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Rolled Egg with Crab Sticks

맛살 계란말이, MatSal GyeRanMalI

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There are so many creative ideas to use for cooking eggs. A rolled egg is one of them. I always like my fried eggs with green onions, and I also wanted to make this recipe even more colorful and flavorful by adding red hot pepper and crab sticks. Instead of shredding the crab sticks or cutting them into little chunks, I will put the crab sticks in the center of the egg roll. The result was as great as I thought it would be, so I highly recommend you to try it. It is fun to make and delicious to taste. 😉

Yield: 2 Servings

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Stir-fried Kimchi

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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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Steamed Eggs Side-dish

GyeRanJjim, 계란찜

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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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SsamJang A.K.A Seasoned Soybean Paste

쌈장, SsamJang

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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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Korean Radish Kimchi 2

깍두기2, GgakDuGi2

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Recently, I learned some new techniques about how to make radish kimchi that tastes like what you would get at a Korean restaurant. Compared to my first radish kimchi recipe, this asks for many more ingredients, but those extra secret ingredients and special tips will help you get a very delicious Korean radish kimchi called Ggakdugi in Korean. As it is a little more complicated than the other recipe (which is great because it is simpler to make), my second radish kimchi recipe has a more flavorful result. Both recipes are good though. Anyway, once you make this radish kimchi, you can enjoy it with your Korean meal and other sides. Try it someday and let me know which recipe you prefer.

Yield: 4 lb

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