Myungyi-namul Jangajji (명이나물 장아찌): Korean Ramp Pickle

Posted on by
Reply

IMG_3946

[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 →

Dotorimuk-bap (도토리묵밥): Acorn Jelly Rice Soup

Posted on by
2

IMG_2602

[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

Posted on by
1

IMG_3712

[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 →

Yachae Gangduenjang-jjigae (야채강된장찌개): Vegetable Soybean Paste Stew

Posted on by
6

IMG_3912

[Yachae: vegetable, Gang: strong, intense, duenjang: Korean soybean paste, jjigae: stew]

Gangdeunjang-jjigae literally means strong or thick soybean stew. I think the more accurate description is that gangduenjang-jjigae is in-between a ssamjang (쌈장, soybean dipping sauce) and a regular duenjang-jjigae (된장찌개, soybean paste stew). Continue reading →

Bausut, Dashima Gukmul (버섯, 다시마국물): Mushroom, Dashima Broth

Posted on by
2

IMG_3888

[Bausut: mushroom, Dashima: sea kelp, konbu, Gukmul: broth, stock]

Many Korean banchan (반찬) or side dishes are vegetarian/vegan. However, it is harder when you go into the soup and stew categories. A simple solution is to replace myulchi (멸치, Korean anchovies) broth with broth made with mushrooms and dashima (다시마). Continue reading →

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

Posted on by
1

IMG_3759

[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

Posted on by
Reply

IMG_3647

[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 →

Gamja Duejigogi Jjigae (감자돼지고기찌개): Spicy Pork and Potato Stew

Posted on by
4

IMG_3484

[Gamja: potato, Duejigogi: pork, Jjigae: stew]

I like this hearty nutritious spicy stew especially on a cold day. It is full of vegetables and the pork makes it even tastier. This classic stew is especially favored by men and is great with a little soju! Continue reading →