[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
[Yachae: vegetable, Gang: strong, intense, duenjang: Korean soybean paste, jjigae: stew]
Gangdeunjang-jjigae literally means strong or thick soybean stew. I think the more accurate description is that gangduenjang-jjigae is in-between a ssamjang (쌈장, soybean dipping sauce) and a regular duenjang-jjigae (된장찌개, soybean paste stew). Continue reading
[Gamja: potato, Duejigogi: pork, Jjigae: stew]
I like this hearty nutritious spicy stew especially on a cold day. It is full of vegetables and the pork makes it even tastier. This classic stew is especially favored by men and is great with a little soju! Continue reading
[sagol: bone marrow or beef bones, jjigae: stew]
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
Duenjang-jjigae is the queen of Korean stews, which is made of Korean soybean paste and a variety of 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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GANGNAM KITCHEN 