Today, I will show you how to make one of my favorite Korean side dishes. For this dish, you need a special kind of fish: half dried pollack, which is called “CoDaRi” in Korean. Usually, you can find it in any Korean or Asian store. It has the right amount of salt already added. This dish is a little sweet with a slightly spicy taste. Since it is a half-dried fish, it has good texture for eating. Plus, it is a side dish that keeps longer in the refrigerator than other side dishes. We call this kind of delicious side dish as a “rice thief” (밥 도둑=Bap DoDuk) in Korea because it is easy to finish your bowl of rice quickly without other side dishes. haha … Without noticing much, your rice will be gone. Oops, it sounds dangerous for your diet. =P My husband tried it for the first time the other day, and he liked it. I just wish I could have gotten fresher fish, because then it would have been even more delicious. Anyway, I highly recommend that you try this for your meal someday. Thanks!

Yield: 6 Servings

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Today, I will show you how to make the Korean steamed egg side dish called GyeRan Jjim. It is a very simple and common Korean side dish. If you just want to make something quick for your meal, try this one. Thank you for your love and pray. I am almost in the 16th week of my pregnancy now, and my appetite came back. See you again soon.

Yield: 2 Servings

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In Korea, we have different types of anchovies for cooking. There are large dried ones (about 2 inches in length) for making broth, medium sized dried ones (about 1 inch) for side dishes, and really tiny ones; the ones that I am going to use today for this side dish. Anchovy sauce is also used as an important ingredient for kimchi. Anchovies are high in calcium, so they are good for your bones. When I was a kid, I hated eating anchovies because of the strong fish flavor. Now my tastes have changed, and I enjoy eating them. Today’s side dish is a fried sweet anchovy side dish. Once you make this, it will keep for several days. Since it is sweet, salty, and crunchy, you can eat it as a snack too.

Yield: ½ Pint

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This side dish is made with crabsticks, eggs, flour, and different kinds of vegetables. This food brings back memories of my school days. When somebody brought this side dish to school, it was very popular with their friends. Depending on what you have or what you like, you can substitute, add, or delete some of the vegetables. You can also use shrimp instead of the crabsticks. If you have a chance to make a Korean lunch box for somebody, this is a good food for it.

Yield: 1 Dozen Pieces

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BuChu Oi MuChim is made with garlic chives and cucumbers. This dish is a little spicy and sour and it is easy and simple to make. Try it someday with either Korean food or western food.

Yield: 3 Cups

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In Korean cuisine, there are many different kinds of jeon (전). Jeon is basically slightly salted food (meat, seafood, fish, mushrooms, vegetables, etc.) that is covered with flour and eggs, or dip in batter and fried. Today, I’m going to show you a variety using fish. You can use any white-fleshed fish such as haddock, pollack, and so on. My favorite for this recipe is haddock, because it has less of a fishy taste. Since it is not deep fried, it will be healthier, and you will not lose the flavor with excessive grease. 😉 Koreans usually eat this as a side dish. It is best to eat this right after you cook it.

Yield: 3 Servings

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