Aeri's Kitchen

There are different kinds of dumplings in Korean cuisine. Today, I will make two different dumplings in one post. The main ingredient for both will be garlic chives, however one is a vegetarian version using tofu, and the other is a meat lover version using beef. I hope you like my dumpling recipe.

Yield: 4½ Dozen Dumplings

Short Korean Lesson: *^^*

• GunManDu (군만두) = Fried Dumplings
• JjinManDu (찐만두) = Steamed Dumplings

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Chicken and vegetable bokkeumbap is delicious and nutritious because it has chicken meat, various vegetables, eggs, and rice. Since you get different flavors from the ingredients you don’t need special side dishes to eat with it; just kimchi and any kind of Korean soup will give you a simple but perfect meal. I think it will match with many other foods so you can serve this as a side to a meal from your own country also. For this recipe, I used some Sempio YounDoo (Natural Liquid Seasoning) for extra flavor. Without YounDoo, this fried rice tastes good; however with it the taste is even better. So try it someday.

Yield: 3 Servings

Short Korean Lesson: *^^*

• Mun (문) = Door
• ChangMun (창문) = Window

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In Korean cuisine there are many different kinds of kimchi. One of the types or styles of kimchi is called water kimchi (MulGimChi). One of the most common types of water kimchi is called DongChiMi (동치미). This is usually made with winter radishes, and it doesn’t need any red pepper powder or fish sauce, which are common ingredients in other kimchi. So this can be good kimchi for vegetarians or people who cannot eat spicy food. Try this cool and delicious kimchi someday.

Yield: 2 Gallons

Short Korean Lesson: *^^*

• Mul (물) = Water
• Bul (불) = Fire

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Perilla kimchi (깻잎 김치) is another simple kimchi recipe. It does not need to soak in a brine like normal kimchi and it does not need very long to ferment. So even though it called kimchi, it is almost like a daily side dish. Perilla has a unique taste, and it is thought to be good for health. This kimchi tastes great both when it is fresh and fermented. If you love kimchi and want something different, why don’t you try this someday?

Yield: 6½ Dozen Leaves

Short Korean Lesson: *^^*

• Perilla Leaves (깻잎) = GgatNip
• JeopSi (접시) = Plate

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Seasoned filefish bokkeum is one of the most common side dishes that mothers like to keep it in the refrigerator and serve with each meal. It keeps for several weeks. As you might know, Koreans eat many different kinds of side dishes for each meal; so it is very convenient to have 4 or 5 different side dishes that you can keep and eat for some time, including kimchi. With the same sauce that I use in this recipe, you can use other dried fish such as dried anchovies or dried shrimp instead of filefish. The sauce is spicy and sweet which goes well with the salted and dried fish.

Yield: 2 Cups

Short Korean Lesson: *^^*

• JwiPo (쥐포) = Seasoned Filefish
• BanChan (반찬) = Side Dishes

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