Aeri's Kitchen

Korean Food and Recipes

Seasoned Soybean Paste

쌈μž₯, SsamJang

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Today, I’m very excited to share my delicious ssamjang recipe with you. I made this especially for my long time friend, Arleen who wanted to know the Aeri’s Kitchen version of ssamjang. Here it is, Arleen. I hope you like my ssamjang recipe. πŸ™‚ Ssamjang is a seasoned soybean paste that you use for wrapping Korean B.B.Q. with some lettuce. When you wrap Korean meat, you can add some raw onion, garlic, fresh hot pepper, and so on. So, all those flavors go in to this delicious ssamjang too. Enjoy this salty, spicy, garlicky, slightly sweet, and nutty flavor. In my next post, I will show you how to pack a simple lunch box with this ssamjang, so stay tuned. πŸ™‚

Yield: Β½ Cup

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Korean Radish Kimchi BokkEumBap

깍두기 볢음λ°₯, GgakDuGi BokkEumBap

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Fried rice is good for a meal for many reasons. It is quick and easy to make and it is very delicious. Plus, there are so many different kinds that you can make using whatever you have in your refrigerator. It is great as one-dish meal when you add meat and vegetables in it. So, today I will show you an another great way to enjoy fried rice using Korean radish kimchi. I just posted a delicious radish kimchi recipe, so use it. πŸ™‚

Yield: 1 Serving

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Korean Radish Kimchi 2

깍두기2, GgakDuGi2

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Recently, I learned some new techniques about how to make radish kimchi that tastes like what you would get at a Korean restaurant. Compared to my first radish kimchi recipe, this asks for many more ingredients, but those extra secret ingredients and special tips will help you get a very delicious Korean radish kimchi called Ggakdugi in Korean. As it is a little more complicated than the other recipe (which is great because it is simpler to make), my second radish kimchi recipe has a more flavorful result. Both recipes are good though. Anyway, once you make this radish kimchi, you can enjoy it with your Korean meal and other sides. Try it someday and let me know which recipe you prefer.

Yield: 4 lb

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BulGoGi 2

뢈고기, BulGoGI

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This is my another bulgogi recipe for you. With some differences of ingredient ratio or using different ingredients all make delicious bulgogi. This recipe has some more broth than my other bulgogi recipes, so you can add cellophane noodles if you want and make it more special bulgogi. Bulgogi has this sweet and savory flavor of own Korean flavor. You can marinate plenty of the bulgogi and keep it in the freezer. It can be a quick and delicious meal with some rice and other side dishes. I have an exciting upcoming post that I will use this bulgogi in it. So, please don’t miss it. πŸ™‚

Yield: 4 Servings

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Transform Maruchan Ramen into Korean Ramyeon

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Do you like instant noodles? How about Korean instant noodles? Korean companies make many different kinds of delicious instant noodles called “Ramyeon (라면)” in Korean. I’ve been living in America for about 9 years and I can see that more and more American stores are starting to sell Korean ramyeon. It shows how tasty they are. The price of one pack of Korean ramyeon is about a dollar. It is a really cheap price for a snack or meal. But, what about American ramen? Whenever I go to a grocery store, I see huge piles of different flavors of American ramen, particularly, the brand named, Maruchan. They are so cheap that you can buy 12 packs of ramen in a box for only a few dollars at places like Walmart. At less than a quarter per a pack, it is really hard to beat, price-wise. I think you cannot come up with any cheaper meal than that. The price is just amazing. However, to be honest, even though I’m a instant noodle lover, I don’t like their flavors that much. But, I came up with an idea. What if I can transform these American noodles into delicious Korean flavored ramyeon? Well, that’s how I made this recipe. πŸ™‚ My husband and I both think that some of the changes I made for it are very successful. It tastes like Korean ramyeon, but has a little different noodle texture. (I still think that Korean instant noodles have a better texture.) When you go to a grocery store the next time, grab some ramen noodles and experience a flavorful ramen transformation in your kitchen. Maybe you already have some ramen in your pantry. hehe Please try this recipe and share your opinion with us. πŸ˜‰

Yield:  Serving

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Vegetarian JapChae

μ±„μ‹μ£Όμ˜ μž‘μ±„, ChaeSikJuEui JapChae

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Have you ever been at Korean buffet or Korean food catering place to eat delicious Korean food? If you did, you definitely saw or tried the Korean stir-fried cellophane noodle dish called Japchae. Japchae is one of the most popular and common traditional Korean foods. Compared to the homemade ones, I see a few unique things about restaurant japchae. One is that restaurant japchae seems to keep the shiny oily texture of the noodles longer than homemade ones. Like any other noodle dishes, you can imagine that the noodles become fluffy/soggy as the time goes. Restaurants need to do something about that since you do not want to serve customers soggy noodles. Another thing is that most restaurant japchae doesn’t have meat in it. If the japchae comes as a side or buffet menu in the restaurant, the restaurant makes it cheaper by skipping the meat. Skipping the meat also makes it good for vegetarians or vegans. As a result, restuarnt japchae tends to have a more glossy texture and it is meatless. But, the taste is still delicious and if you make restaurant-style japchae at home, it is okay to make it ahead of time for your party or meal since it keeps better. Of course, if you are a vegetarian or a vegan, this is just perfect for you. So today, I will post my second japchae recipe for japchae – my restaurant or vegetarian version.

