Aeri's Kitchen

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

Short Korean Lesson: *^^*

• Pal (팔) = Arm
• DaRi (다리) = Leg

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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

Napa cabbage geotjeoli is a common and simple daily side dish in Korea. Instead of napa cabbage you can use lettuce, bok choy, or another leafy vegetable. In a few minutes, you can prepare a very delicious side dish by just mixing some ingredients with the cabbage. A secret for a good tasting dish is to use baby leaves (soft) that do not have much of a bitter or strong flavor. Baby leaves also have a nice soft texture. If you get a head of napa cabbage, use the thick outer leaves for napa cabbage soup, and use the soft inside leaves for this recipe.

Yield: 4 Servings

Short Korean Lesson: *^^*

• SonGaRak (손가락) = Fingers
• BalGaRak (발가락) = Toes

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The Korea Tourism Website, koreataste.org, requested that I participate in an interview to answer some questions about my YouTube Channel and my blog Aeri’s Kitchen.

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Army base soup, budae jjigae was originated during and after the Korean War, when Koreans had very little to eat. People made this dish by combining leftover Spam and hot dogs from U.S. Army facilities, and mixed it with whatever else was available. All of the leftovers were combined with water in a large pot and boiled. Nowadays, most Koreans have enough to eat, but this soup is still very popular with more varied ingredients added to it. Try it someday.

Yield: 2-3 Servings

Short Korean Lesson: *^^*

• BuDae (부대) = Army Base
• GunIn (군인) = Soldier

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