Our Trip to Kansas!

A snowy day out by the lake in Wichita, Kansas | by fit for the soul
Breakfast at Gramma's house in Kansas | by fit for the soul
Apple cinnamon rolls with cream cheese glaze | by fit for the soul
Wichita, Kansas Lakeside | by fit for the soul
Wichita, Kansas frozen lake | by fit for the soul

Our week in Kansas was unexpectedly relaxing considering that we normally stick to a schedule of meeting this group and that group at coffee o'clock .  During past visits we only had a few hours to spare with our immediate family just before bed time, so having a leeway in our schedule was just what we needed to recharge. This time Sharon (mother-in-law) decided to keep things simple because she knew Greg and I needed time to sit back than more anything else.  Of course we had our cousin's beautiful wedding to attend at the Museum of World Treasures which was the main reason for visiting, but getting some time to simply "be" made a huge difference for us--both physically and spiritually.  

Selah enjoying her time with gramma and grampa Betzen was definitely a highlight.  Her utterly cute dancing and new quirks such as saying "cooooil" or "wassat???" when she's fascinated, or her incessant playing of musical Charlie Brown Christmas dolls which made me feel quite deranged after a few hours, made this trip.  As I mentioned in my last recipe post, I hadn't realized that Wichita is slowly but surely welcoming "hipster" businesses like Reverie Coffee Roasters.  For just a short moment in time it was like being transported right back into the LA scene which only left me wanting a super sized Spanish Latte.  But I digress.  This coffee shop is amazing, you guys! Fresh beans being pulverized to dust right before your very eyes, friendly staff that's as passionate about the beans as you are, and a relaxing atmosphere?  Well Wichita friends, look no further and head into Reverie asap, but make sure to wear earplugs if you know you can't study with the deafening noise in the background.

I also noticed that while looking through the eyes of my camera I was able to hear the nothingness that surrounded Wichita (specifically our parents' home), which can be better translated into the idea of stillness and quietness that we rarely get in the city.  This led to much reflection and strengthening of our souls as we spent even more time praying and enjoying the little things because ahem--Selah was busy with gramma so these parents were free as birds, hah!  This also meant we got to watch one of the best movies (Unbroken) we've seen in well...years (literally)!   After an amazing church service, baking my favorite apple cinnamon rolls for the family, waffle flops with Sharon and laughing till our lungs burst, a memorable ahi tuna dinner at Firebirds, an excruciatingly wonderful deep tissue massage, and a body pH consultation I felt like a million bucks. Yup!  I'm still the health freak you've always known me to be, and now I have a body brush in hand per the doc's recommendation and a collection of herbal supplements and bath oils to cleanse my liver.  I think I'm ready for this whole life-back-in-Cali thing. ;)


Amazing meal at Firebirds in Wichita, Kansas | by fit for the soul
Selah and Gramma with toddler car | by fit for the soul
Selah on Gramma's fireplace-toddler photo | by fit for the soul
Gramma's Lake in Wichita | by fit for the soul
Out by the lake in Wichita, Kansas | by fit for the soul
Kansas Sunset | by fit for the soul

What are the places/states you travel to the most?

Korean Recipe: Best Spicy Pork Bulgogi Ever

Korean spicy pork bulgogi ingredients | by fit for the soul
Korean spicy pork bulgogi ingredients | by fit for the soul
How to make spicy pork bulgogi at home | by fit for the soul

Hello, friends!  I am here on the blog typing away from...Kansas!  That's right.  From the good ol' land of infinite miles of wheat fields, upon even emptier grassy fields, where the roads are impeccable and people drive like sane beings for once.  And well of course, I'm the other .01 percent.  Any Angelenos that relate to this? ;)

I'm currently sitting in a really 'hip' coffee shop I found in Wichita.  I felt the impulse to Yelp 'best coffee shops in Wichita' just to prove myself that I'd only find a Starbucks nearby--because you know, that's what food bloggers do for fun, right?  My deepest apologies go out to you whom I have doubted here in Kansas, as I'm glad to have found some time out on my own.  And in such a cute little place, might I add. :)  Knowing that I'd be away from my favorite food group (aka spicy food) for a whole week, I knew I had to remedy my impending spice cravings before we went out of state. 

