Japchae (잡채): Sautéed Vermicelli(glass) Noodles

잡채Japchae (잡채) is one of the most popular dishes in Korea, typically made on special occasions. My husband’s friend D jokingly complained after a friend’s housewarming party that “they didn’t even have japchae. It’s no party without japchae!” Continue reading

Bausut Kalguksoo (버섯칼국수): Mushroom Noodle Soup

버섯칼국수

[bausut: mushroom, kal: knife, guksoo: noodle]

Kalguksoo is a Korea noodle made of flour. It is traditionally made from fresh pasta, rolled out flat, then folded into layers before being cut into thin pasta or noodles with a knife, thus the word “kal,” which means knife in Korean. Continue reading

Kong-jorim (콩조림): Black Bean Marinated in Soy Sauce

Kong Jorim (콩조림)

[kong: bean, jorim: in reduced marinade]

There are a few staple banchans (반찬) or side dishes in our household, which include different namuls (나물, marinated vegetables), myulchi-bokkeum (멸치볶음, sautéed dried anchovies) and kong-jorim (콩조림). Continue reading

Myulchi-bokkeum (멸치볶음): Sautéed Tiny Dried Anchovies

멸치볶음

[myulchi: dried anchovies, bokkeum: sauté]

First, I want to thank my growing followers despite my long absence. It’s been a while since I’ve posted a recipe; I’ve been traveling a lot, to Seoul, L.A., Honolulu/Maui and Cleveland (my husband’s hometown). Today, I decided to start with one of my favorite banchans (반찬, side dishes), myulchi-bokkeum (멸치볶음). Continue reading

Kketyip Kimchi (깻잎김치): Perilla Kimchi

깻잎김치 cover

[kketyip: perilla leaves, kimchi: Korean fermented vegetables]

Summer time is the season of kketyip (깻잎), which are perilla leaves. Now that the summer season is almost over, what do you do to if you want to continue to enjoy the taste of kketyip? Make kimchi out of it! Continue reading

Chadolbagi-duenjang-jjigae (차돌박이 된장찌개): Soybean Paste Stew with Thinly Sliced Brisket

차돌박이 된장찌개 cover photo

[chadolbagi: very thinly sliced brisket, duenjang: fermented soybean paste, jjigae: stew]

Chadolbagi  (차돌박기) is paper thin brisket that is a popular cut of beef for barbeque. It is not marinated but simply grilled and usually served with a side of sesame oil with salt and pepper, variety of lettuces and ssamjang (쌈장). Continue reading