Sundubu Jjigae (순두부 찌개): Soft Tofu in a Spicy Stew
Words by Ciaran Hickey
I’ve got to admit it: sundubu jjigae (soft tofu stew) was my “soft” entrance into the world of Korean cuisine. Initially a lot of jjigaes downright scared me as I was never quite sure what surprise was lurking below the surface of the stew. This dish, however, was soon on my list [...]
Sundae (순대), Korea’s Answer to Black Pudding
Words by Ciaran Hickey
When it comes to blood sausages, the Germans have their blutwurst, the French have boudin noir, the Spanish have morcilla, and we Irish (and, let it be said, the English) have black pudding. Having heard then about sundae from my Korean friends, the chef in me was immediately curious. Coming from a [...]
Haejang Guk (해장국): Korea’s Ancient Tradition of Hangover Soup
2010 January
Words by Matthew Crawford, all images provided by Cheongjin-dong Haejang Guk
Korea is a country sometimes known for hard drinking. Few visitors and even fewer foreign residents leave without taking back at least one or two potent memories of soju and makgeolli. Less well known are the many hangover cures and remedies dating back to [...]
Army Base Soup Budae Jjigae (부대찌개)
I love a dish that has an amazing history and “story-telling” attributes; there must have been a few tales of the old days shared over this dish no doubt.
This is the original “fusion” dish, with ingredients from disparate countries married out of pure necessity, which seems to be the way with most Korean classics. Invented [...]
Spicy Chicken Stew; Dakdori Tang (닭도리탕)
Words by Paul Schenk
Director of Food and Beverage InterContinental Hotels Seoul
The day I first encountered this ultimate Korean winter dish, I was out in the middle of Korea looking at some incredible small-scale chinaware workshops. Around noon the boys told me I was in for an amazing lunch. After some time driving in what can [...]
