This is a simple Korean side-dish recipe called Mu ChoJeolIm (무초절임) which is made using Korean radish.
Yield: 1½ Cups
Korean Food and Recipes
This is a simple Korean side-dish recipe called Mu ChoJeolIm (무초절임) which is made using Korean radish.
Yield: 1½ Cups
Today, I will share my recipe for sweet red bean steamed buns called Hobbang or Jjinbbang in Korean. The name is kind of cute and funny and the meaning of the names also make sense. When we eat this hobbang in Korea, it is usually on cold days in the winter. We need to be careful not to burn ourselves when we eat this hot steamed bun. So, to cool it down, we will blow the hot steam from the bun like this.. “ho~~ ho~~ ho~~” so the name for hobbang came from it. Ho is the sound we make, and bbang is bread in Korean. Jjin means an additive word from Jjida which means steam and again bbang means bread, so steamed bread is jjinbbang or hobbang. You will be surprised to see how easy it is to make these authentic and delicious steamed buns at home with your own hands. Let’s get started.
Yield: 8 Pieces
Today, I want to share a delicious Korean street food recipe that brings back my childhood memories of school. It’s skewered sweet and spicy rice cakes called TteokGgochi in Korean. You can make this authentic Korean street food right in your kitchen by following this video. Let’s get started.
Yield: 10 Skewers
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! It seemed like a long winter this year, but now it is almost gone and my favorite season, spring, has finally arrived. When I think of spring, the color green pops into my head first. What about you? What is your favorite season and what comes to mind when you think of spring? Anyway, to welcome spring, I wanted to make something green. lol So, today I will share a unique and delicious type of Korean pancake using garlic chives. It is called buchujeon in Korean. My mom in Korea cooked this for our boys when we visited Korea and they loved it a lot, recently Bryson was craving this. Of course we are living far away from her, so we cannot eat her delicious buchujeon. In the end, I asked my mom for tips on how to make it through Skype and made this recipe for our boys. Luckily, our boys really enjoyed eating it and they even said it tastes just like the one that their grandmother made for them. My mom is my biggest supporter and fan and she always watches my videos, so I’m even happier to share this recipe. I bet she will be happy to see the food that I learned from her in my videos. I made this recipe as a vegetarian version, but I will also share what other ingredients you can add to enjoy it in other ways. At the end of this video, you will see a taste tester, so please don’t miss it. 🙂 Let’s get started.
Yield: 8 Pieces
Hoddeok is a “traditional” Korean street vendor food. Korean people love to eat this delicious snack especially in the cold winter. It tastes best when it is warm. You can find the ingredients for this recipe easily anywhere, so I highly recommend this one. Do you like sticky buns or pecan rolls? If so, I bet you will love this.
Yield: 16 Pieces
A few years ago, I posted a recipe for a typical Korean soft tofu stew (a.k.a sundubu jjigae). Many people liked the recipe and I also got requests from people to share a vegetarian version of the soup too. Since I made savory homemade vegetable broth recently, I’m going to share my vegetable sundubu jjigae recipe with you today. Without any seafood or meat, which gives soup a rich savory flavor, you can still make delicious sundubu jjigae with just vegetable ingredients. It is healthy, easy, and tasty. Of course, you can always add some seafood such as clams or mussels if you want. I’m glad to share another vegetarian friendly recipe with you. Please try it someday and let me know what you think.
Yield: 2 Servings
Hi! Welcome back to Aeri’s kitchen. A few weeks ago, I asked you this question in my community tab, “What would you like to see the most on Aeri’s Kitchen in 2018?” 72% of the people voted for lunch box recipes and ideas. So, I’m going to post many more lunch box recipes this year. The second most voted option was vegetarian recipes, with 18% of the vote. Along with that poll result, today I want to share my homemade vegetable broth recipe with you. Whether you are a vegetarian or not, it is nice to have good homemade broth on hand, so whenever you cook some kind of Korean food, especially soup or stew, you can grab some from your refrigerator or freezer. Many of my soup and stew recipes have steps for making broth with either anchovies or meat. You can replace those non-vegetarian broths with this vegetarian broth. It is easy to make, and it does enhance your Korean food. So, let’s get started.
Yield: 8 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
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