Kimchi is the most representative dish in Korean cuisine. There are so many delicious dishes you can make with kimchi as an ingredient, or you can enjoy some Korean food with kimchi as a side-dish. So, we Koreans will always have some kimchi in the refrigerator. We make a huge amount of winter kimchi and enjoy it for several months, or longer. We usually end up with old kimchi, which becomes too sour to eat as a side-dish. That sour kimchi is still good for making kimchi stew, kimchi jeon, etc. One simple way to enjoy old kimchi is to fry it. Turn your old kimchi into an amazing side-dish today! 😉

Yield: 2 Cups

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Today, I will make a popular Korean steamed egg side-dish called gyeranjjim. It is very simple to make and delicious, so many Koreans like to eat this on a daily basis. It is simple to make, but it is not easy making it perfectly – if you want it soft, fluffy, and savory. It is very important to use the right ratio of ingredients and it is critical to control the cooking temperature and time for perfection. To share a great recipe with you, I made this recipe several times to get all of the measurements and times just right. So, you can just follow my instructions to get an amazing gyeramjjim. 🙂 Let’s get started.

Yield: 4 Servings

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Today, I’m very excited to share my delicious ssamjang recipe with you. I made this especially for my long time friend, Arleen who wanted to know the Aeri’s Kitchen version of ssamjang. Here it is, Arleen. I hope you like my ssamjang recipe. 🙂 Ssamjang is a seasoned soybean paste that you use for wrapping Korean B.B.Q. with some lettuce. When you wrap Korean meat, you can add some raw onion, garlic, fresh hot pepper, and so on. So, all those flavors go in to this delicious ssamjang too. Enjoy this salty, spicy, garlicky, slightly sweet, and nutty flavor. In my next post, I will show you how to pack a simple lunch box with this ssamjang, so stay tuned. 🙂

Yield: ½ Cup

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When you start cooking foreign cuisine, such as Korean food, you probably experience unfamiliar ingredients. Every now and then, I get this kind of a comment, “Aeri, I have ‘xyz’ ingredient to make a certain Korean dish. But, I still have a lot of it leftover. What else I can make with ‘xyz’?” So here we are. Today, I have this delicious idea about how to use your extra “dried sea mustard.” Maybe you bought it to make Korean birthday soup (Miyeokguk). I will make jeon with it. This dish is even unique for some Koreans, but it is so easy to make and it is tasty. So, I want to spread this recipe as much as I can. 🙂

Yield: 15 Pieces

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