Food & Recipes – Page 22

Corn Cheese

콘치즈, KonChiZeu

March 28, 2014 by AeriLee 28 Comments

Recently, one of my Facebook friends, Lindsay, asked me if I can make “corn cheese.” I’ve heard of it, and actually tried a similar dish with no cheese, but never tried it with cheese before. After taste testing a few things, I made this delicious corn cheese recipe to share with Lindsay and you today. It is a popular side dish for some Korean restaurants in Korea. It may not be that great of a choice for your diet since it is high in calories and fat, however sometimes it is too delicious to avoid. 😉 The melted cheese with the sweet and buttery corn taste very good. Try it someday.

Yield: 2 Servings

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Clam KalGukSu

바지락 칼국수, BaJiRak KalGukSu

March 7, 2014 by AeriLee 14 Comments

Today, I will show you how to make a delicious Korean noodle dish called “kalguksu” in Korean. There are different version of kalguksu depending on the main ingredients such has chicken, seafood, red beans, clams, mushrooms, kimchi, zucchini, potatoes, etc. I will make it with clams today. The great flavor of homemade broth with the chewy noodles tastes very good with the clams. Try it someday.

Yield: 2 Servings

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Lettuce Wrap Squid TwiGim

상추 튀김, SangChu TwiGim

March 5, 2014 by AeriLee 6 Comments

Today, I want to share a special recipe from my hometown, Gwangju, in Korea. This is unique enough to call a regional food. It is deep fried squid wrapped with lettuce, called “sangchu twigim” in Korean. We have many different kinds deep fried food in Korean cuisine. So why is this dish so special? It is special because of the way of eating it. We wrap the deep fried squid with lettuce and use a special dipping sauce. Once you try it, you will be surprised with the great flavor combination from everything. Try it someday.

Yield: 2 Servings

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Dried Radish MuChim

무말랭이 무침, MuMalRaengI MuChim

February 21, 2014 by AeriLee Leave a Comment

Today, I will show you how to make a very popular Korean side dish using dried radish. This is one of the Korean sides that you make ahead of time and serve whenever you need it. It keeps for a long time. The texture of the dried radish is a little chewy, but it is still crunchy and the spicy sauce tastes very good with the unique dried radish flavor. I used Sempio’s Yondu for the basic seasoning and it made the dish even more savory. Try it someday.

Yield: 1 Quart

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Chili Shrimp

칠리새우, Chili SaeU

February 19, 2014 by AeriLee Leave a Comment

Today, I want to share my version of a delicious chili shrimp. The spiciness will come from crushed red peppers. Don’t miss my secret tip for making this deep fried shrimp extra crunchy. The spicy, sweet, and sour flavored sauce tastes great. Try it someday.

Yield: 2 Servings

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Frozen Pollak JjiGae

동태 찌개, DonTae JjiGae

February 17, 2014 by AeriLee Leave a Comment

Here is another delicious winter soup recipe using frozen Pollock. It is called dongtae jjigae (동태찌개) in Korean. Frozen Pollock is a tasty fish that you can buy, especially during the winter. The texture of the fish is a little firm and chewy and it has a very nice savory flavor to it. The spicy broth makes this a perfect winter soup to warm you up. Try it someday. 🙂

Yield: 3 Servings

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Kimchi Fishcake Udon

김치 어묵 우동, GimChi EoMuk Udong

January 31, 2014 by AeriLee Leave a Comment

Koreans like to eat hot soup all year long, however, hot soup is extra good on cold winter days. I’ve been craving this hot and spicy noodle soup dish made with kimchi and fishcakes. It is called 김치 어묵 우동 in Korean. I’m happy to share this delicious recipe it with you today. I hope this great soup keeps you warm this winter. Try it someday. 🙂

Yield: 1 Serving

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Cocoon Shaped TteokGuk

조랭이 떡국, JoRaenI TteokGuk

January 16, 2014 by AeriLee Leave a Comment

Lunar New Year is coming, so today I want to share a delicious New Year soup using a different type of rice cake called joraengi tteok. This is from the Kaesong region in Korea. The rice cakes (tteok) are twisted in small cocoon shapes. Another special thing is that it has a delicious skewered beef topping. The shape of these rice cakes are cute and fun, but the flavor and texture are the same as normal rice cakes. To make this more savory and simple, I will use Sempio’s Yondu for this recipe. Try it someday. 🙂

Yield: 3 Servings

Short Korean Lesson

Byeong (병) = Illness
Byeong (병) = Bottle

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Black Bean and Corn Burritos

검정 콩 브리또, GeumJeong Kong Burritos

January 9, 2014 by AeriLee Leave a Comment

Today, I want to share a new recipe that we enjoyed a lot recently – black bean burritos. My husband is a fan of Mexican food. He loves beans. On the other hand, I’m not a big fan of beans. When I made this black bean burrito recently, both my husband and I loved the flavor. I told my husband that I can eat this kind of beans easily. 🙂 It is very easy to make, but still has a great flavor combination. The creamy beans, vegetables, and burrito wrap is the perfect taste with spicy sauce. We found out that this burrito matches really well with smoked Tabasco chipotle sauce. 🙂

Yield: 3 Burritos

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Street Toast

길거리 토스트, GilGeoRi ToSeuTeu

January 2, 2014 by AeriLee Leave a Comment

Happy New Year, everyone! Today, I will make a Korean street food. It is a kind of toast that I’ve been craving. There are many places in Korea that sell this delicious sandwich, especially in the morning. This is popular in Korea because the bread, egg, and vegetables can give you enough nutrition to start the day and the taste is so good. I made this and enjoyed it with my son, Bryson. Try it someday. 🙂

Yield: 2 Toasts

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