Posted on 06 July 2012 by Gawoon Chung
You and your friends finish the last few scraps of meat remaining on the grill. You motion for the check, and the server comes over to the table suggesting some cold, refreshing rice punch. You say "yes," and soon enough, the server returns with a few small bowls. ...
Posted on 23 April 2012 by Melissah Yang
Jokbal is a specialized version of its distant cousin bossam, but this time, the succulent and tender meat comes from a pig’s most hardworking limbs: its feet.
Jokbal translates into “pigs’ feet,” a food concept ...
Posted on 09 March 2012 by Melissah Yang
If you’re familiar with Japanese nattō, then cheonggukjang (and the "special" sense it triggers*) needs no introduction.
For those of you who don’t know, cheonggukjang is like a highly exaggerated version of dwenjang, or soybean paste. What distinguishes cheonggukjang from its familiar counterpart is its shorter fermentation ...
Posted on 30 January 2012 by Melissah Yang
Bossam at Kobawoo House
Whether counting snowflakes in the East or sun-bathing in the West, food lovers everywhere (and their stomachs, too!) will be satisfied with this week's Crave Alert.
Bossam, or bo ssäm, is a beloved Korean dish that involves wrapping delicious pork belly ...
Posted on 28 December 2011 by Deborah J. Yoon
Jajangmyeon, a.k.a. noodles with black bean sauce, or simply "black heaven," is an inexpensive and delicious dish that we think combines the best of Chinese and Korean flavors.
Jajangmyeon is comprised of wheat noodles, a salty black soybean paste called chunjang, and diced meat (or sometimes seafood) and ...
Posted on 11 November 2011 by Melissah Yang
If there’s one thing that you should know about Koreans, it’s that Koreans love their soup! That’s why you’ll find countless different dishes that involve a hearty broth that captures the essence of both meats and vegetables alike.
Seolleongtang, or Sul Lung Tang, is a beef broth soup that is ...
Posted on 28 October 2011 by Melissah Yang
Kalguksu (left) and Sujebi (right)
In this Crave Alert, we decided to feature two dishes that are Korean favorites for sick mornings, rainy afternoons, and chilly nights.
At first glance, kalguksu and sujebi seem to be the same dish. Both consist of a broth that is made ...
Posted on 14 October 2011 by Deborah J. Yoon
When nostalgic for some Korean home cooking, the simple go-to dish you can make is Kimchi Bokkeumbap (Kimchi fried rice).
Kimchi bokkeumbap is a super-satisfying dish usually made of kimchi (old, sour kimchi does the trick!), rice (yesterday-made or up to two days old), a choice of ...
Posted on 30 September 2011 by Melissah Yang
Budae jjiagae at Pocha 32
With the recent push to globalize Korean cuisine, accompanied with the rising popularity of Korean fusion food, we thought it was only fair to return to the OG of Korean fusion dishes – budae jjigae!
Created during the Korean War when food ...
Posted on 02 September 2011 by Melissah Yang
If you happened to grab some patbingsu this past summer, you might have noticed a dash of brown powder sprinkled on top. No, it wasn’t sugar. That, my friends, was actually misutgaru!
Misutgaru (미숫가루) translates to “roasted rice powder.” It is made from steamed rice, grains like barley ...
