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Gamjatang (Spicy Pork Bone Stew)

WEBRemove the meat from the broth. Discard the aromatic vegetables, reserving the broth (about 5 cups). Place the bone back in the pot with the broth. Add the …

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Gyeranjjim (Korean Steamed Eggs)

WEBInstructions. Beat the eggs with a spoon. Run the mixture through a sieve to break it down into a smooth liquid consistency. (If you skip this process, make sure to …

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Miyeok Guk (Beef Seaweed Soup)

WEBAdd the miyeok and 1 tablespoon of soup soy sauce, and continue to sauté for 4 to 5 minutes. Add 10 cups of water, and bring it to a boil. Skim off any scum. Add …

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Samgyetang (Ginseng Chicken Soup)

WEBThis boiling hot ginseng chicken soup, called samgyetang (삼계탕), is an iconic summer dish in Korea.Sam (삼) refers to ginseng (insam, 인삼), gye (계) means …

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Haemul Sundubu Jjigae (Seafood Soft Tofu Stew)

WEBAdd the soft tofu in big chunks along with the zucchini. Bring to a boil again. Gently stir at the bottom of the pot once or twice so the tofu does not stick to the bottom. …

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Miyeok Muchim (Seaweed Salad)

WEBDrain and rinse in the cold water until the miyeok is cool. Drain well, and squeeze out excess water. Cut the miyeok into bite size pieces by running a knife …

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Chwinamul Bokkeum (Stir-fried Aster Scaber)

WEBTurn off the heat, and cool the chwinamul in the cooking water until completely cooled and softened, up to 3 to 4 hours. Drain and wash thoroughly 2 to 3 …

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Jangajji (Korean Pickles in Soy Sauce)

WEBPack the vegetables in jars or glass containers. Add 2 cups of water to a small pot along with 1 cup of soy sauce and 1/2 cup of sugar. Bring it to a boil, and …

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Korean Temple Food and Hobak Mandu

WEBHeat a pan over medium high heat, and stir fry the mushrooms for 2 minutes. Add a tablespoon or two of water or mushroom soaked water if the pan gets …

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Naengmyeon (Cold Noodles)

WEBRemove the meat and cool. Discard the vegetables. Cool the broth. Pour 5 cups of the broth to a bowl (about 2-1/2 cups per serving). Stir in one teaspoon of sugar …

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Korean Essential Seasoning Ingredients

WEBThey are made with soybeans, wheat, sweetener, and other ingredients. It’s dark in color, full of savory flavors and aroma and slightly sweet. Although every Asian …

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Sikhye (Rice Punch)

WEBUsing a fine strainer: Simply place the malt in a large bowl with 12 cups of warm water, and let it sit for 20 to 30 minutes. Rub the malt between palms and squeeze …

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Kongguksu (Chilled Soy Milk Noodle Soup)

WEBDrain again and rinse in icy cold water. Make serving size mounds. Place the mounds in a colander to drain. Stir up the solids settled on the bottom of the soy milk …

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How to Make Gochujang

WEBLet it sit for a few hours until the dry ingredients fully absorb the liquid, and salt is completely melted. Adjust the saltiness, sweetness, and thickness as necessary. …

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Minari Jeon (Water Dropwort Pancake)

WEBClean the minari thoroughly. Cut them into about 2 to 3-inch pieces. Add the minari to a bowl along with the Korean pancake mix or all-purpose flour. Stir in about 1/2 …

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20 Korean Soup Recipes

WEB10. Honghap Miyeok Guk (Seaweed soup with mussels) A seafood variation of Korean seaweed soup. It’s made with mussels, but you can substitute them with other …

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Bibimbap recipe Korean Bapsang

WEBDrizzle a little sesame oil over. Top with an optional fried egg and serve with the sauce. For dolsot bibimbap: Lightly oil a stone or earthenware bowl with a teaspoon …

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Eomuk Bokkeum (Stir-fried Fish Cake)

WEBCut the fish cake into bite size pieces. Thinly slice the vegetables. Heat a non-stick pan with 2 tablespoons of oil over medium high heat. Add the garlic, onion, …

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