Korean Food and Recipes
CheonSaChae is half-transparent noodles made from the jelly-like extract left after steaming kombu, without the addition of grain flour or starch. The taste is bland, so they are generally eaten as a seasoned light salad, or served as a garnish beneath sliced raw fish. CheonSaChae has a chewy texture and is low in calories.
The shiitake (Lentinula edodes) is an edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries, as well as being dried and exported to countries around the world. It is a feature of many Asian cuisines including Chinese, Japanese, Korean and Thai. In Korean cuisine, they are commonly used in dishes such as bulgogi (marinated grilled beef), jjigae (stews), and namul (sauteed vegetable dishes).
MaeUn OJingEo BokkEum (매운 오징어 볶음) is a spicy fried squid dish. This can be used as both a side dish or as a main dish. As a main dish, you put it on top of your rice, or thin boiled noodles. Then mix the fried squid with rice or noodles and eat. Sometimes you can eat it with boiled bean sprouts (KongNaMul) instead of noodles. If you really like spicy food, this recipe might not be that spicy for you, so add more red pepper paste and red pepper powder.
Yield: 2 Servings
GyeongDan is a traditional Korean dessert. This type of GyeongDan is a modernized sticky rice cake. Traditionally, you would cover the sticky rice cakes with mung bean crumbs, black sesame seeds, soybean powder, or something similar. However, this modern style sticky rice cake uses cake crumbs with honey and walnuts. If you don’t like soybean powder or black sesame seeds much, like me, you will like this one. Since the honey and cake crumbs are sweet, you may not need sugar in the batter, but If you like sweet food, you can add 2 Tbsp of sugar in the batter.
Yield: 1 Dozen
This is a healthy Korean side dish made with mung bean sprouts. It is similar with the bean sprout side dish (Kong NaMul, 콩나물); however, mung bean sprouts are more perishable than other vegetables, so it is best to eat this dish right after you make it. You can keep it in the refrigerator for a day or two. Since it will get a lot of water after you make this dish, it is important to add salt and set it aside for sometime, and squeeze the water out later.
Yield: 1 Pint
JapChae (잡채) is a traditional Korean holiday food. You need special Cellophane Noodles called “Dang Myun” in Korean. The way to cook this food is a little complex but the delicious taste will reward your time and effort for cooking. If you are a vegetarian, you can skip the beef. 😀
Yield: 4 Servings
Today, I will make a popular Korean noodle dish, JjolMyeon (쫄면). The letter “Jjol (쫄)” came from the first letter of the Korean word “쫄깃 쫄깃한,” which means very chewy and elastic. The letter “myeon (면)” means noodle in Korean. If you are familiar with names of Korean foods, you will remember “myeon” from jja-jang-myeon, ra-men, or nang-myeon. 😉 So, jjol-myeon is very chewy noodle with a sweet, sour, and spicy sauce along with some fresh vegetables. You can skip the egg if you don’t like hard-boiled eggs. Enjoy! 😀
Yield: 2 Servings
Today’s recipe is Korean styled mini fried chicken with a sweet and mildly spicy sauce. The reason I use the name “mini” for this recipe is because I will use bite sized pieces of chicken breast for it. It is nice to eat since the pieces of fried chicken are small without the bone and skin. Try this delicious dish for a party or football game someday. 😀
Yield: 2 Servings
Beef kimbap (소고기 김밥, SoGoGi KimBap) is one type of Korean kimbap. I used the same recipe to marinate the beef for this kimbap as the beef in my Korean stuffed peppers recipe. Green, orange, yellow, black, white, brown – the color combination from the ingredients are very good. Of course, the taste is even better. 😉
Yield: 10 Rolls
Yield: 2 Servings