Past experiences have taught me that as much as I appreciate and enjoy the rich and tame flavors of the Midwest, a week is just about the maximum I can go without Asian dishes. This spicy pork bulgogi came to the rescue, because it cost only a whopping $13-ish to make the entire dish.  The best part is? It was more than enough for our little family to live on for an entire three days.  Fear not if this dish looks intimidating.  It surprisingly comes together easily and super quick.  The explosive flavors can be adjusted to your liking and the 1/3 cup of pepper paste can be taken down a notch.  Eat it with lots of romaine lettuce, rice, side dishes, and I promise you won't crave much of anything else.  I think next to my cheesy baked tteokbokki this falls under my top 5 Korean dishes ever.  Enjoy, dear friends!  And I can't wait to catch up with you all really soon!


Best Spicy Pork Bulgogi {돼지불고기}

Serves about 6 people // Adapted from mom

Ingredients

2 lbs. sliced pork belly***

1 onion, sliced

3 tsp chopped ginger (about 2 thumb sized pieces)

5 green onions, chopped

4 garlic cloves, chopped

1/2 cup water

1/3-1/2 cup hot red pepper paste

2 tbsp honey (or more to taste)

1 tsp red pepper flakes

1 tsp sesame oil

sprinkles of toasted sesame seeds (I prefer black)

Directions

***You can buy pork belly or pork butt slices all stacked up in one block (like in the picture) at the Korean or Asian store.  Sometimes they are labeled as "bulgogi use" pork meat for your convenience.***

First heat a large skillet, wok, or cast iron on medium heat.  Then start cooking the pork and soon after add the sliced onions, green onions, garlic, ginger, and toss together for about two minutes.  Add water, pepper paste, honey, red pepper flakes and oil.  Cook by tossing every now and then for about 10 minutes on medium heat, or even longer.  To check if it's thoroughly cooked you can run the meat in water and see what the inside looks like.  Serve with rice and veggies to balance out the meal!


How to make spicy pork bulgogi | by fit for the soul
How to make Korean pork bulgogi | by fit for the soul
How to make the best Korean pork bulgogi | by fit for the soul

Have you tried dwaeji bulgogi (spicy pork) before?

What's the one food you crave like crazy when you travel?

-I know my friends can't live without King Taco, hah!

Satsuma Cake and a Honey Mandarin Whipped Cream

Satsuma cake with tangerine whipped cream | by fit for the soul
Satsuma cake with honey mandarin whipped cream | by fit for the soul

And here we thought mandarins (name actually derived from Chinese origin), or tangerines for those who refuse to change the name for tradition's sake, were only suitable for neatly packed picnic lunch baskets.  Turns out that tangerines are far more versatile than just eating them alone, peeled ever so carefully but still with the white membranes intact because if you're anything like me you believe that all the natural things attached to fruit are good for our bodies.  Probably not but it sure saves time, aka I'm too lazy to work that hard for my food, haha.  And that's coming from a girl who makes cake out of scratch??  *confused*

My favorite vehicle for mandarin is probably in the form of honey salad dressing, but I'm afraid that my brain files pulled an interesting one here.  Not remembering where I had recently seen a mandarin/tangerine flavored dessert, I knew immediately that I wanted citrus cake because I honestly believe that's the best kind there is.  Lime butter cream?  Check.  Lemon curd filling with a zesty whipped cream?  I've tried that too.  But how come I've never seen tangerine cake on bakery displays?! I sense a theme of discrimination going on here, hmm...By the way, that place where I saw Satsuma flavored cookies was on Dolly and Oatmeal's blog. I give her the credit for encouraging me to try this unusual and tasty dessert.  Her site is filled with creativity and beautiful food so go ahead.  Let your eyes feast on her gorgeous photography. ;)

If you decide to make this cake or simply want some out-of-the-ballpark-good satsuma mandarins, make sure to get the brightest ones with super thick, loose skin.  These are surprisingly the sweetest and juiciest ones and if I may, I even recommend buying them from the Korean store because the prices are much cheaper since there is such a high demand from our Korean kinfolk.  Hope you give it a try and happy baking!


