Samgyetang
I have not encountered a Korean dish that’s as restrained as samgyetang. Samgyetang is a cornish game hen soup that features ginseng, usually enjoyed on …
Juk (rice porridge)
I’ve had a hard time finding this dish in a restaurant on the US east coast, and an even harder time trying to find a …
Soondubu Jigae (Soft Tofu Stew)
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 …
Jjimdak, or Braised Chicken
I was looking for a non-jigae chicken stew that still packed a flavor punch, so my husband suggested Jjimdak (braised chicken), also written as Dakjjim. …
Budae Jigae, or Army Stew
Budae jigae translates to “army base soup,” and it’s just what you would imagine: a rich, flavorful red jigae broth, with the kinds of foods …
Japchae, sesame-flavored clear noodles
Japchae features potato starch or acorn glass noodles (dangmyeon), which are naturally gluten-free. This version of japchae can be like a Korean stir-fry of throwing …
Pickled daikon radish kimchi
Daikon radish is a staple of Korean cuisine. It really can’t be substituted for American red radish, it’s a totally different flavor. Daikon is usually …
Zucchini kimchi
Zucchini can benefit from the banchan treatment. A simple soy-garlic sauce complements the veggie well. To slice, cut the zucchini in quarters lengthwise, then chop …
Potato kimchi
Potato kimchi (banchan) elevates yellow potatoes (or other) to sweet and savory. Keep the small dish presentation of banchan in mind while cubing the potato. …
Broccoli kimchi
Broccoli kimchi (banchan) hits my crucifer notes. Simple to execute, it makes a welcome addition to any banchan set. Don’t oversteam the broccoli! A cheat …
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