[Namul: marinated vegetables served as banchan or side dish]
Last Sunday, February 24th was 1/15 on the lunar calendar. Koreans call this day Jungwol-daeboreum (정월대보름) and celebrate first full moon of the lunar calendar year. Traditionally, people wish for good health, fortune and a good year for harvest. Many of customs involve eating certain kinds of food, which include marinated sautéed dried vegetables, nuts and multigrain rice with beans. Continue reading
[juk: rice porridge, honghap: mussels, miyuk: seaweed, guk: soup]
One of my favorite breakfasts is juk or porridge made of leftover soup. It is quick, easy and nutritious. Continue reading
[Honghap: mussels, Miyuk: seaweed, Guk: soup, Juk: porridge]
Miyuk-guk (미역국) is a hearty soup made of seaweed known as miyuk. It is surprisingly a very versatile soup that is easy to make and full of nutrition.
[Bajirak: manila clams, Kalguksoo: Korean pasta]
Yesterday, I purposely made more clam stock than I needed when I made soondubu-jjigae. The reason for this was so I could make today’s lunch, bajirak-kalguksoo. Bajirak is a manila clam but you can use cockles or little neck clams, which are easier to find. Continue reading
[Soondubu: silken tofu, Jjigae: soup, stew]
I simply love soodubu-jjigae. It is just one of those classic dishes that everybody likes.
[Al= egg or fish roe, Tang = soup]
One of my husband’s favorite tang (탕, soup) is al-tang. He especially loves his grandmother’s al-tang that I will introduce today. This recipe consists only a few ingredients but is delicious. Continue reading
[Boogau= dried pollack, guk= soup]
Koreans are kings of preservation. We salt, cure, ferment and dry ingredients to make them last long but also to enhance their inherent tastes and oftentimes even increase their nutrition. Koreans love dried seafood, which includes dried pollack. Continue reading