Aeri's Kitchen

Red bean paste is called “PatAngGeum (팥앙금)” or “JeokAngGeum (적앙금)” in Korean. It is used for different kinds of sweet Korean dishes and desserts such as red bean porridge, red bean rice cakes, red bean ice cream, red bean paste bread, and so on. “Pat” means red bean, “Jeok” means red, and “AngGeum” means a paste. You can easily buy pre-made red bean paste in a can from a Korean or Asian grocery store; however, it is good to make your own at home, since it is healthier and tastier. I have been asked to make this recipe from many people who cannot buy it. So today, I very happy to share my recipe for red bean paste. Once you taste the delicious homemade red bean paste, you will not want to buy the one in the can anymore. Try it someday.

Yield: 2 Quarts

Short Korean Lesson: *^^*

• Pat (팥) = Red Bean
• Dal (달) = Moon

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One of my Korean friends gave me some very fresh Korean green sweet peppers from her garden. Wow! They were so fresh and delicious! We call this pepper “putgochu” (풋고추) in Korean. We could not find an English name for this pepper. The skin is a little thick and the texture is crunchy. It is not very spicy compared to other hot peppers. It even has a little sweet flavor to it. It is good eaten raw, dipped in soybean paste, or used in meat wrapping. Today, I will show you how to make a simple side dish using it. I still have more peppers left, so I will post another recipe using them later. Expect it.

Yield: 1 Cup

Short Korean Lesson: *^^*

• Gan (간) = Liver
• SimJang (심장) = Heart

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Potato and vegetable bokkeum is one of the most common side dishes in Korean lunch boxes. There are several different types depending on how you make it, or what ingredients you use. Today, I will show you my version of fried potato and vegetables bokkeum. I love potatoes, and this is how I like my potatoes as a side dish. Frying just potatoes by themselves tastes great, but if you add other vegetables and especially hot peppers and garlic, it boasts the flavor in the dish. I am happy to share this delicious food with you.

Yield: 2 Servings

Short Korean Lesson: *^^*

• YaChae (야채) = Vegetable
• ChaeSo (채소) = Vegetable

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Beef rib jjim, called “sogalbi jjim” in Korean, is a popular traditional holiday or party food in Korea. Since it takes some time for the preparation, marination, and cooking, Koreans usually save this dish for special days. The meat is tender and delicious with a sweet and salty flavor to it. Many people requested this dish, so I am very excited to share my beef rib jjim recipe with you. Try it someday.

Yield: 4 Servings

Short Korean Lesson: *^^*

• Byeok (벽) = Wall
• Mun (문) = Door

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Summer is eggplant season, and Eggplant NaMul is a delicious, quick side dish that you can make for your meal. If you can’t eat spicy food, you can skip the spicy ingredients for this recipe. Try it someday. It is especially good if you have eggplants coming out of your ears, and if so, you might want to try one of my older recipes: Eggplant Bokkeum.

Yield: 2 Cups

Short Korean Lesson: *^^*

• GaJi (가지) = Eggplant
• BoRa (보라) = Purple

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