The milky broth is achieved by simmering for hours and hours. There’s no rule to how many hours you have to boil it, but I can tell you that you need simmer until you get a milky broth, and the bones are smooth with no more meat is sticking to them. The bone marrow should be all boiled away so that there’s a cavity in the center of each bone. The inside of the bones should look like a sponge.
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.
Collard greens are not a familiar vegetable in Korean cuisine. However, since the vegetable is nutritious, healthy, and delicious, I wanted to use it in my cooking. First I tried to make kimchi with it, but it turned out too tough. Then I tried cooked collard greens at a BBQ restaurant in New York and […]
Dwaejigogibokkeum is sometimes called jeyuk bokkeum or even dwaejibulgogi bokkeum. This recipe is very easy, delicious, and fast! You can make a huge plate of dwaejigogibokkeum in 20 minutes!
“We used to make a large quantity at once, enough to eat for the whole winter. We kept hundreds of steamed pork buns in earthenware pots in the yard. The weather was so cold that the buns were frozen the whole winter, until we finished them. They were hard as stones the whole time. We ate them every other day, not as a snack, but as a meal. We used to bring some frozen buns to the kitchen, thaw them out, steam them, and eat them.”
Sometimes incorrectly labeled as mung bean flour (probably because mung beans look like green beans when they’re in the pod), this is a finegrained starch extracted from mung beans. It is used to make noodles and side dishes. With one small package, you can make a huge amount of jelly. Use what you need, then […]
Jangjorim is one of the most loved Korean side dishes. It’s also a popular item for lunch boxes. I love to add lots of green chile peppers to my jangjorim. I enjoy not only the beef taste but also the juice, which contains saltiness from soy sauce, good aroma from green chile pepper, and a […]
Have you ever heard of gamjatang? Gamjatang is soup made with pork neck bones and vegetables. Sizzling hot gamjatang is hearty and savory which makes it always popular at the dinner table. The soft fatty meat picked from the gaps between the bones is especially tasty. The fully cooked cabbage and bean sprouts in the stock turn soft yet […]
Abalone porridge (jeonbokjuk) is known as the “king of porridges” in Korea. Not only is it creamy, savory, delicious, hearty, and satisfying, but because they live on the rocks on the bottom of the ocean, abalones are incredibly lean and have almost no fat. They are full of good minerals and vitamins, too. It’s hard to beat […]
If you’re going to have a party or get-together with your friends, one dish you can serve that almost everyone loves is Chinese sweet and sour pork. Koreans have their own Chinese-Korean variation of it called tangsuyuk. It’s crunchy pieces of fried pork coated in a jelly-like sweet and sour sauce filled with colorful fruits and […]
Today’s recipe is for hobakjuk, pumpkin porridge. Sweet, smooth, and comforting, with chewy rice cake balls. Hobakjuk is very popular in Korea in the late fall and winter, and my version is a bit of an upscale version because I stuff some of the rice cake balls with pine nuts and I make a pretty […]
This recipe is a very special one, made for a very special occasion in Korean culture. It’s rice cake called songpyeon, which Koreans make for Chuseok, the Korean harvest moon festival (although you can also make them any time you want). The cakes are a little sweet, chewy, and nutty, with a subtle pine tree flavor. They take some time and effort to make but are totally worth it, and not to mention colorfully beautiful!
Are you looking for something refreshing, light, healthy, and cold cold cold? This is it! These cool cucumber matchsticks in an icy, garlicky, sweet, sour, and salty brine are just the thing.
Which to get? Both are best sellers and either one is a good choice if you want to learn Korean home cooking. Maangchi's Real Korean Cooking has all the recipes for all the essential Korean pastes and sauces, but my second book Maangchi's Big Book of Korean Cooking has more recipes, more photos, and more variety.
