For this post, I just want to share some photos of dishes I was fortunate enough to enjoy in Seoul. Don’t be too jealous!
Kongnmul Gukbap 콩나물국밥
Mushroom Perilla Seed Soup 버섯들깨탕
Korea Trip: January 2014
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Japchae (잡채): Sautéed Vermicelli(glass) Noodles
Japchae (잡채) is one of the most popular dishes in Korea, typically made on special occasions. My husband’s friend D jokingly complained after a friend’s housewarming party that “they didn’t even have japchae. It’s no party without japchae!” Continue reading
Bausut Kalguksoo (버섯칼국수): Mushroom Noodle Soup
[bausut: mushroom, kal: knife, guksoo: noodle]
Kalguksoo is a Korea noodle made of flour. It is traditionally made from fresh pasta, rolled out flat, then folded into layers before being cut into thin pasta or noodles with a knife, thus the word “kal,” which means knife in Korean. Continue reading
Kong-jorim (콩조림): Black Bean Marinated in Soy Sauce
[kong: bean, jorim: in reduced marinade]
There are a few staple banchans (반찬) or side dishes in our household, which include different namuls (나물, marinated vegetables), myulchi-bokkeum (멸치볶음, sautéed dried anchovies) and kong-jorim (콩조림). Continue reading
Myulchi-bokkeum (멸치볶음): Sautéed Tiny Dried Anchovies
[myulchi: dried anchovies, bokkeum: sauté]
First, I want to thank my growing followers despite my long absence. It’s been a while since I’ve posted a recipe; I’ve been traveling a lot, to Seoul, L.A., Honolulu/Maui and Cleveland (my husband’s hometown). Today, I decided to start with one of my favorite banchans (반찬, side dishes), myulchi-bokkeum (멸치볶음). Continue reading
Kketyip Kimchi (깻잎김치): Perilla Kimchi
[kketyip: perilla leaves, kimchi: Korean fermented vegetables]
Summer time is the season of kketyip (깻잎), which are perilla leaves. Now that the summer season is almost over, what do you do to if you want to continue to enjoy the taste of kketyip? Make kimchi out of it! Continue reading
Chadolbagi-duenjang-jjigae (차돌박이 된장찌개): Soybean Paste Stew with Thinly Sliced Brisket
[chadolbagi: very thinly sliced brisket, duenjang: fermented soybean paste, jjigae: stew]
Chadolbagi (차돌박기) is paper thin brisket that is a popular cut of beef for barbeque. It is not marinated but simply grilled and usually served with a side of sesame oil with salt and pepper, variety of lettuces and ssamjang (쌈장). Continue reading
Sigeumchi Duenjang-guk (시금치 된장국): Spinach Soybean Paste Soup
[Siguemchi: spinach, Duenjang: Korean soybean paste, Guk: soup]
Sigeumchi Duenjang-guk (시금치 된장국)is a very quick, nutritious soup that I make regularly for my family. Continue reading
Dakgalbi (닭갈비): Spicy Chicken Galbi
[Dak: chicken, Galbi: Korean BBQ]
Dakgalbi is a popular dish, especially amongst young Koreans. Unlike my “Mom’s Chicken Galbi“ that I posted a few months ago, this chicken galbi is the traditional spicy kind. Continue reading
Yukgaejang (육개장): Spicy Korean Soup with Shredded Beef
Yukgaejang (육개장): Spicy Korean Soup with Shredded Beef
Yukgaejang is a popular hearty, spicy Korean soup served with rice. I adore this soup and it is my husband’s family’s favorite, well… except for my husband who doesn’t like spicy foods. Honestly, it is not simple to make but it is not difficult either by any means. Continue reading
GANGNAM KITCHEN 