Korean Food and Recipes
Crown daisy, called “ssukgat” in Korean, is an edible chrysanthemum. In Korean cuisine, it is often used because of the unique flavor. It gives extra flavor to some dishes and soups, similar to the way some herbs are used in Western cuisine to add flavor. Crown daisy jeon is considered a healthy and tasty Korean pancake. Try this someday. π
Yield: 2 Servings
Bachelor radish kimchi is a very popular summer kimchi in Korea. You might wonder why the name is “bachelor kimchi.” In the old days, boys who did not marry had to wear a special haircut that was styled like the shape of this radish. So Koreans called this radish, “bachelor radish,” and the kimchi made with it is called “bachelor radish kimchi.” With well fermented bachelor kimchi, you can make different kinds of korean dishes. Of course, just eating the kimchi with rice also taste awesome.
Yield: 1Β½ Gallons
Mussel Tang (νν©ν) must be one of the easiest Korean soups to make, yet it is still very delicious. It is amazing to get such great flavor with such few ingredients. With only mussels, salt, green onions, and water, you will get a very tasty and flavorful mussel dish.
This reminds me of fond childhood memories in Korea. Once my mom bought a big bag full of fresh mussels from a fish market and boiled them all in a big pot with just water, salt, and green onions. I was amazed by the huge amount she was making, but as you know, the volume for mussels is large, but the actual amount after removing the shells, is not that much. LOL Our family finished it all during one meal. It was always a fun time to eat boiled mussels with my family. I can taste my mom’s mussel soup from my recipe and that makes me happy. It is not only the taste, but also the memories that I enjoy with this dish. Try it someday, and make your own memories with ones you love. π
Yield: 2 Servings
Yield: 2 Servings
This is another great product from Sempio. These thin noodles are kneaded in vacuum for a better chewy texture and flavor. When I tried these noodles for the first time, I was very impressed by their texture and flavor. They are slightly chewy, but not too much, and the flavor tastes like homemade noodles. You can try many different kinds of Korean dishes with them, and I think that you can also use them for non-Korean noodle dishes also. I highly recommend you try this product. π
- Use:
Kimchi Bibim Guksu- Storage:
Keep in the cabinet.Short Korean Lesson
- GangAJi (κ°μμ§) = Puppy
- GoYangI (κ³ μμ΄) = Cat
Napa Cabbage GeotJeolI (λ°°μΆ κ²μ μ΄) is a common and simple daily side dish in Korea. Instead of napa cabbage you can use lettuce, bok choy, or another leafy vegetable. In a few minutes, you can prepare a very delicious side dish by just mixing some ingredients with the cabbage. A secret for a good tasting dish is to use baby leaves (soft) that do not have much of a bitter or strong flavor. Baby leaves also have a nice soft texture. If you get a head of napa cabbage, use the thick outer leaves for napa cabbage soup, and use the soft inside leaves for this recipe. π
Yield: 4 Servings
Army base soup, budae jjigae was originated during and after the Korean War, when Koreans had very little to eat. People made this dish by combining leftover Spam and hot dogs from U.S. Army facilities, and mixed it with whatever else was available. All of the leftovers were combined with water in a large pot and boiled. Nowadays, most Koreans have enough to eat, but this soup is still very popular with more varied ingredients added to it. Try it someday.
Yield: 2-3 Servings
The rice cake soup called “tteokguk” in Korean is one of my favorite Korean meals. We usually eat this soup on New Year’s day, but you can eat it anytime you want. You can make the soup with different kinds of meat such as beef or oysters. Today, I will make oyster rice cake soup the way my mom usually made it for us.
Yield: 2-3 Servings
Endive dressing is a sweet and sour salad dressing that goes well with endive. I love bacon, but if you do not eat bacon you can leave it out. When we eat this, we also like fried potatoes as a side dish.
Yield: 5 Servings
Have you ever had leftover dumpling filling? Recently, I made a large batch of garlic chive dumplings. Those delicious dumplings are now steamed and waiting in the freezer to be eaten later. I feel very satisfied having frozen dumplings on hand, since they are convenient for quick meals later. Anyway, for that batch, I had some leftover filling, and with it, I made this recipe. Maybe you had the same experience before and did not know what to do with it; this is a good solution for that problem. π Simply mixing the dumpling filling with a few other ingredients turns into a very tasty snack or appetizer. π
Yield: 15 Patties
