When making jjimdak at home, the key is reducing the chicken’s gamey odor while allowing the savory soy sauce seasoning to soak deeply into both the meat and potatoes. This Korean soy sauce jjimdak recipe uses 1 whole chicken (1.2 kg / 2.6 lb), simmered with 120 ml (4.1 fl oz) cheongju and 120 ml … Read more
When you’re craving a hot, spicy soup with a clean and refreshing broth, Korean pollock roe soup made with frozen pollock, roe, and milt is a satisfying choice. The key to reducing the fishy smell is thoroughly cleaning the frozen pollock, especially the dark membrane and any blood clots inside the cavity. Doenjang, gochujang, cooking … Read more
When making braised fish, the key is reducing the strong fishy smell of mackerel while cooking the radish until tender enough to absorb the flavorful sauce. This Korean braised mackerel with radish recipe briefly blanches the mackerel fillets in boiling water to remove blood and surface impurities, then uses both doenjang and gochujang for a … Read more
If you want to make crisp, refreshing seokbakji at home to serve with gukbap, seolleongtang, or other Korean soups, getting the radish salting time and seasoning ratio right is especially important. This seokbakji recipe uses 1 Korean radish, salted with 1 tbsp each of salt and sugar for about 20–30 minutes until the slices bend … Read more
If you’re looking for a light, refreshing pasta that feels a little different from the usual hot pasta dishes, this mentaiko cold pasta is an easy option to try. The key to this recipe is cooking 250 g (8.8 oz) capellini for just 1 minute 20 seconds, then cooling it without rinsing it under cold … Read more
To make fried oysters crisp on the outside while keeping them moist and tender inside, it is important to remove as much surface moisture as possible and use a cold batter. This crispy fried oyster recipe coats well-dried oysters in dry frying mix, a cold beer batter, and breadcrumbs before frying them briefly at 170–180°C … Read more
When you want a simple Korean side dish that pairs well with rice, Kkwari Gochu Jjim (Korean steamed peppers) is an easy option made with just a few basic ingredients. This recipe uses 300 g (10.6 oz) of kkwari gochu, lightly coated with 4 tbsp flour and steamed over high heat for about 5 minutes. … Read more
Eggplant can release a lot of moisture as it cooks, which often leaves it overly soft or watery. This Korean stir-fried eggplant recipe solves that problem by letting 2 eggplants sit with 1/2 tbsp salt and 2 tbsp corn syrup for about 20 minutes, then squeezing out as much moisture as possible before stir-frying. The … Read more
If you want to make pork tenderloin jangjorim that stays tender instead of turning dry, the two most important things are controlling the cooking time and using the right soy sauce seasoning ratio. This Korean pork tenderloin jangjorim recipe uses 600 g (21.2 oz) pork tenderloin, simmered over medium heat for 20 minutes in water … Read more
When you want a warm, savory side dish that goes especially well with steamed rice, Korean braised radish with tuna is an easy way to turn canned tuna and radish into a satisfying meal. The key to this recipe is simmering the radish with 500 ml (16.9 fl oz) water, doenjang, soy sauce, gochugaru, tuna … Read more