ‘Gluey’ Taste and Smell

Posted on January 29, 2012 by

Since writing this post I have dedicated a separate blog, Mister Makgeolli, to the art of making Korean rice wine. You can access Mister Makgeolli either via the link in the side-bar or here, for a directed transfer to the … Continue reading →

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Cabbage Kimchi (Sun-hui version) My Definitive Recipe

Posted on January 6, 2012 by

Without doubt, cabbage kimchi is the most important item in the Korean kitchen. Not only is it an important side dish, accompanying most meals, but essential base in a number of other recipes. Kimchi is a ‘keynote,’ a defining feature … Continue reading →

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Makgeolli – My Definitive Recipe

Posted on January 1, 2012 by

I have now dedicated a separate blog to making makgeolli, entitled Mister Makgeolli. The video that was here has been remade as a single video rather than in two parts. I have included the new video below but If you … Continue reading →

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