Aeri's Kitchen

Korean Food and Recipes

Archives for March 2009

Good news to share with you :)

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Hi, Everyone~~

How are you? First, I’m sorry that I didn’t post recipes regularly nowadays. I’ve also been slow to reply to your comments. A few weeks, I caught a cold and soon after, we found out that I am pregnant. I didn’t expect being pregnant would make things much different. I thought I could still cook, post things, and reply to all the comments I get from YouTube and this blog.

Now I realized that being pregnant is more difficult than I expected. I’m weaker than I thought I was. The reason why I decided to post this is to share this blessed news with all of you whom love my blog and me. Another reason is to ask for your understanding if I don’t post and reply to your comments fast enough … please understand it. I really hope my condition will get better soon, and I can put the time and effort into this blog and YouTube again. I will try to post recipes and reply to your comments when I can. However, to be honest with you, right now I can’t cook and use my computer very much.

Oh.. Don’t worry too much, I’m very happy and peaceful about this. If you remember me, please pray for us. Thank you for reading. Love you all~~~ 🙂

Clay Pot BulGoGi

뚝배기 불고기, TtukBaeGi BulGoGi

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Bulgogi (불고기) is a very popular marinated Korean beef dish. If you make so much bulgogi that you cannot eat it all at once, what can you do with it? You can put some of the uncooked marinated beef in a freezer bag, and put it in the freezer for a quick meal later. It still tastes good and it is very easy to prepare since it will be ready to cook. Today’s recipe is a use for excess bulgogi: bulgogi stew. Just adding some vegetables and noodles will result in this quick dish. Of course it is very delicious too. Since I already posted a bulgogi recipe before, I will skip that part and post a link to that recipe instead.

Yield: 2 Servings

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Tiny Anchovy BokkEum 1

잔멸치 볶음, JanMyeolChi BokkEum

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In Korea, we have different types of anchovies for cooking. There are large dried ones (about 2 inches in length) for making broth, medium sized dried ones (about 1 inch) for side dishes, and really tiny ones; the ones that I am going to use today for this side dish. Anchovy sauce is also used as an important ingredient for kimchi. Anchovies are high in calcium, so they are good for your bones. When I was a kid, I hated eating anchovies because of the strong fish flavor. Now my tastes have changed, and I enjoy eating them. Today’s side dish is a fried sweet anchovy side dish. Once you make this, it will keep for several days. Since it is sweet, salty, and crunchy, you can eat it as a snack too.

Yield: ½ Pint

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Tiny Anchovy Side

잔멸치 볶음, JanMyeolChi BokkEum

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In Korea, we have different types of anchovies for cooking. There are large dried ones (about 2 inches in length) for making broth, medium sized dried ones (about 1 inch) for side dishes, and really tiny ones; the ones that I am going to use today for this side dish. Anchovy sauce is also used as an important ingredient for kimchi. Anchovies are high in calcium, so they are good for your bones. When I was a kid, I hated eating anchovies because of the strong fish flavor. Now my tastes have changed, and I enjoy eating them. Today’s side dish is a fried sweet anchovy side dish. Once you make this, it will keep for several days. Since it is sweet, salty, and crunchy, you can eat it as a snack too.


Yield: 1 Cup


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Tiny Anchovy

잔멸치, JanMyeolChi

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In Korea, we have different kinds of anchovies for cooking: big dried anchovies (about 2 inch length) for making broth, medium size dried anchovies (about 1 inch) for side-dish, and really tiny ones (Like the picture) for side-dish. Anchovy sauce is also used for an important ingredient for kimchi. Anchovy has calcium in it, so it’s good for your bone.

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My Knife Collection: Rada Knives

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ms_rada_set_01-

When I got married and move to our new house in America, I got good stuff for my kitchen from my husband. That was this Rada knife set. It was amazing and cute that my husband collected these kitchen things before he married. Of course, it’s good for me. He bought these knives from a fund raiser because a coworker highly recommended them. As you can see in the picture, he got many different sets and pieces from Rada. You already saw me use my knives many times in my pictures and videos. Among the knives, my favorite one is the French Chef’s Knife which I can use for almost everything; chopping, peeling, mincing, cutting, slicing, etc. A really good point for these knives is the sharpener. I’ve never seen sharpening this easy and accurate before. The price is also good. So if you need to buy some knives and don’t know what to buy, I highly recommend these Rada knives.

Since I’ve received many questions about my knives – where I bought them, how they can buy them, etc. – I was thinking that someday I will post something about them on my blog or YouTube. The good news is, before they were only sold for fund raisers, but now you can buy them on Amazon.com. I will post the links here for you. I hope this information is helpful to you. Thanks!


 		 The Sharpener

This should be a requirement for any Rada knife. The sharpening action is quick – you only need to pass the knife though the rings 2-3 times to make it as sharp as new again.


 		 Oak Block Set

This makes for a great set in the kitchen – it includes: French Chef (my favorite), “Old Fashioned” Butcher, Slicer, Carving Fork, Utility/Steak, Super Parer, Vegetable Peeler, and Regular Paring.


 		 Tomato Knife

This is one of my husband’s favorite knifes. This works especially well for easily slicing through tomato skin without making a mess of the soft tomato.


 		 Bagel Knife

This is my husband’s favorite knife. It works very well for cutting bagels, bread, rolls, English muffins, etc.


 		 French Chef’s Knife

This is my favorite knife. I use it for almost everything. This is the shape that Koreans usually use for cooking.


 		 Starter Set

This is a great set for starting your Rada collection, since it is only a couple knives and it has a sharpener in it. You can try them out to see if you like them without much expense.

You can see the whole collection in my Amazon kitchen shop collection – click here.

Spicy Seafood GukSu

짬뽕, JjamBbong

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JjamBbong (짬뽕) is a Korean version of Chinese spicy seafood noodles. It is as popular as JaJangMyun (blackbean paste noodles) in Korea. You need a lot of ingredients to make this, but it is not that difficult to make and does not take a long time. Do you like spicy seafood dishes? Then, you have to try these noodles someday.

Yield: 3 Servings

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Spicy Seafood Noodles

짬뽕, JjamBbong

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JjamBbong is a Korean version of Chinese spicy seafood noodles. It is as popular as JaJangMyun (blackbean paste noodles) in Korea. You need a lot of ingredients to make this, but it is not that difficult to make and does not take a long time. Do you like spicy seafood dishes? Then, you have to try these noodles someday.


Yield: 3 Servings


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Thick Noodles

우동, 자장 면, UDong, JaJang Myeon

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These thick noodles are for special dishes like JjaJangMyun (자장면), Udong (우동), or JjamBbong (짬뽕). You can get them dried, frozen, or fresh. Personally, I like the fresh noodles the most and dry noodles the least. Cook the noodles in boiling water for about 6 to 8 minutes, unless the directions for your noodles tell otherwise. Then rinse the noodles quickly in cold water several times before you serve them – that will make the noodles more chewy and elastic.

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