It took Korean American chef Hooni Kim an entire year to perfect his mushroom-anchovy dashi, which he uses as the base of this everyday stew. Gochujang adds a subtle layer of heat to the broth, and doenjang boosts its richness and silkiness. Korean chiles (gochu) range from mild green asagi to red hot cheong-yang, but …
Doenjang Jjigae Recipe (Korean Fermented Soybean Stew) Read More »
This autumn stew recipe from Gage and Tollner chef Sohui Kim is a nod to classic kalbi-jjim (or galbi jjim) while also applying French technique, which often involves braising meat in wine to introduce depth of flavor. In Korean cuisine, tougher cuts are typically boiled to break down their proteins, with soy sauce and sugar …
Galbi Jjim Recipe (Kimchi- and Red Wine-Braised Short Ribs) Read More »
It was only five years ago when Alice Jun got seriously into homebrewing makgeolli, an effervescent rice brew that, with more than two millennia of history, is Korea’s oldest alcoholic beverage. At the time, the NYU graduate was working as a consultant at Deloitte and devoting her weekends to her hobby. “The kitchen was crammed …
Alice Jun Is Spreading Korean Makgeolli Culture, One Bottle at a Time Read More »
Makgeolli is a raw, unfiltered alcoholic beverage, traditionally made from rice, water, and a fermentation starter called nuruk. The Korean drink consists of two distinct layers that can be seen when the strained alcohol settles. The top, transparent layer, which is known as yakju or cheongju, can either be served separately or distilled into soju. …
Brooklyn’s Hana Makgeolli sells an undiluted version of the classic Korean rice beverage. Closer in alcohol content to wine than beer, this cloudy, slightly effervescent brew works nicely in a spirit forward cocktail, such as this riff on the rye whiskey old fashioned. Find ginseng syrup at your local Korean grocery store or order it …
Ginger and rum lend a tropical note to makgeolli-brewer Alice Jun’s refreshing twist cocktail. For this recipe, seek out an undiluted, premium version of the Korean rice beverage, such as Jun’s Hana Takju 16. As for ginger liqueur, either Domaine de Canton or The King’s Ginger are excellent options. Featured in: “Makgeolli Magnate Alice Jun …
Bright and bubbly, this effervescent cocktail from Brooklyn makgeolli-maker Alice Jun is easy to love. Seek out an undiluted, premium version of the Korean rice beverage, such as Jun’s Hana Takju 16. Yuzu syrup, which is also known as honey-citron tea, has a marmalade-like consistency; find it at your local Asian market, or online. Featured …
“This is the quintessential Korean household dish,” says chef Esther Choi, who grew up eating kimchi jjigae around four times a week. “It would be my last meal on Earth if I had to pick one.” The warming, spicy stew is extremely versatile: According to custom, you can use any protein you want. In this …
Kimchi Jjigae Recipe (Korean Kimchi Stew with Pork Belly) Read More »