Aeri's Kitchen

Korean Food and Recipes

Hot Pepper Powder

고춧 가루, GoChut GaRu

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To make GoChut GaRu (고춧가루), remove the stems of red hot peppers and open them to get rid of the seeds inside. Wipe them dry and then grind them to make powder. Depending on the purpose, the coarseness of the crushed flakes is different. You can use real fine hot pepper powder for a spice, or red pepper paste. Medium-fine powder can be used for napa kimchi or radish kimchi. Course powder is used for summer kimchi, 열무김치. Make sure the powder is well sealed to lock in the nutrients. Two big nutrients of hot peppers are vitamins A and B.

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Korean Pancake Mix

부침개 가루, BuChimGae GaRu

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Korean pancake mix is a flour mix used to make Korean style pancakes, Jeaon. As the name says, it already has all of ingredients for making pancake batter except the water. Simply mix this powder with some water and add different kinds of vegetables or seafood in it. To make them taste better, I usually mix some normal flour with this, and sometimes add frying mix (when I want to make them more crispy.)

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Seasoned Cuttlefish BokkEum

진미채 볶음, JinMiChae BokkEum

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Fried Seasoned Cuttlefish (오징어채 볶음) is a Korean side dish that you can make easily and it keeps longer than other side dishes. This is also another good side dish for a lunch box for kids. Like other Korean side dishes, you serve this with rice, soup, and other side dishes for a Korean meal. If you like spicy food and seafood, I highly recommend that you to try this recipe. 😉

Yield: 1 Quart

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Beef BulGoGi

불고기, BulGoGi

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Bulgogi is one of the most famous Korean foods. Many foreigners visit Korea and try this delicious dish and love it. It not only has good flavor, but the way of eating this food is unique. We usually grill bulgogi at the table while we are eating a meal in a restaurant. Then we wrap bulgogi with lettuce, adding soybean paste, garlic, onion, carrot, and/or cucumber. If you have a chance to visit Korea, I recommend you try bulgogi. If you cannot, then try my recipe at home. hehe 😀

Yield: 3 Servings

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Korean Radish Kimchi 1

깍두기, KkakDuGi

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Korean radish kimchi is one of the most common types of kimchi. Unlike Napa cabbage kimchi, you cannot eat this before it is fermented because the radish will be too bitter. However, once it is fermented, the radish turns into a great flavorful kimchi. The bite-sized pieces are just perfect for eating and it matches with many other kinds of Korean food.

Yield: ½ Gallon

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Kimchi ManDu

김치 만두, KimChi ManDu

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Kimchi Ramon (Kimchi Mandu = 김치 만두) is one kind of Korean dumpling. Depending on what kind of ingredients you use for the main ingredients such as beef, garlic chives, kimchi, you can make various kinds of Korean dumplings. If you are a vegetarian, use tofu instead of beef for this recipe. If you have any questions, please ask me. *^^*

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Spicy Cabbage MuChim

양배추 무침, YangBaeChu MuChim

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YangBaeChu MuChim (양배추 무침) is a simple Korean side dish recipe that I learned from one of my Korean friends in America. When you want to eat Kimchi, but don’t have it, this cabbage side dish can be a substitute. The taste is a little spicy, sour, and sweet. Depending on your tastes, you can add or reduce some of the ingredients such as pepper powder, vinegar, sugar, or salt. Cabbage is a very healthy vegetable; it is reportedly especially good for your stomach. So I want to recommend this easy Korean side dish for you.

Yield: 1 Quart

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Kimchi RaMyeon

김치 라면, KimChi RaMyeon

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Kimchi Ramyeon (김치 라면) is one way to cook delicious Korean instant noodles. There are many different kinds of Korean instant noodles in the Korean or Asian store. Most Korean instant noodles have more flavor and they are spicier than American instant noodles. Adding kimchi gives even more flavor and makes it spicier. I love kimchi ramyeon. However, it is not very healthy, so I recommend not eating this delicious food too often. 😉 I know it is not easy to avoid this temptation. hehe … I hope you will try this someday. 😀

Yield: 1 Servings

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Spicy Fish Cake BokkEum

매운 어묵 볶음, MaeUn EoMuk BokkEum

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EoMuk BokkEum (어묵 볶음) is a Korean side dish. EoMuk means fish cake and Bokkeum means fried. In the past, most Korean students brought their own lunch box to school everyday since schools didn’t have a cafeteria like they do nowadays. EoMuk bokkeum was a common side dish for our lunch box, and because of that, it brings back memories of my school days. It is also a common side dish for homemade meals. If you like spicy food you can add more red pepper powder. Keep this side dish in the refrigerator and serve it with rice. I hope you enjoy this food.

Yield: 1 Quart

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