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 makes while cooking—“jjageul jjageul,” the bubbling and sizzling sound of the stew. 😄
It has much less broth than a typical Korean stew. I added soft tofu and beef intestines (daechang), then enjoyed it with a bowl of rice. It was so satisfying!
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 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…
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 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…
