Home » Entries posted by Dr. Sook-Ja Yoon (Page 22)

Discover Japanese Food #8: Atsuko’s "Okonomiyaki" (THE EAST Campaign in Association with Atsuko’s Kitchen)

Discover Japanese Food #8: Atsuko’s "Okonomiyaki" (THE EAST Campaign in Association with Atsuko’s Kitchen)

Okonomi means ‘favourite’, as you can choose your favourite toppings to put onto the pancake. It is a well known regional speciality of the Kansai area, which includes Kyoto and Osaka. It is a very popular Japanese street food, commonly eaten at festivals as well as restaurants. Here the customers can cook their own okonomiyaki […]

Discover Korean Food #15: Dr. Sook-Ja Yoon’s "Pork Rib with Sukjiwhang and Sweet Pumpkin" (Jjim, Steamed Dish)

Discover Korean Food #15: Dr. Sook-Ja Yoon’s "Pork Rib with Sukjiwhang and Sweet Pumpkin" (Jjim, Steamed Dish)

This steamed dish is made with the sweet pumpkin, pork rib and sukjiwhang, which is effective in generating warmth in the body. The sukjiwhang is sweet and non-poisonous, and one of representative blood nourishing herbs. It improves greatly insufficient blood supply, nourishes the marrow, strengthens muscles and bones, and also corrects crumbling symptoms. It helps […]

Discover Japanese Food #7: Atsuko’s "Kenchin Jiru" (THE EAST Campaign in Association with Atsuko’s Kitchen)

Discover Japanese Food #7: Atsuko’s "Kenchin Jiru" (THE EAST Campaign in Association with Atsuko’s Kitchen)

In Japan, we enjoy many types of Japanese cuisines such as kaiseki ryori, wa-shoku, even yo-shoku. Some are familiar dishes for Japanese home cooking but not many people know about “shojin ryori”, a Japanese buddhist cuisine which has been sustained by Japanese buddhists from almost two thousands years ago. Nowadays, the position of shojin ryori […]

Discover Korean Food #14: Dr. Sook-Ja Yoon’s "Hobaktteok" (THE EAST Campaign in Association with The Institute of Traditional Korean Food)

Discover Korean Food #14: Dr. Sook-Ja Yoon’s "Hobaktteok" (THE EAST Campaign in Association with The Institute of Traditional Korean Food)

Hobaktteok is a type of rice cake made with non-glutinous rice powder and steamed pumpkin flesh. Tteok is a grain cuisine and has a long history in Korea. It can be served as a main dish to substitute for rice, or as a special food for a festive day or birthday. There are various kinds […]

Discover Korean Food #13: Dr. Sook-Ja Yoon’s "Samultang" (THE EAST Campaign in Association with The Institute of Traditional Korean Food)

Discover Korean Food #13: Dr. Sook-Ja Yoon’s "Samultang" (THE EAST Campaign in Association with The Institute of Traditional Korean Food)

This soup is good for curing blood diseases. The danggiy (angelicae) root nourishes blood and controls menstruation. It is also good for the weak constitution caused by amenia, and effective to curing bruise, tumor and pain. Another ingredient, the sukjiwhang (rehmanniae), also nourishes blood and yin elements so that the symptoms of dizziness with the […]

Discover Japanese Food #6: Atsuko’s "Kinoko okowa" (THE EAST Campaign in Association with Atsuko’s Kitchen)

Discover Japanese Food #6: Atsuko’s "Kinoko okowa" (THE EAST Campaign in Association with Atsuko’s Kitchen)

Okowa, means a type of rice dish made with mochigome, or sweet rice. It has an extra sticky texture, much more than normal rice. It is also used for making mochi (rice cake). You can use only mochigome for this recipe but I suggest using half mochigome, and mix with half normal Japanese rice. This […]

Discover Korean Food #12: Dr. Sook-Ja Yoon’s "Mul-naengmyeon" (THE EAST Campaign in Association with The Institute of Traditional Korean Food)

Discover Korean Food #12: Dr. Sook-Ja Yoon’s "Mul-naengmyeon" (THE EAST Campaign in Association with The Institute of Traditional Korean Food)

Mul-naengmyeon is a dish of buckwheat noodles in chilled broth that is garnished with radish Kimchi, pickled cucumber, Korean pear and slices of pressed beef. Originally it was had thin ice over it and was served in the winter, but nowadays people enjoy this dish all year round. *Ingredients * 400 g buckwheat noodles (dried), […]

Discover Korean Food #11: Dr. Sook-Ja Yoon’s "Baekbongryeong Salad" (THE EAST Campaign in Association with The Institute of Traditional Korean Food)

Discover Korean Food #11: Dr. Sook-Ja Yoon’s "Baekbongryeong Salad" (THE EAST Campaign in Association with The Institute of Traditional Korean Food)

This salad is a mix of mountain herbs, sea food and white hoelen sauce, and good for lessening excessive stresses of the girl at puberty. The white hoelen, which is also called white pine punglyeong, grows on the root of the pine tree after its stem has been cut off. It helps the metabolism of […]

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