Aeri's Kitchen

SaengsunKkas is a deep fried white fish, which is popular in Korea. It was inspired by Western food. This fish is covered with egg, flour, and Korean breadcrumbs before frying. For an authentic taste, it is important to use fresh fish and Korean (or Japanese) breadcrumbs for this recipe. There are also similar dishes made with beef, pork, or chicken. For different meats, you will obviously need a different dipping sauce. I will post them later. For this recipe, the dipping sauce is tartar sauce. You can use your own tartar sauce. My sauce is a little sweet, so you might want to adjust the amount of the sugar.

Yield: 3 Servings

Short Korean Lesson: *^^*

• SaengSun (생선) = Fish
• Bbang GaRu (빵가루) = Bread Crumbs

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GimJaBan MuChim is a dried seaweed side dish. As I mentioned before, there are different kinds of seaweed in Korean cuisine. The dried seaweed called “GimJaban” has very similar taste with the seaweed that is used for kimbap or sushi; however, the texture is different since it’s chunks of seaweed rather than a sheet. This is a good side dish to keep in the refrigerator and use for lunch boxes or normal meals. Try this simple and delicious side dish someday.

Yield: 1 Cup

Short Korean Lesson: *^^*

• Pa (파) = Green Onion
• Mul (물) = Water

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Today, I will show you how to make Korean Chicken Rice Soup, 삼계탕. In Korea, people love to eat this chicken soup when summer starts. Why do Koreans like to eat hot soup in the hot days of summer? The belief is that you can get very tired and weak because of the hot weather, so you need to recover or prepare your body with healthy food. In that point this chicken soup has many good ingredients that is thought to give energy and health such as chicken, ginseng, garlic, dates, and so on. Even though it is most popular during the summer in Korea, Koreans will enjoy this soup any time. Therefore, I highly recommend that you try this healthy and tasty chicken soup someday.

Yield: 1 Serving

Short Korean Lesson: *^^*

• DaeChu (대추) = Date
• InSam (인삼) = Ginseng

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Today we will experience a quick and easy way to make fresh and great tasting kimchi, if there is such a thing. In the past, I posted a recipe for making a more traditional napa cabbage kimchi.

The last kimchi recipe I made was “whole cabbage kimchi,” which is called PoGi (포기), or Tong Baechu (통배추). People use that method for making winter kimchi. It is only cut into four pieces. This time, we will cut the cabbage into bite-sized pieces. This will make serving easier since you will not have to cut the kimchi. This way of making kimchi is also good if you only have one or two heads of napa cabbage. There are some more differences between the two recipes. You can figure out what they are. hehe.. Try this recipe someday. I hope you like it as much as I do.

Yield: 1 Gallon

Short Korean Lesson: *^^*

• NalSsi (날씨) = Weather
• GaeJeol (계절) = Season

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This is a simple and cool Korean seaweed side dish. When my husband and I visited Korea last February, he had the chance to try this side dish in a restaurant and he loved it. I promised him that I would make that for him when we came back home. You don’t need to cook and you only need few ingredients to make this delicious side dish. If you like seaweed and a sweet and sour pickle flavor (like freezer pickles), you will love this. Try it someday.

Yield: 1½ Cup

Short Korean Lesson: *^^*

• MiYeouk (미역) = Seaweed
• BanChan (반찬) = Side dish

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