Aeri's Kitchen

Korean Food and Recipes

Potato JoRim

감자 조림, GamJa JoRim

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GamJa JoRim (감자 조림) is an easy and delicious non-spicy Korean side dish using potatoes. The flavor of soy sauce mixed with a little sweetness and the texture of potatoes gives you a great taste. Although you can make a small amount of this side dish for one meal, you can also make a lot and keep it in the refrigerator. It is a popular side dish for school lunch boxes in Korea. I hope you will like this. It has been while since I made a post. I was very happy to do this again. More recipes will be posted as I get back into the swing of things. hehe 🙂 Thank you very much for all the comments and kind words about my son’s birth. I’m sorry that I couldn’t reply to every single message, but I really enjoyed reading your messages. I almost feel normal again, and Bryson is doing very good. He makes me happy everyday, even though I feel tired. 😉

Yield: 2 Servings

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Salted Mackerel GuI

자반 고등어 구이, JaBan GoDeungEo GuI

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Mackerel that is fried with a little salt is a common way to eat this fish in Korea. You can buy pre-salted mackerel from a Korean grocery store. The saltiness varies between brands. This post is not really much of a recipe because all I did was fry the fish, but I wanted to introduce you to this popular Korean side dish. Dark fish meat is very healthy and mackerel has omega-3 fatty acid in its dark meat. Try this delicious and healthy Korean dish someday. Thanks! 😀

Yield: 2 Servings

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Pumpkin Pie

펌킨 파이, Pumpkin Pie

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Pumpkin season has arrived! This pumpkin pie recipe is one of my husband’s favorites. It has a great spice flavor. My son and I are good, I just feel tired more easily and have to go to the bathroom often. He plays a lot everyday. Please keep us in your prayers. I will be back with a Korean recipe soon. hehe As always, thanks! Love, Aeri.

Yield: 1 Pie

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Haddock TwiGim

생선까스, SaengSeonKkaseu

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SaengSeonKkaseu (생선가스) is a deep fried white fish, which is popular in Korea. It was inspired by Western food. This fish is covered with egg, flour, and Korean breadcrumbs before frying. For an authentic taste, it is important to use fresh fish and Korean (or Japanese) breadcrumbs for this recipe. There are also similar dishes made with beef, pork, or chicken. For different meats, you will obviously need a different dipping sauce. I will post them later. For this recipe, the dipping sauce is tartar sauce. You can use your own tartar sauce. My sauce is a little sweet, so you might want to adjust the amount of the sugar.

Yield: 3 Servings

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Dried Seaweed MuChim

김자반 무침, GimJaBan MuChim

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GimJaBan MuChim (김자반 무침) is a dried seaweed side dish. As I mentioned before, there are different kinds of seaweed in Korean cuisine. The dried seaweed called “GimJaban” has very similar taste with the seaweed that is used for kimbap or sushi; however, the texture is different since it’s chunks of seaweed rather than a sheet. This is a good side dish to keep in the refrigerator and use for lunch boxes or normal meals. Try this simple and delicious side dish someday.

Yield: 1 Cup

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Peach and Blueberry Pie

복숭아 & 블루베리 파이, BokSungA & Blueberry Pie

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Wow, the weather is getting cooler, and it was a little chilly today. Maybe the Summer is gone already. I hope that everyone stays healthy and happy. Anyway, a hobby I started after marriage is collecting cookbooks. It is always great to get a good cookbook with delicious recipes and beautiful pictures. How many times, do I actually use those cookbooks? oops… I was too busy cooking Korean food for my videos and blog. hehe (my excuse) My husband and I look through a new cookbook together, and we mark recipes that we want to try later. Since it has been a while since I made dessert for my husband, I picked a recipe that uses fresh peaches that I got from the farmers’ market. This peach and blueberry pie was a big success. We both agreed it is a good pie recipe to share with people who visit my blog, even though it is not Korean food. Try this pie someday, and make your lover happy as I did.

Yield: 8 Servings

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Traditional Chicken Tang

삼계탕, SamGyeTang

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Today, I will show you how to make Korean Chicken Rice Soup, 삼계탕. In Korea, people love to eat this chicken soup when summer starts. Why do Koreans like to eat hot soup in the hot days of summer? The belief is that you can get very tired and weak because of the hot weather, so you need to recover or prepare your body with healthy food. In that point this chicken soup has many good ingredients that is thought to give energy and health such as chicken, ginseng, garlic, dates, and so on. Even though it is most popular during the summer in Korea, Koreans will enjoy this soup any time. Therefore, I highly recommend that you try this healthy and tasty chicken soup someday.

Yield: 1 Serving

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Easy Napa Cabbage Kimchi

막김치, Mak KimChi

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Today we will experience a quick and easy way to make fresh and great tasting kimchi, if there is such a thing. 😉 In the past, I posted a recipe for making a more traditional napa cabbage kimchi.
The last kimchi recipe I made was “whole cabbage kimchi,” which is called PoGi (포기), or Tong Baechu (통배추). People use that method for making winter kimchi. It is only cut into four pieces. This time, we will cut the cabbage into bite-sized pieces. This will make serving easier since you will not have to cut the kimchi. This way of making kimchi is also good if you only have one or two heads of napa cabbage. There are some more differences between the two recipes. You can figure out what they are. hehe.. Try this recipe someday. I hope you like it as much as I do.

Yield: 1 Gallon

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