Aeri's Kitchen

Korean Food and Recipes

Korean Zucchini

애호박, AeHoBak

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Korean zucchini, called “AeHoBak” (애호박), is a young, tender summer squash that Korean cooks pick while the fruit is still small and the skin is thin. Unlike the large, dark green Western zucchini, AeHoBak is light green, short, and plump, with a mild, naturally sweet flavor. It is a vining annual that grows quickly in warm weather and keeps producing fruit when it is picked often. AeHoBak is an everyday ingredient in Korean cooking. It is used in DoenJang JjiGae (된장찌개), HoBak Jeon (호박전), and stir-fries, and it is also sliced and dried into HoBak-GoJi (호박고지) for long-term storage.

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Copycat Korean Outback Toowoomba Pasta

아웃백 투움바 파스타, Outback Toowoomba Pasta

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If you’ve ever stepped into an Outback Steakhouse in South Korea, you already know that the real star of the menu isn’t the steak—it’s the legendary Toowoomba Pasta! Today, I’m sharing my ultimate copycat recipe that recreates that exact restaurant-quality magic right at home. By blending smooth half & half with a savory pinch of chicken powder, earthy button mushrooms, and a fiery kick of crushed peperoncino and Gochugaru, this dish hits the perfect balance of rich, creamy, and spicy. It’s incredibly easy to make with just three fettuccine nests and a handful of extra large shrimp. Let’s jump right into the kitchen!

Yield: 1 Serving

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Korean Snack Bar Style Tteokbokki

분식집 떡볶이, BunSikJip TteokBokI

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If you have memories of eating Tteokbokki at a local “Bunsik-jib” (Korean snack bar) after school, this recipe will take you right back. It’s a perfect “all-in-one” method that yields soft, chewy rice cakes and a glossy, flavorful sauce. The key is the balance of sweetness and a hint of savory beef Dashida!

Yield: 2 Servings

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Beef Jeon

소고기 육전, SoGoGi YukJeon

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In Korea, it’s currently the Lunar New Year (Gujeong). One dish that is absolutely essential for the holiday table is Jeon (Korean savory pancakes). Among the many varieties, Beef Jeon (Yukjeon) is a favorite because it’s delicious and packed with protein.

In Korea, you can simply walk into any butcher shop and ask for “meat for Yukjeon,” and they will slice the beef to the perfect thickness. However, finding that specific cut can be quite a challenge here in the U.S.

That’s when I came up with a great alternative! I discovered that Shaved Beef, which is commonly found in American grocery stores for making Philly cheesesteak sandwiches, is the perfect substitute. It makes the cooking process so much easier, and the taste is fantastic.

Here is my special recipe for making simple, delicious Beef Jeon using shaved beef.

Yield: 2 Dozens

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Potato Croquettes

감자 고로케, GamJa GoRoKe

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Did you have a great holiday? Is your belly still filled with all of that delicious holiday food? What do you usually do with your leftover holiday foods like ham? Maybe some of you freeze your leftover ham like us. Today, I want to share a good potato croquette recipe using your leftover ham. You will get great flavor and texture from the crispy breadcrumbs and soft mashed potatoes on the inside, along with the ham and other vegetables. To make it a little less greasy, I baked them instead of deep frying them. They were still very tasty. Try them someday. 🙂

Yield: 8 Croquettes

Short Korean Lesson

  • SuGeon (수건) = Towel
  • SuYeong (수영) = Swimming

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Tuna Kimchi JjiGae

참치 김치 찌개, ChamChi KimChi JjiGae

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It would be weird to hear that somebody doesn’t like kimchi or kimchi soup in Korea, except for maybe young kids. Of course once they grow up, they like it. Kimchi is the most famous Korean food. It is thought to be one of the healthiest foods in the world. Like some other Korean food, there are different types of kimchi soup, depending on the ingredients: tofu, tuna, pork, bean sprout, etc. Today, I will post one of them, tuna kimchi soup.

Yield: 3 Servings

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