Korean Food and Recipes
Recently, I’ve been into vegetarian-friendly recipes – not only because I meet many vegetarian followers, but also because personally, more and more, I like to eat vegetarian food. So, this week, I will share a super simple jeon recipe using enoki mushroom and crown daisy. I can taste spring in it, which makes me happy. I also love the unique chewy texture of the enoki mushroom in jeon. Here is another delicious recipe that you can fall in love with and make it again and again.
Yield: 2 Dozens
It’s April, but it is still chilly here when the wind blows. I will go on a picnic with this kimbap with my family when the weather gets nicer. I hope everybody is doing great. Instead of using multiple strips of ingredients, just make a rolled egg with some chopped up ingredients inside. (Video intro: Picnic season is getting closer, so today, I will share a unique and delicious kimbap recipe using a rolled egg called dalgyalmali kimbap.)
Yield: 2 Rolls
I’m excited to share this noodles recipe with you today. I got inspiration for it from a video by the Korean grandma Youtube channel. She introduced this tasty noodle dish to her fans (I’m one of them. lol), and it looked very good. I wanted to share it with my fans too. haha I didn’t follow the exact same recipe she shared, but my recipe is pretty good too. It is a common simple noodle dish Koreans enjoy daily, but Korean grandma revealed her secret ingredient to enhance the flavor of this dish: vinegar. Interestingly, I usually add a little bit of vinegar to my sauces too. I bet you will love it because I got big thumbs up from my 3 boys and myself.
Yield: 2 Servings
This spicy, sweet, and sour cucumber side is a Korean side-dish you can quickly make it with just a few ingredients. The flavor matches with many other Korean foods, so it is a perfect choice for any Korean meals. I especially like this sweet and sour flavor combination, so I often make it. If you see a cucumber at market, grab some to try this super easy but tasty Korean side-dish.
Yield: 2 Cups
Do you think 3 dollars is too much for a doughnut hole at a Korean bakery? Today, I will teach you how to make irresistibly delicious Korean homemade sweet rice donuts called “chapssal donuts” in Korean. One day one of my Korean friends told me that she loves these a lot, but they are too expensive to buy at the Tous Les Jours Bakery inside H-Mart. I normally don’t buy stuff at the bakery there, but when I heard that it’s 3 dollars per piece, it was a jaw dropping experience for me. It shouldn’t be that expensive to make, considering the ingredients. You can buy a whole American donut for less than a dollar. I thought I definitely should make a recipe for this to share with my viewers, because I know there are many out there who love this kind of Asian dessert. Unlike normal donuts, these use sweet rice flour instead of wheat flour, so the texture is a little crunchy on the outside, but soft and chewy on the inside. Also, it has a sweet red bean paste filling, which makes this donut unique, and it will make you fall in love with it. Even though I called it a Korean donut, actually other Asian countries have similar types of donuts with different fillings and coatings. Try this popular Asian sweet rice donuts at home someday.
Yield: 16 Pieces
Do you wonder what kind of food Koreans eat daily? Most Koreans eat rice, soup, and various sides as one meal at least once a day. (Usually, I do that 3 times a day though.
) Since we eat soup during most of our meals, we have many different kinds. So here today, I want to share a Korean soup made with kimchi and soybean sprouts called KimChi kongNaMulGuk. I will also show you how to make a savory anchovy broth in this post (video) step by step, so you can use it for your Korean soup or stew. Let’s master homemade broth and soup that Koreans eat often.
Yield: 3-4 Servings
These Korean hotdo and rice cake skewers are sold in rest stops or at street venders all across Korea. A famous Korean comedian, YeongJa Lee introduced this in one of her TV shows, and after that, it became a big hit last year. It looked so good, that I had to create a recipe for it to share with you. It is called sotteok sotteok. Doesn’t that sound cute? In its name, the letter “so” is from the word “sausage,” which is like a hot dog in America, and “tteok” means rice cakes. Since the hotdog and rice cake pattern is repeated on the skewer, they repeated the word twice in its name. The flavor is amazing. Imagine the combination of rice cakes and hotdogs topped off with one of 2 different sauces. The salty and smoky flavor from the hotdogs along with the sweet and spicy sauces are just amazing. You will understand why it is a big hit in Korea. Try it someday. For people who might want to watch the video clip of the TV show I mentioned, I will add the link here. https://www.youtube.com/watch?v=yZDZkYbUH- E&frags=pl%2Cwn
Yield: 8 Skewers
Today, I want to share one of my favorite childhood sides called GimJaBan BokkEum (김자반 볶음). Are you familiar with the Korean seasoned and roasted dried laver snack? It is very popular side for Korean kids. Instead of buying pre-made ones, you can cook it healthy and tasty at home in few minutes. Our boys love it when I mixed it with some rice and make rice balls for them. Try it someday for your children or yourself.
Yield: 3 Cups
Korean sweet potatoes are one of the Korean vegetables that I want you to try whether you like normal sweet potatoes or not. They are naturally very sweet, have a nice texture, and are healthy. Among Korean sweet potatoes, there are 2 main kinds. One is a water sweet potato called MulGoGuMa in Korean. It’s soft and mushy texture is pretty similar to the normal sweet potatoes that you find in America. It is just a lot sweeter and has good sweet potato flavor in it. The other type is chestnut sweet potato called BamGoGuMa in Korean. This one is also very sweet and has good sweet potato flavor. The only difference is that it’s texture is firm and not mushy like mulgoguma. It’s texture is a little similar to chestnuts, so it must have gotten the name because of that. Anyway, both kinds are good to try, but I especially love bamgoguma and that is the one we will use for today’s recipe. Instead of making the same old cheese sticks, make this upgraded version of it with tasty Korean sweet potato paste.
Yield: 12 Pieces
Dolsot Bibimbap is one of the most popular Korean foods among visitors to Korea. Today I will show you how to make this delicious food at home. This is my updated version of bibimbap recipe that I posted years ago. I had to delete my original bibimbap video on Youtube. To make the bibimbap video again, this time I made it even better by adding some other ingredients and show you how to make stow bowl bibimbap in details. I hope you like my upgraded version of bibimbap.
Yield: 2-3 Servings
