안동 찜닭, AnDong JjimDak
Posted by Aeri Lee on February 23, 2011
Andong is the name of a Korean city, and this special dish is a very famous food from that area. It is also popular with many people that visit Korea. The braised chicken and vegetables with the sauce will make you fall in love with the flavor. I love, love, love this food. It is not too difficult to make from scratch, but if you have access to Sempio’s Braised Chicken Sauce, you can take a shortcut and follow my recipe using Sempio’s sauce instead. Both are delicious. Many people wanted me to make this dish from scratch, so here it is.
Yield: 2-3 Servings
Short Korean Lesson: *^^*
- Jjim (찜) = Braised
- Dak (닭) = Chicken
Read more…
Posted by Aeri Lee on February 23, 2011
Hi Everyone! Welcome to Aeri’s Korean Lessons. Many people asked me to teach them the Korean language. So I’m very excited to start these Korean lessons. I will try to post Korean lessons regularly with easy to understand explanations. I want to start from the very basic things and gradually add more advanced lessons. I hope that my Korean lessons can help your Korean study. Let’s study Korean together and have a fun time. Today, I just want to talk about the Korean alphabet, hangul.
Read more…
휴게소 감자, HyuGyeSo GamJa
Posted by Aeri Lee on February 14, 2011
In Korea, there are many rest stops along the major highways. The best thing about Korean rest stops is the different kinds of snack foods to try. Rest Stop Gamja is one of the popular rest stop foods. With less than five ingredients, you can make this delicious snack. Potatoes fried in butter with just the right amount of saltiness will make your mouth very happy. Try this someday. 
Yield: 2 Servings
Short Korean Lesson: *^^*
- 휴게소 (HyuGyeSo) = Rest Stop
- 감자 (GamJa) = Potato
Read more…
미역줄기 매운볶음, MiYeokJulGi MaeUnBokkEum
Posted by Aeri Lee on February 11, 2011
Spicy salted seaweed stem bokkeum is another delicious way to eat seaweed stems. I’ve posted non-spicy seaweed stem bokkeum before. Once you make this, you can serve it for several weeks as a side dish. For this recipe, I used Sempio Youndoo for flavoring. If you don’t have Youndoo, you can add a little bit of salt and/or soy sauce depending on your tastes. The slightly spicy and garlicky flavor makes this seaweed stem dish very tasty. Try it someday. 
Yield: 2 Cups
Short Korean Lesson: *^^*
- MiYeok (미역) = Seaweed
- JulGi (줄기) = Stem
Read more…
Posted by Diane on February 10, 2011
Custard is very easy to make. Sometimes I will add fruit, but you have to make sure there is not a lot of juice in the fruit. Custard is good while still warm or when chilled in the refrigerator.
Yield: 5 Servings
Read more…
