Category Archives for Soups/Stew
Anchovy-dashima stock is commonly used in Korean cooking. It’s not just for soups. I use it in place of water in many recipes. It is considered healthier than meat stocks and more delicate in taste.
My husband had some kind of a stomach bug. And he hadn’t been able to eat much of anything. I remembered whenever I had a stomach ache, my grandmother used to make me jook (porridge). I had some pine nuts … Continue reading
Growing up, I didn’t get chicken noodle soup for colds and other ailments. I got Miyeok Guk, sometimes Samgaetang (soup with cornish game hen stuffed with sweet rice), but mostly Miyeok Guk. Miyeok (seaweed) is rich in minerals and phytonutrients … Continue reading