Dotorimuk-bap (도토리묵밥): Acorn Jelly Rice Soup

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[Dotori: acorn, Muk: jelly, Bap: rice]

I always stop by this small restaurant near my mother’s art studio in Gonjiam, 1 hour away from Seoul. This restaurant called “Waehalmunijip (외할머니집),” which translates to maternal grandmother, was the first place I tried Dotorimuk-bap (도토리묵밥). This simple light yet delicious one-pot meal has become one of my favorite dishes since then. Continue reading

Dolsot Bibimbap (돌솥비빔밥): Stone Bowl Bibimbap

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[Dolsot: Stone bowl, Bibimbap: a rice dish with variety of vegetables and optionally meat]

Everyone loves bibimbap, especially dolsot bibimbap, which is a rice dish with various vegetables and optionally meat in a sizzling stone bowl. Bibimbap has become Korea’s most well-known dish along with Kimchi and bulgogi. Continue reading

Honghap Miyuk-guk (홍합미역국): Seaweed Soup with Mussels

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[Honghap: mussels, Miyuk: seaweed, Guk: soup, Juk: porridge]

Miyuk-guk (미역국) is a hearty soup made of seaweed known as miyuk. It is surprisingly a very versatile soup that is easy to make and full of nutrition.

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Gungjung-ttuckbokki (궁중떡볶이): Royal Rice Cakes

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[Gungjung: royal, ttuck: rice cakes, bokki: sauté]

Gungjung-tuckbokki or royal tuckbokki is a non-spicy version of Koreans’ favorite pastime dish, tuckbokki. I assume that it is called “royal” tuckbokki because this dish contains as much meat and vegetables as rice cakes unlike its cousin and moreover contains all of the 5 food groups.

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