동태찌개 Alternate Spellings; Dongdae jjigae, Dongdae chigae, Dongtae chigae, Dongdae chige A spicy stew made of pollack and vegetables. The pollack is first cooked in a clear broth, then white radish, red chili pepper powder or red chili pepper paste, garlic, and green onions are added and cooked until thick.
담북장찌개 A stew made with a thick soybean paste called cheonggukjang (similar to Japanese natto) with dubu (soybean curd / tofu), fully fermented kimchi, and pork. This paste is thicker and has a stronger smell than the regular soybean paste (doenjang). Also called cheonggukjang-jjigae. Source: Korean Food Guide in English (Ed. The … Read more
Rinse meat thoroughly in cold running water. Fill a pot or bowl with enough cold water to submerge the meat and let soak for several hours, changing water often, until blood no longer seeps from the meat. Fill a pot with enough clean water to submerge the meat, place on the stove … Read more
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
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
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
Aternate Spellings: gimchi jjigae, kimchee chige, kimchijjigae, kimchi chigae 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 … Read more
두부찌개 A very popular stew featuring tofu as the main ingredient, dubu jjigae is on most Korean restaurant menus, and has spawned a host of specialty restaurants that serve only dubu based soups, stews, and braises. In non-specialty restaurants, a small bowl of dubu jjigae may be served as part of a … Read more
꽃게탕 (kkotgetang) Servings: 4 Ingredients 2 pounds fresh flower (blue) crabs 20 each clams 2 tablespoons doenjang (soybean paste) 1 tablespoon gochujang (chili paste) 7 cups water 1 each small Daikon radish (about 1 pound) 1 tablespoon soy sauce 1 ounce ginger 1 each medium zucchini 1 tablespoon medium ground dried red … Read more
The world of Japanese alcoholic beverages is as diverse and nuanced as the intricate flavors of the country’s rich and varied cuisine. Japanese dishes offer a palette of tastes that can be further enhanced by choosing the right drink to accompany them. This art is called “kaiseki.” It involves picking the perfect … Read more
The evolution of plumbing technology stands as a testament to human ingenuity and the relentless pursuit of improvement in daily life. From the ancient aqueducts that symbolized the engineering prowess of early civilizations to the contemporary marvels of smart plumbing systems, this journey underscores a pivotal aspect of societal advancement. At the … Read more
In today’s world, where the clarion call for environmental stewardship rings louder than ever, the construction industry is pivoting towards sustainable practices with an unprecedented focus. Among these eco-conscious endeavors, roofing stands out as a critical area ripe for innovation. At the heart of this green revolution is Joliet Roofing Contractor, a … Read more
