[sagol: bone marrow or beef bones, jjigae: stew]
Kimchi-jjigae (김치찌개) is one of those soups that can be made with anything from bacon, canned tuna and myulchi broth. Today I will show you how I made kimchi-jjigae with sagol-guk (사골국), a bone marrow broth I made a few days ago. Continue reading
[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
[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.
[Soondubu: silken tofu, Jjigae: soup, stew]
I simply love soodubu-jjigae. It is just one of those classic dishes that everybody likes.
[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
[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