Jeyuk-bossam (제육보쌈) 2018-06-08 The term “jeyuk” is an ed form of “jeoyuk” for the sake of easier pronunciation. The word “jeo” means “pig” in Chinese characters. Jeyuk-bossam are ... Listen
Sujeonggwa (수정과) 2018-06-01 The traditional dessert sujeonggwa, which is made with dried persimmons and brewed liquid, is strictly speaking a variety of jeonggwa, honey-dried ... Listen
Yaksik (약식) 2018-05-25 Honey was regarded as a medicine during the Joseon era. Liquor with honey was called yakju, cooked rice with honey was called yakban or yaksik, and ... Listen
Hwayangjeok (화양적) 2018-05-18 The dish’s name “hwayangjeok”, also known as “hwayangnurumi,” is a premium dish made with various ingredients including blanched and pan-fried ... Listen
Yukgaejang (육개장) 2018-05-11 The soup’s name, “yukgaejang,” is made up of the words “yuk” meaning beef and “gaejang” meaning ... Listen
Baekseolgi (백설기) 2018-05-04 As the old Korean saying goes, “Rice cake is better than cooked rice,” rice cake was considered a very precious food when rice was scarce in the past. ... Listen
Jeonbokjjim (전복찜) 2018-04-27 Since the olden days, abalone was considered to be a very precious ingredient in East Asia. During the Joseon era, the seafood was a premium ingredient ... Listen
Seolleongtang (설렁탕) 2018-04-20 Seolleongtang is a steaming soup made by simmering ingredients such as beef, intestines or ox bones for long hours. The origin of this specialty ... Listen
Bossam-kimchi (보쌈김치) 2018-04-13 As a premium dish hailing from the Gaeseong region in North Korea, bossam-kimchi is also known as bokimchi in the northern city. The kimchi is unique ... Listen
Baechu-kimchi (배추김치) 2018-04-06 For many years, kimchi has been a local favorite among fermented foods. Making kimchi in large quantities to be consumed during the long winter season, ... Listen