ESSENTIAL INGREDIENTS – MEAT

Korean pork belly (Samgyeopsal: 삼겹살) 


Koreans love Samgyeopsal. Samgyeop means three layer so Samgyeopsal means three layered meat. This meat is typically used on a BBQ. It is popular in both the non-marinated and marinated way.

Sirloin (Deungshim:등심)  or Tenderloin (Anshim: 안심) 


Beef sirloin or tenderloin is commonly used when making Bulgogi (Korean marinated BBQ beef, 불고기), Miyeok-guk (Korean seaweed soup, 미역국) and  Japchae (Korean glass noodles, 잡채). 

Comments

Post a Comment

Popular posts from this blog

KOREAN SEAFOOD HOT POT (HAEMUL JEONGOL)

Image
Spicy Korean seafood hot pot! It’s loaded with prawns, mussels and vegetables. Delicious and very refreshing!  This spicy seafood hot pot (haemul jeongol, 해물전골) is something you might like on a cold night. The soup was so flavorful and moreish, you can not dislike it if you love Korean food! When I had the first spoonful of the soup it gave me a feeling as if I solved some kind of a mystery, though the hit of the korean chili flakes on your throat is something you need to watch out for. 😉 I cooked this stew on a portable burner, something I very much enjoy doing lately when I cook. I’m a firm believer in that food tastes best when it is kept hot during the meal! Enjoy the seafood hot pot! INGREDIENTS FOR KOREAN SEAFOOD HOT POT (SERVES 4) Main 380g prawns, cleaned 300g mussels, cleaned 4 shiitake mushrooms, thinly sliced 1/3 zucchini, thinly sliced 150g daikon radish, thinly sliced 60g crown daisy 100g soybean sprouts 5 cups water 30g kombu (dried kelp) 1 green chili, thinly sliced...
Read more

KOREAN SOYBEAN PASTE SOUP (DOENJANG GUK)

Image
Learn how to make everyday Korean soup – Korean soybean paste soup! Today I’m sharing Korea’s most staple soup – Doenjang Guk (된장국, Korean soybean paste soup/ Korean miso soup). As I was growing up, I think I had various versions of Doenjang Guk at least a couple of times a week, if not every day! Yeah, it’s such a commonly consumed soup in every Korean household, so you’ve got to try this! DIFFERENCE BETWEEN DOENJANG GUK (된장국) AND DOENJANG JJIGAE (된장찌개) I thought you might be wondering about the difference between Doenjang Guk and Doenjang Jjigae? Well, my simple answer is Doenjang Guk is Korean soybean paste soup and Doenjang Jjigae is Korean soybean paste stew. Guk (국) tends to have more water/stock/broth in comparison to the rest of the ingredients (vegetables and/or meat) than Jjigae (찌개). This implies, not always though, that Jjigae usually has a stronger taste (may be even slightly saltier or spicier) than Guk. Also Guk is typically served in an individual serving bowl but usual...
Read more

HOW TO MAKE KOREAN STYLE DASHI STOCK

Image
Give life to your Korean soup by learning how to make Korean soup stock (aka Korean style dashi stock)!  WHAT IS DASHI? Dashi is Japanese soup stock, which is used as a base stock in a Japanese soup dish. It is also used in some side dishes and in noodle dishes etc. Dashi is like a backbone of Japanese cuisine. So why am I talking about Japanese food – dashi here? Well, there is dashi in Korean cooking as well. In Korea, we call this yuksu (육수), however, dashi (다시) is also a commonly used terminology as well. KOREAN SOUP STOCK Among others, dried kelp and dried anchovy stock (Dashima Myeolchi Yuksu, 다시마 멸치 육수) is the most commonly used soup stock in Korean cooking. For even more complex flavor, some Koreans add dried shiitake mushroom, the white part of green onion (close to the root) and/or Korean radish (daikon radish) on top of this. As you can see from the picture above, dried kelp and dried anchovy stock is thin water based stock. It has a subtle but savory note. You can use t...
Read more