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Altang || Spicy Fish Roe Soup, 鱼子汤, 魚子湯, 魚の卵スープ, 알탕
Altang is a hearty and spicy Korean soup that features fish roe, often from pollock or cod. It’s a popular choice, especially during the colder months, as it’s both warming
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Albap || Fish Roe Rice, 鱼子饭, 魚子飯, 魚の卵ご飯, 알밥
Albap is a Korean rice dish topped with various seafood ingredients, including fish roe. It’s a popular choice for a quick and satisfying meal, especially for those who enjoy seafood.
Andongjjimdak || Andong Braised Chicken, 安东炖鸡块, 安東燉雞塊, アンドンチムダク, 안동찜닭
Andongjjimdak is a popular Korean dish originating from Andong, a city in North Gyeongsang Province. It’s a hearty and flavorful dish that features chicken braised in a sweet and spicy
Andongguksi || Andong Noodle, 安东面, 安東面, アンドン素麺, 안동국시
Andongguksi is a traditional Korean noodle soup originating from the Andong region. It’s characterized by its clear broth, long, thin noodles, and a unique presentation. Key Characteristics: How to Enjoy:
Aukguk || Curled Mallow Soup, 冬葵汤, 冬葵湯, 冬葵スープ, 아욱국
Aukguk, also known as curled mallow soup, is a popular Korean dish made with soybean paste, curled mallow leaves, and other ingredients. It is a comforting and healthy soup that
Abaisundae || Abai Blood Sausage, 阿巴伊血肠, 阿巴伊血腸, アバイスンデ, 아바이순대
Abaisundae is a type of Korean blood sausage that originated in the Hamgyeong Province region of North Korea. It’s larger and more substantial than the traditional Korean blood sausage, often
Agwitang || Monkfish Soup, 安康鱼汤, 安康魚湯, アンコウスープ, 아귀탕
Agwitang is a delicious Korean soup featuring monkfish, a unique and flavorful fish. It’s a popular choice, especially during the colder months, as it’s both hearty and comforting. Ingredients: Instructions:
LA Galbi || Marinated Grilled Ribs, LA排骨, LA排骨, LAカルビ, LA갈비
LA Galbi is a popular Korean dish that consists of marinated and grilled short ribs. The name “LA Galbi” comes from the Korean-American community in Los Angeles, where this style
Ulmyeon || Korean Seafood Noodle Soup, 울면
Ulmyeon is a delightful Korean-Chinese noodle dish that offers a refreshing and comforting experience. Unlike its spicier counterpart, jjamppong, ulmyeon features a clear, slightly thickened broth made with cornstarch, giving
Oimuchim || Cucumber Salad, Seasoned Cucumber, 凉拌黄瓜, 涼拌黃瓜, キュウリの和え物, 오이무침
Oi-muchim is a popular Korean side dish that’s light, refreshing, and packed with flavor. It’s a perfect dish for summer, and it’s easy to make at home. Ingredients: Instructions: Tips: