Aeri's Kitchen: Cooking Korean Food » Seafood

Seafood Soybean Paste Guk

Aeri Lee — Tue, 20 Mar 2012 00:36:26 +0000

Since soybean paste flavor is a good match with many different ingredients, there are many different kinds of soup that uses it. This soup is one of them. You will be amazed what kind of great and savory flavor you get with this soup using only natural ingredients, without any artificial seasonings like MSG.

Yield: 2-3 Servings

Short Korean Lesson: *^^*

SiJak (시작) = Begin
Ggeut (끝) = End

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Seafood and Green Onion Jeon

Aeri Lee — Sun, 05 Feb 2012 01:27:52 +0000

Seafood and green onion pancakes are perfect for seafood lovers like myself. This is one of the most popular foods for festivals in Korea. The awesome taste comes from the different kinds of seafood and green onions, which are fried into a nicely golden-brown crispy pancake. Some people pour the egg on top of the pancake before frying it, but I prefer my egg in the batter. If you increase the salt a little more, you might not need dipping sauce. However, we usually use soy dipping sauce. Try this delicious food someday.

Yield: 1 Pancake

Short Korean Lesson: *^^*

DaeNaMu (대나무) = Bamboo Tree
EeulGgot (들꽃) = Wild Flower

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Oyster Juk

Aeri Lee — Sun, 01 Jan 2012 19:30:36 +0000

Oyster juk is very popular in the winter because winter is the best season for good oysters. This is one of the many different kinds of porridge in Korean cuisine. For some good variations to this recipe, simply replace the oysters with some other seafood such as: clams, mussels, shrimp, scallops, etc. This tastes great with the mild flavor of white rice.

Yield: 3-4 Servings

Short Korean Lesson: *^^*

SangJa (상자) = Box
JaSeok (자석) = Magnet

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Oyster Jeon

Aeri Lee — Sun, 06 Nov 2011 00:18:33 +0000

Oyster is popular and common in Korea. Since it is popular, there are many different ways to eat oyster. You can use it for soup, Korean pancakes (Jeon), deep-fried foods, steamed foods, or raw foods, etc. Among them, I will show you how to make oyster jeon, which is fried oyster with an egg and flour coating. For extra flavor, it will have some green onions and hot peppers too.

I love seafood and miss the many different kinds of fresh seafood in Korea. However, since I have moved to the USA, I am living far away from the ocean and cannot easily buy good seafood. Anyway, one day we were shopping a nice grocery store, Wegmans, and I found a container of oysters. My eyes were sparkling with joy when I saw it. I was hungry for oysters. lol … They are not fresh enough to eat raw; however, they were good enough to make this Korean dish. So here is a simple but tasty oyster recipe for you.

Yield: 15 Pieces

Short Korean Lesson: *^^*

Ggul (꿀) = Honey (Food)
Gul (굴) = Oyster

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Read the rest of Oyster Jeon (169 words)

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Mussel Tang

Aeri Lee — Thu, 07 Jul 2011 19:04:49 +0000

Mussel soup must be one of the easiest Korean soups to make, yet it is still very delicious. It is amazing to get such great flavor with such few ingredients. With only mussels, salt, green onions, and water, you will get a very tasty and flavorful mussel dish.

This reminds me of fond childhood memories in Korea. Once my mom bought a big bag full of fresh mussels from a fish market and boiled them all in a big pot with just water, salt, and green onions. I was amazed by the huge amount she was making, but as you know, the volume for mussels is large, but the actual amount after removing the shells, is not that much. LOL Our family finished it all during one meal. It was always a fun time to eat boiled mussels with my family. I can taste my mom’s mussel soup from my recipe and that makes me happy. It is not only the taste, but also the memories that I enjoy with this dish. Try it someday, and make your own memories with ones you love.

Yield: 2 Servings

Short Korean Lesson: *^^*

HongHab (홍합) = Mussel
Tang (탕) = A term for a dish that is similar to soup

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Oyster Rice Cake Guk

Aeri Lee — Thu, 12 May 2011 00:56:44 +0000

The rice cake soup called “tteokguk” in Korean is one of my favorite Korean meals. We usually eat this soup on New Year’s day, but you can eat it anytime you want. You can make the soup with different kinds of meat such as beef or oysters. Today, I will make oyster rice cake soup the way my mom usually made it for us.

Yield: 2-3 Servings

Short Korean Lesson: *^^*

Gul (굴) = Oyster
Tteok (떡) = Rice Cake

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Tuna Mayo & Tuna Kimchi Triangle Kimbap

Aeri Lee — Wed, 27 Apr 2011 23:47:53 +0000

Triangle kimbap is a very popular food sold in convenience stores in Korea. For people who are too busy to prepare breakfast or lunch, this is a good option. Since the kimbap is wrapped in a disposable plastic package, it is easy to carry and eat wherever or whenever you want. There are many different types available; however, today I will only show you how to make two different types using tuna and kimchi. In a Korean grocery store, you can find the kit for making this triangle kimbap. Why not try making this simple and amazingly delicious kimbap at home? If you have kids, it will be fun to make this together with your children. I cannot wait to make these with my son, Bryson, someday. hehe

Yield: 10 Servings

Short Korean Lesson: *^^*

ChamChi (참치) = Tuna
SamGak (삼각) = Triangle

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Seasoned Filefish BokkEum

Aeri Lee — Mon, 06 Dec 2010 04:03:08 +0000

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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Spicy Squid & Watercress ChoMuChim

Aeri Lee — Sat, 23 Oct 2010 01:16:55 +0000

Koreans like seafood a lot, so there are many different kinds of seafood dishes in Korean cuisine. Since I moved to the U.S.A, it has been difficult for me to find fresh seafood because we are living far away from any ocean. For that reason, I have not been posting many seafood recipes, even though there are many seafood menu items that I would like to share with you. Anyway, we recently went to one of those big Korean grocery stores (in different state) and I finally got some fresh squid and watercress. Watercress is another ingredient that is hard to find where we live. This food is very common in Korea, especially in my hometown of GwangJu. The unique flavor of watercress is great in combination with the boiled squid and the spicy sauce. Oops, I am hungry for this again, but I guess I’ll have to wait for another trip to the Korean store. I’m happy to share this delicious Korean food with you.

Yield: 2 Cups

Short Korean Lesson: *^^*

OJingEo (오징어) = Squid
MiNaRi (미나리) = Watercress

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Canned Tuna Jeon

Aeri Lee — Fri, 06 Aug 2010 03:00:40 +0000

This tuna pancake is a type of lunch box side dish in Korea. I think that some foods match better with others for taste, texture, or nutritional value. Canned tuna is a great match with sesame leaves (perilla) in that point. So, the tuna, sesame leaves, and mayonnaise (or ketchup) are sometimes used together in some Korean dishes. Simply mix the tuna with some other vegetables and fry, and then dip in ketchup or mayonnaise for a great taste.

Yield: 2 Servings

Short Korean Lesson: *^^*

KkaenNip (깻잎) = Perilla (Sesame Leaves)
ChamChi (참치) = Tuna

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Read the rest of Canned Tuna Jeon (146 words)

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