In Korea, we use some fruits for cooking such as the Asian pear, apple, kiwi, and so on. Pears are especially good for marinating meat such as BulGoGi, since it gives a naturally sweet flavor, and makes the meat tender.
Chicken Salad Sandwich
치킨 샐러드 샌드위치, Chicken Salad Sandwich
With the leftover chicken from DakJuk, we made chicken salad. I’m still learning how to make American food, so this time, I prepared everything and my husband made it. Now, I can remember the right taste, and maybe I can make it by myself next time. It was very delicious. Thank you, honey~~~ If you have left over chicken like me, why don’t you try to make chicken salad?
Chicken Juk
닭죽, DakJuk
Porridge (죽) is a common dish for patients, babies, or just normal people in Korea. When somebody feels sick or gets an operation, they eat porridge since it is easier to digest. Porridge can bring back your taste when you do not feel like eating anything. There are so many different kinds of porridge using nuts, grains, seafood, vegetables, beef, or chicken. Some porridge will be sweet like hobak juk (pumpkin porridge) or pat juk (red bean porridge) and some will be very healthy like GgaeJuk (black sesame seed porridge) or JatJuk (pine nut porridge). There are some restaurants that specialize in porridge. Today, I will show you how to make one of my favorite porridges, DakJuk (chicken porridge). You might be familiar with SamGaeTang (Korean chicken rice soup) if you know about Korean food. This chicken porridge tastes similar to SamGaeTang, but it skips some of ingredients that could be difficult to find, such as ginseng, dried dates, etc. This has very simple ingredients, but it still has great flavor. The secret for the great taste is good broth, so I highly recommend that you to boil chicken with the skin and bones to get the broth, and not use broth from a can or chicken stock. 😉
Yield: 2 Servings
Napa Cabbage Kimchi
배추 김치, BaeChu KimChi
There are many different kinds of kimchi, and Koreans eat kimchi everyday. There are even songs about kimchi such as “I Can’t Live Without Kimchi.” Moms love to have a good kimchi refrigerator. Today I will post the most common kimchi, “napa cabbage kimchi.” Kimchi is a dish of fermented vegetables with various seasonings. It is a traditional dish in Korea.
Yield: 1 Gallon
Napa Cabbage
배추, BaeChu
In Korea, napa cabbage (BaeChu) is used in making the most common type of kimchi. It is the main ingredient of baechu kimchi, but is also eaten raw as a wrap for pork or oysters, dipped in gochujang. The outer, tougher leaves are called ugeoji, and used in soups.
Simple SuJeBi
수제비, SuJeBi
SuJaeBi (수제비) is a traditional Korean soup made with flour dough and vegetables. Since I posted many~~ spicy foods so far, I’ll show a non-spicy Korean dish. This dish shows that not all Korean foods are spicy. hehe… Today I will use kelp and anchovies for the broth, but you also use clams or kimchi (or other spicy seasonings.) I like SuJaeBi with clam the most, but I didn’t get the chance to make it this time. Maybe next time… 🙂 On a rainy day, cook SuJaeBi and eat it while watching the rain, it tastes better that way. 😉 (Sometimes Korean people want to eat certain Korean dishes on rainy days such as SuJaeBi or Jeon or BuChimGae.)
Yield: 3 Servings
Beef YukGaeJang
육개장, YukGaeJang
If you go to a Korean restaurant, you might have tried this spicy Korean soup or at least saw it on the menu. It is a popular Korean soup for people who like spicy food. Cooking different kinds of vegetables in homemade beef broth, along with a spicy sauce, will give you great soup flavor. In Korea, if somebody dies, we visit the funeral house to morn the dead person and comfort the family. They usually start getting visitors for 2 or 3 days before the funeral and they serve food to the guests. Nowadays, this is one of Korea’s funeral foods. I don’t know why, but it is… Of course, we enjoy eating this soup other times as well, especially in cold weather.
Yield: 6 Servings
Soybean Sprouts
콩나물, KongNaMul
Kongnamul is a seasoned side-dish made from soybean sprouts as well as being a term for the sprouts themselves. It is one of the most common side-dishes, as well as a basic ingredient of bibimbap. After bean skins and the very end of the tails are removed, the sprouts are boiled. Drained sprouts are then seasoned with sesame oil, salt, chopped green onions, sesame seeds, minced garlic, and a sprinkle of chili powder.
Dried Taro Stem
말린 토란대, MalRin ToRanDae
In South Korea, Taro is called ToRan (토란) meaning “egg from earth”, and the corm is stewed and the leaf stem is stir-fried. Taro roots can be used for medicinal purposes, particularly for curing insect bites. I tried to find this in Korean stores here (USA) but I couldn’t. My mom sent this to me from Korea. I tried to think of what kind of vegetables you can substitute for this, if you can’t find it. When I consider the texture, I recommend oyster mushroom or Enokitake mushroom. Those substitutes are especially good when making the Korean soup YukGaeJang.
Dried Fernbrake
말린 고사리, MalRin GoSaRi
In East Asia, Pteridium aquilinum (fernbrake or bracken fiddleheads) is eaten as a vegetable. In Korea, a typical banchan (small side dish) is GoSaRi-NaMul (고사리나물) that consists of prepared fernbrake that has been sauteed. It is a component of the popular dish BiBimBap.
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