Soondubu jigae, or soft tofu stew, is a versatile dish that can be made vegetarian, or with meat, depending on your preference. Made with silken tofu (either tubes or trays), this bubbly stew gets its flavor from a nice kimchi and a good soup base. Try vegetable broth, mushroom base …
I absolutely adore lamb, but I struggled to find a Korean recipe that incorporated ground lamb as the main protein source. Enter yang-gogi udon, or (spicy) lamb served over udon noodles. I found several interpretations of the dish, but I made modifications to make the recipe more vegetable-heavy, and gluten-free, …
As the “first and only” restaurant specializing in jokbal in Toronto, we made the trip up the 1 subway line to North York in Toronto, Ontario (Canada) as the veritable dish worth commuting to. Maybe we should have driven. But just what is jokbal? Well, it’s pigs trotters or feet, …
Two simple ingredients, savory beef and sweet daikon radish, complement each other perfectly in this stew. Rounded out with sprouts and the mushrooms of your choice, the dish is an easy weeknight dinner without much fuss. Beef stock gives this a richer base than just using water, and the gochugaru …
