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Discover Korean Food 151: Dr. Sook-Ja Yoon’s “Sambaek Cho Deodeok Jorim”

Discover Korean Food 151: Dr. Sook-Ja Yoon’s “Sambaek Cho Deodeok Jorim”

Sambaek Cho Deodeok Jorim is a Codonopsis lanceolata boiled down dish mixed with Saururus chinensis and seasoning sauce. Codonopsis lanceolata is good for lung and stomach but not recommended for people with very low temperature. [Ingredients & Quantity] 300g Codonopsis lanceolata, 2cups water, 1/4tsp salt 5g Saururus chinensis, 1/2cup water 1/2tsp sesame oil * Seasoning […]

Discover Korean Food 150: Dr. Sook-Ja Yoon’s “Bindaetteok, Mung Bean Pancake”

Discover Korean Food 150: Dr. Sook-Ja Yoon’s “Bindaetteok, Mung Bean Pancake”

Bindaetteok is a savory pancake made of ground mung beans, meat, vegetables and Kimchi. It was originally used as the supporter for the oil-fried meat on a large dining table. Later, it became a delicious-looking food for a binja (pauper), so it was named ‘binjatteok’ (pauper’s cake). [Ingredients & Quantity] 90 g (½ cups) thin […]

Discover Korean Food 148: Dr. Sook-Ja Yoon’s “Jeungpyeon, Rice Wine Cake”

Discover Korean Food 148: Dr. Sook-Ja Yoon’s “Jeungpyeon, Rice Wine Cake”

Jeungpyeon is a type of rice cake made by kneading rice powder with milky rice wine, garnishing it with jujubes, chestnuts, pine nuts and stone mushrooms, and then steaming it in a cake mold. Jeungpyeon is a good rice cake for the summer because it is fermented with wine, and does not spoil easily. It […]

Discover Korean Food 147: Dr. Sook-Ja Yoon’s “Dduk San Juk”

Discover Korean Food 147: Dr. Sook-Ja Yoon’s “Dduk San Juk”

Dduk San Juk is a beef skewer dish with a rice cake. It is a popular dish on New Year’s day in Koreaa. [Ingredients & Quantity] 250g Rice cake 130g Beef 26g (2tbsp) Vegetable oil, 8 Skewer, 6g (1tbsp) Pine nut powder Seasoning sauce1: 6g (1tsp) Soy sauce, 2g (½tsp) Sugar, 2.3g(½tsp) Minced spring onion, […]

Discover Korean Food 146: Dr. Sook-Ja Yoon’s “Dalrae Doen Jang Jji Gae”

Discover Korean Food 146: Dr. Sook-Ja Yoon’s “Dalrae Doen Jang Jji Gae”

Dalrae Doen Jang Jji Gae is a soy bean paste soup added with a wild rocambole. A wild rocambole is used for appetiser in spring. And it is also good for insomnia. [Ingredients & Quantity] 150g wild rocambole, 200g (½) bean curd, 30g (2) green chilli 20g (1) red chilli, 20g spring onion 900g (4½ […]

Discover Korean Food 145: Dr. Sook-Ja Yoon’s “Duduck Baekcho Moochim”

Discover Korean Food 145: Dr. Sook-Ja Yoon’s “Duduck Baekcho Moochim”

Duduck bekcho Moochim is a codonopsis lanceolata roots dish seasoned with Baekcho Sauce. The taste of Codonopsis lanceolata roots is bitter. It is good for a stomach and bronchial tube. [Ingredients & Quantity] * 400g Codonopsis lanceolata roots, 2½ tbsp salt * Seasoning sauce – 50 fine nut, 3 tbsp baekcho, 1 tbsp black sesame, […]

Discover Korean Food 144: Dr. Sook-Ja Yoon’s “Gyeongdan, Sweet Rice Balls”

Discover Korean Food 144: Dr. Sook-Ja Yoon’s “Gyeongdan, Sweet Rice Balls”

Gyeongdan is a type of rice cake made by kneading glutinous rice powder with hot water, shaping the dough into balls, boiling them in hot water and coating them with various sweet powders. It gets its name because the shape is similar to round jade (gyeongdan). The color or taste varies depending on the coating […]

Discover Korean Food 143: Dr. Sook-Ja Yoon’s “Gook Hwa Bab”

Discover Korean Food 143: Dr. Sook-Ja Yoon’s “Gook Hwa Bab”

Gook Hwa Bab is a non-glutinous rice dish cooked with a chrysanthemum water. Chrysanthemum is good for eyes and brain. [Ingredients & Quantity] 2½ cups non-glutinous rice Chrysanthemum water – 7g dried chrysanthemum, 3½ water [Recipe] 1. Soak the non-glutinous rice into water for 30 minutes; drain. 2. Boil the chrysanthemum for 3 minutes; drain. […]

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