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Discover Korean Food 168: Dr. Sook-Ja Yoon’s “Yangbaechoo Gaetyim Kimchi”

Discover Korean Food 168: Dr. Sook-Ja Yoon’s “Yangbaechoo Gaetyim Kimchi”

Yangbaechoo Gaetyim Kimchi is a kimchi dish mixed with cabbage, sesame leaf, and liquorice water. It has rich vitamins and minerals. Cabbages are good for eyes, ears, and joints. [Ingredients & Quantity] * 530g cabbage, 2tbsp salt, 6cups water * 22 sesame leaf, 1tbsp salt, 2cups water * liquorice water: 3cups water, 1 liquorice * […]

Discover Korean Food 167: Dr. Sook-Ja Yoon’s “Gool Bab, Oyster Rice”

Discover Korean Food 167: Dr. Sook-Ja Yoon’s “Gool Bab, Oyster Rice”

Gool Bab is a rice dish mixed with oyster and seasoning sauce. Oysters taste better during the winter. According to Dong-Guk-Yeoji-Seunglam, Korean people traditionally ate oysters. [Ingredients & Quantity] 360g (2cups) nonglutinous rice, 600g (3cups) water 300g oyster, 물 900g (4½cups) water, 2g(½tbsp) salt Seasoning sauce : 36g (2bsp) soy sauce, 7g (1bsp) chilly powder, […]

Discover Korean Food 166: Dr. Sook-Ja Yoon’s “Insam Sokmi Juk”

Discover Korean Food 166: Dr. Sook-Ja Yoon’s “Insam Sokmi Juk”

Insam Sokmi Juk is a Ginseng porridge mixed with grind hulled millet. Non-glutinous millet is more nutritions than rice; it is good for digestion and blood circulation. [Ingredients & Quantity] 1cup non-glutinous millet, 5cups water 20g, ginseng powder, 1tbsp ginger juice 5 jujube 2cups water, 1tsp salt [Recipe] 1. Wash the non-glutinous millet; soak in […]

Discover Korean Food 165: Dr. Sook-Ja Yoon’s “Maesil Cha”

Discover Korean Food 165: Dr. Sook-Ja Yoon’s “Maesil Cha”

Maesil Cha is a Japanese apricot Tea, which is marinaded with honey or sugar. Maesil Cha is a summer drink; it has rich organic acids and good for appetiser; it is especially good for stamina, when you drink it cold, during the summer. [Ingredients & Quantity] 500g Maesil, 500g Sugar, 7g (2tsp) Pine nuts 2.16㎏(10¾ […]

Discover Korean Food 164: Dr. Sook-Ja Yoon’s “Sasam Jeon”

Discover Korean Food 164: Dr. Sook-Ja Yoon’s “Sasam Jeon”

Sasam Jeon is a Codonopsis lanceolata Pancake. Codonopsis lanceolata is called Sasam and includes rich saponin like Ginseng and Balloon Flower. The colour of Codonopsis lanceolata is white. It is good for lung, kidney, and bowel. [Ingredients & Quantity] 320g Codonopsis lanceolata, 4 cups water, 1 tbsp salt 3 tbsp flour, 1 egg, ½ cup […]

Discover Korean Food 163: Dr. Sook-Ja Yoon’s “Doenjang Jjigae”

Discover Korean Food 163: Dr. Sook-Ja Yoon’s “Doenjang Jjigae”

Doenjang Jjigae is a fermented soybean paste pot stew mixed with tofu, pumpkin, and soy sauce; traditionally has been served in an earthen bowl. Doenjang is a popular Korean fermented sauce made from soybeans; it helps get rid of smell of meats; and it also includes Lecithin which is good for preventing from geriatric diseases. […]

Discover Korean Food 162: Dr. Sook-Ja Yoon’s “Gamja Bab, Potato Rice”

Discover Korean Food 162: Dr. Sook-Ja Yoon’s “Gamja Bab, Potato Rice”

Gamja Bab is a nonglutinous rice dish mixed with potatoes. Potato is called ‘Apple of the Field’ as it contains 갸초 Amino acid, Iron, Kalium, Vitamin C. Also Steamed Potato has rich carbohydrate, but includes ½ calorie of steamed rice; therefore, it is good for a diet. [Ingredients & Quantity] 360g (2 cups) Nonglutinous rice […]

Discover Korean Food 161: Dr. Sook-Ja Yoon’s “Samgyetang, Ginseng Chicken Soup ”

Discover Korean Food 161: Dr. Sook-Ja Yoon’s “Samgyetang, Ginseng Chicken Soup ”

Samgyetang is a chicken soup made by stuffing a young chicken cavity with glutinous rice, ginseng, jujubes and garlic, then simmering it for a long time. In Korea, there are three traditional hottest days (sambok) in the summer. People have samgyetang on those hottest days to overcome the hot weather. [Ingredients & Quantity] 4 heads […]

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