Ojingeo-jeot is a Korean fermented seafood side dish made from salted and fermented squid. It’s known for its unique umami flavor and chewy texture. How to Make Ojingeo-jeot: While making
Doenjang is a fermented soybean paste that is a fundamental ingredient in Korean cuisine. It’s a versatile condiment used to flavor a wide range of dishes, from soups and stews
Red bean porridge is a traditional Korean dish, often enjoyed during the winter solstice. It’s made with red beans, rice, and sweet rice flour dumplings. Ingredients: Instructions: Note: 한양팥죽 #백년가게
Soegoki Jangjorim is a Korean dish made by braising beef in a soy sauce-based marinade. It’s a popular side dish that can be enjoyed cold or at room temperature. Ingredients:
Myeolchi-bokkeum or stir-fried dried anchovies, is a classic Korean side dish that’s packed with umami flavor and a satisfying crunch. Here’s a simple recipe to try: Ingredients: Instructions: Tips: This
Saeu-jeot or salted shrimp, is a popular Korean fermented food that adds a unique umami flavor to various dishes. It’s made by salting and fermenting small shrimp, which gives it
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
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
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
