Korean Foods Recipes

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May 04, 2011

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Korean Food Jatjuk 잣죽 Pine Nut Porridge

Jat-juk is a rice porridge made with pine nuts. Jat-juk is my undisputed top choice juks on the grounds that it is not just one of the most straightforward juks to make additionally nutritious and heavenly. It is anything but difficult to process and the pine nuts include protein, vitamin E, and vitamin B-2 to give some examples. Jat-juk is cherished by both youngsters and grown-ups and frequently served as an hors d'oeuvre in Korea. I likewise love to eat this as a fast, particularly when I feel powerless or under the climate. In addition, it is the awesome alternative for veggie lovers and infant nourishment. On the off chance that you like, you can make additional and stop it. You should simply pop it in the microwave for a couple of minutes and serve. I made jat-juk for my mom, who lamentably contracted my bug throughout the weekend, and served it with boogau-bopuragi. She adored it so much, she practically completed both servings. Jatjuk or jaht jook is an assortmen...

Shou Zhua Bing (Chinese Pancakes)

I also really miss the shou zhua bing (手抓饼- a slightly crispy, chewy delicious Chinese pancake) that was made at the small stall at our former neighborhood produce market. I had no reason to learn how to make it while I was in Beijing, because I could simply walk over and buy 3 RMB’s worth (about $0.50) and eat it to my heart’s content. Now, regretfully, this option is no long available to me, and I needed to find a way to make it. After much research and trial and error, I finally nailed a recipe that replicates the taste and smell of the shou zhua bing from that little stall back in Beijing. There is no good direct translation for 手抓饼. If I was forced to translate it word for word, it would be “hand grab pancake.” Basically, instead of cutting them into wedges, these pancakes are designed to be pulled apart by hand. The layers make it easy to pull apart, and you get a good mix of chewy and crispy. The other thing that makes these pancakes unique from, say,...

Korean Food Kimchi gukbap 국밥 Kimchi Soup with Rice

Gukbap are dishes created from guk. The term actually signifies "soup with rice." The dish is commonly served in eateries, and has ended up mainstream among the average workers since the late Joseon Dynasty. Kongnamul gukbap (콩나물국밥), clear soybean sprout (kongnamul) soup with rice Ttaro gukbap (따로국밥), an assortment of yukgaejang, nearby claim to fame of Daegu. Korean Food Kimchi gukbap 국밥 Kimchi Soup with Rice How to Fixings Korean Food Kimchi gukbap 국밥 10.5 oz kimchi, 2 1/2 mugs white rice (left over will be great), 1 bit of laver, 1/3 scallion, soy sauce, a dash of salt and dark pepper, 5 mugs anchovy juices, 1 Korean stew pepper, 1 green hot pepper, 1 egg Anchovy Broth: Boil for 30 minutes 10 anchovies and 6 mugs water Formula to Make Korean Food Kimchi gukbap 국밥 Cut kimchi into 1-inch length pieces, and cut scallion corner to corner. Cut Korean bean stew p...

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