Korean Food and Recipes
Today, I will show you how to make “sweet potato dessert.” It tastes the best when it is still warm right after making it. Korean sweet potatoes are different from American sweet potatoes in taste, texture, and color. They are more sweet and drier. Please try to find Korean sweet potatoes to use for this recipe.
Yield: 3 Servings
AeHoBak BokkEum (애호박 볶음) is a simple Korean side dish. The natural zucchini flavor shines in this dish with a hint of the garlic, green onions, salt, sesame oil, and sesame seeds. This is a common flavor that you can taste in Korean dishes. It is good when added to bibimbap.
Yield: 1 Pint
YuBu ChoBap (유부 초밥)is a Korean styled Japanese food. Korea and Japan are very close in distance and there were various relationships with each other throughout history. As a result, there are some food ideas that Korea and Japan borrowed from each other, such as Korean styled chap-ssal tteok (mochi) that was originally from Japan. Another example is Japanese styled kimoochi (kimchi) that was originally from Korea. Anyway, when I was little, I’ve never saw anybody eating yubu chobap or other kinds of sushi, then at some point, people started to eat sushi and it became popular in Korea. Since the preparation for this dish is easy, people often make this for picnics (along with Kimbap) or for a party. The rice tastes similar to the rice for sushi, which has a sweet and sour flavor. You can make everything from scratch, but there are some companies that sell a ready-made pack. All you need to do is cook the rice, some vegetables (if you want extra vegetables), and that pack. So today, I’m going to show you how to use that package. Depending on your taste, you can add chopped burdock root or any other kinds of vegetables that you like. I tried different kinds of sweet peppers for this recipe, and I enjoyed eating this. If you like sushi, you might like this dish.
Yield: 16 Pieces
SuJeongGwa (수정과) is a Korean traditional beverage made with mainly cinnamon sticks, ginger, and sugar. Koreans usually drink this beverage as a dessert. Koreans drink it a lot during the holidays. When you look at the ingredients, it has some healthy qualities. It tastes good both hot or cold, but I prefer it cold with ice cubes. Once you make it, you can keep it in the refrigerator quite a long time. If you invite some people over for a Korean meal, this can be a good beverage for your meal. 😉
Yield: 9 Cups
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
SuJaeBi (수제비) is a traditional Korean soup made with flour dough and vegetables. Since I posted many~~ spicy foods so far, I’ll show a non-spicy Korean dish. This dish shows that not all Korean foods are spicy. hehe… Today I will use kelp and anchovies for the broth, but you also use clams or kimchi (or other spicy seasonings.) I like SuJaeBi with clam the most, but I didn’t get the chance to make it this time. Maybe next time… 🙂 On a rainy day, cook SuJaeBi and eat it while watching the rain, it tastes better that way. 😉 (Sometimes Korean people want to eat certain Korean dishes on rainy days such as SuJaeBi or Jeon or BuChimGae.)
Yield: 3 Servings
Yield: ⅔ Quart
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
GyeongDan is a traditional Korean dessert. This type of GyeongDan is a modernized sticky rice cake. Traditionally, you would cover the sticky rice cakes with mung bean crumbs, black sesame seeds, soybean powder, or something similar. However, this modern style sticky rice cake uses cake crumbs with honey and walnuts. If you don’t like soybean powder or black sesame seeds much, like me, you will like this one. Since the honey and cake crumbs are sweet, you may not need sugar in the batter, but If you like sweet food, you can add 2 Tbsp of sugar in the batter.
Yield: 1 Dozen
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
