Notes on olive oil & taste
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2 articles
Sesame oil has long defined the finish of Korean vegetable dishes, but extra virgin olive oil is finding its own place at the table. This guide sets out which namul suit it, and when to add it for the best result.
OLEA Editorial
From doenjang-jjigae to gomtang, a single drizzle of extra virgin olive oil added at the moment of serving can reshape the flavor of Korean broth in ways that parallel a long-standing tradition in Italian and Spanish kitchens. This guide matches cultivars to specific Korean soups and explains exactly when — and how much — to pour.
OLEA Editorial