Korean Food and Recipes
In Korea, we have different kinds of anchovies for cooking: big dried anchovies (about 2 inch length) for making broth, medium size dried anchovies (about 1 inch) for side-dish, and really tiny ones (Like the picture) for side-dish. Anchovy sauce is also used for an important ingredient for kimchi. Anchovy has calcium in it, so it’s good for your bone.
When I got married and move to our new house in America, I got good stuff for my kitchen from my husband. That was this Rada knife set. It was amazing and cute that my husband collected these kitchen things before he married. Of course, it’s good for me. He bought these knives from a fund raiser because a coworker highly recommended them. As you can see in the picture, he got many different sets and pieces from Rada. You already saw me use my knives many times in my pictures and videos. Among the knives, my favorite one is the French Chef’s Knife which I can use for almost everything; chopping, peeling, mincing, cutting, slicing, etc. A really good point for these knives is the sharpener. I’ve never seen sharpening this easy and accurate before. The price is also good. So if you need to buy some knives and don’t know what to buy, I highly recommend these Rada knives.
Since I’ve received many questions about my knives – where I bought them, how they can buy them, etc. – I was thinking that someday I will post something about them on my blog or YouTube. The good news is, before they were only sold for fund raisers, but now you can buy them on Amazon.com. I will post the links here for you. I hope this information is helpful to you. Thanks!
| The Sharpener
This should be a requirement for any Rada knife. The sharpening action is quick – you only need to pass the knife though the rings 2-3 times to make it as sharp as new again. |
Oak Block Set
This makes for a great set in the kitchen – it includes: French Chef (my favorite), “Old Fashioned” Butcher, Slicer, Carving Fork, Utility/Steak, Super Parer, Vegetable Peeler, and Regular Paring. |
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| Tomato Knife
This is one of my husband’s favorite knifes. This works especially well for easily slicing through tomato skin without making a mess of the soft tomato. |
Bagel Knife
This is my husband’s favorite knife. It works very well for cutting bagels, bread, rolls, English muffins, etc. |
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| French Chef’s Knife
This is my favorite knife. I use it for almost everything. This is the shape that Koreans usually use for cooking. |
Starter Set
This is a great set for starting your Rada collection, since it is only a couple knives and it has a sharpener in it. You can try them out to see if you like them without much expense. |
You can see the whole collection in my Amazon kitchen shop collection – click here.
JjamBbong (짬뽕) is a Korean version of Chinese spicy seafood noodles. It is as popular as JaJangMyun (blackbean paste noodles) in Korea. You need a lot of ingredients to make this, but it is not that difficult to make and does not take a long time. Do you like spicy seafood dishes? Then, you have to try these noodles someday.
Yield: 3 Servings
JjamBbong is a Korean version of Chinese spicy seafood noodles. It is as popular as JaJangMyun (blackbean paste noodles) in Korea. You need a lot of ingredients to make this, but it is not that difficult to make and does not take a long time. Do you like spicy seafood dishes? Then, you have to try these noodles someday.
Yield: 3 Servings
These thick noodles are for special dishes like JjaJangMyun (자장면), Udong (우동), or JjamBbong (짬뽕). You can get them dried, frozen, or fresh. Personally, I like the fresh noodles the most and dry noodles the least. Cook the noodles in boiling water for about 6 to 8 minutes, unless the directions for your noodles tell otherwise. Then rinse the noodles quickly in cold water several times before you serve them – that will make the noodles more chewy and elastic.
My family and I went on a family vacation to Jeju Island in Korea. Jeju Island is like a Korean Hawaii. hehe… After we landed in Jeju, the first place we went to was a flea market. This is the entrance picture. Some taxis are waiting for customers in front of it.
Today, I will show you how to make “sweet potato dessert.” It tastes the best when it is still warm right after making it. Korean sweet potatoes are different from American sweet potatoes in taste, texture, and color. They are more sweet and drier. Please try to find Korean sweet potatoes to use for this recipe.
Yield: 3 Servings
This side dish is made with crabsticks, eggs, flour, and different kinds of vegetables. This food brings back memories of my school days. When somebody brought this side dish to school, it was very popular with their friends. Depending on what you have or what you like, you can substitute, add, or delete some of the vegetables. You can also use shrimp instead of the crabsticks. If you have a chance to make a Korean lunch box for somebody, this is a good food for it.
Yield: 1 Dozen Pieces
BuChu Oi MuChim is made with garlic chives and cucumbers. This dish is a little spicy and sour and it is easy and simple to make. Try it someday with either Korean food or western food.
Yield: 3 Cups
