Jangjorim (장조림) 2018-03-30 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 ... Listen
Jeonbokjuk (전복죽) 2018-03-23 Abalone was one of the most precious premium ingredients used in royal cuisine during the Joseon era. In particular, jeonbokjuk, rice porridge ... Listen
Kkakdugi (깍두기) 2018-03-16 Kkakdugi, a type of radish kimchi, was named after the diced shape of Korean radishes cut using the method called kkakguk-slicing method. Although ... Listen
Tarakjuk (타락죽) 2018-03-09 The term “tarak” originated either from the Turkish word “torak” meaning dried, powdered milk, or from a Mongolian word that means horse milk. In ... Listen
Insam-jeonggwa (인삼정과) 2018-03-02 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 ... Listen
Nakji-bokkeum (낙지볶음) 2018-02-23 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 ... Listen
Eomandu (어만두) 2018-02-16 The dish eomandu is cooked with fish fillet or fish skin as the dumpling skin instead of regular thin flour dough. Considering the special significance ... Listen
Ssambap (쌈밥) 2018-02-09 Ssambap, or rice wrapped in various greens, dates back to long ago as recorded in documents in Yuan Dynasty of China. According to the records, women ... Listen
Janchi-guksu (잔치국수) 2018-02-02 In Korea, when locals ask “when will you serve some noodles?” to a nubile female and young male they are, in fact, inquiring when they plan to tie the ... Listen
Daeha-jatjeup-naengchae (대하잣즙냉채) 2018-01-26 During the Joseon Dynasty, king prawns were mostly caught in the waters off the western shore between August and September. The large, freshly-caught ... Listen