Home » Entries posted by Dr. Sook-Ja Yoon (Page 23)

Discover Japanese Food #5: Atsuko’s "Goma ae" (THE EAST Campaign in Association with Atsuko’s Kitchen)

Discover Japanese Food #5: Atsuko’s "Goma ae" (THE EAST Campaign in Association with Atsuko’s Kitchen)

Goma ae is a type of ‘aemono’ – these are cold side dishes, often made with vegetables and a dressing. One typical aemono is called ‘goma ae’, which means sesame dressing mixed with green vegetables. The sesame dressing used here is also suitable for other ingredients such as broccoli, carrots, or spinach. You can also […]

Discover Korean Food #10: Dr. Sook-Ja Yoon’s "Chicken Salad" (THE EAST Campaign in Association with The Institute of Traditional Korean Food)

Discover Korean Food #10: Dr. Sook-Ja Yoon’s "Chicken Salad" (THE EAST Campaign in Association with The Institute of Traditional Korean Food)

This dish is made with the fat-less chicken breast and vegetables seasoned with apricot seed sauce. The apricot seed, which tastes sour, helps warm our body. When the lungs are dry, it helps moisten them and also increase moisture in our body, especially in the stomach. *Ingredients * chicken breast 300g, sake 1 tea spoon, […]

Discover Japanese Food #4: Atsuko’s "Okara Croquette" (THE EAST Campaign in Association with Atsuko’s Kitchen)

Discover Japanese Food #4: Atsuko’s "Okara Croquette" (THE EAST Campaign in Association with Atsuko’s Kitchen)

Okara is a great by-product from the soy milk making process. It is the solids from the soy beans, which are left behind after the milk has been filtered away. It is high in protein and low in fat, and has many uses in a variety of dishes. In Japan, tofu shops will give okara […]

Discover Japanese Food #3: Atsuko’s "Dashimaki Tamago" (THE EAST Campaign in Association with Atsuko’s Kitchen)

Discover Japanese Food #3: Atsuko’s "Dashimaki Tamago" (THE EAST Campaign in Association with Atsuko’s Kitchen)

Dashimaki is a great dish for packing into your bento (lunchbox). It’s made with dashi, making it soft and juicy. You can serve it with grated daikon (white long radish) and soy sauce, or mayonnaise. The sweet egg roll found on top of Nigiri sushi is made with the same method, but it is much […]

Discover Korean Food #9: Dr. Sook-Ja Yoon’s "Tangpyeongchae" (THE EAST Campaign in Association with The Institute of Traditional Korean Food)

Discover Korean Food #9: Dr. Sook-Ja Yoon’s "Tangpyeongchae" (THE EAST Campaign in Association with The Institute of Traditional Korean Food)

Tangpyeongchae is a dish made of jellied mung beans, sprouts, beef, watercress, and eggs. It is sweet and sour in taste, rich in nutrition and harmonized with colors from the meat and vegetables. The name ‘tangpyeongchae’ came about when the dish appeared on the table for the first time, during discussions of tangpeongchaek (unbiased policy) […]

Discover Japanese Food #2: Atsuko’s "Kinpira" (THE EAST Campaign in Association with Atsuko’s Kitchen)

Discover Japanese Food #2: Atsuko’s "Kinpira" (THE EAST Campaign in Association with Atsuko’s Kitchen)

On a sunny day, why not take a bento (lunch box) to have a picnic in the park. Kinpira is a style of dish using crunchy vegetables and basic Japanese seasonings. It’s a great idea for your bento box, as it’s a simple and quickly cooked dish. Renkon is the rhizome of the lotus plant […]

Discover Korean Food #8: Dr. Sook-Ja Yoon’s "HONGWHA-ADLAY RICE" (THE EAST Campaign in Association with The Institute of Traditional Korean Food)

Discover Korean Food #8: Dr. Sook-Ja Yoon’s "HONGWHA-ADLAY RICE" (THE EAST Campaign in Association with The Institute of Traditional Korean Food)

Hongwha-Adlay rice is plain cooked rice with Hongwha and Adlay. Hogwha is good for people who have problems with blood circulation. It also cures blood clotting after giving birth. The Hongwha seeds are known to help join broken bones and also assist those, whose bone structure is weak at birth, by strengthening them noticeably. They […]

Discover Korean Food #7: Dr. Sook-Ja Yoon’s "Japchae" (THE EAST Campaign in Association with The Institute of Traditional Korean Food)

Discover Korean Food #7: Dr. Sook-Ja Yoon’s "Japchae" (THE EAST Campaign in Association with The Institute of Traditional Korean Food)

Japchae is a dish mixed of potato starch noodles with various stir-fried vegetables. Japchae is served without fail on holidays and traditional ceremonial days. The name “japchae” (sundried vegetables) came about because it is mixed with various vegetables. ◎ Ingredients & Quantity * 50 g beef (top round), 10 g (2 sheets) brown oak mushrooms, […]

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