[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: 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: 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
[Myungyi-namul: ramp, Jangajji: Korean pickles made usually made with soy sauce and vinegar or a gochujang (red pepper paste) mixture]
The first time I had ramp was about two years ago at my favorite Korean barbeque restaurant in Seoul called, Mooduengsan (무등산). My friend and I ordered rib eye steak grilled Korean style and the waitress brought out myungyi-namul jangajji (명이나물 장아찌). She suggested that we wrap the rib eye with this pickled vegetable like ssam (쌈) or lettuce wrap. The result was so delicious I couldn’t believe it. Continue reading
[jeon: Korean pancakes or dish cooked in oil with flour and egg batter, boochu: Korean or Asian chive]
Over the weekend, my sister-in-law requested that I post pa-jeon (파전), or scallion pancakes. Unfortunately, I used all my scallions to make pa-kimchi (파김치, scallion kimchi) so I decided to make jeon or Korean pancakes with kimchi and boochu (부추, Korean or Asian chives). You can replace the boochu with scallions to make pa-jeon (파전). Continue reading
[Dubu: tofu, Guyi: grilled dish, yachae: vegetables]
A friend of mine recently asked, “What’s an easy Korean vegetarian dish?” The first thing that came to mind was grilled tofu served with dipping sauce. This dish is extremely simple and delicious in itself but for the other day, I decided to add grilled vegetables as well. Continue reading
[Jeon: Korean pancakes, or vegetables, seafood or meat fried in flour and egg wash]
Jeon is made on every special occasion in Korea such as lunar New Years, jaesa (ancestral memorial services) and parties. It can be made with any ingredient you like such as fish, shrimp, mushrooms, vegetables and meat by simply coating it with flour and an egg wash. Continue reading
[Boogau: dried pollack, Bopuragi: lint]
3 colored Boogau-bopuragi (북어보푸라기) is an elegant dish that was served to Chosun dynasty kings with juk or rice porridge. Boogau-bopuragi literally means dried pollack lint but it is basically dried pollack finely grated into a powder form. Continue reading
[Namul: marinated vegetables served as banchan or side dish]
Last Sunday, February 24th was 1/15 on the lunar calendar. Koreans call this day Jungwol-daeboreum (정월대보름) and celebrate first full moon of the lunar calendar year. Traditionally, people wish for good health, fortune and a good year for harvest. Many of customs involve eating certain kinds of food, which include marinated sautéed dried vegetables, nuts and multigrain rice with beans. Continue reading
[Ojingaut = squid, jutgal = salted and sometimes spiced seafood, muchim: a dish tossed in sauce or marinade] Continue reading
GANGNAM KITCHEN 