Sagol Kimchi-jjigae (사골 김치찌개): Kimchi Stew with Bone Marrow Broth

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[sagol: bone marrow or beef bones, jjigae: stew]

Kimchi-jjigae (김치찌개) is one of those soups that can be made with anything from bacon, canned tuna and myulchi broth. Today I will show you how I made kimchi-jjigae with sagol-guk (사골국), a bone marrow broth I made a few days ago. Continue reading

Jeon (애호박전 & 동태전): Korean Fish Cakes and Zucchini Jeon

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[Jeon: Korean pancakes, or vegetables, seafood or meat fried in flour and egg wash]

Jeon is made on every special occasion in Korea such as lunar New Years, jaesa (ancestral memorial services) and parties. It can be made with any ingredient you like such as fish, shrimp, mushrooms, vegetables and meat by simply coating it with flour and an egg wash. Continue reading

Sagol-guk (사골국): Beef Bone Marrow Soup/Broth

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[Sagol: beef bones, beef bone marrow, Guk: soup]

Sagol (사골, beef bones) broth is one of the most versatile soups. You can use this broth in countless number of Korean dishes such as kimchi-jjigae, duenjang-jjigae, ttuckmandu-guk, and janchiguksoo to name a few. Continue reading

Boogau-Bopuragi (삼색 북어보푸라기): 3 Colored Dried Pollack Powder

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[Boogau: dried pollack, Bopuragi: lint]

3 colored Boogau-bopuragi (북어보푸라기) is an elegant dish that was served to Chosun dynasty kings with juk or rice porridge. Boogau-bopuragi literally means dried pollack lint but it is basically dried pollack finely grated into a powder form. Continue reading