Introduction ‘Budae jjigae’ is an unique Korean stew that explains the characteristics of Koreans who love spicy taste. After the Korean War, it was called
Introduction of Cooking Experience If there is ‘douchi(豆豉)’ in China and ‘natto(納豆)’ in Japan, there is ‘Cheong-guk-jang (old-fermented Soybean Paste Stew)’ in Korea. Cheong-guk-jang is
Introduction of Cooking Class Mungbean sprouts are eaten in many countries in the world such as Japan and Southeast Asia, but soybeans sprout are the
Introduction of Cooking Experience Sundubu-jjigae (spicy soft-tofu stew) which is commented by New York Time Magazine as the most ideal winter food in Korea, it
Heungmi-bap (steamed black rice) The most basic bap made of rice is called ssalbap (쌀밥, “rice bap”), or often just bap. As rice itself occurs
Dolsot Nutritious Bap (Rice) A dolsot (lit. “stone pot”) is a small-sized cookware-cum-serveware made of agalmatolite, suitable for one to two servings of bap (cooked rice).