Aeri's Kitchen

Korean Food and Recipes

Baby Potato JoRim

알감자 조림, AlGamJa JoRim

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This is another simple Korean side dish that uses baby potatoes. I wonder what your favorite vegetable is; mine is definitely potatoes. Boiling potatoes with soy sauce and other ingredients makes a great side dish. There are more potato side dishes that I want to post later. Enjoy!

Yield: 5 Servings

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Baby Potatoes

알 감자, Al GamJa

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There are different kinds of potatoes in the world depending on the color, size, texture, and the flavor. These bite size baby potatoes that I post today are used for side-dishes in Korean cuisine. We call them AlGamJa. Al means an egg or an egg shaped thing. The potato shape matches good with the name. 😉 Since the skin is very thin and soft, you can just eat the potatoes with the skin.

Read more from Wikipedia…

  • Use: Side-dish
  • Storage:
    Keep in the storage place without light.

About Easy2CookTV.com

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There is a site called “Easy2CookTV.com”. On Monday, I received an interesting message from them. I was picked as a chef of this week. Oh … “Chef”… I don’t think that I can be called a chef, but anyway I thought it was cool to share with you. 😉

They have many different kinds of cooking videos from different countries. They don’t have Korean category separately yet, but they will make it soon. If you love to watch cooking videos or cooking, it’s good site to check it out. They have also picked my “spicy fried pork” video as the recipe of the week. Please visit http://www.easy2cook.tv/

Thanks !!! 🙂

Pickled Cucumber MuChim

오이지 무침, OIJi MuChim

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Today, I will show you how to make a pickled cucumber side dish. You can make your own pickled cucumbers at home; you can also simply buy pickled cucumbers in a Korean or Asian store. This side dish is simple to make and it can be used in all four seasons; however, it is especially good during the summer. Someday, I will also post a recipe for homemade pickled cucumbers. As always, I hope that you will like this.

Yield: 1 Pint

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Half Dried Pollack JoRim

코다리 조림, KoDaRi JoRim

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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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Half Dried Pollack

코다리, KoDaRi

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In Korea, pollack (“명태=MyungTae) is a very common and popular fish for cooking. I want to introduce different types of pollack that Korean people use. Simply I will divide into 4 groups depending on how they were prepared for cooking. Fresh (생태=SaengTae), Frozen (동태=DongTae), Half Dried (코다리=KoDaRi), and Fully Dried (북어=BookEo). As you can see, each one has own name. KoDaRi is pictured. It is half dried pollack for side-dishes or stews. Since its half dried, the texture is different from fresh (or frozen) or fully dried ones. If I have a chance later, I will introduce other types of pollack and how you can use them for Korean cooking. 🙂

  • Use:
    Side-dish or Stew

  • Storage:
    Keep in the freezer.

Short Korean Lesson

  • UmMa (엄마) = Mom
  • ABba (아빠) = Dad
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