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Korean Ginger Tea (Saenggang Cha)

WEBInstructions. Put the ginger, cinnamon, and water into a pot. Boil it on medium to medium low heat for about 25-30 minutes. Sieve …

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Korean Barley Tea (Boricha)

WEB1. Boil the water in a kettle or pot until rapidly boiling. Add the roasted barley (in a tea strainer container if you have one) then boil further 5 mins on low to medium …

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Korean Purple Rice Recipe

WEBDrain the water well. Cover the rice with the water (rice to water ratio is 1 :1) and set the instant pot to “pressure cook” at high pressure. Turn off the “keep warm” …

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Omija Tea (Five Flavor Berry Tea)

WEBInstructions. Steep the dried omija in cold water overnight. Strain the berries and discard them (keeping the liquid). Add some honey or sugar if preferred. Optionally, …

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Korean Seaweed Soup (Miyeok Guk)

WEBCombine the sliced beef with the salt and black pepper in a small bowl. Mix them well and set aside until needed. Pre heat a medium pot over medium heat (about …

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Perilla Oil (Deulgireum)

WEBPerilla oil (deulgireum, 들기름) is a type of vegetable oil extracted from the seeds of a plant called perilla. This plant belongs to the mint family and has a unique …

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Misugaru Latte (Korean Multigrain Shake)

WEBBlend it with either water or milk. Tweak the consistency by adding extra water or milk for a lighter drink, or more misugaru if you prefer it thicker. Enjoy it hot or …

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Yuja Tea (Korean Citron Tea)

WEBYuja tea / yuzu tea (yujacha, 유자차) is a herbal tea made with yuja-cheong (유자청) aka yuja citron marmalade. Typically, yuja-cheong is made with yuja fruit, sugar …

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Eggs Baked on Elvan Stone

WEBYou can see them at a Korean sauna called Jjimjilbang (찜질방). These eggs are called “Maekbanseok Gyeran” (맥반석 계란, Maekbanseok is elvan stone and …

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Kimchi Recipe (Napa Cabbage Kimchi)

WEBLeave it for 10 minutes for the radish to salt down. Add Korean chives, carrots, minced garlic, minced ginger, sugar, blended onion, and the Korean chili flakes …

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Korean Plum Tea (Maesil Cha)

WEBEssentially, this tea is made by diluting the concentrated syrup (picture below) of Korean green plums (Cheong Maesil, 청매실). It can be mixed with either hot …

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Samgyetang (Korean Ginseng Chicken Soup)

WEB3. Pour the water into a large pot and add the stuffed chicken. Boil the pot over medium high heat, covered, for 20 mins. Reduce the heat to medium to medium …

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Korean Plum Extract (Maesil)

WEBPlum extract is particularly popular in a meat marinade as it is known to get rid of meat smells and oily taste and also softens the meat. Another popular way to …

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14 Delicious Ways to Eat Kimchi

WEBGet the idea for Korean BBQ. 13. Slow Cooker Kimchi Stew with Beef. This will be your lazy way to make kimchi stew. Enter slow cooker Kimchi stew! It is a perfect …

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Japchae (Korean Glass Noodle Stir Fry)

WEBRinse in cold water to cool down and let the water drain for 1 to 2 mins. Cut the noodles with a pair of kitchen scissors a couple of times. (Between 15 to 20 cm / 6 to …

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Korean Cinnamon Punch (SuJeongGwa)

WEBInstructions. Put the ginger into a large saucepan. Add 11 cups of water, close the lid, then boil it on medium heat for 40 mins. At the same time, put the …

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Sikhye (Korean Sweet Rice Drink)

WEBAdd the sugar into the large pot and boil it on high heat until the sugar dissolves (5 to 10 minutes). Cool down the drink then transfer it to the fridge to chill. 3. …

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Korean Black Bean Paste (Chunjang)

WEBKorean black bean paste (Chunjang, 춘장) is made from a salty fermented soybean and coloured with caramel. It is an essential condiment to make “ Korean black …

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Doraji Namul (Sautéed Bellflower Root)

WEBHow to Make Doraji Namul (Sautéed Bellflower Root) 1. Place the dried doraji / bellflower root in a large bowl and immerse in water overnight (8 to 12 hours). …

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Jjamppong (Korean Spicy Seafood Noodle Soup)

WEBTurn the heat up to medium and add the zucchini, mushrooms, cabbage, and onion. Cook them until lightly wilted (for 1 to 2 mins). Add the mussels, littleneck clams, …

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