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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Sogogi Miyuk-guk (소고기 미역국): Beef Seaweed Soup

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[Sogogi= beef, Miyuk: dried Korean seaweed, Guk: soup]

Miyuk-guk (미역국) is a classic Korean soup made of seaweed. You can make this soup with a variety of ingredients such as beef, mussels, clams or even sea urchin. Continue reading

Dueji Galbi Jjim (돼지갈비찜): Spicy Pork Ribs

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[Duegi= pork, Galbi= ribs, Jjim: stew or a steamed dish]

My husband and I went to a Korean butcher in Flushing last weekend. When he discovered pork ribs in the store, he asked “What do Koreans make with these?” I have made kimchee-jjim before with pork ribs, which I will post at a later time, but today I decided to make spicy dueji-galbi-jjim (매운돼지갈비찜). As you can tell by its name, spicy dueji-galbi-jjim is a spicy stew made with pork ribs. Continue reading