Boogau-guk (북어국): Dried Pollack Soup

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[Boogau= dried pollack, guk= soup]

Koreans are kings of preservation. We salt, cure, ferment and dry ingredients to make them last long but also to enhance their inherent tastes and oftentimes even increase their nutrition. Koreans love dried seafood, which includes dried pollack. Continue reading

Sogogi Miyuk-guk (소고기 미역국): Beef Seaweed Soup

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[Sogogi= beef, Miyuk: dried Korean seaweed, Guk: soup]

Miyuk-guk (미역국) is a classic Korean soup made of seaweed. You can make this soup with a variety of ingredients such as beef, mussels, clams or even sea urchin. Continue reading

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