- in
Korean cuisine.
Sagol is
often boiled to make a broth,
called sagol-
yuksu (사골육수; 四骨肉水), or beef leg bone broth, for
Korean soups such as
gomguk (beef...
-
Korean broth is
collectively known as
yuksu(K: 육수 T: 肉水).
Although the
literal definition is
meaty water,
yuksu can be used to
include broth made by vegetable...
-
often with
other ingredients such as
katsuobushi or shiitake.
Myeolchi yuksu is a
stock in
Korean cooking made by
briefly cooking dried anchovies with...
-
their own
heating plate for bulgogi, and
began selling soup
bulgogi (육수불고기;
yuksu bulgogi). By the 1960s, it
began expanding to a
number of
other branches...
-
prefer to make it with a fish, meat, or bone-based
broth such as sagol-
yuksu (사골육수; lit. sagol broth).
Common ingredients include ham, sausage, lunch...
- as a
teacher in
Hanyang industrial high school. he
wrote his
first work "
Yuksu (肉囚, The
prisoned body)" in 1947 and
published his work "****hwa (희화, The...
