[Al= egg or fish roe, Tang = soup]
One of my husband’s favorite tang (탕, soup) is al-tang. He especially loves his grandmother’s al-tang that I will introduce today. This recipe consists only a few ingredients but is delicious. Continue reading
[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
I want to show you what you can do if you do not have LA-style galbi or short ribs. You can easily find short ribs at your local supermarket and butterfly the meat open.
[Boochu = Asian chives, Korean or Chinese chives, Japchae = Traditional Korean dish made of glass noodles or Korean vermicelli, various vegetables and meat]
One of my favorite dishes at Korean-Chinese restaurants besides jjangjangmyun (짜장면) and jjambbong (짬뽕) is boochu-japchae (부추잡채). It is even more delicious with a side of kkotbbang (꽃빵), which is a classic Chinese bread.
[Kkongchi = mackerel pike, jorim = dishes boiled and reduced in sauce or marinade]
KKongchi-jorim is a quick and easy fish dish I cook for myself and my mother for lunch. Continue reading
[Sogogi = beef, Moo = Korean radish, daikon, Guk= soup]
Sogogi-moo-guk (소고기무국) is one of the most basic and simplest Korean soups. It is also cooked for traditional memorial ceremonies for ancestors called jaesa (제사). Continue reading
[Sogogi = beef, Guk = soup, Bap = rice]
Sogogi-gukbap, also called jang-gukbap*, is a spicy beef soup served with rice that is a favorite especially in traditional Korean markets. Continue reading
[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
[Duegi= pork, Galbi= ribs, Jjim: stew or a steamed dish]
My husband and I went to a Korean butcher in Flushing last weekend. When he discovered pork ribs in the store, he asked “What do Koreans make with these?” I have made kimchee-jjim before with pork ribs, which I will post at a later time, but today I decided to make spicy dueji-galbi-jjim (매운돼지갈비찜). As you can tell by its name, spicy dueji-galbi-jjim is a spicy stew made with pork ribs. Continue reading
[Dubu: tofu]
My husband loves any dish that has pork and kimchee, whether it’s a stew, soup or sauté. As such, one of his favorite dishes is dubu Kimchee, which is a spicy pork and kimchee sauté served with tofu.
GANGNAM KITCHEN 