Chadolbagi-duenjang-jjigae (차돌박이 된장찌개): Soybean Paste Stew with Thinly Sliced Brisket

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[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

Galbi-jjim (갈비찜): Korean Braised Short Ribs

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[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.

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Sagol-guk (사골국): Beef Bone Marrow Soup/Broth

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[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

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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