Korean Food and Recipes
The rice cake soup called “tteokguk” in Korean is one of my favorite Korean meals. We usually eat this soup on New Year’s day, but you can eat it anytime you want. You can make the soup with different kinds of meat such as beef or oysters. Today, I will make oyster rice cake soup the way my mom usually made it for us.
Yield: 2-3 Servings
Napa cabbage soybean paste guk is a healthy and delicious daily soup in Korea. Napa cabbage is mainly used for making kimchi in Korean cuisine, but sometimes it is used for soup, side dishes, or as an ingredient in a main dish. When you make kimchi, you might throw away some of the Napa cabbage leaves since they are not fresh or good. You can use those Napa cabbage leaves instead of throwing them out. You can also buy a small Napa cabbage for just this soup. Try this someday.
Yield: 4 Servings
Yield: 2 Servings
This dried laver soup (김국) is one of my favorite Korean soups. I loved to eat this soup when I was little. It is very easy to make, so I used to make it by myself when my mom was not at home. Sometime ago, I got a big box of Korean food from Sempio. I tried some of their products for this recipe and the result was good. I am happy to share this recipe with you. Try this delicious soup someday that only takes a few minutes to make. 😀
Yield: 2 Servings
This is one of the various types of Korean soybean paste soup using spinach. Soybean paste is a very important ingredient in Korean cuisine. Except for the saltiness, there is some research that shows health benefits from soybean paste. You can adjust the amount of soybean paste for your dish depending on your taste or for your health. This is very easy to make, and of course it is delicious. It is a good soup to go with your daily Korean meal. 😀
Yield: 4 Servings
It was amazing to get so many requests for silken tofu soup, SunDuBu JjiGae (순두부 찌개). This proves that many people in the world like this soup. The broth is spicy and matches great with the silken tofu. With the same basic seasonings used in this soup, you can make a different variety such as beef or clam. You can also put both in as I did in this recipe. The kimchi is optional. I’m very happy with this recipe, so I hope you like this too. 😀
Yield: 2 Servings
Today, I’m going to make a spicy Korean yellow croaker fish soup, jogi maewoontang. In Korea, we like to eat fried croaker, but we also love this spicy soup. Try this someday.
Yield: 3 Servings
Today, I will show you how to make Korean Chicken Rice Soup, 삼계탕. In Korea, people love to eat this chicken soup when summer starts. Why do Koreans like to eat hot soup in the hot days of summer? The belief is that you can get very tired and weak because of the hot weather, so you need to recover or prepare your body with healthy food. In that point this chicken soup has many good ingredients that is thought to give energy and health such as chicken, ginseng, garlic, dates, and so on. Even though it is most popular during the summer in Korea, Koreans will enjoy this soup any time. Therefore, I highly recommend that you try this healthy and tasty chicken soup someday.
Yield: 1 Serving
Bulgogi (불고기) is a very popular marinated Korean beef dish. If you make so much bulgogi that you cannot eat it all at once, what can you do with it? You can put some of the uncooked marinated beef in a freezer bag, and put it in the freezer for a quick meal later. It still tastes good and it is very easy to prepare since it will be ready to cook. Today’s recipe is a use for excess bulgogi: bulgogi stew. Just adding some vegetables and noodles will result in this quick dish. Of course it is very delicious too. Since I already posted a bulgogi recipe before, I will skip that part and post a link to that recipe instead.
Yield: 2 Servings
MiYeok Guk (미역국) is a popular Korean soup. Korean people can eat this soup anytime, but it is very popular for special days like birthdays, weaning days, etc. Sea mustard has good nutrition in it. According to Wikipedia, “In Oriental medicine, seaweed has been used for blood purification, intestinal strength, skin, hair, reproductive organs, and menstrual regularity.” So, it is a common practice in Korea that moms eat sea mustard soup after they birth their babies because Koreans believe that this sea mustard soup gives nutrition to both mom and baby through mom’s milk.
There is a funny superstition that some people consider seriously about sea mustard soup: The fresh or soaked sea mustard has a slippery surface. One Korean word for slippery is “미끄러지다,” which can imply that somebody will fall down. Some people try to not to eat sea mustard soup near an important testing day because they do not want to get bad luck from eating it – as to fall down, drop, or fail the test. I personally don’t believe it, but just wanted to share this humorous culture with you. This is a beef version of sea mustard soup, but you can use tuna can, clam, mushroom, or make it without any meat instead.
Yield: 2 Servings
