1.Guk-Ganjang mixture ) and brine. The mixture of meju (freshly boiled and mashed soyben) is left for 2-3 months outside in the cold winter months in Korea until the liquid becomes black. The taste is richer and saltier, also the colour is much lighter than regular soy sauce. How to use them This is for…
Tag: Korean cooking
Eating and Drinking Manners with Elderly Koreans
Korean Confucianism puts a premium on respect for the elderly and for extended family ties. These days in Korea, societal pressures have torn apart the traditional concept of the extended family. However I was lucky to be able to learn table manners from my large family especially from my grandmother. Age is still important and…
Toran Jeon (Jerusalem Artichoke pancakes)
This quick and easy, healthy pan fried Jerusalem artichoke pancake is bursting with fresh flavour. In Korea we use the vegetable called Toran but Jerusalem artichokes are a great alternative. Have you ever used Jerusalem artichokes as an ingredient?They smell like mushrooms and have the most amazingly crisp and earthy texture I have ever tasted…
Tteok galbi(Grilled short Rib Patties)
Tteok-galbi was a Korean royal beef dish once enjoyed by Kings and queens. This is very popular among Koreans. There are many places that specialise only in this dish and traditionally this is cooked on the grill or griddle. When you pass the places where “Tteok –galbi” is being sold it will make your mouth water from the delicious barbecue…
Mandu (Korean spring rolls)
This is a fun dish we make with our family or with friends. You will be surprised how healthy, inexpensive and easy to make these pan fried spring rolls or dumplings are! They can be fried, steamed or added to a soup. You can freeze uncooked Mandu if you do not want to use them immediately. I used…
KoreanAnju 