Korean Food and Recipes
Beef and Radish Guk (소고기 무국) is a Korean soup that is eaten daily. This can be good for people who like Korean food, but cannot eat spicy food. The marinated beef and radish gives great flavor to the broth, and the texture of cooked radish with tender beef is good together. Try it someday. 🙂
Yield: 4 Servings
Collard greens are not used in Korean cuisine. One day, I experimented with them for use in a Korean dish. I made a side dish by frying canned collard greens with some Korean seasonings. It was good, but I wanted to try fresh collard greens, especially since collard greens are supposed to be healthy. The result is this recipe. It is simple, yet very tasty. I am very satisfied with the result. Please try it someday. 🙂
Yield: 3 Cups
Crown daisy, called “ssukgat” in Korean, is an edible chrysanthemum. In Korean cuisine, it is often used because of the unique flavor. It gives extra flavor to some dishes and soups, similar to the way some herbs are used in Western cuisine to add flavor. Crown daisy jeon is considered a healthy and tasty Korean pancake. Try this someday. 🙂
Yield: 2 Servings
Bachelor radish kimchi is a very popular summer kimchi in Korea. You might wonder why the name is “bachelor kimchi.” In the old days, boys who did not marry had to wear a special haircut that was styled like the shape of this radish. So Koreans called this radish, “bachelor radish,” and the kimchi made with it is called “bachelor radish kimchi.” With well fermented bachelor kimchi, you can make different kinds of korean dishes. Of course, just eating the kimchi with rice also taste awesome.
Yield: 1½ Gallons
Mussel Tang (홍합탕) must be one of the easiest Korean soups to make, yet it is still very delicious. It is amazing to get such great flavor with such few ingredients. With only mussels, salt, green onions, and water, you will get a very tasty and flavorful mussel dish.
This reminds me of fond childhood memories in Korea. Once my mom bought a big bag full of fresh mussels from a fish market and boiled them all in a big pot with just water, salt, and green onions. I was amazed by the huge amount she was making, but as you know, the volume for mussels is large, but the actual amount after removing the shells, is not that much. LOL Our family finished it all during one meal. It was always a fun time to eat boiled mussels with my family. I can taste my mom’s mussel soup from my recipe and that makes me happy. It is not only the taste, but also the memories that I enjoy with this dish. Try it someday, and make your own memories with ones you love. 🙂
Yield: 2 Servings
Yield: 2 Servings
This is another great product from Sempio. These thin noodles are kneaded in vacuum for a better chewy texture and flavor. When I tried these noodles for the first time, I was very impressed by their texture and flavor. They are slightly chewy, but not too much, and the flavor tastes like homemade noodles. You can try many different kinds of Korean dishes with them, and I think that you can also use them for non-Korean noodle dishes also. I highly recommend you try this product. 🙂
- Use:
Kimchi Bibim Guksu- Storage:
Keep in the cabinet.Short Korean Lesson
- GangAJi (강아지) = Puppy
- GoYangI (고양이) = Cat
Napa Cabbage GeotJeolI (배추 겉절이) is a common and simple daily side dish in Korea. Instead of napa cabbage you can use lettuce, bok choy, or another leafy vegetable. In a few minutes, you can prepare a very delicious side dish by just mixing some ingredients with the cabbage. A secret for a good tasting dish is to use baby leaves (soft) that do not have much of a bitter or strong flavor. Baby leaves also have a nice soft texture. If you get a head of napa cabbage, use the thick outer leaves for napa cabbage soup, and use the soft inside leaves for this recipe. 🙂
Yield: 4 Servings
Army base soup, budae jjigae was originated during and after the Korean War, when Koreans had very little to eat. People made this dish by combining leftover Spam and hot dogs from U.S. Army facilities, and mixed it with whatever else was available. All of the leftovers were combined with water in a large pot and boiled. Nowadays, most Koreans have enough to eat, but this soup is still very popular with more varied ingredients added to it. Try it someday.
Yield: 2-3 Servings
The rice cake soup called “tteokguk” in Korean is one of my favorite Korean meals. We usually eat this soup on New Year’s day, but you can eat it anytime you want. You can make the soup with different kinds of meat such as beef or oysters. Today, I will make oyster rice cake soup the way my mom usually made it for us.
Yield: 2-3 Servings
