Yield: 2 Servings
Sweet Corn Salad
콘 샐러드, Con Salad
Sweet corn salad is a popular side dish that Western restaurants such as KFC and Pizza Hut serve in Korea. It might seem strange since this recipe is not served in the USA, but many Western restaurants change their menu according to local tastes. That means this recipe is a Korean styled dish, even though it was popularized by Western restaurants. The flavor is very good when eating greasy food. The onion and sweet pepper, in a sweet and sour sauce, helps to remove the oily taste from your mouth. It also can be good as an appetizer or side dish for other kinds of food. 🙂
Yield: 1½ Cups
Dumpling Wrapper HoTteok
만두피 호떡, ManDuPi HoTteok
Hi Everyone! Today, I will make a very quick and delicious crispy hottoek using left over dumpling wrappers. Sometime ago, I posted a garlic chive dumpling video and I saved some leftover dumpling wrappers for later. This dumpling wrapper hottoek is one way to use those leftover dumpling wrappers. It takes time to make the dough for traditional hottoek, and it is a little difficult to handle that sticky dough. So, this dumpling wrapper hottek is an easy and fast way to make hottoek. Of course, the texture will be very different, but the flavor is good enough to satisfy your mouth if you like hottoek. Try it someday.
Yield: 8 Servings
Rest Stop GamJa
휴게소 감자, HyuGyeSo GamJa
In Korea, there are many rest stops along the major highways. The best thing about Korean rest stops is the different kinds of snack foods to try. Rest Stop Gamja is one of the popular rest stop foods. With less than five ingredients, you can make this delicious snack. Potatoes fried in butter with just the right amount of saltiness will make your mouth very happy. Try this someday. 😉
Yield: 2 Servings
Spicy Salted Seaweed Stem BokkEum
매운 미역줄기볶음, MaeUn MiYeokJulGiBokkEum
Spicy salted seaweed stem bokkeum is another delicious way to eat seaweed stems. I’ve posted non-spicy seaweed stem bokkeum before. Once you make this, you can serve it for several weeks as a side dish. For this recipe, I used Sempio Youndoo for flavoring. If you don’t have Youndoo, you can add a little bit of salt and/or soy sauce depending on your tastes. The slightly spicy and garlicky flavor makes this seaweed stem dish very tasty. Try it someday. 🙂
Yield: 2 Cups
Sweet Rice EumRyo
식혜, SikHye
Sweet Rice Drink is one of the most common and popular traditional holiday drinks in Korea. There are not many ingredients in it; however, it takes long time to make. That is why it is a special drink for holidays. 🙂 It tastes a little like iced tea, but it has a unique barley and rice flavor. It is my favorite Korean drink. 🙂 Lunar new year is coming soon, so try this cool and sweet Korean drink for that special day. 🙂 Now I get to say, “Happy New Year” again! 🙂
Yield: 2½ Quarts
Pine Nut Juk
잣죽, JatJuk
Pine nut juk (JatJuk, 잣죽) is a simple Korean porridge that is thought to be healthy. It is creamy, and it has a very good nutty flavor. This porridge is good for people who cannot chew or digest food well. It is also good for somebody that does not have much of an appetite. Try this delicious porridge someday. 🙂
Yield: 3-4 Servings
Garlic Chive ManDu
부추 만두, BuChu ManDu
Today, I will share my delicious garlic chive dumpling recipe. It is called buchu mandu in Korean.I hope you like my dumpling recipe. 🙂
Yield: 110 Dumplings
Korean Radish Water Kimchi
동치미, DongChiMi
Today, I will introduce a winter kimchi that Koreans enjoy a lot. It is the radish water kimchi called Dongchimi. I think that this is one of the easiest types of kimchi that you can make. Simply cut up the ingredients and then mix them with salt and water. You don’t even need fish sauce or hot pepper powder, so it can be a perfect kimchi recipe for vegetarians or people who cannot eat spicy food. 🙂 Please try it this winter. Then, let’s get started.
Yield: 1 Gallon
Watercress & Mung Bean Sprout NaMul
미나리 숙주 나물, MiNaRi SukJu NaMul
This watercress and mung bean sprout side dish is very nutritious and simple to make. Since it does not have that many seasonings, its unique flavor comes from the watercress and mung bean sprouts. This is very simple and it tastes best when it is fresh, so usually this dish is made and served right before a Korean meal as a side dish. In my personal opinion, the flavor of the watercress can help increase your appetite, so it can be good as an appetizer also. If you are using leftover side dishes or vegetables for your bibimbap, this is also a perfect addition.
Yield: 1 Cup
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