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

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