Aeri's Kitchen

This is a type of dried seaweed. If you go to a Korean store, ask the owner to give “GimJaBan”, then they will know what you want.

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Wow, the weather is getting cooler, and it was a little chilly today. Maybe the Summer is gone already. I hope that everyone stays healthy and happy. Anyway, a hobby I started after marriage is collecting cookbooks. It is always great to get a good cookbook with delicious recipes and beautiful pictures. How many times, do I actually use those cookbooks? oops… I was too busy cooking Korean food for my videos and blog. hehe (my excuse) My husband and I look through a new cookbook together, and we mark recipes that we want to try later. Since it has been a while since I made dessert for my husband, I picked a recipe that uses fresh peaches that I got from the farmers’ market. This peach and blueberry pie was a big success. We both agreed it is a good pie recipe to share with people who visit my blog, even though it is not Korean food. Try this pie someday, and make your lover happy as I did.

Yield: 8 Servings

Short Korean Lesson: *^^*

• MilGaRu (밀가루) = Flour
• SeolTang (설탕) = Sugar

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Today, I will show you how to make Korean Chicken Rice Soup, 삼계탕. In Korea, people love to eat this chicken soup when summer starts. Why do Koreans like to eat hot soup in the hot days of summer? The belief is that you can get very tired and weak because of the hot weather, so you need to recover or prepare your body with healthy food. In that point this chicken soup has many good ingredients that is thought to give energy and health such as chicken, ginseng, garlic, dates, and so on. Even though it is most popular during the summer in Korea, Koreans will enjoy this soup any time. Therefore, I highly recommend that you try this healthy and tasty chicken soup someday.

Yield: 1 Serving

Short Korean Lesson: *^^*

• DaeChu (대추) = Date
• InSam (인삼) = Ginseng

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Today we will experience a quick and easy way to make fresh and great tasting kimchi, if there is such a thing. In the past, I posted a recipe for making a more traditional napa cabbage kimchi.

The last kimchi recipe I made was “whole cabbage kimchi,” which is called PoGi (포기), or Tong Baechu (통배추). People use that method for making winter kimchi. It is only cut into four pieces. This time, we will cut the cabbage into bite-sized pieces. This will make serving easier since you will not have to cut the kimchi. This way of making kimchi is also good if you only have one or two heads of napa cabbage. There are some more differences between the two recipes. You can figure out what they are. hehe.. Try this recipe someday. I hope you like it as much as I do.

Yield: 1 Gallon

Short Korean Lesson: *^^*

• NalSsi (날씨) = Weather
• GaeJeol (계절) = Season

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In Korea, dried hot peppers are usually used for making kimchi or broth. You can find dried hot peppers in Korean or Asian grocery stores and also in some American grocery stores like Walmart.

• Use:
  For making kimchi or broth

• Storage:
  Keep in the freezer.

• Short Korean lesson: *^^*
  MaeWoon (매운)= Hot or Spicy