Aeri's Kitchen

Korean Food and Recipes

Seafood and Green Onion Jeon

해물 파전, HaeMul PaJeon

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Seafood and green onion pancakes are perfect for seafood lovers like myself. This is one of the most popular foods for festivals in Korea. The awesome taste comes from the different kinds of seafood and green onions, which are fried into a nicely golden-brown crispy pancake. Some people pour the egg on top of the pancake before frying it, but I prefer my egg in the batter. If you increase the salt a little more, you might not need dipping sauce. However, we usually use soy dipping sauce. Try this delicious food someday. 🙂

Yield: 1 Pancake

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How to Eat (Wrap) Bulgogi

불고기 쌈, BulGoGi Ssam

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Today, I will show you how to wrap Korean BBQ. One of the uniquenesses of Korean cuisine is wrapping BBQ with a variety of leafy greens, other vegetables, and a wrapping sauce called “ssamjang.” How man times have we eaten a main dish and not got enough vegetables in our diet? I know I have done it more times that I would like to admit. In that point, this is a healthy way to enjoy eating meat. You can use this method of eating with many other kinds of Korean BBQ and meat. However, in this post, I will use the Sempio bulgogi recipe that I just posted. I also posted a homemade bulgogi recipe in the past, so you can check it out too. If you are a vegetarian, you can fry some tofu, eggs, or mushrooms and wrap those instead of the meat. That will be delicious too. 🙂

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Sempio Bulgogi

샘표 불고기, Sempio BulGoGi

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Sempio bulgogi sauce is a product that I like to use for quick meals. Just marinating some meat with this sauce, and then frying it, makes for a delicious main dish. This sauce also can be used for other kinds of foods, limited only by your creativity; although today’s recipe is how make bulgogi. Enjoy the flavor as much as I did. 🙂

Yield: 2-3 Servings

Short Korean Lesson

  • San (산) = Mountain
  • Bada (바다) = Sea

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Perilla and Beef Jeon

깻잎 고기전, KkaetNip GoGiJeon

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Beef and perilla jeon is a creative way of cooking perilla leaves. I like food with a good match of flavors in various ingredients. This food is a perfect example. The unique flavor of perilla tastes great with marinated beef. My husband is still not accustomed to the flavor of perilla, so he usually does not like it. However, he loved this perilla jeon. He said that the raw perilla taste is not strong; the jeon just tastes great. 🙂 So, if you see perilla leaves in a Korean or Asian grocery store, please try this someday. 😀

Yield: 15 Pieces

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Sweet Red Bean Ppang

단팥빵, DanPatPpang

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Sweet red bean Ppang, called “DanPatPpang” in Korean, is an old-fashioned bakery product. There are many different kinds of sweet foods that use red bean paste. This is one of the most popular ones. If you have a bread machine, you can make this very easy dessert at home. I will use my homemade red bean paste again in this recipe. 😉 Warm, freshly baked bread tastes very good with bean filling.

Yield: 16 Pieces

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Red Bean Juk

팥죽, PatJuk

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Red bean porridge (팥죽, PatJuk) is commonly eaten on the shortest day of the year in Korea. This warm and sweet porridge is a great meal for any winter day too. If you make your own red bean paste at home, or have canned red bean paste, it is a pretty easy recipe to make. The sweet and nutty flavors from the red bean paste, along with the chewy rice balls, taste great together.

Yield: 2 Servings

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Oyster Juk

굴죽, GulJuk

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Oyster Juk (굴죽, GulJuk) is very popular in the winter because winter is the best season for good oysters. This is one of the many different kinds of porridge in Korean cuisine. For some good variations to this recipe, simply replace the oysters with some other seafood such as: clams, mussels, shrimp, scallops, etc. This tastes great with the mild flavor of white rice.

Yield: 3-4 Servings

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Zucchini Muchim

애호박 무침, AeHoBak MuChim

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Zucchini is one of my favorite vegetables in Korean cooking. I can fry, deep fry, or steam it, and I can add it to soup or other dishes. One day, I wanted to try something fun and simple using some zucchini in my refrigerator. I grabbed some other vegetables that I had such as sweet peppers and green onions. I did not want to make batter for the zucchini so that it would make a lighter dish. So I came up with this recipe from what I had, and I really enjoyed eating it for lunch. The fried zucchini without any seasoning or batter tasted great with the sauce. This can be a good appetizer for a party because it looks pretty and can work as a finger food. Of course, the taste is great too. 😉

Yield: 35 Pieces

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Salted Shrimp

새우젓, SaeWu Jeot

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Salted shrimp, called “saewujeot” in Korean, is usually used in making kimchi. It can be used for flavoring in other dishes too. It is just salted and fermented small shrimp. You can buy them in a Korean or Asian grocery store.

Read more from Wikipedia…

  • Use:
    Seasoning

  • Storage:
    Keep in the refrigerator.

  • Types:
    Liquid type
    Liquid with shrimp

Spaghetti with Cream Sauce

크림 파스타, Cream Pasta

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Spaghetti is a popular Western food in Korea; many Western restaurants serve different kinds of spaghetti: seafood, cream, meatball, etc. Today, I will make my version of spaghetti using a cream sauce. Maybe you have a cream pasta dish in your country too. This pasta tastes very good with the bacon and broccoli. I made two servings, thinking that it would be enough for my husband and me, but our little son loved mommy’s pasta so much that we all were still hungry after it was gone. Next time, I definitely have to double the recipe. 🙂

Yield: 2 Servings

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