Jang Uh Gui (Broiled / Grilled Eel)


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Jang Uh Gui is a great Korean seafood dish using fresh water eel as the main ingredient.  This dish can be prepared in various ways in which can be broiled and/or grilled to achieve its distinctive tastes & flavors.  Some may choose to do both, first broiling the eel then grilling it to achieve the ultimate perfection in texture and color. To prepare the dish, bones are removed from the eel then marinated with a sweet and tangy sauce which includes rice wine, kochukaru (red chili pepper flakes), sesame oil, soy sauce garlic, sugar and ginger.  When cooking, additional sauce may be consistently brushed onto the fish to add extra flavors & aroma.


Gamjatang (Spicy Pork Stew w/ Potatoes)


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Gamjatang is a spicy pork bone stew that is considered a traditional Korean dish which is hearty and rich in flavors. The main ingredients are hearty, complex taste of the rich broth which is made from boiled pork backbone.  In full translation, this dish is called pork bone stew as tang means stew in Korean.


Dwenjang Chigae (Bean Paste Stew with Beef & Vegetables)


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Dwenjang Chigae is a stew made from Korean dwenjang.  This soup is often served alongside rice as a meal during lunch or dinner but it can also be served with a main course like galbi or other meat dishes. It usually contains a variety of vegetables and several shellfish including small mussels, clams, shrimp and/or anchovies.


Dak Galbi (Spicy Stirred-Fried Chicken)



Dak Galbi is a spicy stirred-fried chicken dish that is quite appetizing with intense flavors.  All ingredients are stirred fried in a large pan placed in the center of the table as this dish is more of a crowd-pleaser, ample enough for a quartet of diners to share. The chicken pieces are soft and juicy and needless to say, spicy & hot. The cabbage is slightly crunchy to the bite, yet sweet, well-balancing out the spicy chicken. The mouth watering sauce covers every inch of bite-size chicken bits and vegetables, blending everything into perfect harmony.


Dakdoritang (Spicy Braised Chicken w/ Potatoes)



Dakdoritang is a traditional braised chicken dish that is full of spices and flavors which are exquisite in taste.  Succulent chicken pieces such as thighs, breasts and/or drumsticks are simmered in a base soup where the meat tends to fall off the bones. It is marinated with hot pepper and soy sauce, containing various vegetables such as potatoes, onions and carrots. Some may include jalapenos to this dish in addition to kochujang (red chili pepper paste) which will surely wake up your taste buds. As it can get quite spicy, be sure to eat plenty of rice to offset the heat.


Daeji Bulgogi (Spicy Marinated Pork)



Daeji Bulgogi is another popular Korean meat dish similar to bulgogi.  However, instead of using beef, thin sliced pork loin is marinated in a specially blended red chili pepper paste with various assortments of vegetables. The meat is marinated with a mixture of soy sauce, sesame oil, garlic, sugar, ginger roots, rice wine and kochujang which is the base sauce for this dish. It is marinated for 30-60 minutes to bring out the depth and intensity of flavors.


Champong / Jjampong (Spicy Seafood Noodle)



Champong is a popular noodle dish that is prepared in a red, spicy seafood broth containing hearty vegetables and variety of seafood.  This dish presumably has its origins in Japan with influence from China and is known to be very popular at various restaurants or even at homes.  Instant noodle versions are also popular which can be prepared within minutes.


Budae Chigae / Budae Jjigae (Army Base Stew)



Budae Jjigae (Army Base Stew) is one of many favorite dishes from Koreans worldwide, this dish is known to have originated from the Korean War.  During the war, Koreans have salvaged any means of food from the American soldiers in which there were an abundance of hot dog, sausages, and spam along with other staples.  


Buldak (Hot and Spicy Chicken)


Buldak is a spicy chicken dish that is popular among Korean youths worldwide. Its popularity has been attributed to both its unique flavors and spiciness. The term bul means "fire" in Korean and dak is "chicken".


 

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