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. And when I took a bite of the crab, the plump meat just pulled right out—so satisfying!👍👍
“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…
Looking for the ultimate comfort food? This Gyeran-jjim is as soft as a cloud and arrives at your table sizzling hot in a traditional stoneware pot. It’s the perfect “fire extinguisher” for…
I had ox knee cartilage and beef shank boiled meat hot pot, which is known for its mild and savory broth~~ The beef shank comes from the front leg, so it’s chewy…
🍗I tried making dakbokkeumtang in a fusion, stew-style version. I made the broth lighter and more plentiful, using a rich chicken stock. It wasn’t very spicy, but it had enough umami and…
This is my second favorite after Jeyuk Bokkeum – Dakbokkeumtang ! The spicy chicken stew made with gochujang and chili powder is truly a “rice thief” – it goes perfectly with plain…
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hat’s the first time I’ve heard of this dish! The broth is clear.