Cookstr.com

Eating Korean: From Barbecue to Kimchi, Recipes from My Home

Author
Sample recipes from Eating Korean: From Barbecue to Kimchi, Recipes from My Home

Mixed Rice Bowl

Every cook has a different way of making his or her own bibim bap. This recipe may seem complicated at first glance, but it really isn’t....

(1 Votes)

Seasoned Chili Paste

Used to season such dishes as Mixed Rice Bowl (Bibim Bap), Yangnyum Gochujang can also be served as a dipping sauce for fresh vegetables ...

(1 Votes)

Red Bean Porridge

According to old customs, red bean porridge is eaten on the shortest day of the year, the Winter Solstice (Dongji). Bowls of red bean por...

(1 Votes)

Sweet Rice Balls

Sweet rice balls are used in soups and porridges or can make an easy dessert or snack when coated with cinnamon, soybean powder, or sesam...

(1 Votes)

Quick Kimchi

This recipe is easy to make with readily available ingredients and without a lot of prep work. Because all the vegetables are sliced into...

(1 Votes)

Cucumber Kimchi

Very popular in our household, it was also chosen as a Top Ten Recipe of the Year in 1999 by the Los Angeles Times food staff. It’s a won...

(1 Votes)

Green Onion Pancakes

Eaten as a snack, appetizer or meal, the secret to making any jun crispy is to use very cold water in the batter. Rice flour gives it a s...

(1 Votes)

Seasoned Soy Sauce

A popular dipping sauce, it can also be used for seasoning vegetables, fish, and meat. It also makes a nice accompaniment to some noodle ...

(1 Votes)

Vinegar Soy Sauce

Another popular dipping sauce, it is usually served with dumplings and other dishes.

(1 Votes)

Spicy Beef Soup

This traditional dish is a wonderfully spicy soup for cold weather. It may seem like a lot of green onions, but once they are cooked, you...

(1 Votes)

Spicy Hot Chicken Soup

Yookgaejang is usually made with shredded beef; however, chicken is substituted here. Hot chicken-based soups are thought to prevent illn...

(1 Votes)

Tofu Hot Pot

Soon dubu is made from very soft, silky tofu, usually in a stone pot (ddook baegi). If you don’t have a stone pot, a metal one will work ...

(1 Votes)

Beef Stock

Beef stock is used in beef-based Korean soups. Although some of the beef used to make the stock is often used in the soup itself, there i...

(1 Votes)

Fresh Dumpling Skins

Nothing beats the flavor and texture of homemade dumpling skins. Although it is more labor intensive, dumpling skins aren’t difficult to ...

(1 Votes)

Fried Meat Dumplings

Mandu make a nice light lunch, appetizer, or snack. Although you can really fill them with anything you want, the traditional way is to m...

(1 Votes)

Grilled Eel

A favorite in Korean barbecue joints, this slightly sweet flavor is a wonderful seasoning for eel. Choose fresh, live eels if possible. O...

(1 Votes)

Spicy Stir-Fried Squid

This spicy dish is a delicious way of serving squid. Although this dish is already spicy, like most Korean banchan, it’s usually served w...

(1 Votes)

Toasted Sesame Seeds

Sesame seeds are one of the major staples of Korean cooking. Although you can buy seeds already toasted, the flavor is much better when y...

(1 Votes)

Red Bean Paste

Although I’m not a huge fan of red bean, it is an essential ingredient in many Korean sweets. You can buy canned sweetened red bean paste...

(1 Votes)

Red Bean Ice Dessert

A refreshing summertime treat, pot bingsoo is a wonderful alternative to your everyday snow cone.

(1 Votes)

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password