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

Boochu-japchae & Kkotbbang (부추잡채 & 꽃빵): Asian Chives and Flower Bread

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[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.

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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

Dueji Galbi Jjim (돼지갈비찜): Spicy Pork Ribs

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[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 Kimchee (두부김치): Pork Kimchee Sauté with Tofu

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[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.

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