Easy Korean Recipes
Perilla oil is a Korean oil that is extracted from the seeds of the perilla plant. It is also known as perilla seed oil and is commonly used for cooking Korean dishes. Here you will find out what other benefits it has, how to store it, where to get it and how it differs from …
Saeujeot is a traditional Korean condiment made by fermenting salted shrimp. This umami-rich ingredient adds depth to the dish and has a fishy smell and strong salty taste. Learn how to use it below! What is Saeujeot? Saeujeot, Saeujot, or Saeu-jeot (새우젓), also known as Korean salted shrimp, is a traditional fermented food product made …
Learn how to make Korean chili oil. This hot chili oil adds a nice layer of spiciness, rich umami, pleasant fragrance, and vibrant red color to your favorite Korean dish. What’s more, it’s so easy to make! What is Korean Chili Oil Korean chili oil is a type of condiment made with Korean chili flakes …
My kitchen tips! Learn how to store green onions so that they last long and fresh. With proper care, they can last for 4 to 5 weeks! Eager to find out my secret? Read on then. Green onions, also known as scallions, and pa / 파 in Korean, are used in many Korean and Asian …
What is Korean Curry Powder Korean curry powder is a common ingredient used in Korean cooking. While it didn’t make the cut into my essential Korean cooking ingredients list, it is mostly used when you make Korean curry. Many people also use a small teaspoon or tablespoon of it when they marinate meat as well. …
Learn about the most used Korean cooking ingredients! Today I’m sharing 30 essential Korean cooking ingredients. This type of article isn’t as glamorous as some other recipes I share here, nonetheless, I thought it would be great to share my list to enhance your Korean cooking knowledge and help you update your pantry if necessary. …
Discover the unique taste of Korean pickled radish, or ssam-mu, and how it can be used in various Korean dishes. This traditional Korean ingredient is crunchy and slightly sweet and tangy, making it a perfect addition to any meal. Korean pickled radish is Korean radish slices pickled in sweet, tangy water. It is called “Ssam-Mu …
What is Korean Chewy Noodles (Jjolmyeon, 쫄면) Korean chewy noodles (jjolmyeon) has two meanings. Firstly, jjolmyeon describes the chewy noodles as a cooking ingredient. It is made of wheat flour, corn starch, cooking wine and salt etc. Also, it is an accidental by-product of naengmyeon noodles. While the discovery may have been accidental, spicy chewy …
Learn about Korean gochugaru (Korean chili powder / Korean chili flakes / red pepper flakes) and how it can be used in Korean cooking. What is Gochugaru? Gochugaru (고추가루) has a few different English names under its belt. Namely, Korean chili powder, Korean chili flakes, Hot pepper flakes, red pepper flakes etc. Gochugaru is one …
Give life to your Korean soup by learning how to make Korean soup stock (aka Korean style dashi stock)! What is Dashi? Dashi is Japanese soup stock, which is used as a base stock in a Japanese soup dish. It is also used in some side dishes and in noodle dishes etc. Dashi is like …
How to Make Korean Fish Cakes for Soup (from scratch)! (This is part II of How to Make Korean Fish Cakes. If you want to find out How to Make Korean Fish Cakes for appetisers / sides / snacks, click this link. ) Last week I shared a recipe – How to Make Korean Fish Cakes …
How to make Korean fish cakes from scratch! (This is part I of How to Make Korean Fish Cakes. If you want to find out How to Make Korean Fish Cakes for Soup, click this link.) The mystery of how to make Korean fish cakes from scratch has been one of the top 5 questions …
Korean Cooking Ingredients – Noodles for Jajangmyeon and Jjamppong This is a short post about one of the cooking ingredients (noodles) I use for Jajangmyeon (자장면, Korean black bean sauce noodles) and Jjamppong (짬뽕, Korean spicy noodle soup). When I first used this pack of noodles a few years ago, I instantly fell in love with them. …
Take a closer look at my blog, and you’ll see just how often I incorporate gochujang, a spicy and flavorful ingredient that’s a staple in my cooking. Known in English as Korean chili paste or Korean red pepper paste, this versatile condiment adds depth and heat to countless dishes. What is Gochujang (Korean chili paste)? …
Let’s explore what Korean pear is and how it can be used in Korean cooking! What is Korean Pear The picture above has a few different names it goes by; Korean pear (Bae, 배), Asian pear and Nashi pear. Korean pear is my favourite type of pear in the world! The flesh is firm but …
I got a question from one of my readers. She was wondering if I have any tips on how to pick a fresh white radish (Mu,무). Let’s see how I pick it. I go to the white radish section (at a Korean grocery store) and stare around to see if there is a cute looking radish. …
There are a few different varieties of Korean fish sauce. Korean anchovy sauce (Myulch Aekjeot, 멸치액젓), Sand lance sauce (Kkanari Aekjeot, 까나리 액젓) and salted fermented shrimp sauce (Saeujeot, 새우젓). Korean fish sauce is typically used in Kimchi making to accelerate the fermentation process. On some occasions, it is also used in Korean side dishes and …
Chinese date’s are known as a warm food. (People believe that all kinds of food have characteristics -warm or cold, in oriental culture.) So it makes you relax and warms you up (good for insomnia and cold body sense) . It is often used with ginseng as a roborant (a strengthening food) for example in …
What is Korean black bean paste (Chunjang)? Let’s learn! Korean black bean paste (Chunjang, 춘장) is made from a salty fermented soybean and coloured with caramel. It is an essential condiment to make “Korean black bean sauce noodles (Jajangmyeon, 자장면)“. It has a slightly bitter and salty taste on its own, so some sugar is added …
When you make some kinds of soup, it is tastier to use meat or vegetible stock instead of just water. To make this stock, Koreans often use anchovy (멸치) or kelp (다시마). However anchovy is quite expensive and it can be a bit hassle to use (trimming the head, tail and organ etc), so I …