Korean Food and Recipes
Spicy stir-fried tofu (깐풍 두부, KkanPung DuBu) is a variation of chicken dish called KkanPungGi.The crispy tofu is tossed with a delicious sauce that has spicy, sour, sweet, and salty flavors, so the taste is fantastic. This delicious tofu dish will be very welcomed by vegetarians or vegans. How about this KkanPungDuBu as a delicious menu this weekend?😉
Yield: 2 Servings
Hi everyone! Recently, I tried a unique Korean side that my Korean church friend made and I fell in love with it right away. It was so good, I thought to share the recipe with you. I learned how to make it from my friend, and today I’m going to share the recipe with you. It is made with walnuts, peanuts, and beef, along with a Korean style sauce that is sweet and savory. I know there are Korean side-dishes made with peanuts, walnuts, and beef, but I’ve never tried one that combine all of them together. lol The result was beyond my expectation. So, let’s get started.
Yield: 2 Cups
When you think of cucumbers, what kinds of food do you think about first? We might think about a salad with fresh, crispy cucumbers. Or maybe you thought of sweet and sour cucumber pickles. Did anybody think about fried cucumbers? When I first heard the name “stir-fried cucumbers,” it was totally new to me and sounded a little strange. However, once I made a Korean cucumber stir-fry dish, I was attracted by the taste and unique texture. So, I will share my tasty recipe with you today. I’m going to use this cucumber side dish for my lunch box post next, so check it out too. 🙂
Yield: 1 Cup
This stir-fried tiny anchovy side (잔멸치 볶음, JanMyeolChi BokkEum) is another Korean side-dish that was requested a lot from my viewers. Since the main ingredient, dried tiny anchovies, is not that common in the Western world, I am very surprise that people asked me about it. Wow! How did people find out about this dish? I assume that they saw it in Korean dramas or on Korean TV programs since it is a very common daily side-dish for Korean meals. I have my own secret recipe to make this side-dish extra delicious, and that’s what I’m going to share with you today. Are you excited? Okay, let’s get started.
Yield: 2 Cups
When you eat at a Korean restaurant, what is the most unique part about it? I think it is the various Korean side-dishes they serve for your meal. Among them, which one is your favorite? I can guess, based on comments from my viewers over the years that it is this cucumber side-dish called Oi Muchim in Korean. Many people seem to try this Korean cucumber side-dish at a Korean restaurant for the first time and they instantly fall in love with it. hehe I can also see why most Korean restaurants choose this as one of their side-dishes. It is because it is very easy and cheap to make. Of course, more importantly, it tastes delicious. It is refreshing, savory, sweet, spicy, and little sour. Wow, so many flavors in one side … Mmm … yummy ~~~ Now, you can enjoy this Korean cucumber side-dish without going out with this delicious recipe. 🙂 Are you ready to try it? Then, let’s get started.
Yield: 4 Cups
There are so many creative ideas to use for cooking eggs. A rolled egg is one of them. I always like my fried eggs with green onions, and I also wanted to make this recipe even more colorful and flavorful by adding red hot pepper and crab sticks. Instead of shredding the crab sticks or cutting them into little chunks, I will put the crab sticks in the center of the egg roll. The result was as great as I thought it would be, so I highly recommend you to try it. It is fun to make and delicious to taste. 😉
Yield: 2 Servings
Kimchi is the most representative dish in Korean cuisine. There are so many delicious dishes you can make with kimchi as an ingredient, or you can enjoy some Korean food with kimchi as a side-dish. So, we Koreans will always have some kimchi in the refrigerator. We make a huge amount of winter kimchi and enjoy it for several months, or longer. We usually end up with old kimchi, which becomes too sour to eat as a side-dish. That sour kimchi is still good for making kimchi stew, kimchi jeon, etc. One simple way to enjoy old kimchi is to fry it. Turn your old kimchi into an amazing side-dish today! 😉
Yield: 2 Cups
Today, I will make a popular Korean steamed egg side-dish called gyeranjjim. It is very simple to make and delicious, so many Koreans like to eat this on a daily basis. It is simple to make, but it is not easy making it perfectly – if you want it soft, fluffy, and savory. It is very important to use the right ratio of ingredients and it is critical to control the cooking temperature and time for perfection. To share a great recipe with you, I made this recipe several times to get all of the measurements and times just right. So, you can just follow my instructions to get an amazing gyeramjjim. 🙂 Let’s get started.
Yield: 4 Servings
Today, I’m very excited to share my delicious ssamjang recipe with you. I made this especially for my long time friend, Arleen who wanted to know the Aeri’s Kitchen version of ssamjang. Here it is, Arleen. I hope you like my ssamjang recipe. 🙂 Ssamjang is a seasoned soybean paste that you use for wrapping Korean B.B.Q. with some lettuce. When you wrap Korean meat, you can add some raw onion, garlic, fresh hot pepper, and so on. So, all those flavors go in to this delicious ssamjang too. Enjoy this salty, spicy, garlicky, slightly sweet, and nutty flavor. In my next post, I will show you how to pack a simple lunch box with this ssamjang, so stay tuned. 🙂
Yield: ½ Cup
Recently, I learned some new techniques about how to make radish kimchi that tastes like what you would get at a Korean restaurant. Compared to my first radish kimchi recipe, this asks for many more ingredients, but those extra secret ingredients and special tips will help you get a very delicious Korean radish kimchi called Ggakdugi in Korean. As it is a little more complicated than the other recipe (which is great because it is simpler to make), my second radish kimchi recipe has a more flavorful result. Both recipes are good though. Anyway, once you make this radish kimchi, you can enjoy it with your Korean meal and other sides. Try it someday and let me know which recipe you prefer.
Yield: 4 lb
