Friday, March 29, 2024
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HomeKorean Foodkorean food / seoul / miso - 1172

korean food / seoul / miso – 1172

A “demand food party” that awakens your sleeping food DNA

The taste of fermentation has been responsible for our meals since time immemorial


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When a cold wind blows, a message pops up to signal the beginning of the dip season.

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Cook the beans well and make meju with a hearty touch

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The gentle breeze meets the warm sunshine

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It produces every week full of flavor.

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Now after adding salt water to this

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All that's left is an affectionate wait

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Made with the sun, wind, and the delicate touch of a person

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Miso is the peak of fermentation that ripens with the seasons.

Now let's start the delicious transformation of ripe miso

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Add a tablespoon of ripe miso paste to the broth

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If you throw in clunky sliced vegetables and even plump tofu

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A savory miso stew with the taste of mom's hands is ready.

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One tablespoon of green horseradish, which heralds spring,
If you mix it well with the creature, it becomes a side dish that blends with the fresh scent of spring

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Even if you're afraid of an empty refrigerator, you can fill a hearty meal with just this one.

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Protected our table for a long time

Today's menu is “miso.”

<Why does traditional miso taste different? >

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Traditional miso made with natural care and human sincerity

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By fermentation of various microorganisms

Traditional miso with a deep and rich flavor

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In comparison, ferment it with a limited type of bacteria

Commercially available miso with a relatively refreshing taste

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<우리가 알고 먹는 것보다 훨씬 다양한 된장>

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Most people think makjang is miso made by adding grains and fermenting it

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However, in some regions, the word miso is not used

It was called makjang and used as miso

In this case, makjang and miso are used with the same words

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Things with different manufacturing methods or ingredients are also called makjang

Most makjang uses a lot of meju powder when making

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The soy sauce made by mixing meju powder with salt and aging it for a short period of time is also called makjang.

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Barley miso is a medley of soy sauce

Shredded barley rice or fermented miso with barley

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In some regions, miso is soaked in croutons water

Sweet and spicy croutons miso with the flavor of croutons

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Hwangtae miso made by putting hwangtae in miso and aging it together

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Miso has many different names.



Selected by the Demand Gourmet Association from now on

Here are some “miso” restaurants you should go to before you close.



The first restaurant

In a rustic and thoughtful home-cooked style

A house that is responsible for a warm meal for office workers

'Country vegetable miso' in Sinnonhyeon, Seoul


Go to store information ▶

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The hustle and bustle of Seoul

A house that has stayed in it for a long time



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To a hot miso stew

A place to comfort busy office workers


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Rice with all kinds of vegetables and plenty of miso soup!


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Soft bibimbap with miso and bibimbap


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From steamed drumfish to soft steamed egg custard that enhances the taste


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Where the perfect meal is ready


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Thanks to well-fermented miso


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Miso stew that has a deep flavor even with raw fish


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Add pumpkin, cheongyang pepper, potatoes, and tofu here


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Refreshing miso stew completed


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Heat a stone earthenware pot on a strong fire for at least 30 minutes


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If you pour in pre-boiled miso soup


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A temperature that stays warm continuously


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Soft and moist steamed eggs eaten together


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Adding steamed egg to miso bibimbap is art


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Steamed drumfish that comes with it


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For pufferfish, pollack is pollack dried for about 60 days

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The kodari was half-dried for about 15 days

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Steamed drumfish with a lint-like texture

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Steamed pork legs that are relatively soft because they have a fresh texture


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Steamed drumfish with just the right amount of liver and belly is actually kodari


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A highly addictive flavor that you will keep eating


Han Joo-pyeong: I'm drunk by the smell of miso



Second dining room

Light miso noodles that make use of the natural flavors of the ingredients and

A place where you can enjoy yakiniku

'Gaehwaok' in Apgujeong, Seoul

Go to store information ▶

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In a modern atmosphere


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A place that serves savory miso


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With miso noodles in a clear broth


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Delicious yakiniku sizzling to the sound

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A place where you can enjoy Korean food with wine


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Jazz music and modern atmosphere


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A great place to enjoy Korean food in a luxurious atmosphere


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A nostalgic jujeonburi


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Corn, sweet potato, steamed garlic


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Miso noodles with unique visuals


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Unexpected fresh flavors


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The thickness and texture of the noodles are similar to those of homemade rice


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To make the most of the thick texture of noodles


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Noodles made by giving a separate recipe


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Another menu, yakiniku

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Juicy yakiniku

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Yakiniku made using special sauce for porkaku meat

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To be able to enjoy it with wine

Yakiniku with a mild flavor with a weak seasoning

Han Joo-pyeong: The cleanness is delicious.

The third dining room

Enjoy a rural grandmother's miso stew in the middle of the city

'Daebok House' in Jongno, Seoul

Go to store information ▶

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In the middle of Seoul

Located in the alley next to Gyeongbok Palace

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Of a 40-year tradition

A place that recreates a rural grandmother's miso stew

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Boiled with homemade traditional miso

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The savory and aromatic flavor is excellent

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If you eat it with spring-scented herbs

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A happy smile comes out loud

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A place where you can enjoy grandma's hand-flavored miso stew

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Unique miso stew served in a hot pot

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Because I can eat it while cooking

Miso stew became even more popular

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The flavor of miso stew that deepens as it is boiled

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Cook the appetites a little

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Because I grated rice and herbs and ate them

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Feels fresh like a salad

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Trim the Korean beef sirloin and use leftover meat

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Add onions, Korean beef sirloin, and potatoes and simmer thoroughly

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Dissolve savory miso paste and red pepper powder

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From fragrant mugwort to soothing mushrooms

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A miso stew that enhances the taste of spring

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What is the secret of miso soup

Grandma's traditional miso

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The characteristic of this restaurant's miso is that it is aged without removing the seasoning

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That's why it has a strong umami flavor.

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Miso soup and a fantastic match

Fried egg

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For fried eggs and rice

Add various herbs

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Remove the appetites, mushrooms, tofu, and potatoes from the miso stew and rub them

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It's great to eat bibimbap and miso soup together!


Han Joo-pyeong: Miso taka

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