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Kimchi Jjigae w Kongnamul 콩나물김치찌개 (Spicy Kimchi Stew w Soybean Sprouts): One of our regular meals, Kimchi Jjigae (Spicy Kimchi Soup), made with a new ingredient: soybean sprout. It was nice to eat this spicy soup despite the warm weather we’ve had these last few days. For as much as we make our usual spicy, fiery, meaty kimchi jjigae (at least once a week), one would probably think we would get …; more

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I looove the rice! (new idea): Hello guys! How are you..because here the weather is cold I did some rice with vegetables(corn,carrots, mushrooms,some onion) and near the rice I have some ruccola salad and red beet. P.S. if someone want the recipe don’t hesitate to ask me..(I am sorry I am not posting the recipe now..but I have a lot …; more

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Rice cake balls: It was my desire to try in a day rice cake balls…I change a bit the recipe..I mean near the rice flour I put 2 eggs for a yellow and the filling I replace it with plums jam. I have 3 versions of this … 1st version: The cake balls are rolling in cinnamon+sugar …; more

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Well Matched: Korean Cuisine and Wine: Corinne Eom These days wine has become very popular in Korea, it has even been said there is a “wine syndrome.” There was an explosion in popularity when the wine comic book, “Les Gouttes de Dieu (The Tears of God)” came to Korea. We asked Sommelier Corinne Eom from the InterContinental hotel to give pairing …; more

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Korean Food Culture: Geography/ Philosophy: Korea A Land of Peaks, Seas, and Fields Korea is a land covered by mountains, it is a peninsula, and it was primarily an agrarian society until the 1980s. Being isolated on a peninsula allowed Korea to hold onto its culture and tradition. To the eastern coastal province of Gangwon-do has the famous Yeongdeok …; more

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Hamheung Naengmyeon and Pyongyang Naengmyeon: Seoul, The Meeting Place of the Two Mountain Ranges of Naengmyeon It’s rare to find a dish with as many enthusiasts as naengmyeon (cold noodles) has in Korea. As enthusiasts are passionate about food, they are very sensitive to even subtle differences. On internet food forums, they even have heated debates about which naengmyeon restaurant …; more

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Kimchi, Korea’s most beloved fermented food: Kimchi is a staple that accompanies every Korean meal. It is so indispensable that almost every Korean household owns an additional refrigerator exclusively for kimchi. If Europe has wine refrigerators, Korea has kimchi refrigerators. Made year round, kimchi includes an endless variety of seasonal ingredients. The most common spring kimchis are baechu kimchi (Napa cabbage) …; more

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JEON WON Korean Restaurant: We are a family who loves to try out new restaurants every once in a while. The restaurant may be a ‘hole in a wall’ / fast food / mid-range / classy restaurant, it doesn’t matter as long as we have the budget for it. Last April 2011, there was a week wherein we …; more

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Jjamppong: Fun to Say, Delicious to EAT!

Jjamppong: Fun to Say, Delicious to EAT!

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She’s boiling hot, a fierce deep red and her name just roooolls off your tongue (but not before she assaults it with her spiciness)! Don’t get me wrong, there are definitely spicier things out there, but I prefer my Jjamppong to be extra spicy. When made correctly, this dish is spiked with a punch but …

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