[Kkongchi = mackerel pike, jorim = dishes boiled and reduced in sauce or marinade]
KKongchi-jorim is a quick and easy fish dish I cook for myself and my mother for lunch. Continue reading
Kkongchi-jorim (꽁치조림): Spicy Mackerel Pike
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Monthly Archives: February 2013
Sogogi-moo-guk (소고기무국): Beef and Moo Soup
[Sogogi = beef, Moo = Korean radish, daikon, Guk= soup]
Sogogi-moo-guk (소고기무국) is one of the most basic and simplest Korean soups. It is also cooked for traditional memorial ceremonies for ancestors called jaesa (제사). Continue reading
Jangjorim (장조림)
Jangjorim (장조림) is one of the few banchans (반찬) or Korean side dishes made of meat. Continue reading
Sogogi-gukbap (소고기국밥): Spicy Beef Soup with Rice
[Sogogi = beef, Guk = soup, Bap = rice]
Sogogi-gukbap, also called jang-gukbap*, is a spicy beef soup served with rice that is a favorite especially in traditional Korean markets. Continue reading
Ttuck-gui (떡구이): Fried Rice Cake
[Ttuck: rice cakes, Gui: grilled]
Today, I want to introduce you to a simple way of enjoying ttuck with a crispy crunch. I like any kind of ttuck (떡), which are rice cakes. Continue reading
Sogogi Miyuk-guk (소고기 미역국): Beef Seaweed Soup
[Sogogi= beef, Miyuk: dried Korean seaweed, Guk: soup]
Miyuk-guk (미역국) is a classic Korean soup made of seaweed. You can make this soup with a variety of ingredients such as beef, mussels, clams or even sea urchin.
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GANGNAM KITCHEN 