Taste Korea

  Godeungeo jorim (고등어조림) is a Korean home-style dish of mackerel gently braised with thick slices of radish in a savory, spicy sauce. The fish stays moist while the radish absorbs the flavorful cooking liquid. It is especially satisfying with a bowl of steamed rice. This version uses a short list of ingredients, gives the radish a head start, and explains how to keep the fish from breaking apart. You can make it with fresh or properly thawed frozen mackerel. The key is a steady simmer rather than vigorous stirring. Spoon sauce over the fish, and let the radish become tender before serving. Recipe at a Glance Servings: 3–4 | Prep: 15 minutes | Cook: 35–40 minutes | Total: 50–55 minutes Equipment: Wide, deep skillet or shallow pot with a lid Ingredients For the fish and vegetables: • 1½ lb (680 g) cleaned mackerel, cut into 2–3-inch pieces (about 2 medium fish) • 12 oz (340 g) Korean radish (mu) or daikon, peeled and sliced ½ inch (1.3 cm) thick • 1 medium onion, slice...

  Kongnamul bap (콩나물밥), or Korean soybean sprout rice, turns a pot of ordinary rice into a fragrant, comforting meal with surprisingly little effort. Fresh soybean sprouts cook on top of the rice, giving the grains a delicate nutty aroma and adding a pleasant, tender-crisp texture. A spoonful of savory soy sauce seasoning, called yangnyeomjang (양념장), brings everything together. This is a practical Korean home-style recipe for busy evenings. You can make it in a rice cooker or on the stovetop, and the seasoning can be mild or spicy depending on your preference. Recipe at a Glance Servings: 4 Prep time: 15 minutes Cook time: 25 minutes (rice cooker times vary) Total: About 40 minutes Method: Rice cooker or covered pot Flavor: Mild rice with a savory soy-sesame sauce Ingredients For the rice 2 cups (about 360 g) uncooked Korean short-grain white rice, measured in standard US cups 10 oz (280 g) fresh soybean sprouts ( kongnamul ), rinsed and drained Water according to ...

  Bugeoguk (북어국) is a comforting Korean soup made with dried pollock, Korean radish, egg, and green onion. It has a gentle seafood flavor and a light, savory broth that works especially well with steamed rice and kimchi. In Korea, the soup is a familiar home-style meal, often enjoyed at breakfast or whenever a warm, uncomplicated bowl sounds good. Hwangtae (황태) is a type of dried pollock processed through repeated freezing and thawing; it is commonly sold shredded for soup. This recipe uses water rather than a separate stock, so the pollock and radish provide most of the flavor. Recipe at a Glance Serves: 3–4 Prep: 15 minutes Cook: 25 minutes Total: 40 minutes Style: mild, savory dried-pollock soup Ingredients 2 oz (55 g) shredded dried pollock (hwangtaechae or bugeochae), trimmed into 2-inch (5 cm) lengths 7 oz (200 g) Korean radish (mu), peeled and sliced about 1/4 inch (6 mm) thick 2 large eggs, lightly beaten 2 green onions, sliced 3 garlic cloves, minced (a...

  Gamja jorim (감자조림) is a Korean side dish of tender potato cubes simmered in a savory-sweet soy sauce glaze. The potatoes soak up the seasoning as the liquid reduces, leaving each piece lightly glossy rather than swimming in sauce. This everyday banchan pairs naturally with steamed rice, grilled meat, or a bowl of Korean soup. You only need a few pantry ingredients, and the recipe is easy to adjust for a sweeter or less salty finish. Recipe at a Glance Servings: 4 as a side dish Prep time: 10 minutes Cook time: about 25 minutes Total time: about 35 minutes Ingredients 1 lb (450 g) Yukon Gold or other waxy potatoes, peeled if preferred and cut into ¾-inch (2 cm) cubes ½ small onion, cut into bite-size pieces (about 70 g) ½ small carrot, sliced into thin half-moons (about 50 g), optional 1 tablespoon neutral cooking oil 3 tablespoons regular soy sauce (45 ml; not dark soy sauce) 1 tablespoon brown sugar (12 g), or white sugar 1 tablespoon mirin (15 ml), optional; replace wi...

  Sogogi muguk is a clear Korean soup made with beef and radish. At first glance, it looks almost spare: a few slices of beef, soft white radish and green onion in a pale broth. As it simmers, the radish becomes tender and gently sweet, while the beef gives the water a savory base. This is the mild version, with no chili flakes or chili paste. It fits beside a bowl of rice and a few side dishes, especially when the rest of the meal already has plenty of seasoning. The recipe starts with plain water, so there is no separate stock to prepare before you begin. A clear broth, tender beef and soft radish make a simple bowl of sogogi muguk. Serves: 3–4 as a side soup Preparation: about 15 minutes Cooking: about 35–45 minutes Total: about 50–60 minutes; tougher beef may take longer Style: mild, clear beef broth Jump to recipe What Does Sogogi Muguk Mean? Sogogi means beef, mu means radish, and guk means soup. You may also see the name written soegogi muguk or sogogi mu guk. Thi...