Korean Food and Recipes
Before soup season is gone, we need to try as many delicious soups as possible. So today, I will share one of the simplest and quickest Korean stews that you can make using gochujang and tuna. This hot and spicy soup will make you warm and happy.
Yield: 2 Servings
Most Koreans love kimbap. We usually bring kimbap along on picnics. There are many kinds of kimbap in Korea: kimchi kimbap, cheese kimbap, tuna kimbap, beef kimbap, nude kimbap, sesame leaves kimbap, etc. Today I will make the most common kimbap. It will have 5 things in it: cucumbers, pickled radishes, ham, crabsticks, and eggs. A secret for making kimbap is that all of the ingredients need to have same size. That will help make the kimbap look more delicious and taste better.
Yield: 10 Rolls
More and more people are eating different kinds of food from other countries in Korea these days. Among those popular foreign foods, today, I want to share a Chinese- inspired dish made with eggplant. It is a spicy stir-fried eggplant dish called in Korean. I bet you will love how easy it is to make, as well as how tasty it is. Let’s get started.
Yield: 2 Servings
Did you ever want to try the Korean silken tofu stew called SunDuBu JjiGae (순두부 찌개), but you were afraid it would be too spicy? If so, then this is for you. I’m back with a non-spicy SunDuBu JjiGae version. Even though it doesn’t look as appetizing without the red- colored broth, it is still full of flavor and just as delicious as the other versions. You can also learn how to use rice water in your kitchen and see a short clip of me enjoying this. So, let’s get started.
Yield: 2 Servings
Today, I will share my recipe for sweet red bean steamed buns called Hobbang or Jjinbbang in Korean. The name is kind of cute and funny and the meaning of the names also make sense. When we eat this hobbang in Korea, it is usually on cold days in the winter. We need to be careful not to burn ourselves when we eat this hot steamed bun. So, to cool it down, we will blow the hot steam from the bun like this.. “ho~~ ho~~ ho~~” so the name for hobbang came from it. Ho is the sound we make, and bbang is bread in Korean. Jjin means an additive word from Jjida which means steam and again bbang means bread, so steamed bread is jjinbbang or hobbang. You will be surprised to see how easy it is to make these authentic and delicious steamed buns at home with your own hands. Let’s get started.
Yield: 8 Pieces
Today, I want to share a delicious Korean street food recipe that brings back my childhood memories of school. It’s skewered sweet and spicy rice cakes called TteokGgochi in Korean. You can make this authentic Korean street food right in your kitchen by following this video. Let’s get started.
Yield: 10 Skewers
Today, I want to introduce a sandwich recipe that is very hot right now in Korea. It is called an Ingigayo sandwich in Korean. Ingigayo is the name of an SBSmusic program. Kpop singers eat this special sandwich while they are preparing for their performance in SBS broadcast stations. I heard that you can only buy it there. Kpop stars shared this sandwich on their social media and it became very popular. I thought you might be interested in trying this unique sandwich like me, so I made a version of it. Let’s get started.
Yield: 2 Sandwiches
To make the sandwich today, we cut off the crust. Maybe some of you are thinking, “Aeri, that is so wasteful!” I know, I know. So today, I will share a bonus recipe with you to use up that leftover crust. We call this “popcorn bread” in Korea. Btw, I love that name, do you love it too?
Yield: 2 Servings
This is a korean side-dish recipe for stir-fried potato and dried anchovy (GamJa MyeolChi BokkEum, 멸치 감자 볶음).
Yield: 2 Servings
TteokBokkI (떡볶이) is one of the most popular Korean street foods. Since the way to cook this food is very easy and simple, Korean people often make it at home too. Depending on your personal tastes, you can make it spicier or sweeter. This snack has many different names according to its ingredients such as cheese TteokBokkI, RaBokkI (Ramen noodles), GanJang TteokBokkI, or GungJung TteokBokkI (soy sauce).
Yield: 3 Servings
