Dwenjang jjigae 된장찌개 (Korean bean paste stew with beef and vegetables)

Nearly Korean likes Soup when the eat meal.
We have two kind of representation soup Dwenjang jjigae and Kimchi jjiage.
Today our blog introduce famous Korean Soup.
We call Dwenjang jjigae.

The Soup make by "Dwen Jang".
"Dwen Jang" is Korean bean paste.
Dwen Jang has many Lecithin good for healthful.
Lecithin is prevent arteriosclerosis and geriatric diseased.
Dwen Jang is similar to Japanese Miso, but has much more deep flavor.

Ingredients :
8 oz beef - sliced,
1/2 squash - cut in half, slice 1/2 inch thick
3 oz carrot - sliced, 1/2 onion - sliced
1 medium potato - quartered, then slice 1/2 inch thick
2 green onions - chopped, 3 chilies - sliced
11 oz tofu - cubed
5 tbsp dwenjang (Korean bean paste)
1 tbsp gochoojang (Korean chili paste)
1/2 tbsp gochoogaroo (Korean chili powder)
2 tbsp minced garlic, 1 tsp sesame oil

How to Cook

Add water, bring to a boil.
Mix around dwenjang (Korean bean paste),
gochoojang (Korean chili paste), gochoogaroo (Korean chili powder).
Add minced garlic and potato,
cook on a medium-high heat for 5 minutes.
Add rest of the vegetables and tofu.
Cook for another 1-2 minute.
Serve with rice.


Culture Capsule 1

Food Koreans eat on special days : Samgyetang and Miyeokguk

Do you konw what food korean eat on very hot summer days? They eat Samgyetang(삼계탕),
a piping hot dish. Samgyetang is a chicken that is filled with sticky rice, garlic, jujube and ginseng, and then boiled for a long time. According to the logic of overcoming heat with hot things, Koreans believe that in hot weather they should eat hot foods to maintain their health. For this reason you may be able to see long lines of customers outside Samgyetang restaurants on the hottest days of summer.

Another custom is that all new Korean mothers eat Miyeokguk(미역국), seaweed soup, after giving birth. Traditionally, after giving birth, white rice and Miyeokguk were prepared and the family performed a ritual to give thanks to the goddesses for na easy delivery and in hopes that the baby would have a long life. Koreans knew that Miyeok contained many good nutrients for new mothers. Nowadays, new mothers still eat Miyeokguk after giving birth. In fact, Koreans maintain a tradition of eating Miyeokguk on their birthdays throughout their whole lives because of its association with their birth and having a long life. However, students preparing for an important exam do not eat Miyeokguk near the exam date. Seaweed's slipperiness makes students think they may "slip" and fail their important exam.

** In your country, what kind of food do people eat on very hot days?
Is there a soecial food that people eat on their birthday?
-Write reference Korean Languge Education Center, Sogang University


Pajeon 파전 (Korean Green Onion Pancake)


Today's menu is called "Pajeon" or Korean Green Onion Pancake.
There are many kinds of Pajeon such as Kimchi and Seafood.
For today, we will introduce to you Haemul Pajeon or Seafood Pajeon !
Let's start off with the ingredients needed ...

1 bunch of green onion - cut in a bias
1/2 onion - thin slice
1/2 carrot - thin julienne
1/4 lb shrimp - chopped
1/4 lb bay scallops - chopped
1/4 lb clams - chopped
1/8 lb squid - chopped

(you can use any of your favorite seafood)

For Batter :

1 cup of water (3-4 tablespoon more)
1 cup of flour
1 egg
2 teaspoon of soy sauce
1 teaspoon of salt
1/2 teaspoon of sugar
1/2 teaspoon of dwen jang (Korean Bean Paste)

For the Dip :
3 parts of soy sauce
1 part of rice vinegar
Some chopped green onion


Now, we are ready to make some PAJEON !!!

Steps :
- In a big bowl, combine all of the ingredients for batter with a whisk.
Or for your convinience, you can buy some "Korean Pancake Mix" from Korean market near your home, and add 1 cup of water with 3/4 cup (to 1 cup) mixture.
- Put all vegetables and seafood into a batter and mix well.
- In a non-stick pan, put 3-4 tablespoon vegetable oil.
- Make a pancake about 4-5 inches in diameter.
- Serve with soy dipping sauce.


Tips :
- Make the pancake as thin as possible. It will tastes much better ! They make large size "Pajeon" generally in Korea.
- At home, you cut green onions in half, alternate the root part and green part in a hot non-stick pan. Pour the batter evenly on top, cook for 2-3 minutes until you can flip it. Spoon over beaten egg, flip and finish cooking. Cover the plate over the pan, turn it over, and serve.


