Myulchi-bokkeum (멸치볶음): Sautéed Tiny Dried Anchovies

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[myulchi: dried anchovies, bokkeum: sauté]

First, I want to thank my growing followers despite my long absence. It’s been a while since I’ve posted a recipe; I’ve been traveling a lot, to Seoul, L.A., Honolulu/Maui and Cleveland (my husband’s hometown). Today, I decided to start with one of my favorite banchans (반찬, side dishes), myulchi-bokkeum (멸치볶음). Continue reading

Sigeumchi Duenjang-guk (시금치 된장국): Spinach Soybean Paste Soup

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[Siguemchi: spinach, Duenjang: Korean soybean paste, Guk: soup]

Sigeumchi Duenjang-guk (시금치 된장국)is a very quick, nutritious soup that I make regularly for my family. 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

Honghap Miyuk-guk (홍합미역국): Seaweed Soup with Mussels

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[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.

Continue reading