If you are into Korean cuisine, you know that Koreans eat many different side-dishes for each meal. Sometimes, you might wonder how they can prepare all those various foods whenever they eat. The tip is that there are many Korean side-dishes that you can prepare ahead of time and store them in the refrigerator. This recipe is one of them. This spicy and crunchy tiny anchovy side is very simple to make, yet can keep for a while to enjoy later. You can check my non-spicy version of it too.

Yield: 1 Cup

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There are different kinds of delicious Korean pancakes such as zucchini jeon and shrimp jeon. So, what about combining them together in a fun and fancy shape? A delicious way to enjoy zucchini and shrimp together is called AeHoBak SaeU Jeon in Korean.

Yield: 20 Pieces

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When the weather gets hotter, it is great to have something refreshing. Personally, I think that cucumber a perfect choice for that job. Cool cucumber and savory crab sticks, along with a sweet and sour mustard sauce will make this dish very tasty.

Yield: 3 Cups

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We know that cabbage is very healthy, bu cabbage doesn’t seem to get picked for cooking as often, compared to other vegetables. Why? Maybe because of its bitter flavor and tough texture? Or maybe because we just don’t know how to enjoy it much? Here, I brought one way to enjoy cabbage in a Korean side-dish called YangBaeChu SoSeJi BokkEum (양배추 소세지 볶음). You can simply use oyster sauce as the only seasoning, or you can also use a few more seasoning ingredients that I will list in more detail later. This stir fried cabbage covered with the smoky flavor from the hotdogs and savory oyster sauce flavor is just amazing.

Yield: 2 Cups

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When it is the right season (winter), fresh oysters can be transformed into an amazingly delicious Korean side-dish with some Korean radish and seasoning ingredients. If you ever tried new kimchi with fresh oyster inside, you will know the great taste of raw oyster. Today, I will show you a tasty side-dish called Gul MuSaengChae (굴 무생채) in Korean. The crunchy salted radish and soft fresh oyster with Korean style spicy and savory seasoning make this dish very special. Since the weather is getting hotter, it is not a good time to eat raw oyster, but you definitely need to try it when winter comes back.

Yield: 2 Cups

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