This Korean squid and radish soup recipe, known as Ojingeo Muguk, starts with 400 g (14.1 oz) of Korean radish and dried kelp to create a clean, flavorful broth. Gochugaru, Korean soup soy sauce, tuna extract, and doenjang add savory depth and a pleasantly spicy kick, while the squid is added at the very end … Read more
Maesil cherry tomatoes are made by lightly scoring the tomatoes with a shallow cross, blanching them in boiling water for about 10 seconds, peeling off the skins, and then refrigerating them completely submerged in maesil syrup (Korean green plum syrup). As soon as the tomato skins begin to split, remove them from the boiling water … Read more
The key to this Aehobak Bokkeum recipe is slicing the Korean zucchini slightly thick, seasoning it with 1 tbsp saeujeot and 3 tbsp cooking wine, and stir-frying it only briefly so it stays tender with a light bite instead of turning mushy. Start by sautéing the green onion and minced garlic in cooking oil until … Read more
The key to this crispy Pajeon recipe is making the batter with Korean pancake mix, 90 ml (3 fl oz) soju, and 90 ml (3 fl oz) water. Adding soju to the batter and using a generous amount of oil in the skillet helps keep the pancake from turning soggy. Cook it long enough for … Read more
The key to a flavorful Galchi Jorim (Korean spicy braised cutlassfish) is to cook 400 g (14.1 oz) of Korean radish first with 360 ml (12.2 fl oz) water and 4 tbsp soup soy sauce until it is about halfway tender. Then add 400 g (14.1 oz) of cutlassfish and the spicy braising sauce, and … Read more
Korean pickled onions (Yangpa Jangajji) are made with 1 kg (2.2 lb) of onions, 540 ml (18.3 fl oz) soy sauce, 300 g (10.6 oz) sugar, and 360 ml (12.2 fl oz) vinegar—without adding any water. The key is preserving the onions’ crisp texture while giving them a balanced sweet-and-tangy flavor. The soy sauce and … Read more
The key to making Sukju Namul (Korean seasoned mung bean sprouts) is blanching 500 g (17.6 oz) of mung bean sprouts in boiling water with 2 tbsp vinegar for exactly 30 seconds, then cooling them quickly. This short blanching time helps preserve their fresh, crisp texture without letting the stems turn soft. Once drained, the … Read more
The key to making Hwangtae-guk (Korean dried pollock soup) is to lightly rinse 90 g (3.2 oz) of shredded hwangtae, then sauté it over medium heat with 1 tbsp neutral cooking oil and 2 tbsp sesame oil. Adding 2 L (67.6 fl oz) of water afterward and simmering it thoroughly helps create the soup’s signature … Read more
Soy-braised quail eggs (jangjorim) are a classic Korean side dish made by simmering 1 kg (2.2 lb) of peeled quail eggs with 800 ml (27.1 fl oz) of water, soy sauce, brown sugar, whole garlic cloves, and Korean shishito peppers. Adding the garlic and peppers at different stages keeps the seasoning balanced while giving the … Read more
This Galbitang recipe from singer Kim Jae-joong is a quick Korean beef soup made with 450 g (15.9 oz) fresh chadolbagi instead of simmering beef short ribs for hours. The thinly sliced beef is seared first to release its fat and rich beef flavor, then cooked with Korean radish and seasonings for a deeply savory … Read more