Yuja-cha, Saenggang-cha, Mogua-cha (유자차, 생강차, 모과차): Yuzu Tea, Ginger Tea, Quince Tea

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Colds and flus are still prevalent although spring is finally around the corner and they say that the flu season is almost over. Unfortunately, I catch colds often especially during this season so there are three Korean teas that I always keep at home; Yuja-cha (유자차), Saenggang-cha (생강차), Mogua-cha (모과차).

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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

Namul (시금치, 숙주나물 & 마른나물): Marinated Spinach, Bean Sprouts & Dried Vegetables

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[Namul: marinated vegetables served as banchan or side dish]

Last Sunday, February 24th was 1/15 on the lunar calendar. Koreans call this day Jungwol-daeboreum (정월대보름) and celebrate first full moon of the lunar calendar year. Traditionally, people wish for good health, fortune and a good year for harvest. Many of customs involve eating certain kinds of food, which include marinated sautéed dried vegetables, nuts and multigrain rice with beans. 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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Bajirak-kalguksoo (바지락 칼국수): Korean Noodles in Clam Broth

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[Bajirak: manila clams, Kalguksoo: Korean pasta]

Yesterday, I purposely made more clam stock than I needed when I made soondubu-jjigae. The reason for this was so I could make today’s lunch, bajirak-kalguksoo. Bajirak is a manila clam but you can use cockles or little neck clams, which are easier to find. Continue reading

Boogau-guk (북어국): Dried Pollack Soup

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[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