Korean Food & Things
Hoddeok is a “traditional” Korean street vendor food. Korean people love to eat this delicious snack especially in the cold winter. It tastes best when it is warm. You can find the ingredients for this recipe easily anywhere, so I highly recommend this one. Do you like sticky buns or pecan rolls? If so, I bet you will love this.
Yield: 16 Pieces
A few years ago, I posted a recipe for a typical Korean soft tofu stew (a.k.a sundubu jjigae). Many people liked the recipe and I also got requests from people to share a vegetarian version of the soup too. Since I made savory homemade vegetable broth recently, I’m going to share my vegetable sundubu jjigae recipe with you today. Without any seafood or meat, which gives soup a rich savory flavor, you can still make delicious sundubu jjigae with just vegetable ingredients. It is healthy, easy, and tasty. Of course, you can always add some seafood such as clams or mussels if you want. I’m glad to share another vegetarian friendly recipe with you. Please try it someday and let me know what you think.
Yield: 2 Servings
Hi! Welcome back to Aeri’s kitchen. A few weeks ago, I asked you this question in my community tab, “What would you like to see the most on Aeri’s Kitchen in 2018?” 72% of the people voted for lunch box recipes and ideas. So, I’m going to post many more lunch box recipes this year. The second most voted option was vegetarian recipes, with 18% of the vote. Along with that poll result, today I want to share my homemade vegetable broth recipe with you. Whether you are a vegetarian or not, it is nice to have good homemade broth on hand, so whenever you cook some kind of Korean food, especially soup or stew, you can grab some from your refrigerator or freezer. Many of my soup and stew recipes have steps for making broth with either anchovies or meat. You can replace those non-vegetarian broths with this vegetarian broth. It is easy to make, and it does enhance your Korean food. So, let’s get started.
Yield: 8 Cups
When you think of cucumbers, what kinds of food do you think about first? We might think about a salad with fresh, crispy cucumbers. Or maybe you thought of sweet and sour cucumber pickles. Did anybody think about fried cucumbers? When I first heard the name “stir-fried cucumbers,” it was totally new to me and sounded a little strange. However, once I made a Korean cucumber stir-fry dish, I was attracted by the taste and unique texture. So, I will share my tasty recipe with you today. I’m going to use this cucumber side dish for my lunch box post next, so check it out too. 🙂
Yield: 1 Cup
When you eat at a Korean restaurant, what is the most unique part about it? I think it is the various Korean side-dishes they serve for your meal. Among them, which one is your favorite? I can guess, based on comments from my viewers over the years that it is this cucumber side-dish called Oi Muchim in Korean. Many people seem to try this Korean cucumber side-dish at a Korean restaurant for the first time and they instantly fall in love with it. hehe I can also see why most Korean restaurants choose this as one of their side-dishes. It is because it is very easy and cheap to make. Of course, more importantly, it tastes delicious. It is refreshing, savory, sweet, spicy, and little sour. Wow, so many flavors in one side … Mmm … yummy ~~~ Now, you can enjoy this Korean cucumber side-dish without going out with this delicious recipe. 🙂 Are you ready to try it? Then, let’s get started.
Yield: 4 Cups
