Korean Food and Recipes
Hi, today I will share an awesome recipe using shrimp. This creamy, sweet, tangy, and crunchy shrimp dish is called “크림 새우 (KeuRim SaeU)” in Korean. You can serve it as a impressive party food with pretty plating and presentation. You do not want to miss this tasty shrimp dish.
Yield: 1-2 Servings
Do you love Korean the BBQ Bulgogi? What if you could enjoy bulgogi with an extra spicy flavor and crunchy texture? That sounds wonderful, doesn’t it? So, today I want to show you a spicy version of Bulgogi. Since it is a mixture of soybean sprouts (KongNaMul) and spicy bulgogi, we call this “KongNaMul BulGoGi” in Korean, or “Kong BulGoGi” for short. I recommend this recipe, which is easy to make and also very delicious. At the end of the video, there is a cute taste testing session, so don’t miss it.
Yield: 3-4 Servings
Do you like tteokbokki? Yes. How about seafood? Of course! Then, this delicious seafood tteokbokki called is THE recipe for you. By adding your favorite seafood to Tteokbokki, you can add the umami flavor of Tteokbokki and enjoy the new Tteokbokki flavor. Of course, if you don’t eat seafood, use my regular Tteokbokki recipe. Then shall we enjoy the taste of the spicy sea? Let’s go!! Ah! One more thing… In this video, there are 2 special guests who are so cute. So don’t forget to watch the video.
Yield: 2-3 Servings
Chicken wings used to be a cheap part of the chicken. But they’ve grown a lot in popularity and they are no longer cheap. So, today, I want to introduce a way that some Koreans enjoy them using Coca Cola. The flavor is as unique as you can imagine. Instead of typical hot wings for your party, please try this Korean style Coke chicken wings someday.
Yield: 2-3 Servings
JeYuk BokkEum is a Korean spicy fried pork dish. It is as popular as BulGoGi in Korea. Once you marinate this pork, you can keep some uncooked in the freezer to fry and eat later. Like BulGoGi and SamGyumSal (Korean grilled meats), we wrap the cooked meat with lettuce and different kinds of vegetables: garlic, onion, carrots, cucumbers, sesame leaves, napa cabbage, and so on. Try this awesome dish soon. 😀
Yield: 3 Servings
Koreans love~ deep fried chicken. As a result, there are many different kinds of them. I already shared the most common style before. So today, I want to share a fun and delicious Korean fried chicken using green onion. Who would guess the flavor and texture of this combination is this good? The chicken is crispy and has savory flavor from the garlic and curry powder. Then, it boasts its flavor and texture with green onion and a special sauce. It can be a great surprise for your football game party.
Yield: 1-2 Servings
This is my another bulgogi recipe for you. With some differences of ingredient ratio or using different ingredients all make delicious bulgogi. This recipe has some more broth than my other bulgogi recipes, so you can add cellophane noodles if you want and make it more special bulgogi. Bulgogi has this sweet and savory flavor of own Korean flavor. You can marinate plenty of the bulgogi and keep it in the freezer. It can be a quick and delicious meal with some rice and other side dishes. I have an exciting upcoming post that I will use this bulgogi in it. So, please don’t miss it. 🙂
Yield: 4 Servings
I finally made a recipe for a Korean-style breaded tenderloin or pork cutlet with a special sauce. It is called “DonGaSeu, 돈가스” in Korean or Tonkatsu in Japanese. This was a food that so many people requested and I didn’t post yet. Now, I feel that I finished a delayed homework assignment from my viewers. If I am right, this is one of the foods that was introduced in Korea by Japan during the Japanese colonial period. I guess Japan got this type of food from the western world and modified it to their own tastes. The deep-fried meat for Korean-style dongaseu is almost the same with Japanese tonkatsu. However, the sauce you pour on top of the meat is a little different between the two countries. So, today, I will show you how to make Korean-style old fashioned dongaseu and the sauce that I enjoyed when I was little growing up in Korea. I will also show how to prepare the full set menu as a restaurant would serve dongaseu. It will have dongaseu, cooked rice, macaroni salad, cabbage salad, and kimchi. This will give you a good idea about how to prepare a whole meal easily. Isn’t it exciting? So, please follow my instructions and enjoy this delicious meal.
Yield: 4 Servings
Hi everyone. I’ve been sick for 2 weeks in February. Now, I feel normal again and I’m happy to start to make recipes again. Please take care of yourself and don’t get sick like me. It is not pleasant to be in the bed without an appetite and energy. The downside my recovery is that my appetite is back and I want to eat food all the time. I keep thinking about delicious food. lol So, I use my situation to come up with delicious recipe ideas. And today, I will share one of them with you. Oh, I’m super excited now. It is “Cheese Fire Chicken” called cheese buldak (치즈 불닭) in Korean. It is a spicy chicken that is served with melted cheese. The chicken is marinated and fried with a very spicy sauce, so people call it fire chicken. Your mouth will burn like fire from the spiciness. However, the cheese reduces the spiciness of the chicken and creates a very tasty combination of flavors. My husband normally doesn’t like fusion food much. So, when I described this dish to him at first, he wasn’t that excited about it. Korean spicy chicken with cheese? Nah~~~~ lol But, once he tried it, he was very impressed by the flavor. He gave 5 stars. yay ~~ 🙂 In this recipe, I will share some of the secret ingredients for amazing flavor. Please try it someday.
Yield: 2 Servings
Do you know that there are more than one way of enjoying bulgogi in Korean cuisine? You can grill bulgogi and wrap it with lettuce. You can have some broth and cellophane noodles in your bulgogi. Your buglgo can have several vegetalbes in it to fry together such as onion and carrot. Today, I will share a delicious way to enjoy your bulgogi. This type calls BaSsak Bulgogi in Korean and bassak means “dry off” in English. So this specific bulgogi originated from EonYang city in Korea has no broth or liquid. It has great flavor as other bulgogi has but it will have it’s own good texture to make it more tasty. In addition to the bulgogi, I will share a declious Korean spicy green onion salad you eat with your Korean B.B.Q dishes. The raw green onion with spicy, sweet, and sour sauce give wonderful taste for your bulgogi when you eat with it.
Yield: 2 Servings
