DaSiMa (다시마) also called Kombu (konbu in Japanese or haidai in Chinese) are edible kelp from widely eaten in East Asia.
Do you wonder what kind of food Koreans eat daily? Most Koreans eat rice, soup, and various sides as one meal at least once a day. (Usually, I do that 3 times a day though. 🤣) Since we eat soup during most of our meals, we have many different kinds. So here today, I want to share a Korean soup made with kimchi and soybean sprouts called GimChi kongnamulguk. I will also show you how to make a savory anchovy broth in this post (video) step by step, so you can use it for your Korean soup or stew. Let’s master homemade broth and soup that Koreans eat often. 🙂
Yield: 3-4 Servings
SuJaeBi is a traditional Korean soup made with flour dough and vegetables. Since I posted many~~ spicy foods so far, I’ll show a non-spicy Korean dish. This dish shows that not all Korean foods are spicy. hehe… Today I will use kelp and anchovies for the broth, but you also use clams or kimchi (or other spicy seasonings.) I like SuJaeBi with clam the most, but I didn’t get the chance to make it this time. Maybe next time… 🙂 On a rainy day, cook SuJaeBi and eat it while watching the rain, it tastes better that way. 😉 (Sometimes Korean people want to eat certain Korean dishes on rainy days such as SuJaeBi or Jeon or BuChimGae
Yield: 3 Servings
Have you ever wondered what Korean moms feed their babies, or more particularly, do you want to know what I fed our sons when they were around 1 year old? Okay, today I will teach you how to make a delicious and nutritious Korean baby food. Even if you don’t have a baby to feed, you can still make it for yourself because it tastes great if you add a little salt. 😉 Before I start, I want to give a shout out to my sister-in-law in Korea because she is watching my videos and she gave me the cute dress that I’m wearing today last year. Let’s get started. 🙂
Yield: 6 Servings
Yield: 2 Servings