Japchae is one of the most comprehensive dishes in terms of variety of ingredients and a very popular dish on birthdays. This is one of the best loved Korean noodle dishes by Koreans as well as by foreign visitors to Korea. The main ingredients are sweet potato noodles which are combined with a lot of…
Tag: vegan
Gochujang Yangnyum
A teaspoon Gochujang Yangnyum over Dasima and cabbage rolls. Kombu is the Japanese word for dried sea kelp and Dasima in Korean and seaweed including dried sea kelp is widely consumed in Korea. This dish is a favourite picnic and party food and you can taste at moderately expensive Korean traditional restaurants. If you want to…
Genius Soy Sauce
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…
Kimchi guk(soup or stew)
In Korea if there is No Kimchi, then there is No meal! For breakfast, lunch and dinner all year round it is on your dining table. This means that a Kimchi refrigerator is a key appliance in Korean homes. I haven’t yet seen someone who hasn’t got one in their house. Kimchi is the…
Yakitori (Skewered Grilled Chicken)
Yakitori is a Japanese dish and a very popular Anju dish served in Korean bars. It consists of chicken, vegetables and seafood on bamboo skewers, grilled on charcoal and smothered in a sweet soy sauce. Any part of the chicken can be used (except for its head) but I’ll only use breast!.
Bibimbap
Rice with mixed vegetables and Korean chilli paste Bibimbap is made of steamed rice, assorted “Namul” (cooked and seasoned vegetables). This dish is vegetarian heaven; they might top with a choice of fried tofu, fermented Kimchi (Chinese cabbage) or cooked and seasoned mushrooms. Even non vegetarians love this dish, they can top with seasoned beef,…
Mak Kimchi
(Chinese or Naba Cabbage) Kimchi is THE most popular Korean dish. It is made of fermented vegetables with a variety of different spices. As Kimchi gets older, fermentation creates the different levels of flavours; at the beginning for the first 2-3 days, it is salty and spicy but as time goes on, it produces a…
KoreanAnju 