Dakgogi Kimchi Jjigae (Korean Chicken and Kimchi Stew)
A comforting Korean stew of tender chicken breast and tangy kimchi simmered in a savory anchovy-kelp broth, finished with silky egg and fresh herbs.
Recipes Han
Guun Chaeso wa Ganjang Lemon Sauce (Grilled Vegetables with Soy-Lemon Sauce)
Thin-sliced grilled eggplant, zucchini, mushrooms, and peppers served with a bright soy-lemon dipping sauce and balsamic glaze.
Beoseot Gui wa Dubu Tartare Sauce (Grilled King Oyster Mushrooms with Soft Tofu Tartare Sauce)
Pan-grilled king oyster mushrooms served with a tangy, creamy tofu-based tartare sauce — a light, healthy Korean side dish.
Sigeumchi Uyu Sosseuwa Green Mashed Potato (Green Mashed Potatoes with Spinach Milk Sauce)
Steamed potatoes mashed with chopped chicory and a smooth spinach-milk sauce, topped with almonds and cranberries — a soft, mildly sweet Korean side dish.
Hwangtae Miyeok Gonyak Soup (Dried Pollock and Seaweed Soup with Konjac)
A nourishing Korean soup made with dried pollock, seaweed, and konjac, simmered in a savory doenjang-tofu broth thickened with perilla seed powder.
Strawberry Salad (Fresh Strawberry and Yogurt Salad)
A refreshing Korean-style salad of strawberries, blueberries, lettuce, and boiled quail eggs, finished with a drizzle of plain yogurt.
Budae Doenjang Jjigae (Korean Army Base Soybean Paste Stew)
A comforting Korean stew that combines savory doenjang (soybean paste) broth with Spam, sausage, bacon, and kimchi — a hearty fusion twist on the classic army base stew.
Sundubu Sagwa Sosu Oi Muchim (Cucumber Salad with Soft Tofu and Apple Dressing)
A no-cook Korean cucumber side dish tossed in a creamy blender dressing of soft tofu and fresh apple, finished with chopped peanuts.
Doenjang Dubu Jjigae (Korean Soybean Paste Stew with Tofu)
A comforting Korean stew of soft tofu, pork, and tangy kimchi simmered in a savory soybean paste broth made with rice rinse water for extra body.