Posted by Aeri Lee on February 26, 2010 34 comments
The Korean fern brake side dish GoSaRi NaMul is one of the most common Korean holiday side dishes. You can make this anytime you want, but usually in Korea we eat this during the holidays, such as Lunar New Year (SeolNal) or Korean thanksgiving (ChuSeok). This dish doesn’t need many ingredients, which means the main flavor comes from the fern brake. It has a soft texture and it is a little chewy with a unique flavor that is good. You can use this for your bibimbap also.
Yield: 1 Quart
Short Korean Lesson: *^^*
Unni (언니) = Older Sister
Oppa (오빠) = Older Brother
These names are used by females. Guys would use different words.
Posted by Aeri Lee on February 22, 2010 65 comments
There are many different kinds of Korean pancakes using vegetables, seafood, or meat in Korean cuisine. We call this type of pancake “jeon.” Among them, this kimchi pancake snack is one of the most popular Korean pancakes. Today, I want to share some secrets to make really tasty kimchi pancakes with you. When I was little, I used to visit an aunt’s house and she made kimchi pancakes for me. I love kimchi pancakes, and her kimchi pancakes were the best ever. She gave me some tips about how to make good kimchi jeon. Some people asked me, why I call some Korean dishes “pancakes,” even though they are not sweet, and not even close to the American pancakes that you might be imagining. Another word that could describe Korean pancakes is “fritter” – batter mixed with different kinds of ingredients: vegetables, seafood, meat, and so on.
Posted by Aeri Lee on February 19, 2010 40 comments
The Korean beef side dish Tteok GalBi is a very tasty dish that is a good representative of Korean food flavor. Tteok means sticky rice cakes and galbi is a marinated Korean meat dish. However, you will soon see that there are no sticky rice cakes in this recipe. So then, why it is called “Tteok Galbi?” The original Galbi dish uses beef or pork ribs. Tteok galbi has a similar taste with galbi; however, the texture is like sticky rice cakes because it has ground beef and other vegetables in it. Many people love bulgogi or galbi. The soy sauce and sweet flavor mixed with garlic, green onion, and sesame oil makes this dish very flavorful. This recipe can have a strong garlic or onion flavor, so if you don’t like them much, you can reduce the amount. It will be a good dish for a party.
Posted by Aeri Lee on February 17, 2010 14 comments
The Korean soybean sprout side dish, KongNaMul MuChim, is very common and popular. In few minutes, you can have a tasty side dish. Maybe because of that, most Korean restaurants serve this as a side dish. It is a nonspicy side dish, but you can add some hot pepper powder to give a little kick if you like spicy food. You can also use this for your bibimbap. Try it someday.
Yield: 4 Servings
Short Korean Lesson: *^^*
KongNaMul (콩나물) = Soybean Sprout
MuChim (무침) = To mix some seasonings with boiled or fresh vegetables, seafood, seaweed, and so on.
Posted by Aeri Lee on February 12, 2010 12 comments
Hi Everyone, today I want to suggest something fun to you. Do you remember my last mini cookbook contest to celebrate the 1000th YouTube subscriber? It was amazing to have over 1000 subscribers then. Recently my YouTube channel went past 5000 subscribers. I’m very happy, and thanks go out to all my subscribers. So to celebrate it with you, I want to have an another contest. YA~
