Among the Korean dishes foreigners love, milky white chicken soups are always at the top of the list—like dak hanmari and samgyetang!
I had samgyetang, and it was stuffed with glutinous rice inside. When I mixed the rice into the broth, it turned into a rich chicken porridge. It tasted light yet wonderfully nutty and comforting.
I had “blue crab hangover soup” at a restaurant famous for its crab dishes on Ganghwa Island! Since the broth is made by simmering blue crabs, it had a refreshing, seafood-based flavor.…
“Jjageuli” is the Korean name for this dish, and it’s described as a Korean-style spicy pork stew. It’s a stew with a reduced, thick broth. It typically includes a variety of ingredients…
I made and enjoyed a spicy, rich gochujang stew! Gochujang jjigae is a warm Korean soup made by simmering broth with gochujang (Korean chili paste) and a variety of ingredients. It’s less…
