[Yachae: vegetable, Gang: strong, intense, duenjang: Korean soybean paste, jjigae: stew]
Gangdeunjang-jjigae literally means strong or thick soybean stew. I think the more accurate description is that gangduenjang-jjigae is in-between a ssamjang (쌈장, soybean dipping sauce) and a regular duenjang-jjigae (된장찌개, soybean paste stew). Continue reading
[jeon: Korean pancakes or dish cooked in oil with flour and egg batter, boochu: Korean or Asian chive]
Over the weekend, my sister-in-law requested that I post pa-jeon (파전), or scallion pancakes. Unfortunately, I used all my scallions to make pa-kimchi (파김치, scallion kimchi) so I decided to make jeon or Korean pancakes with kimchi and boochu (부추, Korean or Asian chives). You can replace the boochu with scallions to make pa-jeon (파전). Continue reading
[ojingau: squid, bokkeum: sauté]
I make my ojingau-bokkeum with my spicy BBQ sauce, the same marinade I use for osam-bulgogi and dubu-kimchi. I usually buy my squid from the farmer’s market, which is much fresher than squid from any other grocery store. Continue reading
[Gamja: potato, Duejigogi: pork, Jjigae: stew]
I like this hearty nutritious spicy stew especially on a cold day. It is full of vegetables and the pork makes it even tastier. This classic stew is especially favored by men and is great with a little soju! Continue reading
[Dubu: tofu, Guyi: grilled dish, yachae: vegetables]
A friend of mine recently asked, “What’s an easy Korean vegetarian dish?” The first thing that came to mind was grilled tofu served with dipping sauce. This dish is extremely simple and delicious in itself but for the other day, I decided to add grilled vegetables as well. Continue reading
[Galbi: short ribs, jjim: braise, steamed dish]
Galbi-jjim (갈비찜) is every Korean’s favorite dish. This dish is often the main event on party and holiday menus. The marinade is basically the same as my Korean BBQ marinade, but the only difference is that I add a little more soy sauce.
[sagol: bone marrow, beef bone stock, guksi: noodle soup]
I made a delicious and fast (if you already have sagol broth) noodle soup with sagol broth or bone marrow broth. In fact, it was my first time experimenting with this dish and came out so yummy, it became my favorite noodle dish. Continue reading
[sagol: bone marrow or beef bones, jjigae: stew]
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
[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
GANGNAM KITCHEN 