Korean Food and Recipes
Tofu is a good source of protein and also can be a great replacement for meat. However, sometimes the flavor is too bland to enjoy by itself. So today, I will introduce a delicious way to enjoy tofu by adding curry flavor to it. It is called ‘KaReDuBu BuChim’ in Korean. As usual, it is super simple yet delicious.
Yield: 2 Dozen Pieces
Fresh Spring vegetables are telling me that Spring is finally here. There are many Spring foods that I was missing this past winter, and you will see them one by one from my recent posts. So, today let’s cook something savory, healthy, and delicious using shishito peppers and potatoes. Shishito peppers called “GgwaRiGoChu” in Korean have a unique flavor and shape compared to other peppers. They are not spicy at all and are a little bitter. We enjoy their flavor in our Korean food. They usually go well with a sweet and salty sauce. Braised potatoes with these peppers makes for a quick and delicious side.
Yield: 6 Cups
Recently, I’ve been into vegetarian-friendly recipes – not only because I meet many vegetarian followers, but also because personally, more and more, I like to eat vegetarian food. So, this week, I will share a super simple jeon recipe using enoki mushroom and crown daisy. I can taste spring in it, which makes me happy. I also love the unique chewy texture of the enoki mushroom in jeon. Here is another delicious recipe that you can fall in love with and make it again and again.
Yield: 2 Dozens
I’m excited to share this noodles recipe with you today. I got inspiration for it from a video by the Korean grandma Youtube channel. She introduced this tasty noodle dish to her fans (I’m one of them. lol), and it looked very good. I wanted to share it with my fans too. haha I didn’t follow the exact same recipe she shared, but my recipe is pretty good too. It is a common simple noodle dish Koreans enjoy daily, but Korean grandma revealed her secret ingredient to enhance the flavor of this dish: vinegar. Interestingly, I usually add a little bit of vinegar to my sauces too. I bet you will love it because I got big thumbs up from my 3 boys and myself.
Yield: 2 Servings
This spicy, sweet, and sour cucumber side is a Korean side-dish you can quickly make it with just a few ingredients. The flavor matches with many other Korean foods, so it is a perfect choice for any Korean meals. I especially like this sweet and sour flavor combination, so I often make it. If you see a cucumber at market, grab some to try this super easy but tasty Korean side-dish.
Yield: 2 Cups
Do you wonder what kind of food Koreans eat daily? Most Koreans eat rice, soup, and various sides as one meal at least once a day. (Usually, I do that 3 times a day though.
) Since we eat soup during most of our meals, we have many different kinds. So here today, I want to share a Korean soup made with kimchi and soybean sprouts called KimChi kongNaMulGuk. I will also show you how to make a savory anchovy broth in this post (video) step by step, so you can use it for your Korean soup or stew. Let’s master homemade broth and soup that Koreans eat often.
Yield: 3-4 Servings
Today, I want to share one of my favorite childhood sides called GimJaBan BokkEum (김자반 볶음). Are you familiar with the Korean seasoned and roasted dried laver snack? It is very popular side for Korean kids. Instead of buying pre-made ones, you can cook it healthy and tasty at home in few minutes. Our boys love it when I mixed it with some rice and make rice balls for them. Try it someday for your children or yourself.
Yield: 3 Cups
This is a simple Korean side-dish recipe called Mu ChoJeolIm (무초절임) which is made using Korean radish.
Yield: 1½ Cups
Today, I will share my recipe for sweet red bean steamed buns called Hobbang or Jjinbbang in Korean. The name is kind of cute and funny and the meaning of the names also make sense. When we eat this hobbang in Korea, it is usually on cold days in the winter. We need to be careful not to burn ourselves when we eat this hot steamed bun. So, to cool it down, we will blow the hot steam from the bun like this.. “ho~~ ho~~ ho~~” so the name for hobbang came from it. Ho is the sound we make, and bbang is bread in Korean. Jjin means an additive word from Jjida which means steam and again bbang means bread, so steamed bread is jjinbbang or hobbang. You will be surprised to see how easy it is to make these authentic and delicious steamed buns at home with your own hands. Let’s get started.
Yield: 8 Pieces
Today, I want to share a delicious Korean street food recipe that brings back my childhood memories of school. It’s skewered sweet and spicy rice cakes called TteokGgochi in Korean. You can make this authentic Korean street food right in your kitchen by following this video. Let’s get started.
Yield: 10 Skewers
