[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
[Dubu: tofu]
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
[Osam is shorthand for ojingau-samgyupsal. Ojingau= Squid, Samgyupsal: pork belly]
Koreans feel that the spicier the food, the better for stress relief, and osam-bulgogi is one of the most popular spicy Korean dishes. This dish is sautéed squid and pork in spicy sauce with various vegetable of your choice. Continue reading
[Gungjung: royal, ttuck: rice cakes, bokki: sauté]
Gungjung-tuckbokki or royal tuckbokki is a non-spicy version of Koreans’ favorite pastime dish, tuckbokki. I assume that it is called “royal” tuckbokki because this dish contains as much meat and vegetables as rice cakes unlike its cousin and moreover contains all of the 5 food groups.
[Ttuck: rice cakes, Mandu: dumplings, guk: soup]
Ttuckmandu-guk is traditionally the first meal Koreans eat on New Year’s Day. The white color of the rice cakes symbolizes a new start and longevity while the round shape represents coins for good luck and wealth. Continue reading
GANGNAM KITCHEN 