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galbijjim is a variety of jjim or korean steamed dish made with galbi ( short rib). galbijjim is generally made with beef or pork short ribs.sohyang makes galbijjim with the secret mouth-watering sauce. it is a popular korean dish often served to dinner guests or on holidays such as chuseok or seollal (lunar new year).
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galbitang is a variety of guk, or korean soup, made primarily from beef short ribs along with stewing beef, daikon, onions, and other ingredients. the short ribs, or 'galbi' also refers to grilled short ribs in korean barbecue while the suffix tang is another name for guk. hence, the korean name literally means 'short ribs soup'. the clear and hearty soup is made by slowly simmering galbi in water for a long time and is eaten as a meal.
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galchi is a hairtail fish(also belt fish) and jorim means a generic korean cuisine term referring to dishes made of vegetables, meats, seafood, or tofu in a mixed sauce by simmering for a long time. galchi-jorim is one of braised side dishes, mostly loved by common people.
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gyeran jjim is a korean steamed egg casserole, which is a popular dish in korea and often eaten as a side dish (banchan). the main ingredients include egg and water with optional ingredients such as green onions, red pepper flakes, salted shrimp sauce (saeujeot), pollack roe (al), salt, pepper, sesame seeds, or other types of vegetables.
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kimchi jjigae is a variety of jjigae or stew-like korean dish made with kimchi and other ingredients, such as scallions, onions, diced tofu, pork, and seafood, although pork and seafood are generally not used in the same recipe. sohyang's kimchi jjigae has a taste like home-made by mom.
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ggot-sal is a prime part of beef meets. barbecued ggot-sal is so fantastic without any seasonings. you can enjoy it by dipping it into a sesame oil and salt mixed source also.
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naengmyeon-galbi menu is a combination of naengmyeon and galbi. you can enjoy both dishes as much as you want.
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dolsot-bibimbap is served as in a very hot stone bowl of warm white rice topped with namul (sauteed and seasoned vegetables) and gochujang (chili pepper paste). the bowl is so hot that anything that touches it sizzles for minutes. before the rice is placed in the bowl, the bottom of the bowl is coated with sesame oil, making the layer of the rice touching the bowl golden brown and crisp.
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doenjang-jjigae is a variety of jjigae or stew-like korean traditional dish, made with doenjang (korean soybean paste) and available ingredients such as vegetables, mushrooms, seafood, or dubu (tofu).
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mero-gui is a dish of grilled patagonian toothfish.
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mul-naengmyeon is served as a cold soup with the noodles contained in broth made from beef, chicken or dongchimi. naengmyeon is served in a large stainless bowl with a tangy iced broth. vinegar, spicy mustard sauce, and sugar is added according to taste before eating.
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buchimgae is a korean pan-cake dish made with various ingredients such as sliced meats, poultry, seafood, and vegetables depending on the style and mixed with flour batter or coated with egg batter and then pan-fried with oil.
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bibim-naengmyeon is served with chilled buckwheat noodles, vegetables, and a spicy dressing made primarily from gochujang (red chili paste) and eaten all mixed together.
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rice topped with lots of freshly picked mountain shoots and leafy green vegetables. this is served with gochujang (red chili paste) or soy sauce seasoning, which should be mixed in thoroughly. along with dolsotbibimbap, sanchaebibimbap is another quintessential korean food that holds the beauty of mixing.
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sanhaejinmi combo madedish serves you various sorts of delicacies. various meats, vegetables, and side dishes are altogether in this menu.
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sanhaejinmi galbi-gui serves you various sorts of korean bbqs. various meats, vegetables, and side dishes are altogether in this menu. enjoy fresh meat bbqs at sohyang.
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sanhaejinmi haemul madedish serves you various sorts of sea foods. very fresh sea foods, vegetables, and side dishes are altogether in this menu. enjoy fresh sea foods at sohyang.
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samgyetang is a variety of guk or korean soup, which primarily consists of a whole young chicken and korean ginseng. samgyetang is traditionally served in the summer for its supposed nutrients, which replaces those lost through excessive sweating and physical exertion during the hot summers in korea.
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samgyeopsal is a popular korean dish. commonly served as an evening meal, it consists of thick, fatty slices of pork belly meat (similar to uncured bacon). the meat, usually neither marinated nor seasoned, is cooked on a grill at the diners' table. usually diners grill the meat themselves and eat directly from a grill.
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sange-galbi is a korean bbq which grilled beef ribs or short beef ribs without marinade. grilled unmarinated beef ribs must be fantastic when it's dipped in the mixture of sesame oil, salt and pepper.
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sundubu is a hot and spicy jjigae (korean stew) dish made with uncurdled dubu (tofu), seafood (oysters, 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. it is widely eaten and one of the
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agujjim is a korean jjim dish made with the fish agwi. it is usually translated as 'braised spicy angler. the dish is seasoned with hot chili pepper powder, doenjang, ganjang (soy sauce), minced garlic, and chopped scallions to make it spicy and hot. however, other ingredients such as kongnamul (soybean sprouts), mideodeok ( styela clava), and minari ( water dropwort) also play an important role in giving agujjim a refreshing and fragrant flavor.
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altang is a fish egg casserole dish which contains tofu and assortment of vegetables in a refreshing, spicy broth. the main ingredient is its fresh fish roe, usually from codfish, which is deep and rich in flavor as well as texture.
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stir-fried squid with various vegetables and seasonings, especially in gochujang (red chili paste) sauce. squids contain rich taurine and amino acids that help block cholesterol from being absorbing in the body, which is why various squid dishes have been developed. ojingeo-bokkeum is one of the best squid dishes.
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spicy soup made with beef, leek, green bean sprouts, and bracken. it is widely recognized as an invigorating meal during the summer. yukgaejang refers to spicy soup made with beef flesh, tripe and intestines, green onions, taro, mung bean sprouts, and bracken seasoned with garlic, soy sauce, wild sesame oil and black pepper. a bowl of hot yukgaejang brings back your lost appetite and makes you
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eundaegu-jorim is a dish broiled seasoned silver cod with radish and various vegetables.
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is a dish of grilled atka mackerel fish.
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jeonbokjuk is a variety of juk , or korean porridge, made with abalone and white rice. abalone is regarded as a high quality ingredient in korean cuisine and was often presented as a gift to the king of korea. the dish is a local specialty of jeju island where abalones are commonly harvested. jeonbokjuk is known as not only a delicacy but also as a nutritional supplement and digestive aid, especially for ill patients or elderly people.
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jumuluk is a beef hand-rubbed with marinade of a sesame oil and other seasonings. because of hand-rub(jumuluk) process, the meat is so tender. when you barbecue it, you can taste so rich savor and its softness.
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stir-fried seafoods with various vegetables and seasonings. seafoods are very nutritious as we all know about it.
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korean pancake made with green onion and seafood. haemul-pajeon refers to various pajeon made with squid and clam. pajeon, made with only green onion, has a savory taste and soft texture, and goes well with dongdongju, or traditional korean rice wine.
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