Jangjorim is a side dish made with beef braised in soy sauce in order to store the meat for a long period. Also called jangyuk, the recipe dates back a very long time as records on the dish can be found in 3,000-year-old ancient documents. It...
  • Kkakdugi (깍두기)

    Kkakdugi (깍두기)

    Kkakdugi, a type of radish kimchi, was named after the diced shape of Korean radishes cut using the method called kkakguk-slicing method. Although it’s a common side dish nowadays, it was an haute dish served at the...
  • Tarakjuk (타락죽)

    Tarakjuk (타락죽)

    The term “tarak” originated either from the Turkish word “torak” meaning dried, powdered milk, or from a Mongolian word that means horse milk. In Korea, upper class nobles began drinking milk from the 4th...
  • Insam-jeonggwa (인삼정과)

    Insam-jeonggwa (인삼정과)

    Jeonggwa is a traditional Korean desert prepared by boiling down dried fruits or edible health plant roots in honey. The sweet treat, which was developed as early as during the Joseon era, was usually braised with honey...
  • Nakji-bokkeum (낙지볶음)

    Nakji-bokkeum (낙지볶음)

    Until the Joseon era, small octopi were usually just steamed or dried. Dried ones were soaked in water and cooked in soup. In particular, dried small octopus was a must-have dish prepared for ancestral rites in...
  • Jeonbokjuk (전복죽)

    Jeonbokjuk (전복죽)

    Abalone was one of the most precious premium ingredients used in royal cuisine during the Joseon era. In particular, jeonbokjuk, rice porridge with abalone, was among the kings’ favorite dishes. Abalones caught in...
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