Satsuma Cake and a Honey Mandarin Whipped Cream

Inspired by Dolly and Oatmeal // Makes a 10x10 inch cake

Ingredients for cake

1 1/4 cup all purpose flour

3/4 cup whole wheat pastry flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp sea salt (or regular)

2 large egg whites at room temp

3/4 cup sugar

6 tbsp melted unsalted butter

1 cup milk of choice

2 tbsp honey

zest of half a satsuma mandarin (medium size)

juice of half a satsuma mandarin

1/2 tsp vanilla extract

Directions

Preheat the oven to 375 F degrees (191 C).  In a medium bowl, stir together the flours, baking soda, baking powder, and salt.  In a stand mixer bowl, or a large mixing bowl and a beater, beat the egg whites at the highest speed until foamy.  When it has become a bit uniform, add the white sugar and beat a little more until the mixture is able to make little foam peaks.

Go back to the bowl with flour ingredients and add butter, milk, honey, zest, juice, and vanilla.  Fold together with a spatula gently until decently incorporated.  Then add the egg white mixture into that same bowl and gently keep folding until everything mixes thoroughly, but don't over beat.  In a lightly greased cake pan, pour in the batter and bake for approximately 20 minutes or the top is risen is slightly golden.

Ingredients for whipped cream

2 cups whipping cream

1 refrigerated egg white

3 tbsp confectioner sugar

1/4 cup honey

zest of one satsuma mandarin

1/2 tsp vanilla extract

Directions

While the cake is baking, wash and dry the stand mixer bowl along with the whisk.  Chill the bowl for 10 minutes and begin.  Beat the whipping cream on the highest speed for about 1 minute or until it forms some shapes in the cream.  Turn off and add egg white, beat for another 15 seconds.  Then add sugar, honey,  zest, and vanilla and beat just another 20 seconds.  Scrape sides as needed. 

Assembling

When cake is cooled down, carefully cut into 3 layers with a serrated knife.  Dust off excess crumbs and spread whipped cream accordingly. 

Satsuma cake and a honey mandarin whipped cream | by fit for the soul
Satsuma cake and a honey mandarin whipped cream | by fit for the soul
Satsuma cake with a honey mandarin whipped cream | by fit for the soul

Have you tried mandarin or tangerine desserts before?

2015 in Six Words

Family night out at Del Amo | by fit for the soul
Selah eating Cheerios | by fit for the soul
Tangerine Cake and a Tangerine honey whipped cream frosting | by fit for the soul

Happy 2015, friends!  Despite my usual, cheerful personality I'm not one to be over enthusiastic about starting a new year.  But there's a reason for that.  I'm just one of those folks who prefer to take it one day at a time while trying to remain in the present and remain thankful.  Notice that try is the key word. ;)  None of that "I resolve to lose 20 pounds come October" for this gal.

When Greg asked me what I hope for 2015 to be, with a mere phrase compacted into 6 words, I felt stumped because I had zero aspirations for the near future.  I quickly realized that it certainly wouldn't hurt to be thinking ahead. After reluctantly mulling over it I came to the conclusion that I truly am blessed beyond measure.  Yes, even when I don't feel like it sometimes because of present circumstances which by the way, really do last only for a season. 

The mere sight of my family brings me joy and lots of laughter so of course I'd want them to be in the center of those 6 words.  What else, what else...?  Oh yea.  I definitely want God to do His thing in my heart and in the church whatever that means, and without me interrupting His plans.  It also wouldn't hurt if I were to become the most diligent and creative version of myself.  You know, that whole bit about bettering yourself as an individual?  Furthermore, if I could get doing housework down to a T then I'd forever be thankful.  And if I were to be perfectly honest with you, it would be pretty cool to see where my cooking endeavors take this little blog of mine because it's kind of fun.  So with that in mind I came to the conclusion that this is the only phrase worthy of describing 2015:

A YEAR FILLED WITH OBEDIENCE AND BREAKTHROUGH.

If there is one thing I've learned in my 27 years of life, it's the fact that the more I abide in God and in His plans the faster I'll see breakthrough.  Whether that be in me or around me it doesn't matter.  As long as I see hearts changed and lives restored due to my love and obedience my mission is fulfilled.

PS:  Oh and about that random cake picture...I think it complements the point I'm making pretty well?  And also, stick around for the recipe if you're interested. ;)


What are the 6 words you would use for 2015?

Ham and Cheese Empanadas+Homemade Empanada Discs

Ham and cheese empanada recipe and homemade empanada disks
Ham and cheese empanada recipe and homemade empanada disks | by fit for the soul

This is why documenting my recipes is so awesome!  Turns out that after looking at these empanada pictures I realize many more good things happened last week.  Much more than I had calculated at first. 

