This soup brings out the natural sweetness of Korean kabocha pumpkin (Buttercup Squash) with a silky, buttery texture.  It’s a cozy bowl that warms you from the inside out — perfect for cool autumn mornings, light suffer, or brunch with friends. 🥣  Ingredients (2–3 servings) ½ to 1 Korean pumpkin (kabocha squash)  or Buttercup Squash ½ onion  200 ml milk  1 cup water or vegetable stock  1 tbsp butter Salt & pepper to taste (Optional) a splash of heavy cream  (Optional) parsl

Crisp, refreshing, and packed with natural goodness When autumn arrives, one fruit instantly comes to mind — the pear. Among all varieties, the Shingo Pear (신고배)  stands out as Korea’s most beloved and premium type. Known for its crisp bite, gentle sweetness, and high juice content, this Korean pear has become a favourite not just at home but around the world. 🌏 🌿 The Pride of Korean Pears Korean pears are famous for their large size, beautiful golden skin, and refreshing

If you’ve ever explored Korean cuisine, you’ve probably heard of pollack  — a humble fish that Koreans absolutely adore. From hearty stews to savoury grilled dishes, this versatile fish shows up in countless Korean meals, especially during the cold winter months. In Korea, December to January  is peak pollack season. What’s special about it? Nothing goes to waste — every part of the fish, from flesh to roe, finds its way into a comforting Korean dish. Pollack isn’t just food