Korean Food & Things
Hi everyone! Today I will make a delicious Korean traditional food made with mung bean jelly. It is called “TangPyeonChae” in Korean. The soft and chewy mung bean jelly mixed with seasoned beef, watercress, egg, and dried laver makes a perfect main dish for your special meal. It is very colorful and tasty. Try it someday. 🙂
Yield: 4 Servings
Hi everyone! Today, I will introduce a tasty jeon made with onion and beef that is common for Korean traditional holidays. The slightly sweet onion flavor, along with the seasoned beef, makes a perfect jeon. This can be a great party appetizer for your holiday meals. Try it someday. 🙂
Yield: 20 Pieces
Hi everyone! Today, I will make a super delicious Korean pancake, or jeon, with crown daisy and squid. Crown daisy has it’s own unique flavor and it tastes so good when you make jeon with it. The flavor of crown daisy, squid, and other vegetables is delicious. It has a crispy and chewy batter that is perfect dipped in the savory dipping sauce. Try it someday.
Yield: 20 Pieces
Hi everyone! Today, I will make a delicious side-dish that brings back my childhood memories. My hometown is near the southern sea in South Korea. Thanks to that, I’ve grown up with many different kinds of fresh fish, sea plants, and seafood. Among them, I especially liked sea plants such as dried laver, sea mustard, etc. When you buy dried laver (aka nori) in the USA, you usually buy small amounts such as 20 or 30 sheets. However, in Korea, we buy 100 sheets in one pack and moms buy several packs at a time. You can make kimbap, soup, or just have a seasoned and toasted side-dish with it. If my mom had any leftover laver, she made this tasty side-dish with it. It is called GimMuchim in Korean. Simply mixing this toasted laver with a special sauce makes a delicious side-dish. I made it for my kids and they enjoyed it as much as I did when I was little. Try it someday. 🙂
Yield: ⅔ Cup
Seasoned cuttlefish is called JinmiChae or OJingEoChae in Korean. It is a shredded, seasoned, and dried squid. Koreans like to eat it just plain as a snack, as a side with roasted peanuts and beer, or as a side dish after cooking it. A long time ago, I showed you how to make a very popular Korean side dish made with seasoned cuttle fish called “OJingEoChae Bokkeum.” Today, I will make seasoned cuttlefish jeon. The seasoned cuttlefish is salty, savory, and has a nice chewy texture. Once you try this jeon, you will love it. Plus, when you have leftover vegetables in your refrigerator, this can be a great way to clean up those leftovers. 🙂 Your kids do not like to eat vegetables? Sneak the healthy vegetables into this jeon, and then your kids will start to enjoy their vegetables. Try it someday. 🙂
Yield: 12 Pieces
