Aeri’s Kitchen

Korean Food & Things

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Cucumber Muchim

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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

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Veggie Hotteok

야채 호떡, YaChae HoTteok

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Today, I will make a delicious variation of Korean street food, Hotteok. Hotteok is a Korean fried bread with brown sugar and cinnamon filling. By changing the filling, you can make many different versions of it. Among them, I will introduce veggie hotteok. This recipe especially for people who are vegetarians or people that love savory food. I will also show you how to make my delicious dipping sauce for it and share other cooking tricks in this recipe. Btw, I already posted the original hottoek recipe years ago, and my husband and I both think that my dough recipe for this veggie hottoek is even better than the original one. (Don’t get me wrong, the other recipe is delicious too. 😉) So, if you want to try to make sweet hotteok with the dough from this recipe, go for it, it will be great. 🙂 I cannot wait for you to try this recipe and let me know how it turned out. It is that good. 🙂

Yield: 18 Pieces

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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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Homemade Knife Noodles

칼국수 면, KalGukSu Myeon

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It is still hot these days, but did you notice that some trees are already starting to change colors and some nights are cooler? I can feel that before long, we will see the beautiful fall season. When I think of cold weather, I can easily think of warm noodle soup. So, today I want to show you how to make a kind of Korean homemade noodle called KalGukSu. Kal means knife and guksu means noodles. You knead the dough, roll it out, and then cut it into thin noodle strips with your knife. That’s where the name came from. If you buy this type of noodle in a Korean grocery store, it is about 6 dollars a pack for 4-5 servings. When I consider the price of the main ingredient, flour, we can save good money by making it at home. Plus, it can be healthier too. For this recipe, I will just share the noodle recipe, but later, I will also share a delicious kimchi kalgusu recipe using these noodles. Stay tuned for it. Aha, one more thing if you are seafood lover like me, you can check my clam kalguksu recipe that I already posted long time ago. I hope you enjoy my recipe. 🙂

Yield: 24 oz

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