Aeri's Kitchen

Korean Food and Recipes

Egg Jjim 1

계란 찜, GyeRan Jjim

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Today, I will show you how to make the Korean steamed egg side dish called GyeRan Jjim. It is a very simple and common Korean side dish. If you just want to make something quick for your meal, try this one. Thank you for your love and pray. I am almost in the 16th week of my pregnancy now, and my appetite came back. See you again soon.

Yield: 2 Servings

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Sea Snail MuChim

골뱅이 무침, GolBaengI MuChim

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GolBaengI MuChim (골뱅이 무침)is a popular dish that Korean people eat as a snack when they drink. Of course people who don’t drink, like me, eat it too. You can get a can of sea snails in an Asian or Korean store. This dish is great with thin noodles if you have them. The taste is a little spicy, sweet, and sour. Depending on your tastes, you can adjust the amount of sugar and vinegar. It tastes best when just the right amount of sweet and sour flavor is in the dish. Thanks to all of the concern and prayers you sent us. Each day I feel better. Thank you so much. I’m such a blessed person to get all the love from different countries. God bless you all.

Yield: 3 Servings

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Good news to share with you :)

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Hi, Everyone~~

How are you? First, I’m sorry that I didn’t post recipes regularly nowadays. I’ve also been slow to reply to your comments. A few weeks, I caught a cold and soon after, we found out that I am pregnant. I didn’t expect being pregnant would make things much different. I thought I could still cook, post things, and reply to all the comments I get from YouTube and this blog.

Now I realized that being pregnant is more difficult than I expected. I’m weaker than I thought I was. The reason why I decided to post this is to share this blessed news with all of you whom love my blog and me. Another reason is to ask for your understanding if I don’t post and reply to your comments fast enough … please understand it. I really hope my condition will get better soon, and I can put the time and effort into this blog and YouTube again. I will try to post recipes and reply to your comments when I can. However, to be honest with you, right now I can’t cook and use my computer very much.

Oh.. Don’t worry too much, I’m very happy and peaceful about this. If you remember me, please pray for us. Thank you for reading. Love you all~~~ 🙂

Clay Pot BulGoGi

뚝배기 불고기, TtukBaeGi BulGoGi

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Bulgogi (불고기) is a very popular marinated Korean beef dish. If you make so much bulgogi that you cannot eat it all at once, what can you do with it? You can put some of the uncooked marinated beef in a freezer bag, and put it in the freezer for a quick meal later. It still tastes good and it is very easy to prepare since it will be ready to cook. Today’s recipe is a use for excess bulgogi: bulgogi stew. Just adding some vegetables and noodles will result in this quick dish. Of course it is very delicious too. Since I already posted a bulgogi recipe before, I will skip that part and post a link to that recipe instead.

Yield: 2 Servings

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Tiny Anchovy BokkEum 1

잔멸치 볶음, JanMyeolChi BokkEum

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In Korea, we have different types of anchovies for cooking. There are large dried ones (about 2 inches in length) for making broth, medium sized dried ones (about 1 inch) for side dishes, and really tiny ones; the ones that I am going to use today for this side dish. Anchovy sauce is also used as an important ingredient for kimchi. Anchovies are high in calcium, so they are good for your bones. When I was a kid, I hated eating anchovies because of the strong fish flavor. Now my tastes have changed, and I enjoy eating them. Today’s side dish is a fried sweet anchovy side dish. Once you make this, it will keep for several days. Since it is sweet, salty, and crunchy, you can eat it as a snack too.

Yield: ½ Pint

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Tiny Anchovy Side

잔멸치 볶음, JanMyeolChi BokkEum

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In Korea, we have different types of anchovies for cooking. There are large dried ones (about 2 inches in length) for making broth, medium sized dried ones (about 1 inch) for side dishes, and really tiny ones; the ones that I am going to use today for this side dish. Anchovy sauce is also used as an important ingredient for kimchi. Anchovies are high in calcium, so they are good for your bones. When I was a kid, I hated eating anchovies because of the strong fish flavor. Now my tastes have changed, and I enjoy eating them. Today’s side dish is a fried sweet anchovy side dish. Once you make this, it will keep for several days. Since it is sweet, salty, and crunchy, you can eat it as a snack too.


Yield: 1 Cup


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