Korean Egg Soup, known as ‘gyeran guk’ (계란국), is a delicious, stomach-warming dish made by mixing eggs into a seafood-based stock or broth. The resulting subtly savory dish tastes light …
Side Dishes
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Korean anchovy broth (stock), known as ‘myeolchi yuksu’ (멸치육수), is an essential staple in Korean cuisine. The term ‘myeolchi’ (멸치) means ‘anchovy,’ while the term ‘yuksu’ (육수) means ‘broth,’ ‘stock,’ …
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Acorn jelly salad, known as ‘dotorimuk-muchim’ (도토리묵무침), is a Korean traditional Korean side dish made by combining acorn jelly with vegetables and tossed with a soy-sauce-based dressing. In this article, …
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In South Korea, people have been preparing acorns into a specific dish known as ‘dotorimuk’ for generations. To make acorns safe, people in Korea crushed the acorns before passing water …
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Minari (미나리) is the Korean word for a variety of water dropwort. Also known as Korean watercress, water celery, water parsley, or Java water dropwort, you can find this leafy …