The Korean Table: From Barbecue to Bibimbap, written by Taekyung Chung and Debra Samuels, features 100 easy Korean-style recipes with American cooks in mind. Highlights include Baek Kimchi (White Kimchi), Saengsun Jorim (Fish Fillets with a Peppery Sweet Glaze), Hobak Jook (Sweet and Creamy Pumpkin Porridge), Sokalbi Gui (Barbecued Beef Ribs), Kong Jorim (Sweet and…
Duk Mandu Guk (Korean Rice Cake and Dumpling Soup) and Lunar New Year Round-Up
Duk Mandu Guk, a warming Korean soup with rice cakes and dumplings, is one of my favorite Korean dishes. It has a little bit of everything- a lightly seasoned broth, chewy rice cakes, and filling dumplings. I topped the soup with shredded brisket that I used to make the beef broth, strips of egg, seaweed,…
Gungjung Tteokbokki (Korean Royal Stir-Fried Rice Cakes)
Enjoy Korean food, but looking for a little less heat? Gungjung Tteokbokki, Korean Royal Stir-Fried Rice Cakes, is the much older precursor to the spicy Tteokbokki street food with fish cakes and gochujang that has gained in popularity following the Korean War. Gungjung Tteokbokki was developed during the Joseon (Chosŏn) Dynasty in the Royal Court….
Tteokguk (Korean Rice Cake Soup)
Lunar New Year is also celebrated in South Korea. New Year’s Day is known as Seollal and Tteokguk is the traditional meal. Tteokguk is made by adding oval rice cakes to a (usually beef) seasoned clear broth and topping it with various garnishes. This soup was a huge hit with Evan. He especially loved the…
