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Discover Korean Food 142: Dr. Sook-Ja Yoon’s “Maejakgwa, Fried Ribbon Cookies”

Discover Korean Food 142: Dr. Sook-Ja Yoon’s “Maejakgwa, Fried Ribbon Cookies”

Maejakgwa is a type of cookie made by kneading wheat flour with salt and ginger juice. It is sliced thinly and slit, then flipped over after squeezing one end into the slit. The cookies are fried in oil, coated with sugar syrup, and sprinkled with pine nut and cinnamon powder. Maejakgwa gets its name from […]

Discover Korean Food 141: Dr. Sook-Ja Yoon’s “Hwayangjeok, Beef and Vegetables Brochette”

Discover Korean Food 141: Dr. Sook-Ja Yoon’s “Hwayangjeok, Beef and Vegetables Brochette”

Hwayangjeok is a dish made of boiled beef and ingredients in five colors such as seasoned bellflower roots, brown oak mushrooms, carrots, cucumbers and eggs that are then skewered. There are many different kinds of jeok depending on the ingredients. [Ingredients & Quantity] 100 g beef (top round), 15 g (3 sheets) brown oak mushrooms […]

Discover Korean Food 140: Dr. Sook-Ja Yoon’s “Dduk-Galbi”

Discover Korean Food 140: Dr. Sook-Ja Yoon’s “Dduk-Galbi”

[Ingredients & Quantity] * 700g beef ribs, 50g Pork belly * 10g (2) shiitake mushroom, 50g Onion * 14g (2) flour, 8g (4) Ginkgo, 26g (2 tbsp) Vegetable oil * Seasoning Sauce: 27g (1½ tbsp) soy sauce, 2g (½ tsp) salt,12g (1 tbsp) sugar, 9g (2 tsp) minced spring onion, 5.5g (1 tsp) minced garlic, […]

Discover Korean Food 139: Dr. Sook-Ja Yoon’s “Juksoon-Pyogo Busut-Bab”

Discover Korean Food 139: Dr. Sook-Ja Yoon’s “Juksoon-Pyogo Busut-Bab”

Juksoon-Pyogo Busut-Bab is a rice dish mixed with bamboo shoot and shiitake mushroom. The bamboo shoot tastes sweet. It reduces body temperature and good for skin. [Ingredients & Quantity] * 2 cups non-glutinous rice, 3 cups water * 100g bamboo shoot, ½ tsp salt, 3 cups water * 3g sea tangle, ½ cup water * […]

Discover Korean Food 138: Dr. Sook-Ja Yoon’s “Usel-Jok-Jorim”

Discover Korean Food 138: Dr. Sook-Ja Yoon’s “Usel-Jok-Jorim”

Usel-Jok-Jorim is a boiled-down dish with pig’s trotters and Achyranthes. Achyranthes is good for hair turning into white. However, it is not recommended for pregnant women. [Ingredients & Quantity] * 2 pig’s trotters, 2 tbsp soy bean paste, ½ cups refined rice wine, 3 laurel leaves, 1 tbsp black pepper powder, 12 cups water * […]

Discover Korean Food 137: Dr. Sook-Ja Yoon’s “Young-Ji-Auk-Juk”

Discover Korean Food 137: Dr. Sook-Ja Yoon’s “Young-Ji-Auk-Juk”

Young-Ji-Auk-Juk is a non-glutinous rice porridge mixed with a Mallow and Ganoderma lucid. Ganoderma lucid is good for sight and memory. [Ingredients & Quantity] * ¾ cups non-glutinous rice * 4g Ganoderma lucid, 8 cups water * 75g mallow, 5 cups water * 100g shrimp, 1 tsp salt [Recipe] 1. Soak the rice in water […]

Discover Korean Food 136: Dr. Sook-Ja Yoon’s “Dotorimuk-muchim (Seasoned Acorn Starch Jelly)”

Discover Korean Food 136: Dr. Sook-Ja Yoon’s “Dotorimuk-muchim (Seasoned Acorn Starch Jelly)”

Dotorimuk-muchim is a dish made of jellied acorn starch, vegetables and seasoning sauce. Dotorimuk-muchim was considered a specialty or a dish for the relief of the famine victims in olden days when provisions were scarce. Recently, it has become a popular diet food because it is in low calories. [Ingredients & Quantity] 300 g (1 […]

Discover Korean Food 135: Dr. Sook-Ja Yoon’s “Yul Ran”

Discover Korean Food 135: Dr. Sook-Ja Yoon’s “Yul Ran”

[Ingredients & Quantity] 200g (13) Chestnut, 2kg (10cups) Water 28.5g (1½tbsp) Honey, 6g (½tbsp) Sugar, 2g (1tsp) Cinnamon Powder 9g (1½tbsp) Pine nut Powder [Preparation] Wash the chestnuts [Recipe] 1. Boil the water for 9 minutes. Steam the Chestnuts for 15 minutes. 2. Cut the chestnuts into hair. Take out the inside. 3. Mix the […]

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