DaSiMa (다시마) also called Kombu (konbu in Japanese or haidai in Chinese) are edible kelp from widely eaten in East Asia.
Search Results for: kelp
Extra Soft Tofu and Egg Jjim
순두부 달걀찜, SunDuBu DalGyalJjim
Today, I will make a delicious food that can either be a soup or side dish using extra soft tofu and eggs.
This soft and warm food has a savory flavor along with a little bit of crunchiness from the veggies. In less than 10-15 minutes, you can make amazing Korean food you can enjoy for breakfast or any other meal. You will especially love it on cold days.
Yield: 2 Servings
Restaurant Version Soybean Paste Guk
식당용 된장찌개, SikDangYong DoenJangJjiGae
When you go to a Korean B.B.Q place, you will often get this tasty soybean paste soup along with your ordered meat. Even if the soup is like a side dish for the main meal, some people might want to go there just for the soup because it is that delicious. 🙂 So, today I want to share my tasty restaurant version of this soybean paste soup with some special secret ingredients. Please cook this delicious soup at home with what you normally would have in your kitchen.
Yield: 2 Servings
Jang KalGukSuK
장칼국수, JangKalGukSu
Cold weather is here, so I thought that it is the perfect time to share another Korean noodle soup dish with you – KalGukSu. This time it will be spicy Jang KalGukSu, which particularly famous as a regional food in GangReung, Korea. The Korean word “Jang (장)” refers to a seasoning made by fermenting soybeans, which is a main ingredient. Representative types of jang include soy sauce (GanJang,간장), soybean paste (DoenJang,된장), and hot pepper paste (GoChuJang,고추장). See? All those Korean foods have “Jang” in it. Therefore, this Jang KalGukSu name came from its uniqueness of using all 3 of those different Jang ingredients together. Let’s get started.is
Yield: 1-2 Servings
Kimchi and Soybean Sprout GukBap
김치 콩나물 국밥, KimChi KongNaMul GukBap
Today, I will share one of my new recipes with soybean sprouts – it is called KimChi KongNaMul GukBap (콩나물 국밥) in Korean. It is one of my favorite foods. I used to enjoy it in restaurants in Korea. In a clay pot, you serve some rice mixed with delicious kimchi soybean soup and extra seasoning ingredients. Oh my, it is so simple, yet so tasty – just as you would get from a Korean restaurant. I Hope you enjoy this recipe as much as I do. Let’s get started.
Yield: 1-2 Servings
Shishito Peppers and Potato JoRim
꽈리고추 감자조림, GgwaRiGoChu GamJaJoRim
Fresh Spring vegetables are telling me that Spring is finally here. There are many Spring foods that I was missing this past winter, and you will see them one by one from my recent posts. So, today let’s cook something savory, healthy, and delicious using shishito peppers and potatoes. Shishito peppers called “GgwaRiGoChu” in Korean have a unique flavor and shape compared to other peppers. They are not spicy at all and are a little bitter. We enjoy their flavor in our Korean food. They usually go well with a sweet and salty sauce. Braised potatoes with these peppers makes for a quick and delicious side.
Yield: 6 Cups
Kimchi Soy Bean Sprout Guk
김치 콩나물국, KimChi KongNaMulGuk
Do you wonder what kind of food Koreans eat daily? Most Koreans eat rice, soup, and various sides as one meal at least once a day. (Usually, I do that 3 times a day though.
) Since we eat soup during most of our meals, we have many different kinds. So here today, I want to share a Korean soup made with kimchi and soybean sprouts called KimChi kongNaMulGuk. I will also show you how to make a savory anchovy broth in this post (video) step by step, so you can use it for your Korean soup or stew. Let’s master homemade broth and soup that Koreans eat often.
Yield: 3-4 Servings
Korean Baby Food for 12 Month-Old
이유식, IYuSik
Have you ever wondered what Korean moms feed their babies, or more particularly, do you want to know what I fed our sons when they were around 1 year old? Okay, today I will teach you how to make a delicious and nutritious Korean baby food. Even if you don’t have a baby to feed, you can still make it for yourself because it tastes great if you add a little salt. Before I start, I want to give a shout out to my sister-in-law in Korea because she is watching my videos and she gave me the cute dress that I’m wearing today last year. Let’s get started.
Yield: 6 Servings
Potato and Dried Anchovy BokkEum
감자 멸치 볶음, GamJa MyeolChi BokkEum
This is a korean side-dish recipe for stir-fried potato and dried anchovy (GamJa MyeolChi BokkEum, 멸치 감자 볶음).
Yield: 2 Servings
Spicy TteokBokkI
떡볶이, TteokBokkI
TteokBokkI (떡볶이) is one of the most popular Korean street foods. Since the way to cook this food is very easy and simple, Korean people often make it at home too. Depending on your personal tastes, you can make it spicier or sweeter. This snack has many different names according to its ingredients such as cheese TteokBokkI, RaBokkI (Ramen noodles), GanJang TteokBokkI, or GungJung TteokBokkI (soy sauce).
Yield: 3 Servings
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