The only relatives I stay in close contact with are probably the only ones living in the States.  What's even better is that they live a mere 15 minutes away and last week we finally made time to gather 'round the table for some good food and good times.  If any of you recall George and Christy's gorgeous wedding  and adorable DIY baby shower, then you might remember that Christy is more or less the long lost sister of Martha Stewart.  I admire her crafting skills and determination for whatever she sets her heart on.  Being around her is much like taking a deep breath of fresh inspiration!

But back to the topic of food...I brought some Mediterranean dishes accompanied by copious amounts of garlic dip because what is life without garlic? :)  Not very surprisingly--and quite pleasantly I must say--George and Christina provided some finger lickin' baked empanadas of which I could have eaten 4 or 5 if my waistline didn't reap the consequences.  Well okay, I care about my heart health too....hehe.  In my opinion, nothing beats empanadas that have been labored over with the affection and tender kneading of an Argentinean mother's touch.  I long to make that same effort and see the same outcome but I'm afraid I have much to perfect when it comes to empanadas!  These came about last week because I just couldn't shake off the cravings that were once again wakened after our gathering.  They honestly don't come close to my friends' moms' cooking back in Argentina; however, if you are looking for a scrumptious yet slightly more nutritious recipe for ham & cheese empanadas look no further.

Ham and cheese empanada recipe and homemade empanada disks | fit for the soul
Ham and cheese empanada recipe and homemade empanada disks | by fit for the soul

As you can see above I didn't actually use ham.  I was desperate and Jenny O's turkey bacon was the closest thing chilling in the fridge.  Good enough, hah!  I would definitely recommend using your favorite ham and fresh mozzarella cheese in addition to cheddar, but really?  Empanadas are so great for that very reason.  They're extremely easy to customize and make them "your own".  I like to make everything out of scratch so these discs (empanada wraps) are totally optional.  Feel free to buy premade discs at your nearest Argentinean or international store if time is an issue! 


Ham and Cheese Empanadas {Wheat & Light}

Makes 20 empanadas

Ingredients for empanada discs

2 1/2 cups all purpose flour

1 cup whole wheat pastry flour

1/2 tsp sea salt (or regular)

6 tbsp chopped butter, cold

4 tbsp hard coconut oil (when it's in cool temperature

1 large egg+1 egg white

1/2 cup+1 tbsp ice cold water

1 egg yolk+1 tbsp scrambled mixture of water, for brushing

small bowl of water for sealing

Directions

It is easiest to use a large food processor, but if you don't have one you can use a stand mixer or a beater.  Preheat oven to 375 F degrees (191 C).  Mix the two flours and salt in a food processor.  Add the butter and coconut oil and process until mixture becomes crumbly.  If you don't have coconut oil you can simply use all butter.  Then add the egg+egg white, ice water, and pulse until evenly incorporated--just a few seconds. 

On a lightly floured flat surface, take a fourth of the dough and roll it out with a pin as thinly as possible.  Make sure it holds together well but it's easily pliable like dumpling skin.  With a circular object (like a cookie cutter or cup about 5x5" or 6x6" in diameter), cut out discs and set aside.  Use the unrolled dough and repeat those steps before using the dough you already used.  This way you end up with fresher discs!

Ingredients for filling

1 1/2 cups cheddar cheese

1 cup fresh mozzarella chunks

2 cups of ham sliced in strips (or chunks)

1 cup chopped bell pepper (optional, just replace with more ham+cheese)

1 cup chopped onion (optional)

pinch salt and pepper

Directions

Simply prep these ingredients in a large bowl before or after making the discs, and now it's time for assembly!

Assembling

Place a little bit of all the ingredients inside the bowl on top of a disc.  Leave just about 1/2 inch of dough around the edge of the disc so you can neatly pinch them.  I prefer to use the fork method, so I fold up the filled disc in half, smear the 1/2 inch edge with water, lay it flat on a surface and press the edge down with a fork.  Brush the egg wash on top and place the empanadas on a lined cookie sheet.  Bake for approximately 18-22 minutes or until they are golden.


Well friends, let's ring in 2015 with renewed relationships stronger than ever before.  I pray this will be the year filled with freedom in God as we pursue dreams that are pleasing to Him and ultimately, satisfying for us.  Let's also not forget...let 2015 overflow with plenty of good food made in our own kitchens and fun gatherings with our loved ones! 

