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  2. 19 One-Pot Hearty Stews to Keep You Cozy All Winter - AOL

    www.aol.com/19-one-pot-hearty-stews-231339341.html

    Brown sugar makes this slow-cooker beef stew a tad sweet, which beautifully complements the spicy kimchi. You can make this soup ahead and refrigerate it until ready to eat.

  3. Budae-jjigae - Wikipedia

    en.wikipedia.org/wiki/Budae-jjigae

    It also goes by the English names army stew, army base stew, and spicy sausage stew. The dish has its origins in a predecessor often called kkulkkuri-juk ( 꿀꿀이죽 ; lit. piggy porridge), that was created around the time of the Korean War , when South Korea was experiencing significant poverty.

  4. Kimchi-jjigae - Wikipedia

    en.wikipedia.org/wiki/Kimchi-jjigae

    Kimchi existed as a non-spicy pickled vegetable dish well prior to the Joseon era (1392–1897); it was not until the introduction of chili peppers to the Korean peninsula mid-era that the variant of kimchi which has become the de facto standard of today was created. Kimchi-jjigae is assumed to have developed around this time as well. [2]

  5. List of Korean dishes - Wikipedia

    en.wikipedia.org/wiki/List_of_Korean_dishes

    Bibim guksu (비빔국수), stirred noodles in a hot and spicy sauce; Ramyeon (라면): spicy variation of noodle, usually eaten in the form of instant noodles or cup ramyeon. Janchi guksu (잔치국수): a light seaweed broth based noodle soup served with fresh condiments, usually kimchi, thinly sliced egg, green onions, and cucumbers.

  6. Turnip Kimchi Recipe - AOL

    firefox-startpage.aol.com/food/recipes/turnip-kimchi

    1. Trim the turnips, leaving about 1/2 inch of the stems. Halve the turnips lengthwise and transfer them to a 2-quart glass jar. Dissolve 2 tablespoons plus 1 teaspoon of the salt in 1 quart of the water and pour the brine over the turnips.

  7. Transform Asian kitchen staples into an umami-packed ... - AOL

    www.aol.com/news/transform-asian-kitchen-staples...

    The soup has three sources of umami — mushrooms, miso and kimchi. Dried shiitake mushrooms contribute to the soup in two ways. Rehydrating them in hot water renders them soft and supple while ...

  8. Gomguk - Wikipedia

    en.wikipedia.org/wiki/Gomguk

    Gomguk (Korean: 곰국), [1] gomtang [2] (곰탕), or beef bone soup [2] refers to a soup in Korean cuisine made with various beef parts such as ribs, oxtail, brisket, ox's head or ox bones by slow simmering on a low flame. [3] The broth tends to have a milky color with a rich and hearty taste. [4]

  9. Turnip Kimchi Recipe - AOL

    www.aol.com/food/recipes/turnip-kimchi

    1. Trim the turnips, leaving about 1/2 inch of the stems. Halve the turnips lengthwise and transfer them to a 2-quart glass jar. Dissolve 2 tablespoons plus 1 teaspoon of the salt in 1 quart of ...

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