Korean Food and Recipes
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
As I promised, I will post some pictures from my Korean trip. Our trip started by taking an airplane, of course the important part of a long (about 14 hours) airplane ride is the MEAL, and to be honest, the airplane meals are kind of disappointing compared to previous experience. Maybe my body condition wasn’t that good? Maybe I was too excited to try food in Korea and lost my appetite? I don’t know … hehe … But anyway, I will share pictures with you. Their service is nice, very kind, and they feed you many times with meals and snacks, so you will be stuffed – if you eat it. Sounds good? 😉 I was taking some pictures to share with you in the airplane, while stewardesses were busy to serve the meal, one stewardess saw me taking pictures, and smiled at me and made a comment about it. My husband told me she thought I was cute. I hope that’s true, and not because she thinks I’m crazy. hehe Anyway, here are pictures for you~~~
Over all, the kimbap was my favorite airplane meal this time. The shape of the kimbap was Korean style but the taste was not authentic Korean since the rice had a vinegar flavor. It was still okay. My husband doesn’t eat kimbap, so we traded food with each other. I gave him my chocolate bar (I don’t like chocolate much … hehe,) and he gave me his kimbap. It was a good deal. 😉 The meal had smoked salmon, chicken, and some pickled vegetables like garlic, snow peas, etc.
This meal had fried beef & broccoli with rice, morning roll, salad with Italian dressing, fried chicken with vegetables, and a brownie-type dessert. Hmm… the salad and the shittake mushrooms in the fried beef were good, and the others I will leave to your imagination… hehe 😛
Japanese style fried noodles, fresh fruits, and crescent roll. The noodles reminded me a little of black bean noodles, except they had a ginger flavor in them. The fruit was fresh and I enjoyed eating the bread.
I hope you enjoyed these pictures. There are more to come… Thank you.
MiYeok Guk (미역국) is a popular Korean soup. Korean people can eat this soup anytime, but it is very popular for special days like birthdays, weaning days, etc. Sea mustard has good nutrition in it. According to Wikipedia, “In Oriental medicine, seaweed has been used for blood purification, intestinal strength, skin, hair, reproductive organs, and menstrual regularity.” So, it is a common practice in Korea that moms eat sea mustard soup after they birth their babies because Koreans believe that this sea mustard soup gives nutrition to both mom and baby through mom’s milk.
There is a funny superstition that some people consider seriously about sea mustard soup: The fresh or soaked sea mustard has a slippery surface. One Korean word for slippery is “미끄러지다,” which can imply that somebody will fall down. Some people try to not to eat sea mustard soup near an important testing day because they do not want to get bad luck from eating it – as to fall down, drop, or fail the test. I personally don’t believe it, but just wanted to share this humorous culture with you. This is a beef version of sea mustard soup, but you can use tuna can, clam, mushroom, or make it without any meat instead.
Yield: 2 Servings
MiYeok Guk is a popular Korean soup. Korean people can eat this soup anytime, but it is very popular for special days like birthdays, weaning days, etc. Sea mustard has good nutrition in it. According to Wikipedia, “In Oriental medicine, seaweed has been used for blood purification, intestinal strength, skin, hair, reproductive organs, and menstrual regularity.” So, it is a common practice in Korea that moms eat sea mustard soup after they birth their babies because Koreans believe that this sea mustard soup gives nutrition to both mom and baby through mom’s milk.
There is a funny superstition that some people consider seriously about sea mustard soup: The fresh or soaked sea mustard has a slippery surface. One Korean word for slippery is “미끄러지다,” which can imply that somebody will fall down. Some people try to not to eat sea mustard soup near an important testing day because they do not want to get bad luck from eating it – as to fall down, drop, or fail the test. I personally don’t believe it, but just wanted to share this humorous culture with you. This is a beef version of sea mustard soup, but you can use tuna can, clam, mushroom, or make it without any meat instead.
Yield: 2 Servings
In Korea, it is called miyeouk (미역) and used in salads or soup. If it is dried, soak it in the water for 10 to 20 minutes before using it.
- Use:
Soup, Side dishes, Salads- Storage:
Fresh Seaweed: Keep in the refrigerator.
Dried Seaweed: Keep in the cabinet.
Hi. Tomorrow morning, I and my husband are going to go to Korea for 2 weeks. We are very excited to visit my family and meet my friends in Korea. Maybe I can not post recipes for a while, but I will check your comments as much as I can. I will take lots of pictures in Korea to share with you. I hope everybody keep warm and still visit my blog often. Will you ? 😉 See you soon again~ Thanks !!!
AeHoBak BokkEum (애호박 볶음) is a simple Korean side dish. The natural zucchini flavor shines in this dish with a hint of the garlic, green onions, salt, sesame oil, and sesame seeds. This is a common flavor that you can taste in Korean dishes. It is good when added to bibimbap.
Yield: 1 Pint
YuBu ChoBap (유부 초밥)is a Korean styled Japanese food. Korea and Japan are very close in distance and there were various relationships with each other throughout history. As a result, there are some food ideas that Korea and Japan borrowed from each other, such as Korean styled chap-ssal tteok (mochi) that was originally from Japan. Another example is Japanese styled kimoochi (kimchi) that was originally from Korea. Anyway, when I was little, I’ve never saw anybody eating yubu chobap or other kinds of sushi, then at some point, people started to eat sushi and it became popular in Korea. Since the preparation for this dish is easy, people often make this for picnics (along with Kimbap) or for a party. The rice tastes similar to the rice for sushi, which has a sweet and sour flavor. You can make everything from scratch, but there are some companies that sell a ready-made pack. All you need to do is cook the rice, some vegetables (if you want extra vegetables), and that pack. So today, I’m going to show you how to use that package. Depending on your taste, you can add chopped burdock root or any other kinds of vegetables that you like. I tried different kinds of sweet peppers for this recipe, and I enjoyed eating this. If you like sushi, you might like this dish.
Yield: 16 Pieces
This is ready-made yubu chobap packed with seasoned soybean curd and sauce. It was my first time to try this brand (Assi,) and it was good enough to use again.
In Korean cuisine, there are many different kinds of jeon (전). Jeon is basically slightly salted food (meat, seafood, fish, mushrooms, vegetables, etc.) that is covered with flour and eggs, or dip in batter and fried. Today, I’m going to show you a variety using fish. You can use any white-fleshed fish such as haddock, pollack, and so on. My favorite for this recipe is haddock, because it has less of a fishy taste. Since it is not deep fried, it will be healthier, and you will not lose the flavor with excessive grease. 😉 Koreans usually eat this as a side dish. It is best to eat this right after you cook it.
Yield: 3 Servings
