[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
[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: 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
[Jat: Pine nuts, Juk: Porridge]
Jat-juk is a rice porridge made with pine nuts. Jat-juk is my personal favorite juks because it is not only one of the simplest juks to make but also nutritious and delicious.
[Dalk: chicken, Juk: porridge]
Koreans eat porridge when they are sick because it is easy to digest and full of nutrition. Continue reading
[juk: rice porridge, honghap: mussels, miyuk: seaweed, guk: soup]
One of my favorite breakfasts is juk or porridge made of leftover soup. It is quick, easy and nutritious. Continue reading
[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.