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Discover Korean Food 160: Dr. Sook-Ja Yoon’s “Soe-galbigui, Marinated and Grilled Beef Ribs”

Discover Korean Food 160: Dr. Sook-Ja Yoon’s “Soe-galbigui, Marinated and Grilled Beef Ribs”

Soe-galbigui is a dish of beef ribs that are pre-marinated with soy sauce seasoning, then grilled over a charcoal fire. This is a favorite dish for many Koreans. Soe-galbigui may have originated from maejeok which was a method of barbecuing skewered pre-seasoned beef over a charcoal fire. [Ingredients & Quantity] 660 g (4 ea) beef […]

Discover Korean Food 159: Dr. Sook-Ja Yoon’s “Kong-guksu, Noodles in Chilled White Bean Soup”

Discover Korean Food 159: Dr. Sook-Ja Yoon’s “Kong-guksu, Noodles in Chilled White Bean Soup”

Kong-guksu is a dish of cold noodles in a chilled soybean puree which is made of ground white soybeans after soaked, boiled and skinned. Kong-guksu is sweet and rich in nutrition. It is a summer specialty for people who are easily exhausted from the hot weather. [Ingredients & Quantity] 200 g (¼ cup) white bean, […]

Discover Korean Food 158: Dr. Sook-Ja Yoon’s “Sundubu-jjigae, Spicy Soft Tofu Stew”

Discover Korean Food 158: Dr. Sook-Ja Yoon’s “Sundubu-jjigae, Spicy Soft Tofu Stew”

Sundubu-jjigae is a stew of soft tofu and clams in a spicy broth. Soft tofu is made with soaked soybeans which are called ‘beef from the garden.’ It is soft and sweet in taste. From olden days, Koreans developed tofu making skills and various dishes with tofu. [Ingredients & Quantity] 600 g soft tofu: 300 […]

Discover Korean Food 157: Dr. Sook-Ja Yoon’s “Jeonbokjuk, Rice Porridge with Abalone”

Discover Korean Food 157: Dr. Sook-Ja Yoon’s “Jeonbokjuk, Rice Porridge with Abalone”

Jeonbokjuk is a delicacy made of sliced abalone and non-glutinous rice. It has a sweet taste, nice aroma and is rich in nutrients. It has been served as a noble dish in the royal courts since early days. Blue jeonbokjuk is a special delicacy cooked with abalone entrails. It is blue in color and has […]

Discover Korean Food 156: Dr. Sook-Ja Yoon’s “Daehajjim, Steamed Prawn”

Discover Korean Food 156: Dr. Sook-Ja Yoon’s “Daehajjim, Steamed Prawn”

Daehajjim is a dish of large prawns steamed with seasoning. It has a light and clean taste. Daeha are large prawns that can be up to 25 cm long. Prawns are considered to be a healthy food that strengthens the kidney and provides vitality. Prawns contain a fair amount of good quality protein, calcium, phosphorus, […]

Discover Korean Food 155: Dr. Sook-Ja Yoon’s “Jatjuk, Pine Nut Porridge”

Discover Korean Food 155: Dr. Sook-Ja Yoon’s “Jatjuk, Pine Nut Porridge”

Jatjuk is a porridge of skinned and finely ground pine nuts, and non-glutinous rice. Jatjuk is sweet and soft. It has been enjoyed by kings in the royal court in olden days, and by men and women of all ages today. Pine nuts have a lot of protein and unsaturated fatty acid. Therefore, it is […]

Discover Korean Food 154: Dr. Sook-Ja Yoon’s “Soe-galbijjim, Braised Beef Ribs”

Discover Korean Food 154: Dr. Sook-Ja Yoon’s “Soe-galbijjim, Braised Beef Ribs”

Soe-galbijjim is braised beef ribs with Korean radish or brown oak mushrooms, vegetables and seasonings. This is a typical Korean dish, loved by men and women of all ages. Jjim is a popular cooking method that simmers or braises seasoned ingredients with water. [Ingredients & Quantity] 400g beef ribs, 3 cups precleaning water 800g (4 […]

Discover Korean Food 153: Dr. Sook-Ja Yoon’s “Sambaek Cho Sigumchi Doenjang Guk”

Discover Korean Food 153: Dr. Sook-Ja Yoon’s “Sambaek Cho Sigumchi Doenjang Guk”

Sambaek Cho Sigumchi Doenjang Guk is a Doenjang soup dish with Saururus chinensis water and Spinach. Saururus chinensis is called Three-White-Grass because its root, leaf, and flower are white; it is good for ther skin, obesity, and kidney. [Ingredients & Quantity] * 5g Saururus chinensis, 5cups water * 200g spinach, ¼ Bean curd * 4tbsp […]

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