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Mammoth Bbang

맘모스 빵, MamMoS Bbang

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Hi, mammoth bread is a popular Korean snack. Don’t worry though, this bread doesn’t contain any wooly mammoths in it. lol As you can see in the video, this bread is huge so it was named after the wooly mammoth. 😉 This bread is unforgettable not only because of the name, but also because of the delicious flavor. You can use any jam for the filling, and if you love whipped cream like me, I highly recommend using it as well. I used my Kitchen Aid mixer to knead the dough, and I was very impressed. Please try this bread someday. Special thanks go out to Ragib Ahanaf, who requested this bread. I hope you like it. 🙂

Yield: 6 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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Vegetarian JapChae

채식주의 잡채, ChaeSikJuEui JapChae

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Have you ever been at Korean buffet or Korean food catering place to eat delicious Korean food? If you did, you definitely saw or tried the Korean stir-fried cellophane noodle dish called Japchae. Japchae is one of the most popular and common traditional Korean foods. Compared to the homemade ones, I see a few unique things about restaurant japchae. One is that restaurant japchae seems to keep the shiny oily texture of the noodles longer than homemade ones. Like any other noodle dishes, you can imagine that the noodles become fluffy/soggy as the time goes. Restaurants need to do something about that since you do not want to serve customers soggy noodles. Another thing is that most restaurant japchae doesn’t have meat in it. If the japchae comes as a side or buffet menu in the restaurant, the restaurant makes it cheaper by skipping the meat. Skipping the meat also makes it good for vegetarians or vegans. As a result, restuarnt japchae tends to have a more glossy texture and it is meatless. But, the taste is still delicious and if you make restaurant-style japchae at home, it is okay to make it ahead of time for your party or meal since it keeps better. Of course, if you are a vegetarian or a vegan, this is just perfect for you. So today, I will post my second japchae recipe for japchae – my restaurant or vegetarian version.

Yield: 4-6 Servings

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Choco ChalTteok Pie

초코 찰떡 파이, ChoCo ChalTteok Pai

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There are different kinds of sticky rice cakes in Korean cuisine. One of them is a soft and chewy rice cake made with sweet rice flour and a sweet red bean paste filling. It is called ChapSsalTteok (A.K.A. ChalTteok or Mochi in Japanese). Inspired by that one, a Korean snack company started to make a chocolate covered chapssaltteok, which ended up being a big hit. Then, different companies came up with different ideas such as chocolate filling, peanut butter filling, etc. I loved the chocolate filling ones called choco chaltteok pie. So I decided to make it at home and made this delicious recipe for you. 😉 The sweet milk chocolate inside and out, along with the sweet chewy rice cakes, will make your mouth very happy. Try it someday.

Yield: 8 Pieces

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Sea Mustard Jeon

미역 전, MiYeok Jeon

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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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