Aeri's Kitchen

JeYuk BokkEum is a Korean spicy fried pork dish. It is as popular as BulGoGi in Korea. Once you marinate this pork, you can keep some uncooked in the freezer to fry and eat later. Like BulGoGi and SamGyumSal (Korean grilled meats), we wrap the cooked meat with lettuce and different kinds of vegetables: garlic, onion, carrots, cucumbers, sesame leaves, napa cabbage, and so on. Try this awesome dish soon.

Yield: 3 Servings

Short Korean Lesson: *^^*

• JeYuk (제육) = Pork
• DwaeJiGoGi (돼지고기) = Another name for pork
• BokkEum (볶음) = This is a way to cook Korean dishes by stir frying the ingredients in a sauce.

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My mother-in-law baked delicious Christmas cookies: Snickerdoodle, Chocolate Chip, Pecan Tassie, and Mexican Wedding Cake. It was great because I could learn how to make them from her and have fun. Everything tasted good. I said I don’t like sweet things in my introduction, but oops, I ate the cookies again and again until we finished the tin of cookies in just 2 days. Either my taste is changing or my mother-in-law’s cookies are too good. hehe We got cookies from her with that cute cookie tin. Thanks Mom!! Wow, in only 2 days, its Christmas. I hope everyone will have a great holiday with their family and friends. I also hope people enjoy not only this holiday season, but also remember the true meaning of Christmas and poor people around us. Merry Christmas!!!

It would be weird to hear that somebody doesn’t like kimchi or kimchi soup in Korea, except for maybe young kids. Of course once they grow up, they like it. Kimchi is the most famous Korean food. It is thought to be one of the healthiest foods in the world. Like some other Korean food, there are different types of kimchi soup, depending on the ingredients: tofu, tuna, pork, bean sprout, etc. Today, I will post one of them, tuna kimchi soup.

Yield: 3 Servings

Short Korean Lesson: *^^*

• ChamChi (참치) = Tuna
• JjiGae (찌개) = A way to cook: it is a type of stew, but it has more broth than stew and less broth than soup.

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Sometime ago, my sister-in-law and I bought some pretty fabric and a pattern to make our own aprons. (I picked my fabric, and love it.) What an exciting idea!!! I’ve never made an apron before, but luckily I have a talented sister-in-law that could make this apron. To be honest, she did almost everything, I was just her assistant. hehe She did a very good job making this. Since we were exhausted after making the first apron for me that we didn’t make hers yet. Her apron will definitely be even prettier. (I will post that picture too if we make it later.) By the way, what is the purpose of an apron? To wear it for cooking? Oh~ no. I don’t think I can do that with this special apron. hehe Maybe when I cook something for really special person? Thank you, my sister~~~<3<3<3

DoRaJi MuChim is a Korean side dish that I like. Bellflower roots might not be familiar to you. It is thought to be good for colds and coughing in Korea. You can make a soup, salad, or side dish with it. This is also good for BiBimBap. The one I posted today is spicy and has a little sweet and sour flavor in it. There is also another type of side dish with it called “DoRaJi NaMool” which is not spicy at all. Actually I prefer that one. Maybe, someday I will post that recipe also.

Yield: ⅔ Quarts

Short Korean Lesson: *^^*

• DoRaJi (도라지) = Bellflower Root
• MooChim (무침) = Name for one way to cook. Used for fresh or boiled vegetable Korean sidedishes. Simply mix vegetables with seasonings. Example: 양배추 무침

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