This quick and easy Korean soup with arugula and potato is a perfect soup for Korean or other Asian meals. Dried pollock fish stock flavored with Korean soybean paste brings a light yet earthy flavor to the soup. You can use any green leafy vegetables instead of Arugula. This type of soup is great for a Korean style breakfast. Hope you can try soon. ...
Korean Doenjang Jjigae (Soybean Paste Stew) Stock
Korean doenjang jjigae (soybean paste stew) is perhaps the most beloved stew in Korea. We eat doenjang jjigae at least once or twice a week. There are several different versions to enjoy this comforting stew. The original version is made with the anchovy stock, which helps to create the deep flavor in the stew. If you like the stew very much and wouldn't mind to make very often every week, it would be a good idea to make the doenjang jjigae stock in advance. The stock will last in ...
Green Onion Pollock Kimchi
Kimchi made with green onion is one of the popular kind during the spring season in Korea. Green onion, aka spring onion, is abundant anywhere and they are very inexpensive to make kimchi with. I found a large bunch of beautiful spring green onion at the store and I knew I had to make kimchi. I had some dried pollock fish so I added to the kimchi. Therefore here comes "green onion pollock kimchi" !!! Look for spring green onion that are not so thick. Spring onion should be tender and has ...
Bachelor Kimchi
I often find that Koreans name their kimchi in a very honest way. This particular kimchi called "Bachelor Kimchi (chonggak kimchi, 총각김치)" is one of them. Chonggak means bachelor in Korean and this kimchi was named to honor the bachelors. You might wonder how these weird radish breed can honor the bachelors. Well, I leave it up to you to imagine. Although the original name for this kimchi is "chonggak kimchi", some people calls "altari moo kimchi (알타리 무김치)" instead. Altiari is the name for ...