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Jangjorim (Soy Braised Beef)
Jangjorim (장조림) is a soy-braised beef dish. It’s a slightly sweet, salty side dish that’s meant to be eaten in small amounts. So, a little bit of meat goes a long way. Back in the day, when beef was...
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Gyeran Mari (Rolled Omelette) with Bell Peppers
Washington, D.C. is truly beautiful this time of the year! At the end of cold, snowy March, magnolias and daffodils were among the first signs of spring in the city. I couldn’t help but go out and...
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Kimchi Ssambap (Kimchi Wrapped Rice Rolls)
Koreans make wraps (ssam 쌈) with all kinds of fresh and cooked leafy vegetables — lettuce, perilla leaves, zucchini leaves and cabbages, to name a few. Kimchi is no exception. When pogi kimchi...
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Putbaechu (Young Cabbage) Doenjang Muchim
This recipe is a country style vegetable side dish. It’s simply seasoned with doenjang, Korean fermented soybean paste, hence the name doenjang muchim (된장무침). Young cabbage called putbaechu (풋배추) or...
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Myulchu Gimbap
Have you heard of myulchu gimbap (멸추김밥)? It’s a relatively new variation of gimbap (or kimbap) that was created by a gimbap franchise in Korea. Basically, it’s gimbap made with myulchi bokkeum...
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Dwaejigogi Doenjang Gui (Doenjang Marinated Pork)
The blog finally has a new look. I wanted a warm and clean look with user-friendly navigation and a recipe index with images. It’s getting there! While undertaking the makeover, I went with something...
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Patbingsu (Shaved ice with Sweet Red Beans)
In Korea, nothing says summer more than bingsu (빙수) which is a shaved ice treat with various sweet toppings. Its popularity is beyond description. You can find it practically everywhere — high-end...
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Samgyetang (Ginseng Chicken Soup)
Where did the summer go? I can’t believe it’s nearing the end. While it’s still here, here’s a recipe I’ve been wanting to share with you all summer long but just got around to complete. Samgyetang...
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Wanjajeon (Pan-fried Meatballs in Egg Batter)
Next Monday, September 8, is Chuseok (Korean harvest/mid-autumn festival). Most Korean homes make several types of jeon dishes (pan-fried battered food) for their holiday feast. Wanjajeon is among the...
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Ojingeo Muchim (Spicy Squid Salad)
Ojingeo muchim (오징어 무침) is a spicy, sweet and tangy dish that’s made with boiled squid and fresh vegetables. Ojingeo is squid, and muchim refers to the dishes that are made by mixing the prepared...
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Baek Kimchi (White Kimchi)
It’s kimchi making season again! Last weekend, I bought a big box of napa cabbages and made two types of kimchi – pogi kimchi and this baek kimchi (white kimchi). Baek kimchi (백김치) is a variety of...
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Dak Galbi (Stir-fried Spicy Chicken)
Dak galbi (닭갈비) is very popular all over Korea, especially in Chuncheon (춘천), a city in Gangwon Province (강원도), where the dish originated in the 1960’s. It is a spicy stir-fried chicken dish made with...
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Yukgaejang (Spicy Beef Soup with Vegetables)
Yukgaejang (육개장) is a hearty, spicy beef soup that’s highly popular in Korea. Made with shredded beef, lots of scallions and other vegetables such as gosari (fernbrake fiddleheads), beansprouts,...
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Bibimbap
This bibimbap (비빔밥) recipe was originally posted on this blog back in February, 2010. As you can tell from the numerous comments below, it’s been enormously popular. Today, I am updating the bibimbap...
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Kimchi Soondubu Jjigae (Soft Tofu Stew with Kimchi)
Today, I’m posting another soondubu jjigae (순두부 찌개) recipe. It’s a stew made with uncurdled tofu, soondubu (also spelled sundubu). Previously, I showed you how to make haemul (seasfood) soondubu...
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Danpatjuk (Sweet Red Bean Porridge)
I love anything made with these small red beans called pat (팥) (aka azuki or adzuki beans). Good thing they are rich in nutrients! In the summer, I use these beans to make a popular shaved ice...
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Yangnyeom Chicken (Spicy Korean Fried Chicken)
Yangneyom chicken is deep-fried chicken smothered in a sticky, spicy red sauce. It literally translates to seasoned chicken, and it’s one of many variations of chicken dishes that are made popular by...
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Yukjeon (Pan-fried Battered Beef)
Yukjeon (육전) is a type of jeon (pan-fried battered food) that’s made with thinly sliced beef. It’s a traditional holiday or special occasion dish. A Korean feast always includes a variety of jeon...
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Slow Cooker Beef Bulgogi
When I first started crafting this recipe, the thought of making bulgogi (Korean BBQ beef) in the slow cooker (or crock-pot) didn’t seem like a good idea because bulgogi is made with thinly sliced...
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Stir-fried Cucumbers (Oi Bokkeum)
This stir-fried cucumber side dish is quick and easy to make. In Korea, it’s called oi bokkeum (오이볶음). Oi is cucumber, and bokkeum means stir-fried. Cucumbers are more commonly prepared raw, salted,...
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