Today, I will share my delicious garlic chive dumpling recipe. It is called buchu mandu in Korean.I hope you like my dumpling recipe. 🙂
Yield: 110 Dumplings
Oatmeal Cranberry Cookies
오트밀 크랜베리 쿠키, Oatmeal Cranberry Cookies
Oatmeal cookies usually have raisins in them, but one year I decided to use cranberries instead of raisins. Now I usually always use cranberries. If you prefer, you can substitute raisins instead of the cranberries.
Yield: 4 Dozen Cookies
Chicken and Vegetable BokkEumBap
닭 야채 볶음밥, Dak YaChae BokkEumBap
Chicken and vegetable bokkeumbap is delicious and nutritious because it has chicken meat, various vegetables, eggs, and rice. Since you get different flavors from the ingredients you don’t need special side dishes to eat with it; just kimchi and any kind of Korean soup will give you a simple but perfect meal. I think it will match with many other foods so you can serve this as a side to a meal from your own country also. For this recipe, I used some Sempio Youndoo (Natural Liquid Seasoning) for extra flavor. Without YounDoo, this fried rice tastes good; however with it the taste is even better. So try it someday.
Yield: 3 Servings
Mexican Wedding Cookies
멕시칸 웨딩 쿠키, Mexican Wedding Cookies
Mexican wedding cakes (cookies) can be found throughout the world under different names. They are basically a rich butter dough with nuts rolled in powdered sugar. Some people use almonds; I use walnuts. You can probably use whatever nut you like. This is an easy cookie to make, but be sure to allow enough time for the dough to chill.
Yield: 45 Cookies
Sempio Yondu (Natural Liquid Seasoning, Light)
샘표 연두, Sempio YounDoo
Yondu is a natural liquid seasoning made by Sempio. It does not contain any animal ingredients, making it suitable for vegetarians. I recently discovered this treasure when Sempio sent me a sample. Without any prior knowledge or expectations, I tried it in one of my side dishes. The results were a pleasant surprise, so I have been doing more experimenting with it. My husband calls it “magic juice” because it makes everything taste better. (Just don’t drink it like a beverage.) LOL
Korean Radish Water Kimchi
동치미, DongChiMi
Today, I will introduce a winter kimchi that Koreans enjoy a lot. It is the radish water kimchi called Dongchimi. I think that this is one of the easiest types of kimchi that you can make. Simply cut up the ingredients and then mix them with salt and water. You don’t even need fish sauce or hot pepper powder, so it can be a perfect kimchi recipe for vegetarians or people who cannot eat spicy food. 🙂 Please try it this winter. Then, let’s get started.
Yield: 1 Gallon
Perilla Kimchi
깻잎 김치, KkaenNip KimChi
Perilla kimchi (깻잎 김치) is another simple kimchi recipe. It does not need to soak in a brine like normal kimchi and it does not need very long to ferment. So even though it called kimchi, it is almost like a daily side dish. Perilla has a unique taste, and it is thought to be good for health. This kimchi tastes great both when it is fresh and fermented. If you love kimchi and want something different, why don’t you try this someday? 😉
Yield: 6½ Dozen Leaves
Seasoned Filefish BokkEum
쥐포 볶음, JwiPo BokkEum
Seasoned filefish bokkeum is one of the most common side dishes that mothers like to keep it in the refrigerator and serve with each meal. It keeps for several weeks. As you might know, Koreans eat many different kinds of side dishes for each meal; so it is very convenient to have 4 or 5 different side dishes that you can keep and eat for some time, including kimchi. With the same sauce that I use in this recipe, you can use other dried fish such as dried anchovies or dried shrimp instead of filefish. The sauce is spicy and sweet which goes well with the salted and dried fish.
Yield: 2 Cups
Fish Cake GyeRanMalI
어묵 계란말이, EoMuk GyeRanMalI
Gyeranmli is a rolled up fried egg. This type is made with fish cakes, and it is called “gyeranmali (어묵 계란말이).” It is easy and delicious and can be used in a Korean lunch box. Someday, I will post more Korean lunch box dishes. 😉
Yield: 3 Servings
Watercress & Mung Bean Sprout NaMul
미나리 숙주 나물, MiNaRi SukJu NaMul
This watercress and mung bean sprout side dish is very nutritious and simple to make. Since it does not have that many seasonings, its unique flavor comes from the watercress and mung bean sprouts. This is very simple and it tastes best when it is fresh, so usually this dish is made and served right before a Korean meal as a side dish. In my personal opinion, the flavor of the watercress can help increase your appetite, so it can be good as an appetizer also. If you are using leftover side dishes or vegetables for your bibimbap, this is also a perfect addition.
Yield: 1 Cup
- « Previous Page
- 1
- …
- 36
- 37
- 38
- 39
- 40
- …
- 57
- Next Page »
