This is ready-made yubu chobap packed with seasoned soybean curd and sauce. It was my first time to try this brand (Assi,) and it was good enough to use again.
Haddock Jeon
생선 전, SaengSeon Jeon
In Korean cuisine, there are many different kinds of jeon (전). Jeon is basically slightly salted food (meat, seafood, fish, mushrooms, vegetables, etc.) that is covered with flour and eggs, or dip in batter and fried. Today, I’m going to show you a variety using fish. You can use any white-fleshed fish such as haddock, pollack, and so on. My favorite for this recipe is haddock, because it has less of a fishy taste. Since it is not deep fried, it will be healthier, and you will not lose the flavor with excessive grease. 😉 Koreans usually eat this as a side dish. It is best to eat this right after you cook it.
Yield: 3 Servings
Cinnamon Cha
수정과, SuJeongGwa
SuJeongGwa (수정과) is a Korean traditional beverage made with mainly cinnamon sticks, ginger, and sugar. Koreans usually drink this beverage as a dessert. Koreans drink it a lot during the holidays. When you look at the ingredients, it has some healthy qualities. It tastes good both hot or cold, but I prefer it cold with ice cubes. Once you make it, you can keep it in the refrigerator quite a long time. If you invite some people over for a Korean meal, this can be a good beverage for your meal. 😉
Yield: 9 Cups
Beef TteokGuk
소고기 떡국, SoGoGi TteokGuk
TteokGuk (떡국) is a traditional Korean New Year soup. Korean people celebrate the Lunar New Year, and this soup is the main dish for that holiday meal. On New Year’s morning, we wear HanBok (Korean traditional clothes) and greet (bow) our grandparents, parents, or relatives. Older people give a blessing for the New Year to their children along with some money called “SaeBatDon” (새뱃돈). After greeting the older people, family and relatives eat breakfast together. The meal will have New Year’s soup, different kinds of vegetable dishes, fish, jeon, japvchae, galbi jjim, and so on. Since Koreans calculate their age according to New Year, and not according to their actual birthday, eating the bowl of New Year soup on New Year’s Day means becoming one year older. It might sound a little crazy. Sometime we joke, “I don’t want to eat more than one bowl of New Year’s soup, otherwise I would become more than one year older.” hehe
Yield: 2 Servings
Rice Cake for TteokGuk
떡국 떡, TteokGuk Tteok
There are hundreds of different kinds of Tteok (떡) eaten year round. In Korea, it is customary to eat TteokGuk (떡국) on New Year’s Day. This special type of rice cake is for that soup.
Taco Salad
타코 샐러드, Taco Salad
Taco salad is a favorite food of mine that I learned to make from my mother in law. Homemade tortillas, taco seasoned beef, beans, lettuce, onions, cheese, and the french salad dressing. Oh, the combination of those flavors is awesome. @.@ Yesterday, we ate this for supper, and it was very delicious, as always. I guessed somebody might want the recipe for this food, so I post pictures with recipe. Enjoy!
Yield: 2-3 Servings
Beef GalBi
소갈비, SoGalBi
In Korea, we love to grill marinated meat (beef, pork, or chicken). There are two main flavors for marinated meat. One is spicy, which uses mainly red pepper paste. The other one is sweet & salty which is similar to a BBQ flavor. That type uses mainly soy sauce, pear, honey, sugar, apple, kiwi, and etc. Many restaurants have indoor grills at each table so that customers can grill their own meat themselves and enjoy the fresh cooked flavor. Today, I will show you a very popular marinated meat dish called GalBi. It takes time to marinate the meat, but otherwise, it is very simple and easy to make. You can freeze some of the marinated meat to grill at a later time. Enjoy! 😀
Yield: 3 Servings
Asian Pear
배, Bae
In Korea, we use some fruits for cooking such as the Asian pear, apple, kiwi, and so on. Pears are especially good for marinating meat such as BulGoGi, since it gives a naturally sweet flavor, and makes the meat tender.
Chicken Salad Sandwich
치킨 샐러드 샌드위치, Chicken Salad Sandwich
With the leftover chicken from DakJuk, we made chicken salad. I’m still learning how to make American food, so this time, I prepared everything and my husband made it. Now, I can remember the right taste, and maybe I can make it by myself next time. It was very delicious. Thank you, honey~~~ If you have left over chicken like me, why don’t you try to make chicken salad?
Chicken Juk
닭죽, DakJuk
Porridge (죽) is a common dish for patients, babies, or just normal people in Korea. When somebody feels sick or gets an operation, they eat porridge since it is easier to digest. Porridge can bring back your taste when you do not feel like eating anything. There are so many different kinds of porridge using nuts, grains, seafood, vegetables, beef, or chicken. Some porridge will be sweet like hobak juk (pumpkin porridge) or pat juk (red bean porridge) and some will be very healthy like GgaeJuk (black sesame seed porridge) or JatJuk (pine nut porridge). There are some restaurants that specialize in porridge. Today, I will show you how to make one of my favorite porridges, DakJuk (chicken porridge). You might be familiar with SamGaeTang (Korean chicken rice soup) if you know about Korean food. This chicken porridge tastes similar to SamGaeTang, but it skips some of ingredients that could be difficult to find, such as ginseng, dried dates, etc. This has very simple ingredients, but it still has great flavor. The secret for the great taste is good broth, so I highly recommend that you to boil chicken with the skin and bones to get the broth, and not use broth from a can or chicken stock. 😉
Yield: 2 Servings
- « Previous Page
- 1
- …
- 47
- 48
- 49
- 50
- 51
- …
- 58
- Next Page »
