Moo Sang Che (무생채) is a Korean radish side-dish. Koreans serve this dish with rice , different kinds of Korean soup, and other side-dishes for our daily meals. The flavor is a little spicy, sour, and sweet. Try this simple Korean side-dish for your supper. 
There is research that says the dark flesh of fish, like mackerel, is good for high blood pressure. This dish is a spicy Korean stew using mackerel fish. The flavor of cooked radish and fish with the sauce is awesome. If you have this stew, you can finish your rice without any other side-dishes. Enjoy!!! 
San Jeok is a Korean holiday food. We usually make this food with family and relatives one day before the holiday, and serve it during the holiday. The color and taste combination of this food is very good. Depending on your taste, you can skip the crab or add different kinds of vegetables, such as mushroom, carrot, and zucchini. If you are a vegetarian, I recommend that you use mushrooms instead of the beef. Just use the same sauce to marinate mushroom (oyster mushroom will be the best), and cook until the mushrooms get enough bulgogi sauce flavor, and then skewer them instead of the beef.
Curry powder is one of the most healthy foods in the world. Adding different kinds of vegetables and meat will make this dish even healthier. This recipe is a Korean style curry & rice dish. When I tried Indian or other curry powder for other food, I thought the taste was a little different from Korean curry powder. So, use Korean curry powder for the original Korean taste. The Korean brand that I use, “Ottogi Curry Medium” comes three different kinds of curry powder, hot, medium, and mild. I usually use medium for my curry rice, but depending on your taste, you can use hot or mild also. If I have chance to try other curry powder for it, I will let you know the result. Or if you try it and tell me, I will feel very appreciate on it. This curry tastes best with chicken rather than other meat, but you can skip the meat, if you are a vegetarian, it will still taste very good.
In Korea, glutinous rice is called chapssal (찹쌀), and its characteristic stickiness is called chalgi (Hangul: 찰기). Cooked rice made of glutinous rice is called chalbap (찰밥) and rice cakes (떡=ddeok) are called chalddeok or chapssalddeok (찰떡, 찹쌀떡). Chalbap is used as stuffing in samgyetang.
Read more from Wikipedia…
- Use:
Sticky rice cakes, Batter- Storage:
Keep in the cabinet.- Short Korean lesson: *^^*
ChapSsal (찹쌀)=Sweet Rice
GaRu (가루)=Powder
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