Aeri's Kitchen

Korean Food and Recipes

Archives for December 2008

Angel Noodle Salad

천사채 샐러드, CheonSaChae Salad

by 48 Comments

This salad is called angel noodle salad in Korea. That is an interesting name, isn’t it? 🙂 I do not know exactly where the name came from, but I guess maybe the clear noodles and white mayo gives it an image of angel? Or, maybe it is because they have such a unique feeling when chewing them, that it could be compared to the unique feeling we would get meeting an angel in a dream? hehe … Well, whatever the reason is, this noodle is made from seaweed jelly (kelp), and it is a low calorie food. If you reduce the amount of mayo or skip it, then it could be a good diet food. Also, it could be good as an appetizer for a party.

Yield: 1 Quart

[Read more…]

Seaweed Jelly Noodles

천사채, CheonSaChae

by 4 Comments

CheonSaChae is half-transparent noodles made from the jelly-like extract left after steaming kombu, without the addition of grain flour or starch. The taste is bland, so they are generally eaten as a seasoned light salad, or served as a garnish beneath sliced raw fish. CheonSaChae has a chewy texture and is low in calories.

[Read more…]

Dried Shiitake Mushrooms

말린 표고 버섯, MalRin PyoGo BeoSeot

by Leave a Comment

The shiitake (Lentinula edodes) is an edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries, as well as being dried and exported to countries around the world. It is a feature of many Asian cuisines including Chinese, Japanese, Korean and Thai. In Korean cuisine, they are commonly used in dishes such as bulgogi (marinated grilled beef), jjigae (stews), and namul (sauteed vegetable dishes).

Read more from Wikipedia…

[Read more…]

Spicy Squid BokkEum

매운 오징어 볶음, MaeUn OJingEo BokkEum

by 22 Comments

MaeUn OJingEo BokkEum (매운 오징어 볶음) is a spicy fried squid dish. This can be used as both a side dish or as a main dish. As a main dish, you put it on top of your rice, or thin boiled noodles. Then mix the fried squid with rice or noodles and eat. Sometimes you can eat it with boiled bean sprouts (KongNaMul) instead of noodles. If you really like spicy food, this recipe might not be that spicy for you, so add more red pepper paste and red pepper powder.

Yield: 2 Servings

[Read more…]

Cake Crumb GyeongDan

경단, GyeongDan

by 26 Comments

GyeongDan is a traditional Korean dessert. This type of GyeongDan is a modernized sticky rice cake. Traditionally, you would cover the sticky rice cakes with mung bean crumbs, black sesame seeds, soybean powder, or something similar. However, this modern style sticky rice cake uses cake crumbs with honey and walnuts. If you don’t like soybean powder or black sesame seeds much, like me, you will like this one. Since the honey and cake crumbs are sweet, you may not need sugar in the batter, but If you like sweet food, you can add 2 Tbsp of sugar in the batter.

Yield: 1 Dozen

[Read more…]

Mung Bean Sprout NaMul

숙주 나물, SukJu NaMul

by 16 Comments

This is a healthy Korean side dish made with mung bean sprouts. It is similar with the bean sprout side dish (Kong NaMul, 콩나물); however, mung bean sprouts are more perishable than other vegetables, so it is best to eat this dish right after you make it. You can keep it in the refrigerator for a day or two. Since it will get a lot of water after you make this dish, it is important to add salt and set it aside for sometime, and squeeze the water out later.

Yield: 1 Pint

[Read more…]

Beef JapChae

잡채, JapChae

by 89 Comments

JapChae (잡채) is a traditional Korean holiday food. You need special Cellophane Noodles called “Dang Myun” in Korean. The way to cook this food is a little complex but the delicious taste will reward your time and effort for cooking. If you are a vegetarian, you can skip the beef. 😀

Yield: 4 Servings

[Read more…]

css.php