Spinach Soup – Shigeumchiguk 시금치국

Servings: 4 Ingredients 6 ounces lean beef 8 clams 1/2 pound Fresh bunch spinach 2 small green onions 4 cloves garlic 2 cups Water 2 cups dashima broth 1 teaspoon light (soup) Soy sauce 1 teaspoon Salt 1 teaspoon ground black pepper   Procedure Preparation Beef Partially freeze the beef (just until … Read more

Mul Naengmyeon

물냉면 Mulnaengmyeon is a fantastic soup for a hot summer day. With a slightly spicy, tangy, ice cold broth and buckwheat noodles, this dish cools and satisfies. Servings: 6 Ingredients 1 24 ounce pkg Memil guksu 메밀국수(Korean buckwheat noodles) 8 cups Beef Stock* (prepare the night before) 2 cups Anchovy Stock** *Beef … Read more

Three Day Beef Stock (Deep Beef Stock)

A very flavorful stock which can used for a variety of soups, braises, stir fries, or sauces. Servings: 16 Yield: 1 gallon Ingredients First day 5 pounds beef soup bones (2 to 3 inch cut) 2 gallons water, (more water as needed – see below) 3 each garlic cluster, peeled 1 each … Read more

Myeolchi Gukmul

Korean Anchovy Broth 멸치 국물 This fish-based broth is the traditional base for Korean soups and stews. Although meat broth has become more popular in recent years, this anchovy soup stock is still a staple in Korean cooking. It doesn’t have a strong fish odor, but adds a deep and savory element … Read more

Haemulguk (mul) Fragrant Seafood Stock

해물국물 This stock can be used as a base for any mixed seafood soup, stew, or braised dish. Make ahead and freeze for future use. Servings: 6 Yield: 6 cups Ingredients 6 cups water 1 dozen fresh mussels 5 to 12 shrimp shells (more or less depending on size) 1/2 oz dried … Read more

Basic Beef or Pork Soup Stock

Servings: 10 Yield: Approximately 1/2 gallon of soup stock. Ingredients 5 pounds beef or pork soup bones (2 to 3 inch cut) 1 gallon water, (more water as needed – see below) 1 each garlic cluster, peeled 3 ounces ginger, peeled 1 each large white or yellow onion, peeled 1 tablespoon salt … Read more

Dak Malgeun Jangguk – Clear Chicken Broth

닭맑은장국 Servings: 10 Yield: 5 cups Ingredients 1 3 pound chicken 12 cloves garlic 1 ounce ginger 6 medium green onions 1/8 teaspoon salt 1/8 teaspoon fresh ground black pepper 1/8 teaspoon white pepper 1/2 cup rice wine 3 quarts water Optional 4 ounce daikon radish 1 cup dasima (Anchovy and Kelp … Read more

Dak Jangguk – Heavy Chicken Broth

닭장국 Servings: 10 Yield: 5 cups Ingredients 1 3 pound chicken 12 cloves garlic 1 ounce ginger 6 medium green onions 1/8 teaspoon salt 1/8 teaspoon fresh ground black pepper 1/8 teaspoon white pepper 1/2 cup rice wine 3 quarts water Optional 4 ounces daikon radish Procedure Preparation Cut chicken to fit … Read more

Dak Jangguk – Milky Chicken Broth

닭장국 Servings: 10 Yield: 5 cups Ingredients 1 3 pound chicken 12 cloves garlic 1 ounce ginger 6 large green onions 1/8 teaspoon salt 1/8 teaspoon fresh ground black pepper 1/8 teaspoon white pepper 1/2 cup rice wine 3 quarts water Optional 4 ounces daikon radish 1 cup dasima (Anchovy and Kelp … Read more

Mul Naengmyeon

물냉면 Mulnaengmyeon is a fantastic soup for a hot summer day. With a slightly spicy, tangy, ice cold broth and buckwheat noodles, this dish cools and satisfies. Servings: 6 Ingredients 1 24 ounce pkg Memil guksu 메밀국수(Korean buckwheat noodles) 8 cups Beef Stock* (prepare the night before) 2 cups Anchovy Stock** *Beef … Read more

Beoseot Jeongol – Mixed Mushroom Hot Pot

버섯전골 Alternate Spellings: beosot jongol, beoseotjeongol, byeosyot jonggol A great way to enjoy the earthy flavor and meaty texture of mushrooms. This recipe uses mushrooms found throughout Korea, China, and Japan, but just about any type of edible mushroom may be used. For a non meat version simply substitute an equal amount … Read more

Sundubu Jjigae (Soft Tofu Soup) Version 2

Alternate Spellings: Soon dubu, soondubu, sun dubu, sun tofu, suntofu, soontubu, soon tubu, suntubu, sun tubu, jigae, chigae, chige, jeegay, cheegay 순두부찌개 A very popular “hot pot” soup which is most often served boiling in a stone bowl at Korean restaraunts. Servings: 4 Ingredients 2 tablespoons fine ground chili pepper 12 each … Read more

Sundubu jjigae (Soft tofu stew)

Alternate Spellings: Soon dubu, soondubu, sun dubu, sun tofu, suntofu, soontubu, soon tubu, suntubu, sun tubu, jigae, chigae, chige, jeegay, cheegay 순두부찌개 A very popular “hot pot” soup which is most often served boiling in a stone bowl at Korean restaraunts. Servings: 4 Ingredients 2 package sundubu (soft tofu)* 12 each small … Read more

Saengtae jjigae (Whiting stew with vegetables)Version 1(Mild Spice)

생태찌개 Servings: 4 Ingredients 2 each fresh 생태 Saengtae (whiting) (about 2 pounds), cleaned and scaled 8 cups Korean Anchovy stock 1 each small 무 mu (Korean radish) (about 1/2 pound) 3 ounces pyogo beoseot 표고버섯 (shiitake mushroom) 3 ounces paengi beoseot 팽이버섯 (enoki mushroom) 1 ounce 쑥갓 ssukgat (crown daisy) 2 … Read more

Kimchi jjigae (Stewed kimchi)

김치 찌개 One of the most common stews in Korea, Kimchi Jjigae is made from older sour kimchi, tofu, and meat or seafood. There are many variations of this dish as each household uses their own favorite ingredients. Kimchi Jjigae probably appeared in Korea not long after the introduction of chilli peppers. … Read more