Korean Food and Recipes
This is one of the various types of Korean soybean paste soup using spinach. Soybean paste is a very important ingredient in Korean cuisine. Except for the saltiness, there is some research that shows health benefits from soybean paste. You can adjust the amount of soybean paste for your dish depending on your taste or for your health. This is very easy to make, and of course it is delicious. It is a good soup to go with your daily Korean meal. 😀
Yield: 4 Servings
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. 😀
Yield: 3 Dozen Pieces
This is an old fashioned food. It is made from different kinds of fruit, hard-boiled quail eggs, crabsticks, and peanuts, all mixed with mayonnaise. Does it sound weird or interesting to you? =P I guess, when mayonnaise was introduced in Korea, this salad was one of the original uses for it. In Korea, when somebody moves to a new house, they invite family or friends to have a meal together. I remember going to those kinds of parties with my parents many times. Almost every party had this salad. My mom also made it whenever we had a party at our house. As a kid, it was one of my favorite menu items. The fun part of eating this salad was digging to find the best parts: the crab and the eggs. Oops, that does not sound like good table manners, but my excuse is that I was a kid. ㅋㅋㅋ Nowadays, there are many different kinds of fancy salad dressings from the Western world in Korea, so this old fashioned fruit salad is not as common as it was before. However, many people including me still miss this old fashioned salad every now and then. The sweetness from mixed fruits, slight saltiness from the crab sticks, nuttiness from the peanuts, and the egg flavor mix together with mayonnaise equals yummy~~~ Anyway, I was very excited to make this dish and share the recipe with you, because it is delicious and it can be a unique dish to try. I ate and ate after I made it. It was still as delicious as I remembered. @.@ Hehe, I hope you like it too. 😉
Yield: 1½ Quarts
This is a special type of Korean fish sausage. It’s made mainly with pollack and wheat. I got “DongWon” brand this time, and it tasted pretty good.
This is what it looks like inside. 😀
- Use:
Side-dish, Salad- Storage:
Keep in the refrigerator.- Types:
Fish Flavor, Fish with vegetables
Korean fish-sausage jeon (소세지 부침) 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: 1½ Dozen Pieces
Seasoned and roasted Dried Laver (김 구이=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
Today I will give you a small surprise. My YouTube channel passed 7,000 subscribers. Thank you very much for your subscriptions and your kind comments. To celebrate it, I’m going to have a small give away instead of contest this time.
Yesterday, my lovely sister-in-law cooked an eggplant sandwich for us. I’ve been asking her to do a cooking video for me and since she was going to cook we went ahead and made a video. As she mentioned at the beginning, she didn’t have a recipe but tried to make something delicious from her instinct and experience. 😉 It was so much fun to make a video together. Since the sandwich taste was very delicious, I am happy to share the recipe with you.
Yield: 6 Loaves
Today, I will show you how to make an ingredient for Korean cooking – sticky rice cakes. They are commonly used for tteokbokki, tteokggochi, and tteokguk. Koreans take their rice to a shop and let them make it. It is an interesting process, which is detailed in this awesome blog post by the Stumbling Engineer. Outside of Korea, many people cannot find these sticky rice cakes where they live, so they want to make tteokbokki and tteokguk at home. With this recipe, you can make sticky rice cakes at home and enjoy tteokbokki and tteokguk.
Yield: 2½ lb Rice Cakes
As I mentioned briefly in my last post, today I will share another contest with you. Sempio is going to do a contest. It sounds like it will be a fun and easy thing to try. So I wanted to share this with you. Here are some details about the contest. I hope that you grab this opportunity and try to win. Good luck to everybody. 😀
