[chadolbagi: very thinly sliced brisket, duenjang: fermented soybean paste, jjigae: stew]
Chadolbagi (차돌박기) is paper thin brisket that is a popular cut of beef for barbeque. It is not marinated but simply grilled and usually served with a side of sesame oil with salt and pepper, variety of lettuces and ssamjang (쌈장). Continue reading
[Soondubu: silken tofu, Jjigae: soup, stew]
I simply love soodubu-jjigae. It is just one of those classic dishes that everybody likes.
[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
Jangjorim (장조림) is one of the few banchans (반찬) or Korean side dishes made of meat. Continue reading
[Sogogi = beef, Guk = soup, Bap = rice]
Sogogi-gukbap, also called jang-gukbap*, is a spicy beef soup served with rice that is a favorite especially in traditional Korean markets. Continue reading
[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.
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[Gungjung: royal, ttuck: rice cakes, bokki: sauté]
Gungjung-tuckbokki or royal tuckbokki is a non-spicy version of Koreans’ favorite pastime dish, tuckbokki. I assume that it is called “royal” tuckbokki because this dish contains as much meat and vegetables as rice cakes unlike its cousin and moreover contains all of the 5 food groups.
GANGNAM KITCHEN 