Instant Pot Gamjatang recipe was a perfect recipe to try because it requires cooking the pork bones for a long time. Loaded with flavors, this hearty stew recipe is simple and easy to make in the IP. When compared with my traditional recipe, this recipe was just as yummy if not better.

[caption id="attachment_12877" align="aligncenter" width="640"] Instant Pot Gamjatang (Korean Pork Bone Stew) Recipe[/caption]

Instant Pot Gamjatang (감자탕) Korean Pork Bone Stew has been on my list to 'cook for blog' for a while now (probably too long.. haha). When I first got my Instant Pot back in June, I immediately thought that Galbijjim and the Instant Pot Gamjatang recipe was something that would be perfect Korean food to be made in this amazing appliance.

So, this time I actually cooked both regular and IP recipe at the same time. And I can tell you with total confidence that the Instant Pot Gamjatang came out just as flavorful as the regular recipe and definitely was simpler and quicker to make.

The post Instant Pot Gamjatang (Korean Spicy Pork Bone Stew) appeared first on Kimchimari.

Read More

The post Instant Pot Korean Rice Cake Soup (Tteokguk) appeared first on Kimchimari.

Read More

The post Korean Rice Cake Soup – Tteokguk for New Year! appeared first on Kimchimari.

Read More

The post Spicy Turkey Leftover Soup – Korean Style appeared first on Kimchimari.

[caption id="attachment_15680" align="aligncenter" width="1000"] Instant Pot Korean Chicken Soup- Baeksuk[/caption]

I have been making Baeksuk (Korean chicken soup) in the pressure cooker (instant pot) for some time now but I just have never gotten around to taking pictures and fine-tuning it for a recipe so I am soo excited that I am finally able to share it with you! 😍👍

BTW, if you don't have a pressure cooker, here's a regular Baeksuk recipe,- ready in 40 minutes. I have made this recipe for almost 30 years!

Sooo.. before we get to the recipe, just we are clear.. let's just clarify a few things... ;) As far as I know, this is how each are different.

The post Instant Pot Korean Chicken Soup (Baeksuk 백숙) appeared first on Kimchimari.

[caption id="attachment_15289" align="aligncenter" width="720"] InstantPot Yukgaejang (Korean Spicy Beef Soup)[/caption]

This Instant Pot Yukgaejang recipe was requested to me by my daughter during my recent Thanksgiving visit to the east coast. Oh, and yes, I hope everyone had a great Thanksgiving!!

I had a lovely time visiting her and took a nice break from working. She is having a wonderful time in grad school and has grown up to be a loving, kind and confident young woman. So proud of her for handling not only her school work but also cooking her meals and taking good care of herself. 💕Enjoy this soup J! LOVE YOU!!! ❤️

Don't have an Instant Pot? That's OK - 

I already have a regular Yukgaejang recipe that you can make on your stovetop so please check that out if you don't have an Instant Pot. But even if you make it on the stovetop, you may want to try making the seasoning of this recipe - just to see which style you like better.

The post Instant Pot Yukgaejang – Korean Spicy Beef Soup(육개장) appeared first on Kimchimari.

[caption id="attachment_13246" align="aligncenter" width="640"] Spicy Pollock Roe Stew (Al Tang) in Pot[/caption]

Or...you have made it all your life and have perfected making Al Tang with no recipe. Another one of my husband's favorite stew, he actually requests this spicy pollock roe stew every now and then. And in the past, I have made it but was never 100% satisfied with the outcome. Because you see..I did not grow up with this dish and was not part of our family's regular menu.

The post Spicy Pollock Roe Stew (Al Tang or Al Jjigae) appeared first on Kimchimari.

[caption id="attachment_12780" align="aligncenter" width="640"] Gamjatang (Korean Pork Bone Stew)[/caption]

Gamjatang 감자탕 (Korean Pork Neck Bone Stew) is a dish that was not really common in Seoul when I was growing up. The first time I had it was when my nephew DW was fulfilling his military duties in Korea and my husband and I visited him. My nephew loves to eat (must run in the family) and his request was to eat 2 meals within 5 hrs of his time off with us!!

His 1st request was to eat Gamjatang for lunch and then 2nd was to have Jjajangmyeon and Tangsuyuk (Sweet and Sour Pork) for dinner. And after the early dinner, he wanted to take a box of pizza back to his unit so he could share with his buddies.

The post Gamjatang (Spicy Pork Bone Stew with Potatoes) appeared first on Kimchimari.

[caption id="attachment_11946" align="aligncenter" width="700"] Korean Cold Cucumber Soup (Oi NaengGuk 오이냉국) with cucumber in soy sauce seasoned broth[/caption]

Oi Naeng Guk (Korean Cold Cucumber soup) reminds me of my years in Florida because this was the first soup I learned to make as a newly wed. Summers in Florida was so hot that you always craved for something cooling and this was the perfect dish to make in just a few minutes with very little effort.

How to serve Korean Cold Cucumber Soup

• Oi Naeng Guk is enjoyed as a substitute for hot soups in the summer so serve it in small individual soup or cereal bowls
• Add ice right before serving to keep the soup chilled during the meal. But ice will melt and dilute the soup so therefore it is good to season a little more aggressively (as I have done in my recipe).
• Korean, Japanese, Persian or English cucumbers work best. These have the best crunch, thin skin and flavor for this recipe.

The post Korean Cold Cucumber Soup (Oi-Naengguk) appeared first on Kimchimari.

Fish Cake Soup (Odeng Soup) is one of the most favorite comfort food for Koreans. It can be enjoyed by itself or goes wonderfully with bunsik style foods like tteokbokki and spicy bibim noodles.

[caption id="attachment_11704" align="aligncenter" width="800"] Fish Cake Soup - Korean Odeng Guk[/caption]

Fish cake soup is also known as Odeng Guk or Eomuk Guk in Korea. The word Odeng originally comes from the Japanese word Oden (おでん) ('Japanese one-pot winter dish consisting of several ingredients such as boiled eggs, daikon, konjac (kelp), and processed fishcakes stewed in a light, soy-flavored dashi broth' Wikipedia). There's a slight change in meaning here though.. Japanese Oden refers to the one-pot dish containing fish cakes whereas in Korean culture, Odeng refers to the fish cake ITSELF. Eomuk on the other hand is the pure Korean word, with Eo meaning fish, Muk meaning cake like state, similarly used in the name Dotori-muk.

Interestingly, even though these two soups are basically called the same thing, the Korean and Japanese fish cake soups taste somewhat different. Both soups start with the same basic dashi broth made from dried anchovies, radish and kelp but it is seasoned differently. Japanese style oden soup has a darker color because it's seasoned mostly with Japanese dark soy sauce and will be sweeter tasting. Korean style eomuk guk (어묵국) is lighter in color and is seasoned with both salt and Korean soup soy sauce (guk ganjang). Both taste good in their own way but with Korean bunsik, the Korean style eomuk guk definitely tastes better together. 😉

The post Fish Cake Soup (Odeng Soup aka Eomuk Guk) appeared first on Kimchimari.