Seasoned Seaweed (돌자반 무침/김자반 무침) or doljaban muchim/gimjaban muchim is a type of banchan (side dish) in Korean cuisine. This dish uses a type of seaweed called doljaban or gimjaban which is…
Korean
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Kimchi fried rice (김치 볶음밥) or kimchi bokkeumbap is made with kimchi, rice and variety of meat and diced vegetables. I particularly love my kimchi fried rice with pork belly, onion and…
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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…
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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…
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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…
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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…