Korean Food and Recipes
I am a potato lover, and this Korean potato salad is one of my favorite potato dishes. The fluffy steamed potatoes with apples, sweet corn, hard boiled eggs, mayonnaise, and a secret ingredient makes very tasty potato salad. Try this someday.
Yield: 1 Quart
Hi Everyone! Today, I will make a very delicious fusion food using Sempio’s bulgogi sauce – Bulgogi Quesadillas. If you have any left over bulgogi, you can make this very simple, yet appetizing, food with this recipe. The sweet and savory bulgogi flavor, along with the cheese and vegetables, tastes very good in crispy tortillas. Try it someday.
Yield: 4 Quesadilla
Today, I will make basic, but very delicious Korean vegetable pancakes, called YaChaeJeon (야채전) in Korean. I will also share some of my secrets about how to make the best pancakes. The many different kinds of vegetables, along with the crispy and chewy batter, makes for a great food. I am very glad to share this vegetarian friendly recipe with you today. Try it someday. 🙂
Yield: 6 Pancakes
Today I will show you how to make heart-shaped hard boiled eggs. Sometime ago, I looked at different kinds of molds for hard boiled eggs. They looked pretty neat and I wondered if there was any way to make different shaped hard boiled eggs without using the molds. This is what I learnt from my search. With a piece of cardboard, a chopstick, and a couple rubber bands, you can make cute heart shaped hard boiled egg at home. I am very excited to share this with you. It can be a cool decoration in salads, lunch boxes, or snack foods for kids. Try it someday. 🙂
Yield: 3 Eggs
Recently, the Korean singer PSY became very popular on the Internet with his new song, “Gangnam Style.” Personally, I love the melody and his dance. I wanted to post something for you inspired by his song. The song is about a certain area in South Korea. People might wonder what kind of Korean food is popular or unique to Gangnam, Seoul. There are many, but today I want to introduce one very delicious and popular fusion food that is sold in Gangnam. It is called carbonara tteokbokki which is similar to cream pasta using sticky rice cakes instead of pasta. I hope you enjoy it.
Yield: 2 Servings
RaBokkI (라볶이) is a variation of the popular street food tteokbokki. Tteokbokki is fried sticky rice cakes in a sweet and spicy sauce along with some other veggies. Rabokki has the addition of ramen noodles and hard-boiled eggs. The chewy rice cakes and soft noodles soak up a lot of flavor. If you like tteokbokki, you will love this too. Try it someday.
Yield: 3 Servings
Mung bean bindaetteok is my all-time favorite Korean pancake. The unique thing about this food is that the batter is 100% ground mung beans without any wheat flour. So, if somebody can’t eat wheat and wants to try Korean pancakes, this is a great option for them. Traditional mung bean pancakes have fern brake and mung bean sprouts in the batter; however for this recipe, I will skip them since I prefer mine without them. You can make it either way by following the “Option 1 – Kimchi Style” or “Option 2 – Traditional Style” methods. This is delicious and healthier than normal Korean pancakes.
Yield: 8 Pieces per Option
There are so many different kinds of salad dressings in the world. What flavor do you like best? I like sweet and sour or fruity flavors. Recently, I learned how to make this delicious salad using Sempio’s Drinking Black Rice Vinegar – Pomegranate from my friend. It has various nuts, fruits, leafy greens, and cheese served with a sweet and sour dressing. I just love the flavor. So, I want to share the recipe with you today.
Yield: 2-3 Servings
Do you have any specific food that brings back good memories from your childhood? My mom used to cook delicious snacks for us when we were little. This Korean sweet potato snack was one of them. Since it is a deep-fried food, she did not make it often, which made us more excited when we had the rare chance to eat it. I remember begging her for a piece that just came out of the boiling oil because I could not wait any longer. lol… The funny thing is my son did the exact same thing even though he never ate it before. Maybe it was the delicious smell that made him want to try it so badly. We think he is a little too young to be eating deep fried foods, but someday he might get his own fond childhoods memories about this food as I did. Every now and then, I crave my mom’s Korean sweet potato twigim. Now, I can make it for myself and it is good enough to tame my desires for my mom’s twigim. 😉
Yield: 25 Pieces
Yield: 4 Servings
