Korean Soy Sauce Braised Brisket


Generally speaking, Koreans love brisket. I know I do. Whether we slice it paper thin and grill it on an iron skillet (chadolbaegi), braise it in soy sauce broth (jangjorim), or use it as a base for a rich broth for soups, brisket is a beloved part of the Korean cuisine.

Although the brisket can be tough because it’s a pretty well-worked cut of meat, it lends itself well to slow, long braises because of it’s relatively high fat content and marbling. This is precisely the reason why I decided to braise it in place of short ribs in a galbi jjim(Korean braised short ribs)-like dish.

Continue Reading Korean Soy Sauce Braised Brisket . . .

Dakdoritang (Korean Spicy Chicken Stew)


I’m a serial monogamist when it comes to kitchen appliances. First came the Breville juicer; second came the Vitamix; third came the Kitchenaid stand mixer; then came the Cuisinart food processor. When I’m into them, I’m really into them and I use them on a daily basis. But when I’m done, I’m done. Apart from the occasional uses, they sit and collect dust in my tiny kitchen. And Believe me. My kitchen has no space to spare and is in no position to house ANY seldom-used appliances. Nevertheless, I keep adding to my pile of kitchenware.

Continue Reading Dakdoritang (Korean Spicy Chicken Stew) . . .