DaSiMa (다시마) also called Kombu (konbu in Japanese or haidai in Chinese) are edible kelp from widely eaten in East Asia.
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
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
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
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
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
This is a korean side-dish recipe for stir-fried potato and dried anchovy (GamJa MyeolChi BokkEum, 멸치 감자 볶음).
Yield: 2 Servings
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
This summer, my family traveled to Korea and made many good memories there. Among them, personally, I really enjoyed making kimchi with my mom and I finally got her kimchi recipe to share with you. In my opinion, she makes the best kimchi ever. I wrote down her recipe with an exact amount of each ingredient, which made my mom a little frustrated because Korean mothers do not usually cook with a recipe, instead, they cook with their instinct. So, it is often hard to get the same result as them without careful measurements. Anyway, today I feel happy that I can share this treasure with you. So let’s get started.
Yield: 1 Gallon
Hi! Welcome back to Aeri’s kitchen. A few weeks ago, I asked you this question in my community tab, “What would you like to see the most on Aeri’s Kitchen in 2018?” 72% of the people voted for lunch box recipes and ideas. So, I’m going to post many more lunch box recipes this year. The second most voted option was vegetarian recipes, with 18% of the vote. Along with that poll result, today I want to share my homemade vegetable broth recipe with you. Whether you are a vegetarian or not, it is nice to have good homemade broth on hand, so whenever you cook some kind of Korean food, especially soup or stew, you can grab some from your refrigerator or freezer. Many of my soup and stew recipes have steps for making broth with either anchovies or meat. You can replace those non-vegetarian broths with this vegetarian broth. It is easy to make, and it does enhance your Korean food. So, let’s get started.
Yield: 8 Cups