I enjoyed a hot bowl of Galbitang as part of a complete Korean meal!
It came with a variety of delicious side dishes, including acorn jelly and seasoned bean sprouts. The soup had two large pieces of tender beef short ribs, and it was so satisfying. Mixing the steamed rice into the rich, flavorful broth made it even more delicious!
Everyone, which do you prefer—firm tofu or soft tofu? 😊 I like both, but I think I prefer soft tofu. It’s so silky and smooth, and I love scooping it up with…
I had a traditional Korean set meal, and the dongchimi broth was incredibly refreshing. Interestingly, the broth here had a beautiful green color. I wonder if they added basil—or maybe it was…
The kimchi was slow-braised until it became incredibly tender, and the dish was served with pork belly and premium Hanwoo beef large intestines. I couldn’t help but think, “Wow, I didnR
I had Jjageuli today! Jjageuli is a Korean stew that is simmered down until only a small amount of rich broth remains. It’s said that the name comes from the sound it…
I tried a Korean dish that was completely new to me: Sundubu-jjigae with beef tripe and intestines. It was much milder than I expected, and there were lots of tender pieces of…
Instead of the usual mild white gukbap, today I tried a spicy Eolkeun Suyuk Gukbap! Even though it’s called “spicy,” it’s not overly hot — it has a pleasantly bold and peppery…
