Beautifully white, mild in taste, warm and satisfying, I’ve never seen anybody who doesn’t like pine nut porridge (jatjuk). The recipe is also very simple, made with just a few ingredients, and it’s super-nutritious!
When I lived in Korea, whenever I saw fresh chwinamul in the open air market for the first time in spring, I felt that spring was really in the air! And when I tasted chwinamul for the first time that year, I felt revitalized with energy from its slightly bitter taste and distinctive flavor. …Dried chwinamul is very tough and hard, and each stem looks like a thin thread. How can you possibly make it edible? It will never get softer by soaking in cold water for only 30 minutes. You’ll have to soak it overnight!
Hi everybody! Today I have a short and simple – but fun – video recipe for doenjangbanga. When I was in the island of Roatan in Honduras, I chartered a boat and a few men for snorkeling and fishing. We started at about 11:00 am and came back about 4:00 pm. It was an awesome experience […]
Mattang is a delicious, easy to make sweet that’s chunks of sweet potato coated in translucent hot brown syrup. They are super crunchy on the outside and warm and fluffy on the inside. It’s so simple and easy to make but freshly made mattang is really irresistible, with an amazing, loud crispy crunch but then […]
Seolleongtang is a traditional Korean ox-bone soup with a rich, milky-white broth, tender beef, and Korean radish. Enjoy it mild with salt, green onions, and black pepper, or make a spicy version with seasoned shredded beef. Serve with warm rice and kkakdugi!
I used to make salty fermented anchovies every year when I lived in Korea. It was very easy to make! I mixed fresh anchovies with a lot of salt and put them into a huge earthenware jar. About 6 months later, the achovy jeot fermented well! I used to use them in my kimchi paste, or I took some from the jar and mixed with seasonings to use as a side dish.
It’s fascinating how my Korean ancestors ended up living in Uzbekistan and they kept Korean food in their lives, while integrating it with local Russian style cuisine.
Yubuchobap, made with seasoned fried tofu and rice. It originated from Japan, but it’s very popular lunch box and picnic food in Korea. You can make it very easily at home because these days ready-made kits of ingredients for yubuchobap are sold at Korean and Japanese grocery stores. You may find them in Asian grocery stores, too.
Hi everybody! If you haven’t voted yet for the People’s Choice award in my Korean food photo contest, please hurry up. Only a few days are left for voting! Just log in and choose your favourites. As I mentioned before, this photo contest is not the best way to choose delicious Korean food, because we […]
