Aeri's Kitchen

Korean Food and Recipes

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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Beef Short Rib Jjim

소갈비 찜, SoGalBi Jjim

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Beef rib jjim, called “SoGalBi Jjim (소갈비 찜)” in Korean, is a popular traditional holiday or party food in Korea. Since it takes some time for the preparation, marination, and cooking, Koreans usually save this dish for special days. The meat is tender and delicious with a sweet and salty flavor to it. Many people requested this dish, so I am very excited to share my beef rib jjim recipe with you. Try it someday.

Yield: 4 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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Beef and Radish Guk

소고기 무국, SoGoGi MuGuk

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Beef and Radish Guk (소고기 무국) is a Korean soup that is eaten daily. This can be good for people who like Korean food, but cannot eat spicy food. The marinated beef and radish gives great flavor to the broth, and the texture of cooked radish with tender beef is good together. Try it someday. 🙂

Yield: 4 Servings

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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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Bachelor Radish Kimchi

총각 김치, ChongGak GimChi

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Bachelor radish kimchi is a very popular summer kimchi in Korea. You might wonder why the name is “bachelor kimchi.” In the old days, boys who did not marry had to wear a special haircut that was styled like the shape of this radish. So Koreans called this radish, “bachelor radish,” and the kimchi made with it is called “bachelor radish kimchi.” With well fermented bachelor kimchi, you can make different kinds of korean dishes. Of course, just eating the kimchi with rice also taste awesome.

Yield: 1½ Gallons

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Mussel Tang

홍합탕, HongHap Tang

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Mussel Tang (홍합탕) must be one of the easiest Korean soups to make, yet it is still very delicious. It is amazing to get such great flavor with such few ingredients. With only mussels, salt, green onions, and water, you will get a very tasty and flavorful mussel dish.
This reminds me of fond childhood memories in Korea. Once my mom bought a big bag full of fresh mussels from a fish market and boiled them all in a big pot with just water, salt, and green onions. I was amazed by the huge amount she was making, but as you know, the volume for mussels is large, but the actual amount after removing the shells, is not that much. LOL Our family finished it all during one meal. It was always a fun time to eat boiled mussels with my family. I can taste my mom’s mussel soup from my recipe and that makes me happy. It is not only the taste, but also the memories that I enjoy with this dish. Try it someday, and make your own memories with ones you love. 🙂

Yield: 2 Servings

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