Myulchi Bokkeum Recipe - How to Cook Korean Stir-fried Anchovy Side Dish

Some non-Koreans may be puzzled to see Koreans eating anchovies with their eyes and head all attached to them. After watching a few cooking shows on the food channel, I found out Americans usually use anchovies in sauce, mostly melted (so the perplexity understood).

Koreans use anchovies mainly in two different ways: using bigger anchovies to make broth and using smaller anchovies to make a tasty side dish - myulchi bokkeum. [......]

Posted in Korean Food on Wednesday, April 7th, 2010 | No Comments »

Doenjang Jjigae (Doenjang Soup) Recipe - Korean Bean Paste Soup

Doenjang jjigae is a popular Korean dish made with fermented Korean soybean paste, doenjang. It’s a great dish to take all the nutrients of doenjang. Because it’s one of the most common and popular dishes in Korea, you will probably find it in almost all Korean restaurants.

But if you’d like to try this at home, don’t hesitate. It’s very simple to make it, and it doesn’t take a lot of time.* [......]

Posted in Korean Food on Wednesday, March 31st, 2010 | No Comments »

Dubu Kimchi Recipe - How To Make Tofu With Kimchi

Dubu Kimchi (Tofu with Kimchi Bokkeum) is one of the most popular anju (snacks for alcoholic beverages) for soju lovers. But it can be a great side dish for regular meals, or it can replace a regular meal for those who want to shed extra pounds.

It is indeed an excellent “healthy” diet food for those who like kimchi. Dubu (Tofu, soy bean curd), high in protein, low in saturated fat, has low calories and can reduce the risk of heart diseases by lowering the bad cholesterol level. It’s a good source of vitamin E, B-vitamins and calcium. Kimchi is also full of vitamins and minerals. Depending on how you cook and what to add, you can minimize the fat from this dish. [......]

Posted in Korean Food on Friday, February 19th, 2010 | No Comments »

Manduguk - How to Make Ddeok Mandu guk -Korean Dumpling Soup

manduguk-dumpling-soup
Tteok Manduguk - Korean dumpling soup with rice cake has become one of my favorite dishes these days because it’s one of the easiest guk(soup) that I can make and still delicious. Of course, it will will be a very different story if I dare to make mandu(dumpling) from the scratch. (I do have a strong ambition to make mandu myself one of these days, though!)

But not any time soon. I buy pre-cooked frozen mandu from local Korean grocery stores. There are many different kinds such as kimchi mandu, pork mandu, vegatable mandu, seafood mandu, etc. It usually costs $3 to $6, and one package contains 20 to 40 dumplings. [......]

Posted in Korean Food on Thursday, February 4th, 2010 | 2 Comments »

Jajangmyeon, Jajang bap Recipe - Rice with Black Bean Sauce

How to Cook Jajang Bap
Jajangmyeon (jajangmyun or jjajangmyeon) is a popular Korean noodle dish. It’s originated from the Chinese dish Zha jiang mian, and has developed its own unique taste over the years. The dish consists of thick wheat noodles and thick black bean sauce with lots of vegetables.

Instead of jajangmyeon, I made jajang bap one day. It’s the same black bean sauce, but you just add the sauce on top of rice, not noodles. [......]

Posted in Korean Food on Friday, January 8th, 2010 | No Comments »