Kimchi Bokeum Bap - Version 2.0 - (김치 볶음밥)

I know I posted kimchi fried rice before, but I thought I would post another version. This version is just SO much yummier....but what's yummy isn't necessarily GOOD for your health~ if you know what I mean. Let's start with half a can of spam. Hey! At least I bought the one with less sodium. Heat 3 TB of butter (unsalted) and about 1/2 TB of minced garlic in a pan.Add the half can of spam (

Spaghetti Sauce - Version 1.0

For special occasions I like to make spaghetti sauce from ALMOST scratch. I'm not going to go and make my own tomato sauce just YET, but maybe one day. Go and grab two 29 oz. cans of tomato sauce.I try and add as MANY vegetables as I can possibly find in my fridge. I normally also add jalapenos, but I kept them out this time because of the kiddos. Begin by chopping up all your vegetables.

Meatballs - Version 1.0

We had company over the weekend and I was kind of feeling lazy and didn't want to make Korean food. I decided to keep dinner simple and made spaghetti and meatballs instead. Here's a quick meatball recipe~Get 1 lb. of ground beef and set it aside in a large mixing bowl.Grab some onions, parsley, garlic, and basil and chop it up.Add this to the ground beef.Get some cheese (in this case I used

Bossam - Boiled Pork with Napa - (보쌈)

Remember that moo-che I made the other day?  I initially made it so that we can enjoy it with some bossam this week. I started STEP ONE of it tonight.            Get a medium sized napa and cut all the leaves off and wash it well. Get a little more than a full cup of salt (I added more salt after I took this picture) and mix it around with about 3 CUPS of hot water.  Use

Jja Jang Myun - Korean Noodles with Black Bean Sauce - (짜장면)

I thought I would make Munchkin some Jja Jang Myun this morning. It's Korean style noodles with a black bean sauce. I guess the easiest way to explain it would be Korean-style Spaghetti. =PFirst bring a pot of water to a boil and ready your noodles.While the water is boiling, get your vegetables ready.Chop up about 1/2 cup each of onions, squash, potatoes, and carrots. You can add mushrooms and

Dong Geun-ran Ddengs - Beef Cakes - (동그랑땡)

I also made Korean style beef patties tonight. Ingredients Needed: 1 lb. ground beef ½ cup chopped onions ½ cup chopped carrots ½ cup chopped squash ½ cup chopped chives 3 eggs Korean pancake mix (or just plain old flour) 1 TB minced garlic, 1 TB sesame oil, 1 TB gook ganjang, ¾ TB salt, ¼ TB pepper, ¼ TB ginger powder   First get your beef and

Moo Cheh - Seasoned Daikon Radish - (무채)

Needed:1 lb. daikon radish1/2 cup chives1/2 cup green onions1/4 thin sliced Asian pear seasonings: 2½ TB red pepper powder, ¼ TB ginger powder, ¾ TB minced garlic, 1 TB honey powder, 2 TB vinegar, 1 TB shrimp jut, 1 TB sesame oil First wash and peel about 1lb. of moo. Use a mandolin to shred it into thin strips.Throw a generous amount of salt and let it sit in water for about 30 minutes.Rinse

Kongnamool Gook - Bean Sprout Soup - (코나물국)

Wash your bean sprouts!In a separate pot, add about 7 cups of water and some anchovies, dashima, and moo.Add 1 TB sesame oil, 3 TB gook ganjang, and about 1/4 TB of minced garlic and heat it up.Throw in your bean sprouts (this is about half a bag) and sauté them slightly as best as you can...Then add the boiling anchovy broth and CLOSE the lid and keep it closed for about 15 minutes. Meanwhile,

Kongnamool Moochim - Seasoned Bean Sprouts - (콩나물 무침)

Start off by washing your bean sprouts in cold water.In a pot (with a lid) add about 1cm of water and a little bit of minced garlic.Throw in your bean sprouts (I believe this is about half a bag) some sesame oil and salt. I also add gook ganjang, but my mom says that I don't NEED to...I just do so that I can use less salt. Then close the lid and let it boil for about 15 minutes or so, it will

Spinach Moochim - Version 2.0 - (시금치 무침)

After making the jap chae below, I ended up with half a bunch of spinach and some carrots leftover.I decided to make spinach moochim with a little twist.All I added was a splash of sesame oil, some green onions, sauteed carrots, some tofu, and 1/2 TB of soy bean paste.Using your hands, just mix everything up really well and you're done! Simple, huh? It's a nice change to regular spinach

Jap chae - Glass Noodles with Beef and Vegetables - (잡채)

I hardly ever make jap chae at home because it's a bit tedious and just so much easier to buy pre-made at the K-market. But I know a lot of people are interested in learning how to make jap chae, so I decided to make it today when I knew I would have time.Needed:jap chae (glass noodles) - I would say I ended up with roughly 4 cups of cooked noodles.3/4 cup of julienne carrots1 cup of beef cut

