Korean

Doenjang Jjigae

May 7, 2012

Doenjang jjigae (된장 찌개) is yet another famous traditional Korean stew (besides kimchi jjigae). This stew is made of doenjang (Korean fermented soybean paste) with vegetables, seafood, tofu, etc. Between kimchi jjigae and doenjang jjigae (both are my fav), if I have to choose only one I would pick doenjang jjigae anytime. Why? Because of [...]

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Kimchi Jjigae

April 9, 2012

Kimchi jjigae (김치찌개) is a famous Korean spicy stew made from kimchi, pork, onion, tofu and spring onions. It’s said that you only need kimchi jjigae with bowl(s) of rice, you don’t need anything else! Indeed this stew is a favorite amongst the Koreans. It’s my fav too! Lovely kimchi stew!

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Korean Rice Cakes Soup with Leeks & Mandu

March 2, 2012

Korean Rice Cakes Soup with Leeks and Mandu

I found out I like disc-shaped tteok (떡 Korean rice cakes) better than the cylinder-shaped one after tying a packet of this flat pancake like tteok. I created this recipe simply because I have a packet of tteok and leek at hand. This dish utilizes some ‘lazy technique’ with the help of anchovies granule and [...]

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My Very First Kimchi Making Experience

December 28, 2011

Kimchi (김치) is a popular traditional Korean dish which involves fermenting vegetables with seasonings. Each regions and seasons in Korea has their own distinct kimchi ingredients and flavours. So you can imagine how many varieties of kimchi you will find in Korea! Kimchi is said to be one of the top 5 health food of [...]

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Pajeon – Korean Spring Onions Pancake

November 16, 2011

Pajeon (파전) is Korean spring onions (pa) pancake (jeon). I’ve been meaning to make this pancake since I had a go with Haemul Pajeon. The recipe for this pajeon is adapted from my favorite Korean food blogger Maangchi. It’s super easy and quick. Wait till I get my hands on some good kimchi and you [...]

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Mandu Doenjang Guk – Korean Fermented Soybean Paste Soup With Dumplings

October 12, 2011

Have you seen Korean dumplings that are shaped like a round hat before? It’s so so cute! I first saw it at Korean marts (frozen food section) and was really curious how they shape it that way. I found the answer few weeks back and will try making ‘em in the coming future but for [...]

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Perilla Leaves Kimchi

August 3, 2011

Perilla leaves (kkaenip 깻잎) is the leaves from the herb plant-mint family perilla (shiso, deulkkae 들깨) with distinct serrated edges. Beautiful leaves I must say. I’ve seen the used of perilla leaves or shiso leaves in Japanese cuisine but never before in Korean food until recently (thanks to my visit to Korean marts, Maangchi and [...]

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Vegetable & Mushroom Udon With Doenjang Broth

July 18, 2011

Because I love doenjang (Korean fermented soybean paste) so very much, I pair this beautiful traditional flavor with Japanese udon to bring out the very best of both elements. No additional seasoning is needed as doenjang is already a flavorful condiment/seasoning. For freshness, vegetable and mushroom are added. Okay, enough talking. Come try this Jap-Kor [...]

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