Ham and cheese empanada recipe and homemade empanada disks
Ham and cheese empanada recipe and homemade empanada disks | by fit for the soul

What are your plans for New Year's Eve?

Ever tried empanadas before?  Favorite kind?

Which dish do you want to perfect just like the ones you grew up loving?

Christmas 2014: Misugaru Patbingsoo Edition

Selah and me at Caffe Bene in Gardena | fit for the soul
Mom and dad on Christmas 2014 | by fit for the soul

Disclaimer: There is no taking normal pictures of a 1.5 year old, as you can tell by her mischievous look, hah!

Despite my being in bed for most of Christmas day--of which I'll spare you the boring and monotonous details--looking back now, I can say I had a pretty darn blessed Christmas week overall.  Yup.  I did. *nod nod*

Greg, Selah and I made it a point to get our fix of cold desserts on a super cold wintery night.  For some strange reason, we always crave ice cream and every icy dessert we can get our hands on when the weather is mercilessly frigid!  Well, frigid according to our LA standards you could say.  We had our family date at Caffe Bene in the city of Gardena, which is part of a Korean franchise boasting some of the "hippest" and sophisticated atmosphere that a cafe could have.  In this case, Caffe Bene is decked in the ever so popular fancy slash cozy design that so often attracts Asian customers.  By that I mean:  super loud music which I can't say I love, a nice HD screen to entertain your toddler, and a gorgeous organic setup perfect for chit chatting with friends or studying till midnight.  Because guys, a Korean cafe isn't true to its roots unless...it's open till 12 o'clock.  Our Patbingsoo (shaved ice) was generously dusted with misugaru (sweet grain powder), layered with the perfect ratio of sweet red bean paste and ice, and topped with mochi pieces plus a huge scoop of vanilla ice cream.  It's expensive, yes...a whole $11 bucks going down your tummy...but so worth it for that occasional treat with your family of three or four.

So Christmas!  Thankfully it ended on a sweet note.  My parents were as understanding as ever and didn't mind that I was kind of contagious at the time (oops)...neither did they care that last year I had a similar, if not worse, predicament going on because hey, Christmas and I officially don't get along very peacefully it seems.  But at least I now have photos of laughter and memories that will last a lifetime.  I'm reminded that everyone does traditions differently and what matters most is the fellowship and love we experience along the journey.  I also squeezed in every excuse in the world to spend time by the oven, opening it every so often to get a whiff of gingery molasses bread and cheesy empanadas.  But not the both together in one mixture.  That would be a scary combo.  Have a beautiful rest of the weekend, friends!


How did you spend your Christmas week?!  Please do share--good or "bad".  I want to hear it all!

Favorite desserts in frigid weather?

Have you tried Patbingsoo?

Gingerbread and Apple Spice Trifles for Christmas!

Moist molasses gingerbread with wheat | by fit for the soul
Apples for gingerbread trifles | by fit for the soul

It's time to celebrate!

As with every Christmas I'm having a pretty difficult time getting into the 'spirit' of the holidays. In my heart I know its true meaning and love it for what it is, but sadly the festivities are a whole different story.  Usually the anticipation comes and goes at the start of Christmas day instead of leading up to it, which can be utterly discouraging to such holiday loving souls like my husband.  *cue the violins* I'm trying this year, though not as hard as the last because the demands of life can sometimes become too...demanding, shall I say?  As a result, this Christmas I let go of the idea that I have to be the perfect homemaker and decorator--even if it means cramming everything in the last minute--and hopefully next Christmas I'll do things differently.  For me personally, right from the place I'm found at this very moment, the attempt to fit in the mold of expectations can easily rob me of the goodness that Christmas is.  And so I'm hoping to learn as I go on to the next year.  Then hopefully! I will have learned how to do everything way ahead of time and bless my loved ones in that regard. Some things just take practice.

I guess that's why grace on ourselves is so important.  Learning, trying, and being resilient are such a treasure to discover and uphold in all aspects of life. 

But then again, so are these trifles.

Super moist molasses and gingerbread and spice trifle recipe | by fit for the soul

I hope you're being a better celebrant than me this year.  In case you are struggling with creative and yum-tastic ideas, here I have possibly the most magical dessert to appear on your Christmas gathering.  At least that's what Greg implied as he went on to say, "this is ummm quite different from what I expected (isn't anything I make, though?)" as he proceeded to take one bite then two and then three on a few different occasions.

