Hi everyone! Today, we have two things to announce. First, I want to announce a fun event for you. Recently, we published our first printed cookbook, “Aeri’s Korean Cookbook 1.” To celebrate, and give thanks to my readers, we will have a giveaway contest. Secondly, we have published an iPad version of the printed cookbook, which is available in 32 countries. You can find it in the iBookstore or by clicking here.
Beef and Veggie MalI
소고기 야채말이, SoGoGi YaChaeMalI
This is a variation of a beef roll. The marinated bulgogi, rolled with different kinds of veggies, tastes very good. The color combination is also so very pretty. So, it would be a good dish for a party or potluck. I used Sempio’s premade bulgogi sauce so that this recipe is easier to make. However, you can use my homemade bulgogi sauce recipe instead. Depending on your preferences, you can be creative and use other kinds of veggies such as carrot, zucchini, cabbage, etc.
Yield: 4 Rolls
Young Radish Kimchi
열무김치, YeolMu GimChi
Young radish kimchi (열무김치, YeolMuGimChi) is a popular summer kimchi in Korea. It is also my favorite kimchi. The kimchi, all by itself, is very delicious to eat with rice. However, it is also very useful in other dishes such as in bibimbap and noodle dishes once it becomes well fermented. I made this kimchi with our home grown radishes. “Young radish” is the type of radish used, not just any radish that is young in age; the Korean name is “열무.” I used a special method to make kimchi broth for this recipe; however, you can skip that step and just use normal water instead. More summer recipes using this kimchi are coming, so stay tuned. 🙂
Yield: ½ Gallon
Aeri’s Korean Cookbook 1
Hi Everyone! Today, I have very exciting news to share with you. 🙂 If you are a long time follower, you might know that I’ve wanted to publish my own cookbook for a long time. We posted a Kindle e-book last year, which many people liked, but there are many people that want a traditionally printed cookbook. Finally, we have published our first printed cookbook, “Aeri’s Korean Cookbook 1.” If you are one of the people who were waiting for it, this post is especially for you. The printed version of the book is also available for the iPad.
Drumstick Soy Sauce Jorim
닭다리 간장조림, DakDaRi GanJangJoRim
Drumstick soy sauce jorim is a fancy and savory chicken dish that you can easily make at home. The chicken tastes great because of a good combination of saltiness and sweetness along with a slight garlic and ginger flavor. If you prefer, you can use some other part of the chicken such as the breast or thigh. For the best flavor and texture, the chicken is marinated for some time, but you can skip that if you are in a hurry. Try it someday.
Yield: 2-3 Servings
Cold Soybean GukSu
콩국수, KongGukSu
Cold soybean noodles (콩국수, KongGukSu) is one of the most popular summer menus items in Korea. The homemade creamy soybean sauce tastes great with the noodles, fresh cucumbers, and tomatoes. You can also buy premade soybean sauce for your convenience, but it is not as good as making it from scratch. If you already tried these noodles in Korea, you may find a difference in my recipe because I used sugar. I’m from southern Korea, and in our hometown, it is common to add sugar to this dish whereas other places in Korea normally don’t. So, if you want, you can skip the sugar.
Dear friends, I’m in my 16th week pregnancy now. My morning sickness is gone and my appetite is coming back. I feel hungry more often and sometimes I feel my baby’s cute movements. Bryson is a happy and energetic boy. He often makes us laugh. We are all doing fine. I just wanted to share how we are doing with you all. I hope that I can start posting recipes more often now. Thank you for your patience and support. Please stay cool and happy. 🙂
Yield: 6 Servings
Fruity Nutty Salad
There are so many different kinds of salad dressings in the world. What flavor do you like best? I like sweet and sour or fruity flavors. Recently, I learned how to make this delicious salad using Sempio’s Drinking Black Rice Vinegar – Pomegranate from my friend. It has various nuts, fruits, leafy greens, and cheese served with a sweet and sour dressing. I just love the flavor. So, I want to share the recipe with you today.
Yield: 2-3 Servings
LA Sticky Rice Tteok
LA 찹쌀떡, LA ChapSsalTteok
LA ChapSsalTteok (LA 찹쌀떡) is a fusion food that originated from Los Angeles Korean immigrants who were craving Korean rice cakes. It was difficult for them to find the necessary ingredients to make Korean rice cakes. So, they started baking rice cakes using ingredients that can be easily found in America. Luckly for us, the result was very good and now we can try this new variation on rice cakes. These are a little crispy on the outside and chewy on the inside. The various nuts and dried fruits taste good, along with the creamy taste of the rice. My husband likes many different kinds of Korean food, but rice cakes is not one of them. Interestingly, he tried this and gave it an A+. Of course, he at them with maple syrup. 😉 He said they are similar with blueberry pancakes. I do not know what you will think of them, but if you want to try a healthier dessert, and if you like rice cakes (or even if you don’t!), I highly recommend you to try these someday. 🙂
Yield: 20 (1x2 Inch) Pieces
Shrimp & Bok Choy DeopBap
새우 청경채 덮밥, SaeWu CheongGyeongChae DeopBap
I like one-dish meals since they are simple to make and often have a good combination of nutrients. Today, I will show you a good example using shrimp and baby bok choy. All we need to do is fry some ingredients, along with a few seasonings, and then pour them on top of rice to serve. It is not spicy or greasy. You can replace the shrimp with another type of meat or seafood in addition to replacing the bok choy with some other chinese cabbage such as choy sum or napa cabbage.
Yield: 2 Servings
Shrimp & Garlic Spaghetti
I love simple recipes that have a small list of ingredients. Not only are they easy to make, but sometimes the best flavor comes from just the natural ingredients. Today, I will share my favorite spaghetti recipe. It is made with shrimp and garlic. One night, I ate out with my sister-in-law at a local Italian restaurant. I ordered a dish called “shrimp and garlic buttered spaghetti.” I love shrimp, garlic, and buttered spaghetti, so it sounded like the perfect choice. The food was delicious, but the amount of shrimp was very stingy and the cost of the meal was high. I became determined to make it at home so that I could have more shrimp and save money. So, that is how this recipe came into being. LOL Now you can save money by making this at home in addition to enjoying it as much as you would in the restaurant.
Yield: 1 Serving
- « Previous Page
- 1
- …
- 29
- 30
- 31
- 32
- 33
- …
- 64
- Next Page »
