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: bone marrow, beef bone stock, guksi: noodle soup]
I made a delicious and fast (if you already have sagol broth) noodle soup with sagol broth or bone marrow broth. In fact, it was my first time experimenting with this dish and came out so yummy, it became my favorite noodle dish. Continue reading →
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 →
[Jeon: Korean pancakes, or vegetables, seafood or meat fried in flour and egg wash]
Jeon is made on every special occasion in Korea such as lunar New Years, jaesa (ancestral memorial services) and parties. It can be made with any ingredient you like such as fish, shrimp, mushrooms, vegetables and meat by simply coating it with flour and an egg wash. Continue reading →
As I mentioned in my earlier blogs, I love ttuck (떡, rice cakes)! Ttuckbokki is one of my favorite ttuck dishes as long as I can remember and is probably loved by every Korean (maybe except for my husband who unfortunately doesn’t like spicy foods).
Janchi-guksoo was traditionally served on festive occasions such as birthday parties and weddings. The long length of noodles symbolized longevity of a healthy life or a happy marriage. Continue reading →