Mukuenji Haejangguk is a beloved Korean dish that translates to “aged kimchi hangover soup.” It’s a hearty and flavorful soup that’s perfect for a comforting meal, especially after a night
“Sijang Tongdak” (시장통닭) translates to “Market Chicken” in English. Here’s what it is: Where to find it: If you’re looking for a taste of authentic Korean fried chicken, Sijang Tongdak
Myeolchiguksu is a simple yet incredibly flavorful Korean noodle soup. It translates to “anchovy noodle soup” and features a deeply savory broth made from simmering dried anchovies. Here’s a basic
Kkwarigochumyeolchibokkeum is a popular Korean side dish that combines the spicy kick of shishito peppers with the savory flavor of dried anchovies. Here’s a basic recipe: Ingredients: Instructions: Tips and
Makgeolli is a traditional Korean alcoholic beverage made from fermented rice. It’s often referred to as “unrefined rice wine” due to its cloudy appearance and slightly sweet, tangy flavor. Key
Meju is a fundamental ingredient in Korean traditional fermented foods like doenjang (soybean paste), ganjang (soy sauce), and gochujang (red pepper paste). It’s essentially a fermented soybean brick, created through
Maeun Eomuk (Spicy fish cake) is a popular Korean street food and winter comfort food. It features chewy fish cakes simmered in a spicy and savory broth. Key Characteristics: How
Maeun Japchae is a spicy variation of the traditional Korean dish, Japchae. While the classic Japchae is known for its sweet and savory flavors, Maeun Japchae adds a fiery kick
Maesaengigulgukbap is a delicious and nutritious Korean soup made with seaweed fulvescens (maesaengi) and oysters. It’s particularly popular during the winter months as it’s known for its warming and restorative
Maesillaengcha is a refreshing Korean summer drink made with green plums. It’s a popular choice for its cooling and detoxifying properties. Key Characteristics: How to Make Maesillaengcha: This image is
