Korean Food & Things
Are you enjoying these beautiful fall days? I turn around and see pumpkins and fall decoration everywhere. lol It is the perfect time to enjoy a pumpkin or squash dish. So, here we are.
Today, I will share a super simple yet delicious recipe using calabaza squash that you can cook for your Halloween party, lunch box, or as a daily meal. It is called NeulGeun HoBakJeon (늙은호박전) in Korean.
Yield: 4 Korean Pancakes
Every now and then, I start to feel that the weather is getting warmer and warmer. Before too long, we will be in summer without enjoying the spring enough. 😭😅 We Koreans love to eat cold noodles in the summer. I’m ready for something cold and tasty too. So, today, I will share a variation of the Korean cold chewy noodle dish, JjolMyeon using soybean sprouts. It is called KongNaMul JjolMyeon. The chewy texture from the noodles goes very well with the crunchy texture of the soybean sprouts, and the spicy, sweet and sour sauce makes this dish even more special. I will share some of my special tips and secret ingredients for tasty jjolmyeon in this post, so please check them out too.:)
Yield: 2 Servings
Tofu is a good source of protein and also can be a great replacement for meat. However, sometimes the flavor is too bland to enjoy by itself. So today, I will introduce a delicious way to enjoy tofu by adding curry flavor to it. It is called ‘KaReDuBu BuChim’ in Korean. As usual, it is super simple yet delicious.
Yield: 2 Dozens
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
Recently, I’ve been into vegetarian-friendly recipes – not only because I meet many vegetarian followers, but also because personally, more and more, I like to eat vegetarian food. So, this week, I will share a super simple jeon recipe using enoki mushroom and crown daisy. I can taste spring in it, which makes me happy. I also love the unique chewy texture of the enoki mushroom in jeon. Here is another delicious recipe that you can fall in love with and make it again and again. 🤣😋
Yield: 2 Dozens
