Food & Life

The key to making Donggeurangttaeng (Korean meat patties) that stay moist and hold their shape is to combine ground pork and ground beef in a 2:1 ratio and remove as much moisture as possible from the tofu before mixing the filling. Using 500 g (17.6 oz) ground pork shoulder and 250 g (8.8 oz) ground … Read more

The key to this crown daisy tofu salad recipe is blanching 300 g (10.6 oz) of ssukgat (crown daisy) for only about 20 seconds, squeezing out the excess water thoroughly, and then mixing it with 100 g (3.5 oz) of well-drained tofu. Immediately rinsing the blanched crown daisy under cold water helps preserve its fresh … Read more

The key to this spicy Korean beef radish soup recipe is to sauté 250 g (8.8 oz) of soup-cut beef in sesame oil and cooking oil, add 3 tbsp gochugaru to create a flavorful chili oil, then thoroughly stir-fry the seasoned Korean radish and green onions before adding the water. The 300 g (10.6 oz) … Read more

This wood ear mushroom stir-fry recipe starts by soaking 30 g (1.1 oz) of dried wood ear mushrooms in lukewarm water for 1 hour, then quickly stir-frying them over high heat for about 2 minutes in a savory-sweet sauce made with soy sauce and oyster sauce. The sauce combines 3 tbsp soy sauce, 2 tbsp … Read more

This Korean cilantro salad recipe combines 200 g (7.1 oz) of fresh cilantro and thinly sliced onion with a spicy, tangy dressing made from gochugaru, soy sauce, vinegar, and sugar. A mixture of 2 1/2 tbsp gochugaru, 2 tbsp soy sauce, 2 tbsp vinegar, sugar, and minced garlic complements cilantro’s distinctive fresh aroma while adding … Read more

The key to this Korean soft tofu recipe is microwaving one pack of sundubu (350 g / 12.3 oz) for 2 minutes, then thoroughly draining the liquid that collects on the plate before adding the soy sauce seasoning. A simple sauce made with soy sauce, vinegar, sugar, gochugaru, minced garlic, and sesame oil gives the … Read more

Looking for a satisfying rice bowl with deep flavor that comes together quickly without needing a long-simmered broth? This gyudon recipe comes from Korean chef Choi Kang-rok and is designed to be ready in about 10 minutes by using the rendered fat from thinly sliced beef belly to cook the vegetables before adding a simple … Read more

When you’re craving something warm, spicy, and filling, a hearty bowl of Korean pork and zucchini soup served with rice makes a satisfying meal. This spicy pork and aehobak gukbap recipe comes from Korean chef Jeong Ho-young. Pork shoulder is sautéed in scallion oil, then gochugaru is added to create a flavorful chili oil base. … Read more

The key to making Korean hijiki tofu salad with a clean flavor and pleasantly crisp texture is to wash the hijiki thoroughly with flour, blanch it for only about 20 seconds, and remove as much moisture as possible from both the hijiki and tofu. After blanching 300 g (10.6 oz) of hijiki, rinse it immediately … Read more

The key to making crispy Eggplant Gangjeong is to coat the eggplant in a batter made with Korean frying mix and starch, fry it twice, then turn off the heat as soon as the sweet chili sauce begins to boil and quickly toss the fried eggplant in the glaze. Coating 2 eggplants with a batter … Read more