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tteok. Other ingredients commonly added to tteokmandu guk include sliced cooked egg, marinated meat (usually beef), dumplings, and dried seaweed. Beef brisket is boiled for hours to make the stock, which is later strained to produce a clarified broth. Long sticks of rice cake are sliced diagonally and boiled in the beef broth along with dumplings. The dish is eaten on New Year's because it is believed to grant an additional year of life and bring good luck for the coming year. As families gather for the New Year's celebration, older adults traditionally give their blessings, usually in the form of money and good wishes for the forthcoming year, to the children, who in turn perform a ceremonial bow of respect called sebae.
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gochujang, gochugaru, and a variety of vegetables. The main ingredient is fresh or saltwater fish cut into several pieces. Ground beef and green vegetables, such as watercress and garland chrysanthemum, are also added to the dish along with onions, radish, chilies, crown daisy, garlic, zucchini, and bean curd. The soup is then seasoned with gochugaru, garlic, soy sauce, and additional gochujang. Popular fish used in making maeuntang include red snapper, sea bass, yellow corvina, codfish, croakers, pollacks, carp, and trout. Additional shellfish, such as crabs, clams, and oysters, may be added to this soup.
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Go to Samgyetang Recipe.
Go to Seolleongtang Recipe.
A variety of Korean stew, doenjang jjigae is prepared with doenjang along with vegetables, mushroom, seafood, and tofu. Common vegetables used in making doenjang jjigae are zucchini, onions, and scallions. It is regarded as one of the representative dishes of commoners' food in Korea.
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Another variety of Korean stew, kimchi jjigae is made with kimchi, scallions, onions, and diced tofu along with either pork or seafood. This dish is cooked in Korean homes using older, more fermented kimchi to create a stronger taste and richer flavor. Increased fermentation also leads to higher amounts of healthy bacteria in the kimchi. Like most Korean dishes, kimchi jjigae is eaten communally from the center of the table. It is cooked and served in a stone pot, which keeps the stew boiling hot.
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Sundubu jjigae is a hot, spicy stew made with tofu, seafood, vegetables, mushroom, onion, green onion, and either gochujang or gochugaru. A raw egg is added to the boiling stew right before eating. Sundubu jjigae is typically served with a bowl of cooked white rice.
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18 May 2009