[chadolbagi: very thinly sliced brisket, duenjang: fermented soybean paste, jjigae: stew]
Chadolbagi (차돌박기) is paper thin brisket that is a popular cut of beef for barbeque. It is not marinated but simply grilled and usually served with a side of sesame oil with salt and pepper, variety of lettuces and ssamjang (쌈장). Continue reading
[Dak: chicken, Galbi: Korean BBQ]
Dakgalbi is a popular dish, especially amongst young Koreans. Unlike my “Mom’s Chicken Galbi“ that I posted a few months ago, this chicken galbi is the traditional spicy kind. 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: 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
[Dalk: chicken, Juk: porridge]
Koreans eat porridge when they are sick because it is easy to digest and full of nutrition. 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.