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 ...
Squid Shrimp Stir-fry with Soybean Paste
Squid and Shrimp stir-fry with soybean paste? That sounds a little awkward, right? I always wanted to try to cook seafood in different ways. This time I am trying with Korean soybean pasted (doenjang, 된장). The result is actually quite nice. Deep and robust flavor that serves very well with a bowl of rice. I love seafood, no doubt. However I just don't get to eat them that often because my not-so-seafood-loving families. I decided to cook seafood more often hoping that someday they would ...
Bossam (Korean Boiled Pork)
If you made a large batch of cabbage kimchi from scratch, you should follow the tradition of simmering Korean pork belly to enjoy with. The dish is called "Bossam (보쌈)", Korean boiled pork. Pork belly is commonly used for this particular dish. Pork belly is a flavorful cut of pork (because it is fatty part of pork, duh!) and depends on how you cook it, it becomes either leathery or juicy. Here is one method that you can easily make at home to enjoy moist tender pork. And it taste so much ...
Cabbage with Soybean Paste
Korean soybean Paste (된장, doenjang) goes really well with cabbage or other type of leafy vegetables. The salty pungent flavor of fermented soybean is not for everyone, but once you are used to the flavor it quickly becomes your comfort flavor and you will crave for it. Koreans use this paste for not just in soups and stews, we use it in many salad type dishes as well. Fermented soybean offers a lot of health benefits. If you like Korean food, I hope you try using doenjang more often in ...
Watercress Tofu Salad
My mother is a devoted Buddhist. As a kid I occasionally accompanied her to one of the Buddhist temples she often visited. I saw her vowing hundreds of times down to the floor in front of Buddha statue asking for mercy and compassion. She had many wishes to pray to Buddha and all of her wishes were for her children. One of the fond memories of visiting a Buddhist temple is the FOOD. Like other millions of kids around the world, I wasn't a vegetable lover as a child. (Were you?) However, it ...
Corn Dumpling Soup with Shrimp
It has been 2 years since my family moved to Kuala Lumpur, Malaysia. My families and myself have made many good friends and enjoyed this beautiful tropical land throughout. Life do sometimes makes you tun to a different direction that you didn't expect. It looks like we are moving back to U.S soon. My kids are excited. I am, too, but with a little bitter-sweet feeling. My family had a great 2 year adventure in Malaysia. We made some wonderful friends, helped many families who are in needs, ...
Oven Roasted Korean Pork Belly with Onion Salad
Koreans LOVE pork belly. It is inexpensive, easy to cook with, and delicious. We call this layered belly part of pig, "Samgyupsal, 삼겹살". There are two most popular ways to enjoy this delicious pig in Korea. One: Slice to bite size pieces and grill. Serve with lettuce and pungent topping sauce. This is the typical Samgyupsal dish. Two: Braise the whole chunk with a bunch of herbs in water, then slice and serve with spicy salad. This particular dish is called Bossam(보쌈). ...
Korean Spinach, the rustic version
Korean spinach (shigumchi namool) is one of the most popular side dish (banchan) in Korean restaurants. Generally they are seasoned in salt and sesame oil, and most people think that is the one and only way of making Korean spinach. But there are more... I have posted my version of Korean spinach before and today I would like to add one more. This one is more of southern style rustic version and brings different flavor to the ordinary Korean spinach. This is how my mother use to ...