I want to show you what you can do if you do not have LA-style galbi or short ribs. You can easily find short ribs at your local supermarket and butterfly the meat open.
[Ojingaut = squid, jutgal = salted and sometimes spiced seafood, muchim: a dish tossed in sauce or marinade] Continue reading
[Boochu = Asian chives, Korean or Chinese chives, Japchae = Traditional Korean dish made of glass noodles or Korean vermicelli, various vegetables and meat]
One of my favorite dishes at Korean-Chinese restaurants besides jjangjangmyun (짜장면) and jjambbong (짬뽕) is boochu-japchae (부추잡채). It is even more delicious with a side of kkotbbang (꽃빵), which is a classic Chinese bread.
[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
[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) is one of the few banchans (반찬) or Korean side dishes made of meat. Continue reading
[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