Korean Food and Recipes
Yesterday, my lovely sister-in-law cooked an eggplant sandwich for us. I’ve been asking her to do a cooking video for me and since she was going to cook we went ahead and made a video. As she mentioned at the beginning, she didn’t have a recipe but tried to make something delicious from her instinct and experience. 😉 It was so much fun to make a video together. Since the sandwich taste was very delicious, I am happy to share the recipe with you.
Yield: 6 Loaves
Today, I will show you how to make an ingredient for Korean cooking – sticky rice cakes. They are commonly used for tteokbokki, tteokggochi, and tteokguk. Koreans take their rice to a shop and let them make it. It is an interesting process, which is detailed in this awesome blog post by the Stumbling Engineer. Outside of Korea, many people cannot find these sticky rice cakes where they live, so they want to make tteokbokki and tteokguk at home. With this recipe, you can make sticky rice cakes at home and enjoy tteokbokki and tteokguk.
Yield: 2½ lb Rice Cakes
In Korea, cheese oven spaghetti is popular in pizza or some other Western-style restaurants. Today, I will make my own version of cheese oven spaghetti. Spaghetti with melted mozzarella cheese, meat, and vegetables tastes great. 😀
Yield: 3 Servings
The Korean pickled radish side-dish DanMuJi MuChim is a simple daily side dish that you can make in just few minutes. DanMuJi is used in kimbap. It is a sweet and sour pickled radish. Since it already has a sweet, sour, and salty flavor, you don’t need many seasonings for this dish: just some spiciness from red pepper powder and the unique flavor of sesame oil. You can also eat the pickled radish without any other seasonings with jajangmyun, jjambbong, or kimbap.
Yield: 1½ Cups
It was amazing to get so many requests for silken tofu soup, SunDuBu JjiGae (순두부 찌개). This proves that many people in the world like this soup. The broth is spicy and matches great with the silken tofu. With the same basic seasonings used in this soup, you can make a different variety such as beef or clam. You can also put both in as I did in this recipe. The kimchi is optional. I’m very happy with this recipe, so I hope you like this too. 😀
Yield: 2 Servings
Clams are usually used for making broth and soup in Korea. You can also use it for side-dishes. There is also a salted fermented clam dish. I got an already cooked frozen clams in a Korean grocery store because that was my only choice. However, I recommend you use fresh clams if you can find any.
Extra soft tofu is called SoonDuBu in Korean. It is usually used for soup or stew. The texture is very soft like jello. 😀
Today, I’m going to make a spicy Korean yellow croaker fish soup, jogi maewoontang. In Korea, we like to eat fried croaker, but we also love this spicy soup. Try this someday.
Yield: 3 Servings
Yellow Croaker is one of the most popular fish in Korea. The fish has been gutted, salted, and dried. People buy this usually to fry without any additional seasons. Soup and stew can also be made with it.
- Use:
Frying, Steam, Stew, or Soup- Storage:
Keep in the freezer.- Types:
Fresh, Dried, Frozen
The Korean fern brake side dish GoSaRi NaMul is one of the most common Korean holiday side dishes. You can make this anytime you want, but usually in Korea we eat this during the holidays, such as Lunar New Year (SeolNal) or Korean thanksgiving (ChuSeok). This dish doesn’t need many ingredients, which means the main flavor comes from the fern brake. It has a soft texture and it is a little chewy with a unique flavor that is good. You can use this for your bibimbap also.
Yield: 1 Quart
