Simplified Dak-kalguksu – Korean Chicken Noodle Soup

Dak-kalguksu

Dak-kalguksu

Hello my foodie friends! Here I am again with another Korean comforting soup. Who doesn’t like a good chicken noodle soup during the cold months? Ideal both for lunch and supper, and of course, it makes a great left over if you want to cook some extra to take to work or freeze.

Dak means chicken and kalguksu stands for knife-cut noodles. Making Dak-kalguksu from scratch is quite time-consuming and being this a simplified version I used bought fresh noodles. As part of this simpler approach, I also choose to incorporate the seasoning, which is  usually served separately, to the stock directly. However, I did make the stock, but for an even easier version you could use bought or pre-prepared chicken stock and chicken roast left overs. Generally the vegetables used to cook the stock are discarded afterwards, but I like to cut them and include them in the soup.

Let’s cook?

Advertisement

Doenjang Jjigae – Korean Miso Soup

Doenjang Jjigae

Hello my foodie friends! I’m sorry for my short disappearance, I have had a busy week, but I’m back to share a delicious and spicy Korean hotpot! Sometimes I have the feeling that this look like a spicy food blog, but I can’t help it, I love it! I think about 70% of everything I cook is spicy or at least very fragrant. Is not that we don’t enjoy a delicate Mediterranean dish at home as well, but there is an undeniable trend here…

Doenjang is the Korean miso, made of fermented soybean paste and Jjigae basically means stew.  I adapted today’s dish from this recipe in Beyond Kimchee site, a great blog to learn or initiate into Korean food. The fermented soybean paste is not hot, but very salty and strong-flavoured and it gives the stews and soups a very particular flavour.

Let’s cook our Doenjang Jjigae?

Korean Spicy Beef Soup

It’s time for a Korean Soup! I’ve got my inspiration for this recipe from Aeri’s Kitchen. I used the common base ingredients in most of her soups and combined them with the ones in my fridge and was really happy with the outcome.

I think is pretty obvious just by taking a look at this blog that I have a taste for Asian food and Korean is not an exception, I love it too!  I’ve been to some random Korean restaurants (outside Korea, which I’ve never been to yet) that I would like to recommend in case you happen to visit or live in any of these cities: The Seoul House Korean Restaurant in Budapest, at the Buda side of the Danube (1011 Budapest Fő utca 8) serves great Korean food with a very attentive service in a very peculiar ambiance decorated with the 1988 Seoul Olympics theme and the Restaurant Coréen Kim in Strasbourg (5, place de l’Hôpital, Strasbourg, 67000) with an excellent varied menu.

Unfortunately I don’t have any Korean restaurant nearby, but luckily there are very generous bloggers out there to help me cook some nice Korean food when I fancy it. In this recipe I used the local veggies available since  I don’t have access to Korean vegetables and mushrooms, but if you do, switch them freely. Also, you can easily make it non-spicy if desired and change the kind of meat according to what you have at hand and even add some noodles.