Ttuckbaegi Gyeran-jjim (뚝배기 계란찜): Steamed Egg in Hotpot

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[Ttuckbaegi: Korean earthenware pot, Gyeran: egg, Jjim: steamed]

A soft and fluffy gyeran-jjim (계란찜) is a yummy side dish that both children and adults love. Despite the simplicity of the dish, gyeran-jjim is often the crowd’s favorite when cooked well.

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Ttuckmandu-guk (떡만두국): Rice cake and dumpling soup

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[Ttuck: rice cakes, Mandu: dumplings, guk: soup]

Ttuckmandu-guk is traditionally the first meal Koreans eat on New Year’s Day. The white color of the rice cakes symbolizes a new start and longevity while the round shape represents coins for good luck and wealth. Continue reading

Kkori-gomtang (꼬리곰탕): Oxtail Soup

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[Kkori: tail or oxtail, Gomtang: Korean beef soup]

One of my favorite soups to make and serve is Kkorigom-tang, which is a Korean oxtail soup. Amongst many of the Korean bone marrow based soups such as sullung-tang and sagol-guk, this is the easiest one to make and the most sumptuous and versatile soup in my opinion. Continue reading