Aeri's Kitchen

Korean Food and Recipes

Egg Salad Sandwich

달걀 샐러드 샌드위치, DakGyal Salad Sandwich

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Today, I will make one of my favorite sandwiches: egg salad. I learned how to make this from my mother-in-law and she posted the recipe sometime ago. She said that I can add other ingredients into the egg salad. One day, I was hungry for hard boiled eggs, so I decided to experiment and make my own version. I added some cucumber and onion too. I added a little sugar to give it a hint of sweetness. Wow, it was a big success, and I really enjoyed eating it. So I want to share my recipe with you. 😉

Yield: 2 Sandwiches

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Red Bean Ice Cream

팥 아이스크림, Pat Ice Cream

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Red bean ice cream is one of the things you can make with homemade red bean paste. So if you decided to try my recipe for that, this ice cream recipe will be a good use for it. We have a very popular red bean ice cream bar called “bibibig” in Korea. It has a good red bean flavor along with a sweet milky flavor. It is harder than normal ice cream. My recipe tastes very similar to bibibig. Yummy~~~ 🙂 I made this recipe a while ago, but because of our summer vacation, I am posting it almost too late, since it is almost fall now. However, I hope you can still enjoy my recipe this year.

Yield: 7 Ice Cream Bars

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Homemade Red Bean AngGeum

적앙금, JeokAngGeum

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Red bean paste is called “PatAngGeum (팥앙금)” or “JeokAngGeum (적앙금)” in Korean. It is used for different kinds of sweet Korean dishes and desserts such as red bean porridge, red bean rice cakes, red bean ice cream, red bean paste bread, and so on. “Pat” means red bean, “Jeok” means red, and “AngGeum” means a paste. You can easily buy pre-made red bean paste in a can from a Korean or Asian grocery store; however, it is good to make your own at home, since it is healthier and tastier. I have been asked to make this recipe from many people who cannot buy it. So today, I very happy to share my recipe for red bean paste. Once you taste the delicious homemade red bean paste, you will not want to buy the one in the can anymore. 😉 Try it someday.

Yield: 2 Quarts

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Green Pepper MuChim

풋고추 무침, PutGoChu MuChim

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One of my Korean friends gave me some very fresh Korean green sweet peppers from her garden. Wow! They were so fresh and delicious! We call this pepper “putgochu” (풋고추) in Korean. We could not find an English name for this pepper. The skin is a little thick and the texture is crunchy. It is not very spicy compared to other hot peppers. It even has a little sweet flavor to it. It is good eaten raw, dipped in soybean paste, or used in meat wrapping. Today, I will show you how to make a simple side dish using it. I still have more peppers left, so I will post another recipe using them later. Expect it. 😉

Yield: 1 Cup

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Potato & Vegetable BokkEum

감자 야채 볶음, GamJa YaChae BokkEum

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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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Eggplant NaMul

가지 나물, GaJi NaMul

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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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Cannellini Bean GwaJa

상투 과자, SangTu GwaJa

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Cannellini bean cookies, called SangTu GwaJa in Korean, can easily be found in Korean bakeries. The Korean name is interesting because “sangtu” means a married man’s haircut – a topknot. “Gwaja” is a type of snack food like cookies or chips. Since these cookies look like topknot haircuts, Koreans called them “sangtu gwaja.” Another unique thing about this recipe is that there is no flour in it, which makes it great for those who have an allergy to wheat. My husband said he was surprised that there are no grains used to make them when he tried them for the first time. The main ingredients are: cannellini bean paste (a.k.a. white kidney beans) and almond powder. They are very tasty and sweet cookies. The texture is slightly chewy, but mostly, it is cake-like: as if they have flour in it.

Yield: 50 Pieces

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Collard Greens MuChim

콜러드 그린 무침, Collard Greens MuChim

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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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Crown Daisy Jeon

쑥갓 전, SsukGat Jeon

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Crown daisy, called “ssukgat” in Korean, is an edible chrysanthemum. In Korean cuisine, it is often used because of the unique flavor. It gives extra flavor to some dishes and soups, similar to the way some herbs are used in Western cuisine to add flavor. Crown daisy jeon is considered a healthy and tasty Korean pancake. Try this someday. 🙂

Yield: 2 Servings

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Kimchi BiBimGukSu

김치 비빔국수, KimChi BiBimGukSu

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This Kimchi BiBimGukSu (김치 비빔국수) is a slightly spicy noodle dish with kimchi that is served cold. It can be good for any time of year, but it is especially good for your lunch menu during a hot summer day because it only takes few minutes to make, and the noodles are cool. Well fermented kimchi, along with the thin noodles and special sauce, tastes great. If you don’t know what to eat or want an easy meal to cook, why don’t you try this recipe instead of eating instant noodles? That’s what I did. 😉

Yield: 2 Servings

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