Similar Recipes
Cheonggukjang (Extra-strong Fermented Soybean Paste) 청국장
How many delicious recipes I have introduced to you that use soybeans? I showed you how to make key Korean ingredients with them like fermented soybean paste and soy sauce, and I also showed you how to make soy milk and ground soybean stew with them, too. Today I add one more thing: extra-strong...
Ground soybean stew (Kongbiji-jjigae)
Warm, creamy, nutty, and healthy, this is the perfect stew for colder weather. Just thinking about a bubbling pot of my grandmother's kongbiji-jjigae makes me comfortable lol. In this recipe, I make it like she made it. Enjoy!
Soybean paste stew with beef (Sogogi doenjang-jjigae: 소고기 된장찌개)
typical Korean breakfast Ingredients. (serves 4) 4 ounces any cuts of beef (or ground beef), cut very thinly. 2 teaspoons vegetable oil. 2 garlic cloves, minced. 4 ounces potato, peeled and cut into ½-inch dice. 4 ounces onion, cut into ½-inch dice. 4 ounces zucchini, cut into ½-inch dice. ¼ cup...
Doenjang soup with bok choy and tofu (Cheonggyeongchae...
This time I will introduce you to bok choy tofu doenjangguk. Doenjangguk is a soup made with Korean fermented soybean paste (doenjang) and a staple of Korean cuisine. This recipe is made with tofu and bok choy but there are many different types made with different ingredients. The one constant...
Spicy soft tofu stew with beef (Gogi sundubu-jjigae: 고기 순두부찌개)
Today's recipe is an all-beef version of Korean spicy soft tofu stew called sundubu-jjigae. This stew is savory, spicy, comforting, delicious, and easy to make, which is why it's so popular with Koreans and non-Koreans too. When I was setting out to cook, write, and photograph my second...
Thick soybean paste stew with vegetable wraps (Gang-doenjang: 강된장)
Gang-doenjang (강된장) is a reduced and thickened fermented soybean paste stew, usually served as a dipping sauce for Korean lettuce wraps (ssam:쌈). It's earthy, savory, and hearty, and full of fresh chopped vegetables and a bit of meat and/or seafood. The best way to eat it is with some...
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Doenjang Jjigae (Korean Fermented-Bean-Paste Stew)
This comforting stew is flavored with doenjang, a fermented soybean paste that's funkier than miso.
Soybean paste stew with scallops (Paeju-doenjang-jjigae)
Today's recipe is for Paeju-doenjang-jjigae (패주된장찌개), fermented bean paste stew made with scallops. Fermented bean paste stew (doenjang-jjigae: 된장찌개) is savory, earthy, full of umami and irresistible, and a favorite among Koreans. There are many different kinds of doenjang-jjigae, made in...
Spicy chicken & vegetable soup (Dakgaejang: 닭개장)
Today’s recipe is spicy beef and vegetable soup, called dakgaejang. It’s a delicious hot and spicy soup, and with just one small chicken you can feed a lot of people. That’s good value! And if you’re making it for yourself just freeze the leftovers and eat them for a while. If you made my...
Soybean paste soup with spinach and clams (Sigeumchi-jogae...
Today I'm going to show you how to make fermented soybean paste soup with spinach and clams. It's not only delicious but it's a kind of soup that makes my body and soul warm! The hot, savory, beefy, spicy, and earthy broth gives me 100 percent satisfaction in cold weather like we have these days...
Did you make cheonggukjang (extra-fermented soybean paste:청국장) with the recipe I showed you last time? If you don't have time to make cheonggukjang you can probably find it at any large Korean grocery store, although the packaging is often confusing. Some product labels just call it "soybean...
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Quick, fresh kimchi (Baechu-geotjeori: 배추겉절이)
Today's recipe is for quick, fresh, small-batch kimchi made with napa cabbage, called baeuchu-geotjeori. I make it Jeolla province style, with a thick paste made from fermented anchovies. I filmed this video in Yeongyang, where the best red peppers in Korea are grown, and is well known for hot...
Stir-fried kimchi (Kimchi-bokkeum: 김치볶음)
Do you have nicely fermented kimchi in your refrigerator? Then this is going to be one of the easiest, simplest, and fastest recipes you will ever make! Stir-fry your kimchi for 5 minutes, then it will turn into very delicious side dish! A side dish for what? Yes, I mean rice, cooked rice...
Kimchi Pancake (Kimchijeon)
Kimchi pancake is made from a simple batter of kimchi, scallions, salt, and water fried to a crispy pancake in the skillet and served.with a dipping sauce
Kimchi pancake (Kimchijeon: 김치전)
A kimchi pancake is one of the easiest and quickest things to make and is one of Koreans' all time favorite dishes. It's hot, spicy, crispy, a little sweet, sour, and a little salty. It is not only a great snack but also it goes well with rice as a side dish, and is great in lunchboxes in place...
Chayote kimchi
Chayote belongs to the gourd family and is a vegetable native to Mexico and Central America. It's not a usual Korean cooking ingredient, but I found that it works very well as a substitute for Korean radish when making kkakdugi (Cubed radish kimchi)style kimchi. Koreans say there are almost two...
Seasoned dried shredded squid (Ojingeochae-muchim)
Ojingeochae muchim is one of the most popular side dishes for Korean lunchboxes ("doshirak"). I learned this recipe from my cousin Kyeong in Korea, who was attending university when I was in high school. I couldn't believe how tasty it was when I tasted her ojingeochae muchim because it was much...
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Oi-Sobagi (Korean Stuffed Cucumber Kimchi)
A crisp cucumber kimchi, no fermentation required.
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Sigeumchi Namul (Korean Marinated Spinach Banchan)
If you have any spinach skeptics in your life, this simple Korean side dish (banchan) will turn them into believers.
Oi Muchim (Spicy Korean Cucumber Salad)
Oi muchim is a spicy Korean cucumber salad served as a small side dish or banchan alongside a main course and cooked rice in a Korean meal.
Seafood kimchi fried rice (Haemul-kimchi-bokkeumbap: 해물김치볶음밥)
When I was staying in Montauk, on the farthest tip of Long Island, New York, I went to a seafood store and found it was full of fresh seafood. The large sea scallops especially got my attention. The fishmonger said they are so fresh that I could even eat them raw. So I decided on the spot to...