Korean Food and Recipes
Many Korean food companies make tons of delicious instant noodles called RaMyeon (라면) in Korean. If you already tried any of the Korean RaMyeon brands, you would agree with me that it is delicious. Ramyeon itself is already very tasty, but you can also make a fun and yummy dish with it. So, today I will share one of the many ways to enjoy Korean instant noodles. Btw, what is your favorite Korean RaMyeon?
Yield: 1-2 Servings
When the weather is cold, there are some Korean foods I get hungry for. This octopus kimchi juk is one of the hot foods I enjoyed eating a lot in Korea. The porridge restaurant called “BonJuk” serves many different kinds of tasty porridge. My all-time favorite from that restaurant was definitely octopus kimchi porridge. I love seafood and I also love kimchi.. so it would make sense why I like that porridge so much. 🙂 Anyway, since I no longer can order that delicious porridge here in America, I had to make it at home for myself. I am very satisfied with the outcome. So, here I will share my hearty and savory porridge recipe with you. I hope you enjoy it as much as I do.
Yield: 1-2 Servings
Korean Welsh Onion also called “DaePa” (대파) has a high utility without discarding anything from the root to the leaf to the stem, is one of the aromatic vegetables that cannot be omitted from Korean food. It is an effective ingredient in strengthening immunity and controlling cholesterol in the body.
The characteristic of Korean cucumbers called “OI” (오이) is as you can see in the photo above, that the cucumber has a light green color as a whole and bumpy bumps on the surface of the cucumber are palpable. This cucumber has good storability and can be eaten for a long time. Since the cucumber itself is juicy, has less bitterness, and is crispy, it is good for dipping cucumber slices, cucumbers, water kimchi, and cucumber pickles.
Avocado is not a traditional Korean ingredient. However, recently more and more Koreans are enjoying avocado in their daily meals since it is supposed to be healthy and good for their diet. So, I want to introduce one of the many yummy ways to enjoy avocado in Korean meals as a side dish. The nutty flavor from the avocado is mixed with tasty soy sauce, onion, and hot pepper to make a great combination. It is very hard to not make it because it is very delicious.😉
Yield: 2 Cups
I shared so many Korean pancake (Jeon) recipes over the years. Today, I want to add another delicious Jeon recipe using Korean radish. It is called “무전 (MuJeon) in Korean. I tried to make this jeon as simple as possible to fully enjoy the natural flavor of the Korean radish. You do not need any dipping sauce! 🙂 Please try it someday.
Yield: 1 Dozen
A salad is a great way to enjoy leafy green vegetables. Because of that, different cuisines have many varieties of salad dishes. Today I want to share how we Koreans enjoy our leafy green vegetables. This is a little bit spicy, salty, sweet, and sour. It is called “상추 겉절이 (SangChu GeotJeolI)” in Korean.
Yield: 1½ Cups
Garlic chives also called “BuChu” (부추) are one of the easiest plants to grow. It is not difficult to plant, requires little care, and provides a bountiful harvest. It is perennial herb belonging to the Liliaceae family, and unlike other vegetables, if the seed is sown only once, buds will sprout from the root and continue to grow from the next year. It usually sprouts leaves 3-4 times from spring to autumn, and in summer, a green stem emerges from between the leaves, and small white flowers bloom at the end, and the fruit ripens and bursts by itself.
Perilla leaves also called “KkaenNip” (깻잎) are broadly referred to all the leaves of sesame, but among them, the leaves of perilla are used as food. Perilla is a crop grown to extract oil, and perilla leaves are harvested during growth and eaten for food. The place of origin is estimated to be Southeast Asia, and it is cultivated in Korea and China and is rarely cultivated in other countries. Perilla leaves are so nutritious that they are called “the best medicine on the table,” and their fragrant and soft texture enhances the taste buds in summer. It is used as a variety of side dishes, such as Ssam (쌈) vegetables, steamed perilla leaves, and pickled perilla leaves, and is an indispensable ingredient in Korean cuisine.
Hi everyone! Today, I will make a quick and simple yet super delicious stir-fried noodle dish using udon noodles, shaved beef, and veggies. It is called 차돌박이 우동볶음 in Korean. I love the soft and chewy texture of the noodles, along with the crunchy feeling of the vegetables. It also has a combination of the savory flavor with a little bit of spice to it. The nutrition, color, flavor, and texture of this dish are all well balanced.
Yield: 1-2 Servings
