There are many different kinds of kimchi, and Koreans eat kimchi everyday. There are even songs about kimchi such as “I Can’t Live Without Kimchi.” Moms love to have a good kimchi refrigerator. Today I will post the most common kimchi, “napa cabbage kimchi.” Kimchi is a dish of fermented vegetables with various seasonings. It is a traditional dish in Korea.

Yield: 1 Gallon

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DoRaJi MuChim (도라지 무침) is a Korean side dish that I like. Bellflower roots might not be familiar to you. It is thought to be good for colds and coughing in Korea. You can make a soup, salad, or side dish with it. This is also good for BiBimBap. The one I posted today is spicy and has a little sweet and sour flavor in it. There is also another type of side dish with it called “DoRaJi NaMool” which is not spicy at all. Actually I prefer that one. Maybe, someday I will post that recipe also.

Yield: ⅔ Quart

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This salad is called angel noodle salad in Korea. That is an interesting name, isn’t it? 🙂 I do not know exactly where the name came from, but I guess maybe the clear noodles and white mayo gives it an image of angel? Or, maybe it is because they have such a unique feeling when chewing them, that it could be compared to the unique feeling we would get meeting an angel in a dream? hehe … Well, whatever the reason is, this noodle is made from seaweed jelly (kelp), and it is a low calorie food. If you reduce the amount of mayo or skip it, then it could be a good diet food. Also, it could be good as an appetizer for a party.

Yield: 1 Quart

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This is a healthy Korean side dish made with mung bean sprouts. It is similar with the bean sprout side dish (Kong NaMul, 콩나물); however, mung bean sprouts are more perishable than other vegetables, so it is best to eat this dish right after you make it. You can keep it in the refrigerator for a day or two. Since it will get a lot of water after you make this dish, it is important to add salt and set it aside for sometime, and squeeze the water out later.

Yield: 1 Pint

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This recipe is a Korean side dish made with tofu. It is simply fried tofu with a special sauce. Enjoy this simple tofu dish.

Yield: 2 Servings

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There are many different kinds of Korean jeon depending on what kind of vegetables, seafood, or meat you use. Hobak jeon is one of them. Hobak means zucchini and jeon means pancake. Jeon may be called a “pancake” in English, but the taste will be a little different from what you expect because it is not sweet. You can eat this as a snack or side dish. Try this simple and delicious dish someday. 😀

Yield: 2 Servings

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There are many kinds of dishes that use seaweed in Korea. This is one of them. The ingredients for this dish are very simple and the way of making it is very easy. Once you make this, you can keep it in the refrigerator and eat it anytime with rice. From Wikipedia, “Seaweed has several important biological activities or applications in biomedicine. Seaweed is also a known source of iodine, an element necessary for thyroid function with deficiencies leading to goitre. It has been asserted that seaweeds may have curative properties for tuberculosis, arthritis, colds and influenza, worm infestations and even tumors. A number of research studies have been conducted to investigate these claims and other effects of seaweed on human health…”

Yield: ½ Quart

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