Korean Food and Recipes
Looking for a chewy, satisfying Korean treat? Gamja-tteok (Korean Potato Cake) is a must-try! Made with boiled potatoes and starch, these translucent cakes are packed with a sweet, savory mung bean paste—the ultimate snack or dessert.
Yield: 22 Pieces
Korean zucchini, called “AeHoBak” (애호박), is a young, tender summer squash that Korean cooks pick while the fruit is still small and the skin is thin. Unlike the large, dark green Western zucchini, AeHoBak is light green, short, and plump, with a mild, naturally sweet flavor. It is a vining annual that grows quickly in warm weather and keeps producing fruit when it is picked often. AeHoBak is an everyday ingredient in Korean cooking. It is used in DoenJang JjiGae (된장찌개), HoBak Jeon (호박전), and stir-fries, and it is also sliced and dried into HoBak-GoJi (호박고지) for long-term storage.
If you’ve ever stepped into an Outback Steakhouse in South Korea, you already know that the real star of the menu isn’t the steak—it’s the legendary Toowoomba Pasta! Today, I’m sharing my ultimate copycat recipe that recreates that exact restaurant-quality magic right at home. By blending smooth half & half with a savory pinch of chicken powder, earthy button mushrooms, and a fiery kick of crushed peperoncino and Gochugaru, this dish hits the perfect balance of rich, creamy, and spicy. It’s incredibly easy to make with just three fettuccine nests and a handful of extra large shrimp. Let’s jump right into the kitchen!
Yield: 1 Serving
If you have memories of eating Tteokbokki at a local “Bunsik-jib” (Korean snack bar) after school, this recipe will take you right back. It’s a perfect “all-in-one” method that yields soft, chewy rice cakes and a glossy, flavorful sauce. The key is the balance of sweetness and a hint of savory beef Dashida!
Yield: 2 Servings
Today I’m sharing a delicious and simple Tuna Gimbap recipe. This version is made with creamy seasoned tuna and fresh garlic chives mixed into the rice, which adds wonderful flavor. It’s finished with a light brush of sesame oil and served with a creamy spicy mayo dipping sauce.
Yield: 4 Rolls
In Korea, it’s currently the Lunar New Year (Gujeong). One dish that is absolutely essential for the holiday table is Jeon (Korean savory pancakes). Among the many varieties, Beef Jeon (Yukjeon) is a favorite because it’s delicious and packed with protein.
In Korea, you can simply walk into any butcher shop and ask for “meat for Yukjeon,” and they will slice the beef to the perfect thickness. However, finding that specific cut can be quite a challenge here in the U.S.
That’s when I came up with a great alternative! I discovered that Shaved Beef, which is commonly found in American grocery stores for making Philly cheesesteak sandwiches, is the perfect substitute. It makes the cooking process so much easier, and the taste is fantastic.
Here is my special recipe for making simple, delicious Beef Jeon using shaved beef.
Yield: 2 Dozens
Did you have a great holiday? Is your belly still filled with all of that delicious holiday food? What do you usually do with your leftover holiday foods like ham? Maybe some of you freeze your leftover ham like us. Today, I want to share a good potato croquette recipe using your leftover ham. You will get great flavor and texture from the crispy breadcrumbs and soft mashed potatoes on the inside, along with the ham and other vegetables. To make it a little less greasy, I baked them instead of deep frying them. They were still very tasty. Try them someday. 🙂
Yield: 8 Croquettes
Crispy all over and packed with flavor! This Air Fryer Soy Garlic Chicken is easy to make, perfectly crunchy, and full of delicious soy garlic taste. Let’s get cooking
Yield: 1-2 Servings
This Soybean Sprout Kimchi Jeon is a simple, comforting Korean pancake made with well-fermented kimchi, crunchy soybean sprouts, and shrimp. It’s easy to make and full of flavor, perfect for a quick meal or a cozy side dish.
Yield: 15 Pieces
