| No images? Click here  Korean Seaweed and Brisket Soup (Miyeok-Guk)  Miyeok-guk, a seaweed soup rich with beef brisket and a small but flavorful assortment of aromatics, is a very special dish for Koreans. Because it’s so rich with iron, women often eat it after giving birth. It's also a must-have soup on your birthday, the kind of thing your mom prepares with love to show you how much she cares about you. These days, there are plenty of quick and easy recipes for miyeok-guk, but we want to share a version that takes a little longer to make, but has better and deeper layers of flavor from the slow simmering of beef and aromatics. The kitchen essential  Dutch ovens have excellent heat retention. Plus, the pot's depth and width make it perfect for holding all the ingredients to this special soup. More warm and comforting soups
Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. |
Thursday, March 5, 2020
A Korean birthday soup for any occasion
Monday, March 2, 2020
Japanese Cup Noodle > American Cup Noodles
| What's new on Serious Eats No images? Click here   FEATURES We Pit Cup Noodles Against Cup Noodle and the Difference Is Real Why are American Cup Noodles so bad when Japanese Cup Noodle is so good?  RECIPESFried Egg Sandwiches With 'Nduja Mayo and Broccoli Rabe RECIPESPressure Cooker Pork Belly Chashu TECHNIQUESGet to Know Sichuan's Ginger Juice Flavor With Fuchsia Dunlop FEATURESCoca-Cola Poached Chicken Is an Instant Chinese-American ClassicEmail Continues After Ad Below  RECIPESSpicy 'Nduja Mayonnaise ROUNDUPS 8 Sheet-Pan Dinner Recipes for Easy Weeknight Meals  RECIPESKorean Marinated Cucumber Banchan (Oi Muchim) PODCAST Claudia Fleming on Lego Desserts; Kenji on Vegetarian Chile Verde  CEREAL EATS "It’s Not Bad!": Kellogg's Peeps Cereal, Reviewed
Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. |
Our most popular recipes and stories in February
| Let us catch you up! No images? Click here  February's Top 10February has come and gone. In case you were busy with work or play, celebrating your Valentine, trying your hand at our newest Sichuan classics, or shopping for and using lots of 'nduja, we've rounded up our most read recipes and stories of the month.  At their best, sheet-pan dinners are easy, convenient, and delicious. They key is to be smart about them. Here's how.  Why are American Cup Noodles so bad when Japanese Cup Noodle is so good?  Braised brisket can take hours and hours to cook, but with this pressure cooker version, you can shave off a big chunk of the cooking time.  A simple glazed potato banchan you won't be able to stop making, or eating.  There are many ways to cook a steak. Let's look at the pros and cons of three of the most common ones.  If you have any spinach skeptics in your life, this simple Korean side dish (banchan) will turn them into believers.  This Tuscan stew typically takes many hours to cook, but a pressure cooker reduces that cooking time significantly while producing perfect results.  Chicken poached and glazed in an aromatic soy- and cola-based sauce.  Mustard oil is a fiery and delicious flavored oil that's used in many cuisines around the world, and it deserves a place in every well-stocked pantry.  An easy way to approximate wok hei, the inimitable flavor imparted to food with proper wok technique, is to use a blowtorch.
Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. |
