Korean Food and Recipes
Clams are usually used for making broth and soup in Korea. You can also use it for side-dishes. There is also a salted fermented clam dish. I got an already cooked frozen clams in a Korean grocery store because that was my only choice. However, I recommend you use fresh clams if you can find any.
Extra soft tofu is called SoonDuBu in Korean. It is usually used for soup or stew. The texture is very soft like jello. 😀
I decided to enter this “UCC Video Contest: “My Korean Food Recipe”. So I had to remake some parts of my heart shape fried egg video that I posted about 3 weeks ago. Please support me in this contest. 😀 I need your view for this video. hehe (They will count the views until April 30 and announce the winners. )Thank you very much. See you soon again with a new recipe.
p.s If you are also interested in entering this contest, click here for the details. The due date is March 31, so hurry up ~~~ 😀
Today, I’m going to make a spicy Korean yellow croaker fish soup, jogi maewoontang. In Korea, we like to eat fried croaker, but we also love this spicy soup. Try this someday.
Yield: 3 Servings
Yellow Croaker is one of the most popular fish in Korea. The fish has been gutted, salted, and dried. People buy this usually to fry without any additional seasons. Soup and stew can also be made with it.
- Use:
Frying, Steam, Stew, or Soup- Storage:
Keep in the freezer.- Types:
Fresh, Dried, Frozen
Hi everyone,
I missed you so much. At last, my blog is working again. The past few weeks, we had problems with our hosting company. To make a long story short, we do not recommend Inmotion Hosting. I am sorry that we lost recent comments and e-mails. (Since all of your comments mean so much to me, I’m very sad about that. :cry:) However, I will take this situation positively – thanks to your support, my blog is growing. 😉 hehe Now it is time to post more new recipes again. Are you ready? YES, I AM. Thank you. 😀
Thank you very much for all the participation with your videos and pictures again. I will have more contests in the future. See you soon again bye~~ 🙂
The Korean fern brake side dish GoSaRi NaMul is one of the most common Korean holiday side dishes. You can make this anytime you want, but usually in Korea we eat this during the holidays, such as Lunar New Year (SeolNal) or Korean thanksgiving (ChuSeok). This dish doesn’t need many ingredients, which means the main flavor comes from the fern brake. It has a soft texture and it is a little chewy with a unique flavor that is good. You can use this for your bibimbap also.
Yield: 1 Quart
There are many different kinds of Korean pancakes using vegetables, seafood, or meat in Korean cuisine. We call this type of pancake “jeon.” Among them, this kimchi pancake snack is one of the most popular Korean pancakes. Today, I want to share some secrets to make really tasty kimchi pancakes with you. When I was little, I used to visit an aunt’s house and she made kimchi pancakes for me. I love kimchi pancakes, and her kimchi pancakes were the best ever. She gave me some tips about how to make good kimchi jeon. Some people asked me, why I call some Korean dishes “pancakes,” even though they are not sweet, and not even close to the American pancakes that you might be imagining. Another word that could describe Korean pancakes is “fritter” – batter mixed with different kinds of ingredients: vegetables, seafood, meat, and so on. 😀
Yield: ½ Dozen 8-inch Pancakes
The Korean beef side dish Tteok GalBi (떡갈비) is a very tasty dish that is a good representative of Korean food flavor. Tteok means sticky rice cakes and galbi is a marinated Korean meat dish. However, you will soon see that there are no sticky rice cakes in this recipe. So then, why it is called “Tteok Galbi?” The original Galbi dish uses beef or pork ribs. Tteok galbi has a similar taste with galbi; however, the texture is like sticky rice cakes because it has ground beef and other vegetables in it. Many people love bulgogi or galbi. The soy sauce and sweet flavor mixed with garlic, green onion, and sesame oil makes this dish very flavorful. This recipe can have a strong garlic or onion flavor, so if you don’t like them much, you can reduce the amount. It will be a good dish for a party.
Yield: 2 Dozen Pieces
