Hot Pepper Paste
고추장, GoChuJang
GoChuJang is one of the most important Korean ingredients. If you are into Korean food, you will need this for your Korean cooking. There are many different brands on the market, but “SoonChang (순창) Gochujang” is known as a very good brand in Korea.
Clay Pot BulGoGi
뚝배기 불고기, TtukBaeGi BulGoGi
Bulgogi (불고기) is a very popular marinated Korean beef dish. If you make so much bulgogi that you cannot eat it all at once, what can you do with it? You can put some of the uncooked marinated beef in a freezer bag, and put it in the freezer for a quick meal later. It still tastes good and it is very easy to prepare since it will be ready to cook. Today’s recipe is a use for excess bulgogi: bulgogi stew. Just adding some vegetables and noodles will result in this quick dish. Of course it is very delicious too. Since I already posted a bulgogi recipe before, I will skip that part and post a link to that recipe instead.
Yield: 2 Servings
Tiny Anchovy BokkEum 1
잔멸치 볶음, JanMyeolChi BokkEum
In Korea, we have different types of anchovies for cooking. There are large dried ones (about 2 inches in length) for making broth, medium sized dried ones (about 1 inch) for side dishes, and really tiny ones; the ones that I am going to use today for this side dish. Anchovy sauce is also used as an important ingredient for kimchi. Anchovies are high in calcium, so they are good for your bones. When I was a kid, I hated eating anchovies because of the strong fish flavor. Now my tastes have changed, and I enjoy eating them. Today’s side dish is a fried sweet anchovy side dish. Once you make this, it will keep for several days. Since it is sweet, salty, and crunchy, you can eat it as a snack too.
Yield: ½ Pint
Tiny Anchovy
잔멸치, JanMyeolChi
In Korea, we have different kinds of anchovies for cooking: big dried anchovies (about 2 inch length) for making broth, medium size dried anchovies (about 1 inch) for side-dish, and really tiny ones (Like the picture) for side-dish. Anchovy sauce is also used for an important ingredient for kimchi. Anchovy has calcium in it, so it’s good for your bone.
Spicy Seafood GukSu
짬뽕, JjamBbong
JjamBbong (짬뽕) is a Korean version of Chinese spicy seafood noodles. It is as popular as JaJangMyun (blackbean paste noodles) in Korea. You need a lot of ingredients to make this, but it is not that difficult to make and does not take a long time. Do you like spicy seafood dishes? Then, you have to try these noodles someday.
Yield: 3 Servings
Mussels
홍합, HongHap
Thick Noodles
우동, 자장 면, UDong, JaJang Myeon
These thick noodles are for special dishes like JjaJangMyun (자장면), Udong (우동), or JjamBbong (짬뽕). You can get them dried, frozen, or fresh. Personally, I like the fresh noodles the most and dry noodles the least. Cook the noodles in boiling water for about 6 to 8 minutes, unless the directions for your noodles tell otherwise. Then rinse the noodles quickly in cold water several times before you serve them – that will make the noodles more chewy and elastic.
Sweet Potato MatTang
고구마 맛탕, GoGuMa MatTang
Today, I will show you how to make “sweet potato dessert.” It tastes the best when it is still warm right after making it. Korean sweet potatoes are different from American sweet potatoes in taste, texture, and color. They are more sweet and drier. Please try to find Korean sweet potatoes to use for this recipe.
Yield: 3 Servings
Crabstick Jeon
맛살전, MatSalJeon
This side dish is made with crabsticks, eggs, flour, and different kinds of vegetables. This food brings back memories of my school days. When somebody brought this side dish to school, it was very popular with their friends. Depending on what you have or what you like, you can substitute, add, or delete some of the vegetables. You can also use shrimp instead of the crabsticks. If you have a chance to make a Korean lunch box for somebody, this is a good food for it.
Yield: 1 Dozen Pieces
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