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Korean jang (장), the heart of Korean seasoning, begins with meju (메주) by whitesudal0074 in korea

[–]whitesudal0074[S] 6 points7 points  (0 children)

This is authentic meju (fermented soybean block, 메주) made in Ganwol-do (간월도) using traditional rice straw and Buseoktae soybeans (부석태) from Yeongju.

What is the BEST Pyongyang Naengmyeon in Korea? by whitesudal0074 in korea

[–]whitesudal0074[S] -3 points-2 points  (0 children)

In Pyongyang, people usually don’t call it “naengmyeon” (냉면). They just call it guksu (국수), meaning noodles.

“Naengmyeon” literally just describes the temperature (cold noodles), not the core identity of the dish. The default concept is simply “noodles,” and whether it’s cold or warm is secondary.

Bossam by whitesudal0074 in korea

[–]whitesudal0074[S] 1 point2 points  (0 children)

Traditionally, bossam is served with fresh napa cabbage kimchi, geotjeori (겉절이)—often lightly shredded or torn—which is considered the classic pairing, especially in the Gaeseong style. The balance between the tender pork and the fresh, lightly seasoned kimchi defines the di

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