subsidiary korean food

korean food. It's all about korean food, there are many kind of korean food :) ehmmm yummy :). Korean foods can be largely categorized into groups of "main staple food"  (주식), "subsidiary dishes" (부식), and "dessert" (후식). The main dishes are made from grains such as bap (a bowl of rice), juk (porridge), and guksu (noodles). 

so, i will discuss about subsidiary korean food :)

SOUPS AND STEWS 

And theen, many categories in soups and stews in korean food, so i will talk about one of hem. It is about SUNDUBU JJIGAE (spicy tofu stew)

A very popular stew with many variations, sundubu jjigae is usually served with a bowl of white rice.  The spiciness can be easily adjusted to suit your taste by changing the amount of gochugaru added. is a hot and spicy jjigae (Korean Stew) dish made with uncurdled dubu (tofu), seafood (oyster, mussels, clams and shrimp are common ingredients), vegetables, mushrooms, onion, scallions, and gochujang or gochu garu (chili powder) in Korean cuisine. A raw egg is put in the jjigae while it is still boiling. This dish is eaten with a bowl of cooked white rice and several banchan (side dishes). It is widely eaten and one of the favorite meals in South Korea.

next day, i will continue