Food & Life

The key to making tender LA galbi without burning the marinade is to finely blend the fruits and vegetables, then strain out all of the pulp and use only the clear juice in the marinade. Instead of soaking frozen LA galbi in water for a long time, quickly rinse away any bone fragments under running … Read more

Chef Jung Ho-young’s salmon yukhoe recipe is a quick 10-minute dish made by gently tossing 200 g (7 oz) of raw salmon intended for sashimi with a 4:3:2 cho-gochujang sauce made from 4 tbsp gochujang, 3 tbsp vinegar, and 2 tbsp sugar. The sweet and tangy sauce is finished with minced garlic and sesame oil, … Read more

Chef Jung Ho-young’s butadon recipe is a Japanese-style pork rice bowl made by browning 200 g (7 oz) of thinly sliced pork belly, then quickly reducing it in a savory sauce made with soy sauce, cheongju, and cooking wine in a 1:1:2 ratio. The key is to briefly boil the soy-based sauce with garlic and … Read more

Chef Jung Ho-young’s chicken karaage recipe is a Japanese-style fried chicken made by seasoning boneless chicken thighs with soy sauce, cooking wine, and ginger, then frying them twice at about 170°C (338°F) for a crispy exterior and moist, juicy center. The key to a thin, crispy coating is skipping a wet batter and adding the … Read more

If your kimchi pancake turns crispy around the edges but stays soft or soggy in the center, the key is adjusting both the batter and the way you use oil while cooking. Kim Kang-woo’s crispy kimchi pancake recipe combines Korean pancake mix with potato starch and sparkling water for a lighter batter, then adds a … Read more

Beef and quail egg jangjorim is a Korean soy-braised side dish that usually takes time when made with large cuts of beef. Jung Ho-young’s version skips the long boiling and shredding process by using ground beef, making it possible to prepare this easy jangjorim in about 15 minutes. The key is to add 200 g … Read more

If you want chicken thighs that are crispy on the outside and juicy inside, coating them with potato starch and pan-frying the mixture in a thin layer is a great way to make Korean chicken pancake (dakjeon). This Lee Chan-won chicken pancake recipe uses 300 g (10.6 oz) of seasoned chicken thighs soaked in 90 … Read more

The key to making Korean soy sauce braised chicken without an overly strong chicken odor is to sear the chicken in sesame oil before adding the sauce. This step browns the skin, reduces unwanted odors, and gives it a pleasantly chewy texture. A sweet and savory sauce made with 5 tbsp brewed soy sauce, 2 … Read more

The key to making Gyeran Jangjorim (Korean soy-braised eggs) flavorful without being overly salty is to use a 5:1 ratio of water to soy sauce and add the boiled eggs before the braising liquid comes to a boil. Simmer 20 eggs in 1.5 L (50.7 fl oz) water, 300 ml (10.1 fl oz) soy sauce, … Read more

The key to making Tofu Napa Cabbage Rolls that hold together without tearing and cook up crisp is to blanch the baby napa cabbage leaves in salted boiling water for 3 minutes, cool them immediately in cold water, and thoroughly drain the tofu before pan-frying it first. Blanch 8 baby napa cabbage leaves in boiling … Read more