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Hwangtae: The Art of Naturally Freeze-Dried Korean Dried Pollock

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When people think of high-protein foods, chicken breast, eggs, and protein powders may come to mind first. But Korean food culture offers another interesting option: hwangtae , or golden dried pollock. Hwangtae is traditionally made from Alaska pollock, a fish harvested in the North Pacific. In Korea, the pollock is dried outdoors through repeated cycles of freezing and thawing during the winter. This traditional process gives the fish its distinctive golden color, light texture, and delicate flavor. In Korea, hwangtae is especially familiar as the main ingredient in hwangtae-guk, a warm and savory soup enjoyed in many homes. For me, this fish also brings back childhood memories of the different ways my mother prepared pollock for our family. A Childhood Woven with Myeongtae: Dongtae and Nogari Growing up in Korea, my childhood memories include the familiar taste of myeongtae , or Alaska pollock. I remember my mother bringing home pollock from the market to make a steaming, savory soup...
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Songpyeon (Half-Moon Rice Cake): The Story Behind Korea's Thanksgiving Food

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In Korea, autumn brings a special holiday called Chuseok , often described as Korea’s Thanksgiving or harvest festival. Celebrated on the fifteenth day of the eighth month of the lunar calendar, Chuseok is a time to give thanks for the harvest, honor ancestors, and gather with family. Traditional foods made with newly harvested rice, fruits, and other seasonal ingredients are an important part of the celebration. Although Chuseok shares the theme of gratitude with American Thanksgiving, the two holidays have different histories and customs. Chuseok developed within Korea’s traditional agricultural society and is closely connected to the autumn full moon, ancestral memorial rites, and family traditions passed down through generations. Among the many foods enjoyed during Chuseok, songpyeon is one of the most recognizable. These small, half-moon-shaped rice cakes are made with rice flour and filled with ingredients such as red bean paste, sesame seeds, beans, or chestnuts. For me, songpy...
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Korean Rice Cake Soup (Tteokguk): A New Year Soup Filled with Tradition and Meaning

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In Korea, Lunar New Year, known as Seollal , is a special time for families to gather, share traditional foods, and welcome a new year together. One of the most familiar dishes served on this occasion is tteokguk , a Korean soup made with thinly sliced rice cakes. At first glance, tteokguk may look like a simple bowl of soup. Yet its white rice cakes, traditional preparation, and place at the New Year's table reflect wishes for a fresh beginning, a long life, prosperity, and family togetherness. For many Koreans, eating tteokguk on Seollal is also associated with becoming one year older. For me, tteokguk brings back memories of my mother preparing rice cakes before the holiday and our family gathering around the table on New Year's morning. Looking back, I realize that this familiar food was part of a much larger tradition connecting food, family, and the hopes people carried into a new year. Preparing Rice Cakes Before Lunar New Year When I was growing up in Korea, Lunar New Y...
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Korean Sweet Potatoes (Goguma): From a Traditional Food to a Beloved Everyday Snack

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In North America, many sweet potatoes sold in supermarkets have orange flesh and become soft and moist when cooked. Korean sweet potatoes, known as goguma , can have a different texture and flavor, depending on the variety and how they are prepared. For me, their appeal goes beyond taste. They remind me of childhood meals, my mother's cooking, and the familiar foods that were part of everyday life in Korea. In the past, sweet potatoes were an important source of food in Korea, particularly during periods of food scarcity. As a hardy crop that provided energy, they helped supplement the food available to families. Today, Korean sweet potatoes are enjoyed in many ways, from simple steamed or roasted snacks to traditional side dishes and sweet treats. Their story reflects how an ingredient once valued for its practical role in feeding families can also become a much-loved part of food culture. How Korean Sweet Potatoes Differ from North American Sweet Potatoes and Yams When I first mo...
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Samgyetang: Korean Ginseng Chicken Soup and Why Koreans Eat It in Summer

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Why Koreans Eat Hot Ginseng Chicken Soup in Summer Imagine visiting Korea in the middle of summer and seeing people lining up for a bowl of steaming hot soup. While many people might look for a cold drink or a chilled dish on the hottest days, Koreans have traditionally done something quite different: they gather around hot bowls of samgyetang , or Korean ginseng chicken soup. This tradition is closely connected to Sambok , the three peak summer days known as Chobok (the start), Jungbok (the middle), and Malbok (the end of the peak heat). These days traditionally fall during the hottest period of summer and are determined according to the traditional Korean calendar system. Samgyetang became one of the best-known foods associated with these seasonal days. Why eat something so hot when the weather is already hot? One traditional explanation is the Korean idea of iyeol chiyeol , often translated as “fighting heat with heat.” This idea reflects an older food culture in which people believ...
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Siraegi(Korean Dried Radish Greens): From Survival Food to Wellness

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From a Humble Winter Food to a Traditional Korean Ingredient What if the leafy greens and stems of a radish could be dried and saved instead of discarded? This simple practice is part of the story behind siraegi , a traditional Korean ingredient made from dried radish greens. In Korea, radish greens left after the harvest or kimjang season were traditionally dried and stored for later use. Drying made it possible to preserve a seasonal vegetable beyond its fresh season and use it during colder months and other periods when food supplies could be limited. This was not simply a cooking technique. It reflected a practical way of making careful use of available ingredients. Historically, with records dating back to the Joseon Dynasty, siraegi played a crucial role in Korea’s traditional food culture. During Borigogae (the spring hardship period), when stored grains used to run out before the next harvest, siraegi served as a vital food that helped satisfy hunger and sustain precious hum...
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Korean Sikhye(Gamju): A Traditional Sweet Rice Drink for Celebrations

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What Is Sikhye? Sikhye is a traditional Korean sweet rice drink made with cooked rice, water, and yeotgireum , or barley malt. In some parts of Korea, sikhye has traditionally been called gamju or dansul . In my family, we grew up calling it gamju . What makes sikhye special is the traditional process of saccharification. Enzymes naturally present in barley malt break down the starch in cooked rice into simpler sugars, creating the drink's characteristic sweetness. Traditionally, barley malt was soaked in water, often inside a small bag made from tightly woven cotton cloth. The malt was gently rubbed and squeezed to release its soluble components into the water. This malt water was combined with cooked rice and kept warm for several hours. As the mixture warmed, the rice grains gradually floated to the surface, a traditional visual sign that it was ready for the next step. This simple process reflects a practical kind of food knowledge passed down through Korean households. Long b...
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