Gochujangajji is a Korean side dish made by pickling chili peppers in a mixture of soy sauce, sugar, and vinegar. It’s a popular condiment that adds a spicy kick to
Ingredients (Serves 4): Preparation: Cooking Instructions: Notes on Makguksu Makguksu is a popular Korean noodle dish made with buckwheat noodles. It’s often enjoyed cold, especially during the hot summer months.
It refers to boiled meat. The origin of suyuk is sukyuk (熟肉). It is generally believed that over time, the ㄱ was dropped and became suyuk. It is usually made
Braised tofu, often referred to as Dubu Jorim in Korean, is a popular Korean dish that involves simmering tofu in a flavorful sauce. The tofu is typically pan-fried before being
Maneuljangajji is a Korean side dish made by pickling whole garlic cloves in a mixture of soy sauce, vinegar, and sugar. It’s a popular condiment that adds a pungent and
Kkaennip kimchi is a representative Korean kimchi variety that combines the unique aroma of perilla leaves with a spicy seasoning. Perilla leaves are rich in calcium and vitamins and have
Mu-saengchae is a popular Korean side dish made with thinly sliced radish and a spicy seasoning. It has a crisp texture and a slightly spicy flavor, making it a perfect
Japchae (Korean: 잡채; Hanja: 雜菜) is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in Korean cuisine. Japchae is typically prepared with dangmyeon
Jokbal is a Korean dish consisting of pig’s trotters cooked with soy sauce and spices. It is usually braised in a combination of soy sauce, ginger, garlic, and rice wine.
Blanched bean sprouts seasoned with green onions, garlic, soy sauce and sesame oil. This is one of the most common side dishes served in Korean homes. Basic Recipe Ingredients: This
