Potato and vegetable bokkeum is one of the most common side dishes in Korean lunch boxes. There are several different types depending on how you make it, or what ingredients you use. Today, I will show you my version of fried potato and vegetables bokkeum. I love potatoes, and this is how I like my potatoes as a side dish. Frying just potatoes by themselves tastes great, but if you add other vegetables and especially hot peppers and garlic, it boasts the flavor in the dish. I am happy to share this delicious food with you.

Yield: 2 Servings

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Summer is eggplant season, and Eggplant NaMul is a delicious, quick side dish that you can make for your meal. If you can’t eat spicy food, you can skip the spicy ingredients for this recipe. Try it someday. 🙂 It is especially good if you have eggplants coming out of your ears, and if so, you might want to try one of my older recipes: Eggplant Bokkeum. 😉

Yield: 2 Cups

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Collard greens are not used in Korean cuisine. One day, I experimented with them for use in a Korean dish. I made a side dish by frying canned collard greens with some Korean seasonings. It was good, but I wanted to try fresh collard greens, especially since collard greens are supposed to be healthy. The result is this recipe. It is simple, yet very tasty. I am very satisfied with the result. Please try it someday. 🙂

Yield: 3 Cups

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Napa Cabbage GeotJeolI (배추 겉절이) is a common and simple daily side dish in Korea. Instead of napa cabbage you can use lettuce, bok choy, or another leafy vegetable. In a few minutes, you can prepare a very delicious side dish by just mixing some ingredients with the cabbage. A secret for a good tasting dish is to use baby leaves (soft) that do not have much of a bitter or strong flavor. Baby leaves also have a nice soft texture. If you get a head of napa cabbage, use the thick outer leaves for napa cabbage soup, and use the soft inside leaves for this recipe. 🙂

Yield: 4 Servings

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Whenever we order fried chicken in Korea, this pickled radish comes along with it. Usually the amount they give isn’t enough. So it is great to make extra picked radish at home, or if you make Korean fried chicken at home, you can make this picked radish too. It can’t be any easier or simpler than this. Try it someday. 🙂

Yield: 6 Cups

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Sweet corn salad is a popular side dish that Western restaurants such as KFC and Pizza Hut serve in Korea. It might seem strange since this recipe is not served in the USA, but many Western restaurants change their menu according to local tastes. That means this recipe is a Korean styled dish, even though it was popularized by Western restaurants. The flavor is very good when eating greasy food. The onion and sweet pepper, in a sweet and sour sauce, helps to remove the oily taste from your mouth. It also can be good as an appetizer or side dish for other kinds of food. 🙂

Yield: 1½ Cups

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Spicy salted seaweed stem bokkeum is another delicious way to eat seaweed stems. I’ve posted non-spicy seaweed stem bokkeum before. Once you make this, you can serve it for several weeks as a side dish. For this recipe, I used Sempio Youndoo for flavoring. If you don’t have Youndoo, you can add a little bit of salt and/or soy sauce depending on your tastes. The slightly spicy and garlicky flavor makes this seaweed stem dish very tasty. Try it someday. 🙂

Yield: 2 Cups

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Today, I will introduce a winter kimchi that Koreans enjoy a lot. It is the radish water kimchi called Dongchimi. I think that this is one of the easiest types of kimchi that you can make. Simply cut up the ingredients and then mix them with salt and water. You don’t even need fish sauce or hot pepper powder, so it can be a perfect kimchi recipe for vegetarians or people who cannot eat spicy food. 🙂 Please try it this winter. Then, let’s get started.

Yield: 1 Gallon

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