This Eomuk Guksu recipe comes from actor Ryu Soo-young and turns 4 sheets of rectangular eomuk (Korean fish cake) into thin, noodle-like strips for a warm and comforting bowl of noodles in about 15 minutes. The broth is made simply with green onion and tuna extract sauce, so there is no need to prepare a … Read more
This Chadolbagi Doenjang Jjigae recipe comes from actor Ryu Soo-young and uses a simple 3:1 ratio of doenjang to ssamjang for a rich, savory broth. The key is to mix 3 heaping tbsp doenjang with 1 heaping tbsp ssamjang in 1 L (33.8 fl oz) water, simmer the vegetables for 10 minutes, then add the … Read more
This Galbi Chicken recipe from actor Ryu Soo-young is an easy one-pan Korean chicken dish made by searing 1 kg (2.2 lb) of cut-up chicken skin-side down without any added oil, then seasoning it with soy sauce, oyster sauce, and Korean cooking syrup. The entire dish comes together in one pan in about 25 minutes. … Read more
This Korean marinated pork recipe from actor Ryu Soo-young turns thick pork neck or shoulder steaks into tender, juicy, galbi-style pork using a simple skillet method. The key is to score 600 g (1.3 lb) of pork in different directions on each side, marinate it for at least 4 hours, then cook it over medium … Read more
The key to this Korean radish namul with perilla is seasoning the thinly julienned radish with salt and anchovy fish sauce for 10 minutes first, then cooking it covered over medium-low heat for 4 minutes with all the liquid released during seasoning. Use 1 kg (2.2 lb) of the upper green portion of Korean radish, … Read more
The key to this king oyster mushroom salad recipe is slicing the mushrooms as thinly as possible, then steaming them for just 2 minutes to keep their pleasantly chewy texture and delicate mushroom aroma. Instead of blanching the mushrooms in water, they are gently cooked with steam and then tossed with 1 tbsp soup soy … Read more
The key to this Korean beef shank hot pot recipe is soaking 1 kg (2.2 lb) of beef shank in cold water, then adding it to boiling broth and gently simmering it over medium heat for 1 hour until the meat is tender and the connective tissue turns pleasantly chewy and soft. Start with 2.5 … Read more
The key to this Korean broccoli tofu salad, or Broccoli Tofu Muchim, is steaming the broccoli and tofu together for just 2 minutes, removing as much moisture as possible, and seasoning them simply with salt and sesame oil. Steaming 300 g (10.6 oz) broccoli with 150 g (5.3 oz) tofu keeps the broccoli crisp while … Read more
The key to making a flavorful Korean napa cabbage doenjang soup (Baechu Doenjang Guk) is to first build a deep broth with dried anchovies and kelp, then dissolve the doenjang smoothly before adding the cabbage. This gives the soup a clean, savory base while allowing the natural sweetness of the cabbage to come through. Simmer … Read more
The key to making a crispy Korean chive pancake (Buchujeon) is spreading the batter thinly in a well-preheated skillet. This recipe also adds soju and breadcrumbs to the batter to create a lighter, crispier texture. Mix 200 g (7 oz) of buchu (Korean garlic chives) with 1 Korean paper cup of pancake mix, 1/3 cup … Read more