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: 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 →
As I mentioned in my earlier blogs, I love ttuck (떡, rice cakes)! Ttuckbokki is one of my favorite ttuck dishes as long as I can remember and is probably loved by every Korean (maybe except for my husband who unfortunately doesn’t like spicy foods).
Janchi-guksoo was traditionally served on festive occasions such as birthday parties and weddings. The long length of noodles symbolized longevity of a healthy life or a happy marriage. Continue reading →
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 →
Colds and flus are still prevalent although spring is finally around the corner and they say that the flu season is almost over. Unfortunately, I catch colds often especially during this season so there are three Korean teas that I always keep at home; Yuja-cha (유자차), Saenggang-cha (생강차), Mogua-cha (모과차).
[Dolsot: Stone bowl, Bibimbap: a rice dish with variety of vegetables and optionally meat]
Everyone loves bibimbap, especially dolsot bibimbap, which is a rice dish with various vegetables and optionally meat in a sizzling stone bowl. Bibimbap has become Korea’s most well-known dish along with Kimchi and bulgogi. Continue reading →