Korean Food and Recipes
Today, I will show you how to make a garnish for Korean dishes using eggs. It is called 달걀 지단 in Korean. Several of my recipes already used this garnish. You can separate the egg white and yolk to make 2 different colors or simply mix them together for one color. This garnish can make your dish more pretty and appetizing. Try it someday.
Yield: 25 Pieces
Today, I will introduce you to a quick and easy side dish using button mushrooms. Mushrooms have a savory flavor and give extra flavoring when used as an ingredient in other dishes. Because of that, mushrooms can make a delicious dish without many additional seasonings. They can also be used for making good broth. I like many different kinds of mushrooms. The mushroom flavor in this dish, along with the garlic and hot pepper, tastes very good. Try it someday. 🙂
Yield: 2-3 Servings
A few weeks ago, my husband cooked quinoa. It was the first time that either of us tried it. We wondered what this healthy, but curious, grain would be like. For those who don’t know, quinoa is one of the few plants that is a source of complete protein. The flavor and texture were much better than we expected. We both liked it. We ate it with tilapia fried in hot sauce and olive oil. It was a great match. Anyway, he made quinoa than we could eat for that meal, so I came up with the idea of making jeon with the leftovers. This is my recipe using it. It was a big hit with my husband. I grabbed different things I had on hand to make a Korean-style jeon. Instead of using wheat flour, I used quinoa. Not only does it give good flavor, but it also has a unique texture that normal flour doesn’t have. This can be great for people who cannot eat wheat. It is healthy and very delicious. Try it someday. 🙂
Yield: 30 Pieces
Today I will show you how to make an easy but fancy looking side dish using eggs and laver. It is called “Gim GyeRan MalI” (계란말이) in Korean. Many people are interested in Korean lunch box foods or kid friendly menu items. This rolled egg is perfect for those cases. The egg, dried laver, salt, and cooking oil are all you need for this delicious side dish. Try it someday. 🙂
Yield: 1 Servings
Hi Everyone! Today, I will make one of my favorite Korean side dishes using garlic stems. It is stir-fried garlic stems, called maneuljjong bbokkeum (마늘쫑 볶음) in Korean. Mild garlic flavor from the garlic stems with a sweet and savory flavor makes a great side-dish. The soft and chewy texture makes it even better. Try this delicious dish when you have access to garlic stems in the oriental grocery store.
Yield: 1 Quart
Today, I will make my all-time favorite kimchi: green onion kimchi. It is called “pakimchi” (파김치) in Korean. For this, you need a special kind of green onion called “jjokpa” (쪽파) in Korean. It is a very thin and soft type of green onion. I couldn’t find thin green onions in the United States for a long time, but then one day, the grocery store had some that were a little thinner than normal. Since I was craving green onion kimchi, I was very excited to use them in this recipe. The result is pretty good and I am enjoying my green onion kimchi almost every day recently. It is very tasty, but it gives you strong onion breath. Other than that, I highly recommend you try this kimchi someday. 😉
Yield: ½ Gallon
There are many types of water kimchi in Korea. Today, I will make one made with Napa cabbage and a Korea radish called “nabak kimchi (나박김치)” in Korean. This is so delicious and refreshing. This also does not have any fish sauce or seafood in it, so this can be a good kimchi for vegetarians too. Try it someday.
Yield: 1 Gallon
Kongjaban is a common Korean side dish made from black beans. It is very popular for lunch boxes because it is easy to make and it lasts a long time in the refrigerator. The bean flavor mixed with soy sauce and sugar gives it good flavor.
Yield: 1 Pint
I have been hungry for a Korean side dish made with sweet potato stems for a while. We cannot buy Korean sweat potato stems in the area that we are living (in America). So we decided to plant our own using American sweet potatoes. I was hoping American sweet potatoes would work for this dish, but I wasn’t sure since American sweet potatoes and Korean sweet potatoes are totally different in their flavor and texture. Anyway, we just harvested our American sweet potato stems and I made the Korean side dish that I was craving. The result is much better than I expected. 🙂 The taste is almost the same with Korean sweet potato stems. So I am super excited to share this recipe with you. If you can get either Korean or American sweet potato stems, please try this delicious side dish.
Yield: 1 Quart
Yield: 3 Cups