I'm even tempted to say he enjoyed these trifles much like the Cookie Monster does his cookies, but that's probably wishful thinking. ;)  He then concluded that this is probably the best dessert I have ever created in this little kitchen of ours.  A statement that I have long been awaiting from my traditional dessert loving husband.  Success!

These trifles are extremely satisfying without making you feel like you just broke your dietary resolutions.  The gingerbread moistened with molasses and sprinkled with fresh ginger make this one heck of a bread to bring to a party.  As if that wasn't excellent enough, the icing on the cake (or should I say trifle) is this most fantastic homemade whipped cream!  It holds together perfectly thanks to the egg white, and although the small addition of honey seems insignificant, I highly recommend to stick with it because it rends a powerfully rich and aromatic flavor to the cream. 

The recipe asks for whole wheat pastry flour but if that's not accessible, you can use 100% whole wheat by decreasing it as you add a bit more liquid.  It is optional to use egg whites if you're wary of raw eggs in general, but it's good to note that it's an amazing stabilizer.  Cornstarch or confectioner sugar can be used as an alternative, but the taste may vary just a bit.

Gingerbread and spice trifle cup recipe | by fit for the soul
Best Christmas dessert-gingerbread apple spice trifles | by fit for the soul

Gingerbread and Apple Spice Trifles

Makes for a medium trifle bowl {or many cups}

Ingredients for molasses gingerbread

1 1/4 cups all purpose flour

3/4 cup whole wheat pastry flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp sea salt (or regular)

6 tbsp unsalted softened butter

1 large egg

1 cup sour milk (1 cup milk+1 tbsp vinegar or lemon juice)

1/3 cup molasses

3/4 cup sugar of choice

2 tsp fresh grated ginger

1 tsp vanilla extract

Directions

It's easiest to make the bread one day or night ahead of time.  This way the work and time put into it is mostly done by the next day!  Preheat oven to 375 F degrees (191 C).  In a large mixing bowl, stir the flours, baking soda+powder, salt.  In a medium bowl, cream together the butter and egg.  Add sour milk, molasses, sugar, ginger, and vanilla and whisk thoroughly.  Add the wet mixture into the dry and gently fold in the mixtures until there are no clumps, just don't over mix.  Pour batter into a lightly oil sprayed pan (I used 12x18" pan as it makes a thinner cake, therefore cooking it faster).  Bake for approximately 25-30 minutes depending on thickness of your cake and pan height and size.

Ingredients for spiced apples

6 medium fuji apples, sliced (or other kind)

3 tbsp unsalted butter

1/3 cup milk

1/4 cup maple syrup (or brown sugar)

1 tsp ginger (powder or fresh)

1 tsp ground cinnamon (or 1 stick)

2 star anise (optional)

Directions

In a medium sauce pan over medium heat, melt butter and add in the apples.  Cook and stir for about 3 minutes.  Pour milk, add maple syrup or sugar, ginger, cinnamon and anise, and cook for another 4 minutes as it simmers and liquid reduces a bit.  Set aside.

Ingredients for honey whipped cream

1 1/2 cups heavy whipping cream

1 large egg white

1/3 cup white sugar

2 tbsp honey

1 tsp vanilla extract

Directions

Combine cream, sugar, and egg white and beat with a beater or stand mixer on high speed, until soft peaks almost form.  Turn device off and add sugar, honey, and vanilla and mix again until it becomes uniform and the texture is like soft, foamy cream.  It should stick to the beating whisk. 

Assembling

Cut gingerbread in squares or rectangles and place them on the bottom of the bowl (or cup).  Next layer on the cream, followed by apples.  Repeat the steps one or two more times depending on the size of the container you're using.



What are your favorite Christmas recipes?

How do you plan and work with holiday preparations?

Korean Recipe: Samgyetang {삼계탕} Chicken and Ginseng Soup

Korean Recipe: Samgyetang {삼계탕} Chicken and Ginseng Soup

Samgyetang (삼계탕), transliterated to chicken and ginseng soup, is one of those fascinating recipes that not only boast the most perfect ratio of tender meat and sweet chewy rice, but is consumed for medicinal purposes as well.

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