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

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[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

Dotorimuk-bap (도토리묵밥): Acorn Jelly Rice Soup

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[Dotori: acorn, Muk: jelly, Bap: rice]

I always stop by this small restaurant near my mother’s art studio in Gonjiam, 1 hour away from Seoul. This restaurant called “Waehalmunijip (외할머니집),” which translates to maternal grandmother, was the first place I tried Dotorimuk-bap (도토리묵밥). This simple light yet delicious one-pot meal has become one of my favorite dishes since then. Continue reading

Gireum-ttuckbokki (기름떡볶이): Spicy and Mild Fried Rice Cakes

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[Gireum: oil, Ttuckbokki: marinated sautéed rice cake]

If you are on a diet, beware of this dish… fried rice cakes! Gireum-ttuckbokki (기름떡볶이) is sinfully delicious and simple to make, although probably not the best for those on diets. I love this version of ttuckbokki especially because it is crispy, soft and chewy. Continue reading

Kimchi-jeon & Boochu-jeon (김치전 & 부추전): Kimchi Pancakes and Korean Chive Pancakes

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[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

Ojingau-bokkeum (오징어볶음): Korean Spicy Squid

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[ojingau: squid, bokkeum: sauté]

I make my ojingau-bokkeum with my spicy BBQ sauce, the same marinade I use for osam-bulgogi and dubu-kimchi. I usually buy my squid from the farmer’s market, which is much fresher than squid from any other grocery store. Continue reading

Dubu-guyi & Yachae-guyi (두부구이&야채구이): Grilled Tofu and Vegetables

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[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

Galbi-jjim (갈비찜): Korean Braised Short Ribs

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[Galbi: short ribs, jjim: braise, steamed dish]

Galbi-jjim (갈비찜) is every Korean’s favorite dish. This dish is often the main event on party and holiday menus. The marinade is basically the same as my Korean BBQ marinade, but the only difference is that I add a little more soy sauce.

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Jeon (애호박전 & 동태전): Korean Fish Cakes and Zucchini Jeon

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[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