Korean Food and Recipes
This tuna pancake is a type of lunch box side dish in Korea. I think that some foods match better with others for taste, texture, or nutritional value. Canned tuna is a great match with sesame leaves (perilla) in that point. So, the tuna, sesame leaves, and mayonnaise (or ketchup) are sometimes used together in some Korean dishes. Simply mix the tuna with some other vegetables and fry, and then dip in ketchup or mayonnaise for a great taste. ๐
Yield: 2 Servings
Yield: 8 Pancakes
This is another version of a Korean zucchini side dish. My sister-in-law gave me a very fresh zucchini from her garden the other day, so I made this delicious side dish. When I was a kid, I liked making a simple bibimbap with this whenever my mom made it. To make that simple bibimbap, mix some cooked rice, this side dish, red pepper paste, kimchi, a fried egg, and some sesame oil to make a wonderfully simple bibimbap. ๐ If you are a vegetarian, you can skip the anchovies. And you can skip the hot pepper if you don’t like spicy food.
Yield: 6 Servings
This is one of the many Korean spinach side dishes. The combination of red pepper paste and soybean paste give the spinach a unique and delicious flavor. It is good for the busy daily life because it only takes a couple of minutes to make. Adjust the amount of red pepper paste and soybean paste to your tastes. Spinach is a very healthy vegetable, so try this tasty and healthy side dish someday. ๐
Yield: 2 Servings
These Korean style white fish cakes are really delicious. They make a perfect dish with a good white fish flavor along with extra vegetables and a little bit of flour. ๐ You can prepare the fish mixture ahead and fry it just before serving. That way, it can be a good party food as an appetizer or side dish. ๐
Yield: 16 Pieces
This cold cucumber side dish, ์ค์ด ๋๊ตญ, is a very refreshing summer dish. It is delicious with both cooked rice and noodles. Cucumbers and cold water seasoned with vinegar, sugar, and sesame seeds tastes cool and delicious. You can add soaked dried seaweed (๋ฏธ์ญ=MiYeok=Wakame) also.
Yield: 1ยฝ Quarts
Jorim is a Korean name for a type of cooking which means, “food in a boiled-down soy sauce or other seasonings.” This quail egg side dish is a simple version of JangJoRim, which is made using soy sauce. You can use beef, pork, mushrooms, etc. for jangjorim, and I already posted the beef jangjorim dish before. This tastes similar to meat jangjorim, but it is easier to make and it is good for a meatless diet. The taste combination of the eggs, garlic, peppers, and soy sauce are very delicious. ๐
Yield: 1 Quart
This is a simple version of Korean zucchini fritters. Typically, we cover sliced zucchini pieces with flour, and then dip them into an egg mixture before frying them. However, today I will just dip the zucchini into a flour batter. You can eat these delicious zucchini fritters plain, but slightly dipping them into a soy sauce mixture makes them tasty even better. It is good for a lunch box, party appetizer, or as a side dish for normal meals. If you are a vegan, you can skip the egg and add a little bit more water to the batter. ๐
Yield: 3 Dozen Pieces
Korean fish-sausage jeon (์์ธ์ง ๋ถ์นจ) is one of the most popular lunch box side dishes from the good old days. When sausage was introduced to Koreans for the first time, it was big hit. Since then, Koreans started to make their own fish sausage like this. Later, we started eating ham, and ham eventually replaced fish sausage in different kinds of Korean food such as kimbap, salad, jeon, etc. Slowly this fish sausage became less popular and is an old fashioned food now. Sometimes I miss this dish. It brings back my school day memories, and it still tastes good to me.
Yield: 1ยฝ Dozen Pieces
Seasoned and roasted Dried Laver (๊น ๊ตฌ์ด=Gim GuI) is a very common dried seaweed side dish for both meals and lunch boxes in Korea. You can buy this type of side dish in a Korean or Asian store. However if you only have normal dried seaweed, you can use this recipe to season and roast it easily at home. Homemade roasted seaweed is not only cheaper, but tastier as well. This recipe uses the dried seaweed that is used for kimbap or sushi, but typically normal dried seaweed for gimgui is a little thinner than the dried seaweed for kimbap. This tastes great with fresh rice.
Yield: 30 Sheets
