Baesook (Korean Peppercorn Pear with ginger)

(배숙) Baesook (or Baesuk) was originally served in Korean royal court cuisine and did not spread to the public until the mid 20th century. This is a slightly different version with ginger added. Servings: 4 Ingredients 3 each Nashi (Asian) pears 2 ounces peeled ginger 36 to 48 each peppercorns 3 tablespoons … Read more

Tteok Kalbi

Tteok Kalbi was a dish prepared in the Joseon Royal courts for the King and upper nobility. Tteokkaibi was a way to prepare meat that was full of flavor, avoided un-seemly bone gnawing, and was easy for the King to digest. This recipe is for a traditional method to prepare this dish. … Read more

Yuk Hoe (Seasoned Raw Beef)

Yuk Hoe may have originally been served in the Joseon Royal Court using ox or horse meat instead of beef. Servings: 4 Ingredients 1 pound tender beef (Your favorite cut) 1 each Bae (Nashi or Asian) pear 4 each egg yolk 3 tablespoons pine nuts 3 each green or spring onion Pear … Read more

Tteokkaibi – Short Rib Meat Patties – Version 3

떡 갈비 Alternate Spelling: Ddeok galbi, Ddeokgalbi, Ddukkalbi, Dduk kalbi, Tteok galbi, tuk kai bi, duk gal bi, Duk kaibi Another variation of Tteok-kaibi. This version uses ground meats instead of minced, and included red plum, apple, chopped onions, and chopped peppers. Servings: 10 Ingredients 2 pounds boneless country style beef ribs … Read more

Tteokkaibi – Short Rib Meat Patties – Version 2

떡 갈비 Alternate Spelling: Ddeok galbi, Ddeokgalbi, Ddukkalbi, Dduk kalbi, Tteok galbi, tuk kai bi, duk gal bi, Duk kaibi This is a slightly different version of Tteok-kaibi. It still uses the pound and mince of the traditional method, but omits the rice cake and includes chicken meat. Servings: 4 Ingredients 12 … Read more

Tteokkaibi – Short Rib Meat Patties – Traditional

떡 갈비 Alternate Spelling: Ddeok galbi, Ddeokgalbi, Ddukkalbi, Dduk kalbi, Tteok galbi, tuk kai bi, duk gal bi, Duk kaibi Tteokkaibi was a way to prepare meat that was full of flavor, and easy for the King to digest. This recipe is for a traditional method to prepare this dish. 3 to … Read more

Soondae (Korean Blood Sausage)

Now a popular sausage served Korea wide, a version of this dish may have originated in the mountainous regions of Goguryeo (one of the Three Kingdoms) located in the northern portion of Korea and parts of Manchuria. It was originally made with the intestine from wild boar (pigs). Servings: 8 Ingredients Special … Read more

Sinseollo – A Korean Royal Dish

Sinseollo 신선로 Another dish from the Royal courts of Korea, Sinseollo means Pot or Food of the Mountain Gods. Traditional Sinseollo is prepared in a special cooking pot that combines a stove and pot in one. The pot looks something like a bundt pan, but the hole in the center has a … Read more

Seollung Tang – A Royal Soup

설렁탕 Seollung Tang may have originated during the reign of King Sejong during the Joseon period. One legend tells that the king visited the Seonnongdan area where the people were praying for a good harvest while plowing a rice field. On the Kings arrival at the site of the plowing, it began … Read more

Palbochae Eight Treasures Dish

팔보채 This dish is probably a Korean rendering of a Han Chinese royal dish. Throughout Korea’s history there was much interaction between Kingdoms in China and the different Kingdoms in Korea. Some Mongolian influence also took place when the Khan ruled most of China and the northern territories of Korea. Servings: 4 … Read more

Royal Japchae

(Jap Jae, jop jae, jap chae, jap jae bap, chop che bop, etc) 잡채 As with most Royal dishes, each major ingredient is prepared separately. When making this dish prepare the major ingredients one at a time, setting up all the sub-ingredients for each item so that everything is at hand and … Read more

Gungjung Ddeokbokki (Palace Rice Cake)

궁중떡볶이 Alternate Spellings: Goong Jeong Ddeokbokki, Gongjung Ddeokboki, Gungjung Tteokbokki Ddeokbokki is one of the most popular snack dishes in Korea. The modern version is a spicy preparation of stir fried ddeok, or rice cake, combined with sweet potato starch noodles, shredded carrot or similar vegetable, fish cake, onions, and garlic. Ddeokbokki … Read more

Gujeolpan (Wraps with Eight Stuffings ) A Korean Royal Dish

구절판 Gujeolpan means “dish of nine dishes” or “Platter of nine delicacies” and is actually named for the serving dish and not the food presented in the dish. Gujeolpan is thought to have been introduced in the Joseon era as a dish for the royal court. It features a tray segmented into … Read more

Dubujeongol (tofu hot pot), Palace Style

두부전골 Jeongol is another method of cooking that takes it’s name from the vessel used to cook the dish. The name of what is considered the prime ingredient is combined with Jeongol to identify or name the specific dish prepared (Dubu + jeongol = Dubujeongol, Domi[Sea Bream] + jeongol = Domijeongol). While … Read more

Ddeokjjim

떡찜 Legend has it that Ddeokjjim was created by a royal chef as a way for the king to eat beef without burdening his digestion. (Many kings suffered from indigestion apparrently due to lack of exercise) Servings: 4 Cooking Times Move to Trash Cooking Time: 20 minutes Total Time: 1 hour and … Read more