Crown Daisy Jeon

쑥갓 전, SsukGat Jeon


Crown daisy, called “ssukgat” in Korean, is an edible chrysanthemum. In Korean cuisine, it is often used because of the unique flavor. It gives extra flavor to some dishes and soups, similar to the way some herbs are used in Western cuisine to add flavor. Crown daisy jeon is considered a healthy and tasty Korean pancake. Try this someday. :)

Yield: 2 Servings

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Bachelor Radish Kimchi

총각 김치, ChongGak GimChi


Bachelor radish kimchi is a very popular summer kimchi in Korea. You might wonder why the name is “bachelor kimchi.” In the old days, boys who did not marry had to wear a special haircut that was styled like the shape of this radish. So Koreans called this radish, “bachelor radish,” and the kimchi made with it is called “bachelor radish kimchi.” With well fermented bachelor kimchi, you can make different kinds of korean dishes. Of course, just eating the kimchi with rice also taste awesome.

Yield: 1½ Gallons

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Mussel Tang

홍합탕, HongHab Tang


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

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Kimchi BiBimGukSu

김치 비빔국수, GimChi BiBimGukSu


This kimchi bibim guksu is a slightly spicy noodle dish with kimchi that is served cold. It can be good for any time of year, but it is especially good for your lunch menu during a hot summer day because it only takes few minutes to make, and the noodles are cool. Well fermented kimchi, along with the thin noodles and special sauce, tastes great. If you don’t know what to eat or want an easy meal to cook, why don’t you try this recipe instead of eating instant noodles? That’s what I did. 😉

Yield: 2 Servings

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Sempio Premium Vermicelli, Thin


This is another great product from Sempio. These thin noodles are kneaded in vacuum for a better chewy texture and flavor. When I tried these noodles for the first time, I was very impressed by their texture and flavor. They are slightly chewy, but not too much, and the flavor tastes like homemade noodles. You can try many different kinds of Korean dishes with them, and I think that you can also use them for non-Korean noodle dishes also. I highly recommend you try this product. :)

  • Use:
    Kimchi Bibim Guksu

  • Storage:
    Keep in the cabinet.

    Short Korean Lesson

    • GangAJi (강아지) = Puppy
    • GoYangI (고양이) = Cat