There are some basic ingredients that you should have in your pantry if you will be preparing Korean meals or dishes on a semi-regular basis. These basic ingredients are used in the majority of Korean cooking, and can easily be used in other non-Korean preparations. I have added links to Amazon for … Read more
Traditional Korean cooking has evolved over thousands of years, and incorporates the underlying belief that food is more than just a meal or basic sustenance, that food is medicine and when chosen and prepared correctly can prevent and even heal many illnesses. Eumyangohaeng is another basic concept that heavily influences traditional foods. … Read more
고추장 Gochujang is one of the top staples in Korean cooking. It is used as a component in sauces, marinades, soups, braises, stews, and more. Traditional gochujang is made from made from red chili, glutinous rice, fermented soybeans and salt, and allowed to naturally ferment over years in large earthen pots outdoors. … Read more
Korean Fusion cuisine has a long history that dates back to the beginning of Korean culture. Interactions between different peoples and cultures has always led to new ways to prepare foods, new ingredients to use, new methods of preparation, and new utensils, cooking vessels, and equipment. The original Korean peoples were hunter/gatherers … Read more
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
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
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
청국장 This is a “stinky” soy bean paste stew using “Quick fermented soybean Paste”. Similar to Doenjangjjigae, this is a hearty stew which may have some good health benefits associated with traditionally fermented foods. Ingredients 2 cups dasima broth (kelp and anchovy broth) 2 red potatoes 1/2 small onion 6 oz tofu … Read more
Spicy Chicken and Potato Stew Servings: 4 Ingredients Seasoning paste: 4 tablespoons soy sauce 1 tablespoon pure toasted sesame seed oil 2 tablespoons fine or medium ground red chile pepper 1 1/2 tablespoon sugar 3 each cloves garlic, peeled 1 ounce fresh ginger, peeled 3 tablespoons water Pot Ingredients: 2 pounds chicken … Read more
콩나물국 Kongnamulguk is a popular soup that can be eaten hot or cold, depending on the preparation. The most common type is made with an anchovy broth, but some varieties may be made with beef or chicken broth. Servings: 4 Ingredients 1/2 pound soy bean sprouts 6 cloves garlic 1/2 teaspoon salt … Read more
장조림 A version of Jangjorim with chicken eggs instead of quail eggs. Beef is cooked in a soy sauce broth with whole boiled eggs, garlic, peppers, and onions, then hand torn and served as a side dish with Korean meals. Ingredients First Boil: 1 pound flank steak, brisket, firm roast, or stew meat … Read more