[Duegi= pork, Galbi= ribs, Jjim: stew or a steamed dish]
My husband and I went to a Korean butcher in Flushing last weekend. When he discovered pork ribs in the store, he asked “What do Koreans make with these?” I have made kimchee-jjim before with pork ribs, which I will post at a later time, but today I decided to make spicy dueji-galbi-jjim (매운돼지갈비찜). As you can tell by its name, spicy dueji-galbi-jjim is a spicy stew made with pork ribs. Continue reading
My husband loves any dish that has pork and kimchee, whether it’s a stew, soup or sauté. As such, one of his favorite dishes is dubu Kimchee, which is a spicy pork and kimchee sauté served with tofu.
As I started writing this post, the first question I had to ask myself was what to call this dish because my mother came up with the recipe. It tastes similar to a Korean andong-jjimdak (안동찜닭) and a chicken teriyaki but best of both worlds. Continue reading
Baesuk is a pear and ginger tea that is known to be good for the prevention and curing of colds. Pear is good for digestion, coughs and throats, and ginger keeps your body warm.
[Ttuckbaegi: Korean earthenware pot, Gyeran: egg, Jjim: steamed]
A soft and fluffy gyeran-jjim (계란찜) is a yummy side dish that both children and adults love. Despite the simplicity of the dish, gyeran-jjim is often the crowd’s favorite when cooked well.
Duenjang-jjigae is the queen of Korean stews, which is made of Korean soybean paste and a variety of vegetables. Continue reading
Galbi (갈비) is the third part of my series using bulgogi (불고기) or Korean BBQ marinade. Galbi is one of the most popular Korean barbeque dishes and is simple as just marinating short ribs with my bulgogi sauce and grilling it. Continue reading