Yondu is a natural liquid seasoning made by Sempio. It does not contain any animal ingredients, making it suitable for vegetarians. I recently discovered this treasure when Sempio sent me a sample. Without any prior knowledge or expectations, I tried it in one of my side dishes. The results were a pleasant surprise, so I have been doing more experimenting with it. My husband calls it “magic juice” because it makes everything taste better. (Just don’t drink it like a beverage.) LOL
This is gourmet seasoning sauce. It is naturally brewed soy sauce added with the boiled down natural sauce from cooking onions, ginger, garlic, pears, apples, beef, etc. This one is specially good for soup or stew. I already tried it for my seaweed soup. I basically made the soup in the same way, but reduced the normal soy sauce amount and added some of this seasoning in place of the missing soy sauce. It turned out pretty good, so I’m going to use it for different kinds of soups and stews later. You can think of it like this – in a well flavored dish, you can add extra flavor to make it even more tasty. Sometimes if you don’t have enough time to make your own broth, as many of my recipes ask for, you can get a similar flavoring from simply using this seasoning sauce. It is a shortcut for a quick and easy dish. Hehe, that doesn’t mean skip making broth all of the time though, because making your own broth give you the best flavor for your dish. =P Anyway, I was happy about the result, so try it someday if you can find it in a Korean grocery store. This is especially for soup and stew. It has seafood extract in it, you will not like this particular flavor of sauce if you are a vegetarian or do like seafood.
Today, I will show you how to make an ingredient for Korean cooking – sticky rice cakes. They are commonly used for tteokbokki, tteokggochi, and tteokguk. Koreans take their rice to a shop and let them make it. It is an interesting process, which is detailed in this awesome blog post by the Stumbling Engineer. Outside of Korea, many people cannot find these sticky rice cakes where they live, so they want to make tteokbokki and tteokguk at home. With this recipe, you can make sticky rice cakes at home and enjoy tteokbokki and tteokguk.
Yield: 2½ lb. Sticky Rice Cakes
Clams are usually used for making broth and soup in Korea. You can also use it for side-dishes. There is also a salted fermented clam dish. I got an already cooked frozen clams in a Korean grocery store because that was my only choice. However, I recommend you use fresh clams if you can find any.