Dubu Jorim & Oi Kimchi & a Question

Dubu Jorim & Oi Kimchi & a Question

I’m a newcomer to Korean food but have been working through a new cookbook from the library, Umma. I’m learning a lot and things are tasting great. Here’s two examples of banchan I’ve cooked this week. Also made Gamja Bokkeum (probably used too much oil and overcooked the potatoes but it was still delicious) and Soegogi-muguk which were hits!

I’m unable to find Dasida beef stock powder at my local Asian grocery store. I’ve been using either straight MSG, better than bouillon, and Knorr chicken bouillon powder and they seem to work fine. Is the Dasida powder super essential? Seems to be in a lot of recipes in this book.

submitted by /u/willkillfortacos
[link] [comments]

Latest News from Korea

Latest Entertainment from Korea

Learn People & History of Korea