Kimchi jjigae 김치찌개(Stewed kimchi)


1 cup kimchi (or from the root to the quarter kimchi),
16 oz neckpork, pork belly (or any part with fat), thin sliced
3 green onions, slice in a bias
1/2 pack dooboo (tofu), 3 go-choo (hot green chili), chopped
1.5 tbsp gochoojang (Korean chili paste)
1.5 tbsp gochoogaroo (Korean chili powder) 3 tbsp minced garlic, 1 tsp soy sauce
3 cups water, salt, pepper


How to Cook :

1. Put a pot on the stove, turn the heat on.
2. Add pork belly or neckpork fly for a few minute or so.
3. Add go-choo-jang (Korean chili paste) and cook until meat becomes white.
4. Pour the water, add kimchi.
5. Bring to a boil, reduce to simmer.
6. Add soy sauce, go-choo-ga-roo (Korean chili powder), and garlic.
7. Cook for 30 minutes.
8. Add chilies, green oinons, salt and pepper.
9. Cook for another minute.


Kimchi jjigae is The most popular stew in Korea.
When eat Kinchi jjiage make hot more delicious and Serve with rice
There are many varieties.
You can add beef, tofu, seafood, can tuna, vegetables like squash, onion, carrot, etc...
So be creative!


Dweji Galbi 돼지갈비 ( Grilled Pork Ribs )

Hello ! We are back with new Korean cuisine. Today, we happy to introduce to you a popular dish called “Dweji Galbi” or Grilled Pork Ribs.



Pork Ribs ( the amount is up to you )
1 cup of Soy Sauce
¾ cup of Sugar
½ cup of water
1 Chopped Pear
1 Chopped Onion
2 Tablespoons of Minced Garlic
4 Tablespoons of Sesame Oil
1 Tablespoon of Pepper
1 Tablespoon of Ginger Water


1. First, you need to wash the ribs and soak it in water for about 1 hour. After that, pour the water out.
2. Put all the ingredients above and mix them with the ribs we’ve just cleaned. Leave it for 8-10 hours so that all the ingredients will absorb into the ribs.
3. Lastly, after everything is all set, you can now enjoy this meal by grilling the ribs for about 2 to 3 minutes per piece.

Steps-by-Steps to enjoy your "Dweji Galbi"



After grilling the ribs and it looks cooked, you need to wrap it up by using all of these delicious and fresh vegetables.


Also ! Don't forget to add some garlics and "Dwen Jang" or Soy Paste ~




Prepare the vegetable.


Put a piece (or more) pork.


Add Some "Dwen Jang".


Follow by garlics.


Time to warp it up !


Umm ~ Enjoy ^^ !


Actually, the traditional Korean way in eating “Dweji Galbi” is to grill the ribs on a charcoal grate. However, nowadays, it is mush easier to do in on the gas cooker.


For the best flavor, choosing of pear is also important. Using Korean Pear will be the best because of it big size, which can gives a lot more water. It is also sweet and soft. However, if you can’t find pear, kiwi will do, but please remember not to use it in the same amount with pear.

Hope you enjoy our menu for today !


Bap 밥 ( Korean Rice ) Recipe

Ingredients :

1 Cup of Rice

1.3 Cup of Water

Instructions :

Wash the rice in cold water for about 3 to 4 times.

Put it in the rick cooker.

Add water and cook.

* Tips : When adding water into the rick cooker, you can measure the level by sticking your finger in the rice and pour the same amount of water.


Korean usually place the rice in this kind of metalic container because it helps keep the rice hot and tasty. Also, the Chinese character on top of the container means 'happiness'. Koreans believe that when they are eating rice, happiness will come to them.


Kim bap 김밥 (Korean style roll) Recipe


Ingredients :
5 cups bap (cooked rice), 8 sheets kim (seaweed sheet, nori)
4 eggs, 1 carrot, 8 long pieces danmooji (pickled yellow radish)
9 heads spinach, 8 imitation crab meats (6-7 inches length)
2 sheet square eomook (fish cake) or 8 long pieces sausage.

vinegar sauce :
1 tsp sugar, 1 tsp rice vinegar, 1/2 tsp soy sauce, 2 tsp sesame oil, 1 tsp sesame seeds

fish cakes sauce:
1 tsp soy sauce, 1/2 tsp sugar, pepper, 2 tbsp sesame oil, 1 tbsp sesame seeds

Eggs - mix, add salt, make a pancake, slice 1/2 inch width.
Carrot - thin julienne, saute in a pan with salt.
Danmooji (pickled yellow radish) - julienne, mach to the kim (nori) length.
Spinach - Cut heads, blanch, add tiny bit of soy sauce, sugar, sesame oil.
Mix well.Imitation crab meats - cut in half, lengthwise.
Eomook (fried fish paste) - cut into 1/2 inch width long strips.
Boil eomook sauce, cook eomook to absorb liquid.
Sausage - mach to the kim (nori) length

Cool rice slightly.

Add vinegar sauce, mix well.
On a bamboo stick roller, put kim (nori).

Add rice on 2/3 of kim.Put each ingredients.

Roll carefully.

Spread sesame oil, sprinkle sesame seeds.

With sharp knife, slice 1/2 inch thick.