Jadu Life~

New here? This is a Menu Deep Dive: one Korean main dish per article. If a Korean menu still reads as a wall of words, start with the menu decoder , and if you want the story of one family learning all of this from nothing, start at Part 1 and Part 2 . Last time in this series we covered seolleongtang , and it closed by naming this bowl: a whole young chicken, stuffed with ginseng and rice, in a bowl of its own. WHAT'S IN IT Samgyetang (삼계탕) · Korean Ginseng Chicken Soup CONTAINS (AS TYPICALLY SERVED) No major allergens in the standard recipe. It is chicken, glutinous rice, ginseng, garlic and jujubes, seasoned with salt. Chicken is not on the U.S. major allergen list. Korean labels do list it. CHECK THE KITCHEN TREE NUTS SESAME SHELLFISH BEEF WHEAT DAIRY ALCOHOL The plain bowl has none of these. Some versions do. Some broths and stuffings carry pine nuts. Seeds and black sesame are a common garnish. Abalone tops some pots. Some packa...

New here? This is a Menu Deep Dive: one Korean main dish per article. If a Korean menu still reads as a wall of words, start with the menu decoder , and if you want the story of one family learning all of this from nothing, start at Part 1 and Part 2 . Last time in this series we covered mandu . Since then, the banchan series closed its article on dubu-jorim by promising this bowl: the soup a kitchen sends out with no salt in it at all. WHAT'S IN IT Seolleongtang (설렁탕) · Korean Ox Bone Soup CONTAINS (AS TYPICALLY SERVED) BEEF WHEAT The broth is beef: bones and meat, and in the old recipes head, feet and innards too. The wheat is the thin noodles, which come already in the bowl. CHECK THE KITCHEN FISH SHELLFISH SOY The soup has none of these. They come in from the table. Kkakdugi is made with fermented seafood, so its liquid brings fish and shellfish into the bowl the moment you pour it. Some people season with salted shrimp. A sp...

New here? This is the eleventh article in our Banchan Deep Dive series: one Korean side dish per article. If Korean restaurants are new to you, start with Part 1 and Part 2 of the Survival Guide, then the rules for eating banchan . Last time we covered kkakdugi , radish cut into cubes and left in a jar for two weeks. Today's dish is another white block, and it goes into a pan instead. WHAT'S IN IT Dubu-jorim (두부조림) · Korean Braised Tofu CONTAINS (AS TYPICALLY SERVED) SOY WHEAT SESAME The tofu is soy and so is the sauce. The wheat comes in with ordinary soy sauce, which is brewed from both. Sesame oil and toasted seeds are in the earliest known written recipe and in most since. CHECK THE KITCHEN FISH SHELLFISH PORK BEEF ALCOHOL The base recipe has none of these. Each one turns up in at least one version. Some cooks braise in anchovy stock or add fish sauce or salted shrimp. Canned tuna, Spam, pork and beef are all common addit...

New here? This is the tenth article in the Survival Guide, our running story about one Ohio family learning Korean food from a standing start. You can begin at Part 1 . The one directly before this is Episode 9 , in which Bob spent a holiday standing at a frying pan. The background that matters most tonight is Episode 5 , where he was taught the two-handed pour and the rule that you never pour your own first drink. Those two rules are not re-taught here. This article is about what they are for. Notice to Readers: This article continues the fictional Miller family scenario from earlier installments of the Survival Guide. Practical context follows in callouts. WHAT'S IN IT Soju (소주) · the green bottle on the table CONTAINS (AS TYPICALLY SERVED) ALCOHOL This is the one entry on this blog where the alcohol is not an ingredient but the entire product. The green bottles on the shelf today run from about 12 to 25 percent, and most of them sit between 15 ...