Nakji Bokeum with Sari - Stir fry Octopus with Noodles - (낙찌 볶음 와 살리)

I only used 1 octopus for the jungol yesterday, so I had 1 left to make nakji bokeum with today. I precut most of my vegetables last night while making the jungol, so dinner today was a breeze!Needed:1 octopus (If you're using more, just double my sauce recipe below) vegetables - I used cabbage, onions, carrots, and mushrooms tonight. (you can use onions, carrots, peppers, cabbage, mushrooms,

Egg Jjim - Version 1.0 - (계란찜)

There are several ways to make egg jjim and I utilize the different ways depending on WHEN I'm going to eat it. I made this version of egg jjim today because I woke up at 6am and knew the MR wouldn't get to eat his breakfast until hours later. Needed: 3 eggs 1 cup of water 3/4 TB shrimp jut green onions A good rule of thumb for egg jjim is 1/3 cup of water for

Time Saving Tricks for Korean Cooking

Cooking dinner while having an active toddler who is currently going through his mind-numbing terrible two's means that you HAVE to make some shortcuts. Here are some time-saving tricks that I've learned over the years... I buy peeled garlic cloves in BULK and mince them ALL up in my food processor. I store them in plastic bags and spread it out thinly. Then I store them

Korean Grocery List

What do you normally buy at the K-market?Here's a rundown of what I usually always pick up each week...Moo (daikon radish)kong namool (bean sprouts)1 bunch of spinach (actually I'll pick this up at Ralphs because they have it precut already and it saves an extra step)tofu (normally I get 2 packs)Korean peppersKorean squashpotatoesonionsgreen onions (which I chop all at once and store in a

Boolnak Jungol - Nakji & Boolgogi - (불낙 전골)

My hubby actually grilled the boolgogi today while I wasn't home and left just enough over for me to make some boolnak jungol.Needed:2 1/2 cups anchovy/dashima broth1 cup marinaded boolgogi1 nakji (octopus)onions (about 1/4 cup)green onions (about 1/4 cup)bean sprouts (about 1 cup)cabbage (about 1 cup)jjol myun (Korean rice noodles)3 TB red pepper paste2 TB red pepper powder1 TB gook ganjang1 TB

Chi Namool Moochim

I'm currently working on Chi Namool moochim so come back again soon. ;) It needs to sit in water for at least 24 hours so I will make it tomorrow...edit 6/17 - I made this today and the MR says it came out great! However, I forgot to take pictures and write down what I used (I made it the old fashioned no measurements style) so I will post it up the next time I make it.

Bool Gogi w/Kiwi - (불고기 와 키위 양념)

Check out my basic Boolgogi with Asian Pear!Want to be a guinea pig? I tried something new last night...I wanted to make a change from my normal Boolgogi recipe. It's interesting to write everything down like this and use measuring utensils because normally when I cook I just eyeball everything. I must admit though that measuring things out is allowing me to refine my technique because I'll

Food Porn of what's to come...

I looked through my computer for pictures of food I've made this past year. I like to take pictures of our dinner...keke. Why? Because if the MR ever says that I don't cook enough for him (which I honestly don't) ~ I can go back and say, "LOOK at all these pictures!"I Pho. I love it so much that last winter I was determined to learn how to make it because the closest pho restaurant is 15

Odeng Gook - (오댕국)

Sunday is our grocery day. The MR, Munchkin and I get into the car and go to the K-market and STOCK UP for the rest of the week. I was orginally planning on making jap-chae today, but while we were at the grocery store the MR requested that I make odeng gook instead (since he drank yesterday). I still bought the ingredients for jap chae, so I will probably make it sometime this week...stay tuned!

Dduk Bbok Ggi - (with red sauce)

While making odeng gook tonight, I decided to go ahead and make some dduk-bbok-ggi to go along with it. I actually lived in Korea during my childhood, so this combo always brings back memories of street food.This is the dduk and uh-mook I bought tonight. I normally buy the FRESH dduk, but they were sold out today so I had to settle for the prepackaged kind. If you don't like fish cake, you can

Dwenjang Jjigae - Soy Bean Soup - Version 1.0 - (된장찌개)

I was too lazy to think of something special to cook for dinner last night, so I resorted to another one of my "what to cook when you don't want to cook" meals. Dwenjang Jjigae (soy bean paste soup).Needed:4 large dried anchovies1 piece of dashima3 TB soy bean paste3/4 TB red pepper paste1/2 TB red pepper powder3/4 TB minced garlic1/2 cup Korean squash1/2 cup chopped onions1/2 cup sliced

Soo Je Bi w/Kimchi - 김치 수재비

I wanted to make something new tonight, so I decided to put a spin on an old classic. I love soo-je-bi, but hardly make it because I get sick of kneading the dough. Anyhow, normally I just use a basic anchovy broth to make soo-je-bi, but tonight I thought I would experiment and add some kimchi and other stuff. It never hurts to have a little spice in life~Needed:4 cups flour1 eggsalt and

Lemon-Herb Chicken...

