Myulchi-bokkeum (멸치볶음): Sautéed Tiny Dried Anchovies

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[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

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

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

Boogau-Bopuragi (삼색 북어보푸라기): 3 Colored Dried Pollack Powder

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[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

Honghap Miyuk-guk (홍합미역국): Seaweed Soup with Mussels

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[Honghap: mussels, Miyuk: seaweed, Guk: soup, Juk: porridge]

Miyuk-guk (미역국) is a hearty soup made of seaweed known as miyuk. It is surprisingly a very versatile soup that is easy to make and full of nutrition.

Continue reading

Bajirak-kalguksoo (바지락 칼국수): Korean Noodles in Clam Broth

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[Bajirak: manila clams, Kalguksoo: Korean pasta]

Yesterday, I purposely made more clam stock than I needed when I made soondubu-jjigae. The reason for this was so I could make today’s lunch, bajirak-kalguksoo. Bajirak is a manila clam but you can use cockles or little neck clams, which are easier to find. Continue reading