Yield: 4-6 Servings

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Pork Cutlet

λˆκ°€μŠ€, DonGaSeu

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I finally made a recipe for a Korean-style breaded tenderloin or pork cutlet with a special sauce. It is called “DonGaSeu, λˆκ°€μŠ€” in Korean or Tonkatsu in Japanese. This was a food that so many people requested and I didn’t post yet. Now, I feel that I finished a delayed homework assignment from my viewers. If I am right, this is one of the foods that was introduced in Korea by Japan during the Japanese colonial period. I guess Japan got this type of food from the western world and modified it to their own tastes. The deep-fried meat for Korean-style dongaseu is almost the same with Japanese tonkatsu. However, the sauce you pour on top of the meat is a little different between the two countries. So, today, I will show you how to make Korean-style old fashioned dongaseu and the sauce that I enjoyed when I was little growing up in Korea. I will also show how to prepare the full set menu as a restaurant would serve dongaseu. It will have dongaseu, cooked rice, macaroni salad, cabbage salad, and kimchi. This will give you a good idea about how to prepare a whole meal easily. Isn’t it exciting? So, please follow my instructions and enjoy this delicious meal.

Yield: 4 Servings

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Spicy Green Onion and Beef Guk

파개μž₯, PaGaeJang

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When you are craving spicy food, what do you think of first? There are many different kinds of spicy food to choose in Korean cuisine. But for me, spicy soup is particularly good. I like spicy soup mixed with rice, with well-fermented kimchi as a side. It is so delicious that I could eat almost everyday. πŸ˜‰ Among the many choices for spicy Korean soup, I want to introduce a new one today. If you’ve tried yukgaejang (Korean spicy beef and vegetable soup) before, you will love this recipe too. It is a spicy green onion and beef soup called ‘PaGaeJang’ (파개μž₯) in Korean. You can consider it as the original or a simpler version of yukgaejang. As you might know, yukgaejang is a delicious spicy soup, but it asks for some unusual ingredients such as dried fernbrake and dried taro stem, etc. It also needs a lot of cooking time and preparation. On the other hand, the ingredients for pagaejang are a lot simpler, making it easier to make. The good news is, the flavor is still very good. I already posted a delicious yukgaejang recipe and many people liked it. So, now you will have a tough time choosing which one to cook and eat. Wait a minute, maybe, it is an easy decision to make after you try this new recipe. lol πŸ˜‰ Savory homemade beef broth along with lots of green onions and the spicy sauce make this an unbelievably delicious soup. There are several secret tips in this recipe, so don’t miss them. πŸ™‚

Yield: 4 Servings

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Cheese Fire Chicken

치즈 λΆˆλ‹­, Cheese BulDak

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Hi everyone. I’ve been sick for 2 weeks in February. Now, I feel normal again and I’m happy to start to make recipes again. Please take care of yourself and don’t get sick like me. It is not pleasant to be in the bed without an appetite and energy. The downside my recovery is that my appetite is back and I want to eat food all the time. I keep thinking about delicious food. lol So, I use my situation to come up with delicious recipe ideas. And today, I will share one of them with you. Oh, I’m super excited now. It is “Cheese Fire Chicken” called cheese buldak (치즈 λΆˆλ‹­) in Korean. It is a spicy chicken that is served with melted cheese. The chicken is marinated and fried with a very spicy sauce, so people call it fire chicken. Your mouth will burn like fire from the spiciness. However, the cheese reduces the spiciness of the chicken and creates a very tasty combination of flavors. My husband normally doesn’t like fusion food much. So, when I described this dish to him at first, he wasn’t that excited about it. Korean spicy chicken with cheese? Nah~~~~ lol But, once he tried it, he was very impressed by the flavor. He gave 5 stars. yay ~~ πŸ™‚ In this recipe, I will share some of the secret ingredients for amazing flavor. Please try it someday.

Yield: 2 Servings

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Shrimp Fried Rice

μƒˆμš° 볢음λ°₯, SaeU BokkEumBap

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Fried rice is a very quick and easy meal that you can prepare at any time. Do you have leftover rice and vegetables in your refrigerator? Open your refrigerator and grab some scraps, and let’s make some delicious fried rice in few minutes. Among so many different kinds of fried rice, I choose shrimp fried rice today. In our house, I’m usually the one that likes to eat seafood the most, so I like it when I have a seafood buddy to share my delicious seafood dish with. Maybe if I make some delicious fried rice using shrimp, one of our boys will like it? Hopefully, if they like it, I can slowly introduce more of seafood to them. Hehe.. Anyway, so I cooked this shrimp fried rice and I was satisfied enough with the result to share it with Logan the other day. (Bryson was in school.) Did I hear “yes” from him? YES, I DID! He gave me thumbs up and I was very happy to eat this tasty shrimp fried rice with him for lunch. Now, he calls himself mommy’s seafood buddy. πŸ˜‰ The fried rice gets savory flavor from the garlic and shrimp. It uses very few ingredients, all the flavor combination from each ingredient is great. In less than 30 minutes, you can cook delicious fried rice, just like from a restaurant. Try it someday. πŸ™‚

Yield: 2 Servings

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