Another non-Korean food post...I have officially gone on a diet, but don't worry! There will still be more Korean recipes coming up because I still have to feed the MR and Munchkin.Anyhow, to start off my diet I marinaded some chicken breasts so that I could take it with me for lunch this week. It's a very EASY recipe in which I don't really use any measuring utensils. Just throw everything in

Korean Cooking 101 - Ingredients

I was asked to do a run down of the most used Korean ingredients, so I thought I would oblige. There were a few items that I just realized that I didn't take a picture of, but I'll add them later when I get the chance. I'm sure you've noticed by now that the MOST important items (at least on this blog) are the following... Gook Ganjang - If you can see on the bottom it

Baked Ziti

We don't eat Korean food EVERY day, so I thought I would occasionally post up the other things that we eat. =PI hope everyone had a wonderful 4th of July weekend! We went up to visit my SIL&BIL, so I decided to take some food with us. This is another recipe I got off of Allrecipes.com that I tweaked to my liking. It's a really simple meal that can be enjoyed by everyone.First, you need to

Pa Moochim - (Korean Green Onion Salad) - (파무침)

I'm not sure why I'm posting this, because it's such an easy thing to make, but who knows~ maybe there are people curious as how to make Pa Moochim (Green onion salad would be the best English translation).Needed:Green onions sliced thinly (I just buy the pre-sliced kind available at the K-Market)sesame oilvinegarred pepper powder. Whenever I'm washing red leaf lettuce I will save the tiny

Miyuk Gook w/Beef Broth - (미역국)

I never bothered to do a miyuk gook recipe because it's one of the easiest gooks to make and I assumed everyone knew how to make it. But then I checked my Google stats and found out that the #1 search term used to find my site was "miyuk gook" ~ so why not give the strangers visiting my blog what they're looking for? (Plus, it's munchkin's favorite meal so I make it once a week anyhow~) All

Galbi Jjim - Braised Short Ribs - (갈비찜)

Needed: Short Ribs1.5 cups soy sauce1.5 cups water1 can of 7-up (or just more sugar and water)5 TB of sugar (or more depending on how sweet you like it)3 TB minced garlic1 TSP pepper1TB sesame oilEDIT: I used this original recipe to make A LOT of jjim. I think I made 5 or 7 rows of short ribs. You can HALF this recipe if you are making any less than that and it will still be fine. =)Galbi

Anchovy Bokeum - Stir Fry Anchovy - (멸치 볶음)

I'm really not a fan of anchovies in general unless it's used for broth. However, I don't mind eating the little tiny ones because they don't LOOK like anchovies. Yeah, I'm weird like that.Needed:2 cups dried anchovies2 TB corn syrup1/2 TB red pepper powder1/4 TB minced garlic2 TB sesame seeds1 TB sesame oil1/2 TB gook ganjangMeasure out about 2 cups of dried anchovies.Heat a pan with 2TB of

Kimchi Bokeum Bap - Version 1.0 - (김치 볶음밥)

What you will need:2 cups kimchi2 TB red pepper paste1/2 TB minced garlic1/2 cup of meat (or spam, or sausage, or bacon, whatever you have on hand)1/2 cup of chopped onions.2 TB sesame oil5-6 TB of kimchi gookmool1/2 cup green onions2 TB sesame seeds4 cups cooked rice1 eggFirst oil the pan with 2TB of sesame oil. Then add the kimchi, meat, onions, minced garlic, and red pepper paste.Add about

Ojinguh Che - Dried Cuttlefish - (오징어채 볶음)

This is probably one of the simplest banchans to make. You will need:1 8oz. bag of dried cuttlefish2.5 TB red pepper paste1/2 TB red pepper powder1 TB sesame oil2 TB corn syrup2 TB sesame seeds1/2 TB minced garlic1 TB sugarHere's a picture of what I used today. Normally I buy the organic brand, but for some reason I had this sitting in my freezer.Place the contents of the bag into a microwave

Book-uh Gook - 북어국

The MR went out drinking with his buddies last night, so I thought I would make him some book-uh gook to cure his headache in the morning...Start by rinsing and draining some book-uh. Then cut up all the book-uh into 1/2 inch pieces. I used about 2 cups of it for today's breakfast.In a pot take some beef (that has been drained of it's blood) and saute it with a 1/2 tb of sesame oil, 3 tb of