[Mandu= dumplings, Jeongol= stew or soup]
Last night, I decided to experiment with a new dish instead of my staple rotation and make mandul-jeongo, which is a spicy stew made of Korean dumplings and vegetables. Continue reading
[Jjigae= a thick soup or stew]
Kimchi jjigae is the queen of Korean soups. When I eat heavy meals and feel fat and bloated, all I want to have is a bowl of bubbly kimchi jjigae and some rice.
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[myulchi: dried anchovy, Yuksoo: broth]
Myulchi (멸치, dried anchovy) broth is the most frequently used broth in Korean cooking. It is used in soups, stews and even in variety of banchans (반찬, small side dishes). Myulchi broth is similar to chicken broth in Korean cooking. Continue reading
[Kongnamul: soybean sprout, Guk: soup, Bap: cooked rice]
Kongnamul-gukbap (콩나물국밥) is a one pot meal made in a hot bowl with kongmamul-guk (콩나물국, soybean sprout soup) and rice on the bottom of the bowl. Continue reading
[Kongnamul: soybean sprout, Guk: soup]
Kongnamul-guk is one of my favorite Korean soups. This classic soup is clean and refreshing and is one of the easiest soups to make. Continue reading
[Kkotgae: blue crap, Tang: soup, stew]
Kkotgae-tang is a spicy soup made of blue crabs and vegetables. It is a sumptuous yet a surprisingly easy dish to make. Continue reading
GANGNAM KITCHEN 