Korean Food and Recipes
Ssambap is a type of rice dish where you wrap cooked rice with some kind of ingredients (usually vegetables). Today I will show you 2 different kinds of Ssambap. One uses Napa cabbage, which is seasoned with soybean paste, and the other uses seasoned Perilla leaves. The seasoned rice, cabbage, and Perilla taste great in this dish. Try it someday. 🙂
Yield: 60 Pieces
Last year around this time, I posted a summer noodle dish using soybeans. The recipe was very delicious and refreshing. Today, I will make almost the same dish, but this is a very simple shortcut version. Instead of cooking and blending soybeans, this recipe will blend tofu, some nuts, and milk together. Since tofu is made with soybeans, you will get a similar taste and texture. The nutty, milky soup, along with thin chewy noodles, makes a great dish. It doesn’t take long to make this refreshing summer dish. Try it someday. 🙂
Yield: 4 Servings
Today, I will share with you one of the hottest trends in Korea around instant noodles. It was popularized in part by the TV show “Dad! Where Are You Going?” (아빠 어디가). In it, one father made kids some instant noodles which they loved. Many people who watched the little boy enjoying them were drooling. LOL… If you watched that episode, you might have wanted to try them too, like me. So, here is a recipe for it. The name is fun too – jjapaguri. It is made by combining the names of two different types of instant noodles. “jjapa” comes from “jjapagetti” (black bean noodles) and “guri” from “neoguri” (spicy instant noodles). Combining two different kinds of instant noodles makes a new delicious flavor. One is a non spicy black bean noodle pack and the other one is a very spicy noodle pack. This concept has become so popular in Korea that the Korean instant noodle companies are advertising and bundling them together. Try this someday.
Yield: 2 Servings
Today I will show you how to make tuna kimbap called “참치 김밥” in Korean. I already posted common kimbap and beef kimbap before. So if you are interested in them, please check them out. There are many similarities between different kinds of kimbap, with the ingredients only being slightly different. In this recipe, the unique flavor of perilla leaves combines well with the tuna and other ingredients. Try this delicious kimbap someday.
Yield: 8 Rolls
When you have leftover cooked rice, what do you usually do with it? There are many creative ways of eating leftover rice. Today, I will show one very simple and delicious way to eat leftover rice – kimchi porridge. The soft texture of this porridge, with its savory kimchi flavor in a homemade broth, tastes great.
Yield: 2 Servings
Today I will make a healthy and tasty porridge made with dried mung beans. It is called “nokdujuk” in Korean. This porridge is thought to be good for people who are sick, or for those who do not have much of an appetite. In Korea, mung beans are thought to reduce fever and cleanse your body of toxins. When my husband got sick recently, I made this for him and it helped his condition. Of course, you can eat this delicious porridge even if you are not sick. 🙂 The mild mung bean flavor, along with the rice, tastes great. Try it someday.
Yield: 4 Servings
Today, I will make Korean style omelette rice called 오므라이스 in Korean. The name 오므라이스 (Omurice) and the dish originated from Japan. Many people who watched the Korean drama, “Rooftop Prince” requested this. The fried rice with various vegetables and meat, rolled up in a flat egg is a great meal and very delicious. Try it someday.
Yield: 3 Servings
Cold soybean noodles (콩국수, KongGukSu) is one of the most popular summer menus items in Korea. The homemade creamy soybean sauce tastes great with the noodles, fresh cucumbers, and tomatoes. You can also buy premade soybean sauce for your convenience, but it is not as good as making it from scratch. If you already tried these noodles in Korea, you may find a difference in my recipe because I used sugar. I’m from southern Korea, and in our hometown, it is common to add sugar to this dish whereas other places in Korea normally don’t. So, if you want, you can skip the sugar.
Dear friends, I’m in my 16th week pregnancy now. My morning sickness is gone and my appetite is coming back. I feel hungry more often and sometimes I feel my baby’s cute movements. Bryson is a happy and energetic boy. He often makes us laugh. We are all doing fine. I just wanted to share how we are doing with you all. I hope that I can start posting recipes more often now. Thank you for your patience and support. Please stay cool and happy. 🙂
Yield: 6 Servings
I like one-dish meals since they are simple to make and often have a good combination of nutrients. Today, I will show you a good example using shrimp and baby bok choy. All we need to do is fry some ingredients, along with a few seasonings, and then pour them on top of rice to serve. It is not spicy or greasy. You can replace the shrimp with another type of meat or seafood in addition to replacing the bok choy with some other chinese cabbage such as choy sum or napa cabbage.
Yield: 2 Servings
I love simple recipes that have a small list of ingredients. Not only are they easy to make, but sometimes the best flavor comes from just the natural ingredients. Today, I will share my favorite spaghetti recipe. It is made with shrimp and garlic. One night, I ate out with my sister-in-law at a local Italian restaurant. I ordered a dish called “shrimp and garlic buttered spaghetti.” I love shrimp, garlic, and buttered spaghetti, so it sounded like the perfect choice. The food was delicious, but the amount of shrimp was very stingy and the cost of the meal was high. I became determined to make it at home so that I could have more shrimp and save money. So, that is how this recipe came into being. LOL Now you can save money by making this at home in addition to enjoying it as much as you would in the restaurant.
Yield: 1 Serving
