Aeri's Kitchen

Korean Food and Recipes

Spinach JangTteok

시금치 장떡, SiGeumChi JangTteok

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JangTteok (장떡) is a special food from eastern Korea. It is a type of Korean pancake, jeon (전), but it is a little different. The main difference is the batter. You mix some of the soybean paste or red pepper paste in your pancake batter. You can add different kinds of vegetables or meat in the batter too. Today, I will make spicy spinach pancakes using red pepper paste. Since Korean pancakes are not normally spicy, these are unique in that point. If you like spicy food, you will love these. They are very delicious and simple to make. 🙂

Yield: 1½ Dozen Pieces

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Egg & Onion BuChim

양파 계란 부침, YangPa GyeRan BuChim

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This egg and onion dish brings back some good school memories. It was one of my favorite dishes for my lunch box that my mom made. For lunch boxes, moms had to cook several side dishes in the morning. I can see that my mom liked to cook this since it is very simple and we loved it. Usually, Korean food takes time to make and has many ingredients. In that point, this recipe is one of the simplest recipes on this website. 🙂 The flavor of onion with fried eggs tastes great without any other flavors. I am a garlic, onion, and green onion lover. Are you too? If so, you have to try this recipe someday. 😉

Yield: 2 Servings

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Spicy Garlic & Beef BokkEum

매운 마늘 소고기 볶음, MaeUn MaNeul SoGoGi BokkEum

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This fried spicy garlic and beef side dish is a unique way to eat garlic and meat together. The combination together is great. My husband tried it for the first time and he loved it. 🙂 You can eat this as a side dish but you can also use it for lettuce wrapping with rice. To do that, simply top a leaf of lettuce with some rice and a little meat. Then wrap and eat it. Delicious~~~ 🙂 Try this simple but very tasty food someday.

Yield: 1 Cup

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Spicy Cold Buckwheat Myeon

비빔 냉면, BiBim NaengMyeon

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In Korea, spicy cold buckwheat noodles (Bibim Naengmyeon) are as popular as the cold buckwheat noodle soup (Mul Naengmyeon) that I posted last time. I got many requests for this and mul naengmyeon over the years. Finally, I can post both of those two good recipes in a row, so I am very happy. Bibim means mixing something, naeng means cold, and myeon means noodle. We use the same toppings as mul naengmyeon: pickled radish, pickled cucumber, meat, hard-boiled egg, and Asian pear. An easy way to make this dish is to buy a package that has the noodles and sauce. However, if you make this the authentic way, it takes time and effort. Of course, the taste can’t be beat, plus it is healthier to make food at home. You can freeze the sauce and use it later. Summer is gone, but I hope you will enjoy this as much as I did.

Yield: 4 Cups

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Cold Buckwheat GukSu

물 냉면, Mul NaengMyeon

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Cold buckwheat noodle soup is a number one summer dish in Korea. It is a very cool and refreshing meal. Some people like to eat this in the cold of winter too. You can make a large portion of broth and beef and then freeze them. This way, whenever you want to have this dish, you can quickly and easily prepare it. There is a package that is sold for this noodle, which includes the buckwheat noodles, broth powder, and liquid seasoning. With that, you only need some garnishing such as the beef, egg, pickled radish, pickled cucumber, or Asian pear depending on your tastes. However, many people asked me to teach them how to make this soup from scratch, so I’m happy to share this recipe with you. It can be a little complex and time consuming to make it, but it is worth it to get the great flavor and good health. 🙂

Yield: 4 Servings

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BulGoGi Sandwich

불고기 샌드위치, BulGoGi Sandwich

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Do you like Korean BBQ such as bulgogi? You can make many different kinds of food with bulgogi or bulgogi sauce. This bulgogi sandwich is one of the popular fusion foods in Korea. It is great to combine the Korean flavor with Western food. If you have left over bulgogi, you can just use it instead of making the bulgogi below. Depending on your taste, you can adjust the amount of soy sauce or sugar. I hope you like this recipe. 🙂

Yield: 4 Servings

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Welcome to Aeri’s Kitchen’s New Theme

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Hi Everyone! Did you notice any changes with my blog? Hehe … I am sure that you’ve noticed a difference. 😉 I know a lot of people liked my old theme, but we needed to make some changes for a better blog. The biggest change will be the design, which took a lot of time to create, making it more organized and pretty. I am happy about it. Another big change is that we added new categories/menus such as Western Food, Korean Lessons, and Ingredients. Some people may not be interested in the new additions, but don’t worry – you can subscribe to each category seperately, or you can bookmark the category that interests you.

I learn how to cook American food from my mother-in-law. I suggested that she share her great recipes with others through my blog. Thankfully, she is willing to do that with me. I’m very excited to share her delicious food with you. 🙂 Some of my friends might already know this – recently I started to post a series of Korean lesson videos on my YouTube channel. My blog will help supplement those videos. The ingredient section will show some of the ingredients from the recipes and their uses, storage techniques, health benefits, etc.

Right now, the Western Food and Korean Lessons categories have just been started, so they don’t have that many posts. However, we will continuously create new posts for them, so please wait for them. I hope you like these new changes from Aeri’s Kitchen. Thanks for reading.

See you soon again with a delicious recipe or cool Korean lesson.

Green Tea Ice Cream

녹차 아이스크림, NokCha Ice Cream

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In Korea, there are many popular foods made or flavored with green tea. This green tea ice cream is one of them. You may already know that green tea is very healthy in many points. If you make ice cream at home with some green tea, it will be healthier and still taste delicious. I made this recipe especially for people who don’t have an ice cream machine like me. The mixture is frozen without using a machine. It will be icier than store bought ice cream, but I actually prefer that kind of texture for my ice cream. If you have an ice cream machine, you can use it too. I am very happy about the result, so I am excited to share this recipe with you. 🙂

Yield: 1 Quart

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