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Apr 6, 2021 · You will find the world famous bulgogi (Korean beef), and bibimbap (korean rice bowl with vegetables), not to mention the ever popular samgyupsal, japchae, tteokbokki (Korean spicy rice cake), and kimchi recipes in this site.
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Feb 10, 2024 · Learn how to cook Korean dishes the way we Koreans traditionally eat at home. You will find all kinds of Korean recipes here.
- Bulgogi (Korean BBQ Beef) Recipe | Korean Bapsang
- Bibimbap recipe| Korean Bapsang
- Kimbap Recipe | Korean Bapsang
- Traditional Kimchi Recipe - Korean Bapsang
- 15 Vegetable Side Dishes (Banchan)
- Jajangmyeon (Noodles in Black Bean Sauce)
- Dakgangjeong (Sweet Crispy Korean Fried Chicken)
- Japchae (Stir-fried Glass Noodles) Recipe - Korean Bapsang
- All Recipes Divided into Categories - Korean Bapsang
- Oi Muchim (Spicy Cucumber Salad)
Korean Cuisine Recipe - Yahoo Recipe Search
Food and WineWhen I was little, I thought I could pass for white. If you know me, you know this is hilarious—because I look just like my mom, who is 100% Korean. (My dad, by the way, is a very warm, funny white guy.) Growing up in small towns in Mississippi in the 1970s, I just wanted to believe I was like most of my other friends: decidedly all-American. I would commit lies of omission all the time, neglecting to share that I had an Asian mom who often perfumed our house with the funky smells of kimchi, dried anchovies, and simmering seaweed soups. Instead, I boasted of her chicken-fried steak and gravy.But that all changed in middle school, when, at a sleepover I hosted, I gained the confidence to share my mom’s japchae with my friends. This dish—a classic Korean recipe featuring slippery glass noodles tossed with meat and vegetables—was my absolute favorite growing up (still is!). I always loved the chewy texture of the noodles, the interplay of nutty sesame oil and savory soy sauce, the hint of sweetness, and the garlicky wilted spinach. My mom had made a large batch, and there were leftovers in the fridge. They weren’t intended for my sleepover friends, because of course I didn’t want to serve them Korean food. But then I did. In the middle of the night, between movies and fueled by a mean case of the munchies, I gathered up the courage to introduce my friends to japchae.“Eww, that looks like worms,” one friend said upon the unveiling. Deep breath, Ann, you know this is damn good food. After some gentle coaxing, once the intoxicating aromas of sesame and garlic registered with the hungry girls, one of them took a bite, and then another. They loved it! Even cold straight from the fridge! We took turns pinching a clump of noodles between our fingers, leaning our heads way back for dramatic effect, and then dropping the deliciousness in. We gobbled up every single bit.That was a turning point for me. Little by little, I began to embrace the Korean side of my identity, mostly through food—because food, for so many of us, is an immediate gateway to our culture. I often cook Korean dishes for my family so that my children, now in their early teens, can feel some connection to their Korean roots. And you know what? Japchae is their favorite. When we eat it, I tell them how my mom used to make it for me when I was a kid. I tell them about how, when I went to Korea and made japchae in a cooking class, the instructor told me that it’s important to honor each element with its own seasoning and cooking method, to fully bring out its best and to preserve its color. I tell them that the dish was once considered royal cuisine but has now become more commonplace. In this way, food serves as a means for us to connect to our deeper heritage, helping us understand the depths of who we are. And for me, I know more now than ever who I am—not fully white, not fully Asian, but something beautifully in between.Food52Inspired by LA food truck chef Roy Choi’s Korean Mexican fusion food, this “Echo Park” Breakfast Burrito recipe is an incredible blend of the two cuisines.Food.comAdapted from a recipe by Sonny Chiba at allrecipes.com. He notes "The garlic chili sauce is common in Asian sections of markets but Indonesian sambal or Korean chili paste can also be substituted. Beer or red wine is the beverage of choice for this authentic recipe of French influenced Vietnamese cuisine ."Food.comThis Vietnamese Sandwich is awesome and it is a nice break from common sandwiches. The garlic chili sauce is common in Asian sections of markets but Indonesian sambal or Korean chili paste can also be substituted. Beer or red wine is the beverage of choice for this authentic recipe of French influenced Vietnamese cuisine.AllrecipesWhile teaching English in Asia the past several years, I've been lucky to exchange some delicious and authentic recipes with local people. This Vietnamese banh mi sandwich is awesome, and it is a nice break from common sandwiches. The garlic chili sauce is common in Asian sections of markets but Indonesian sambal or Korean chili paste can also be substituted. Beer or red wine is the beverage of choice for this authentic recipe of French-influenced Vietnamese cuisine.Food52Chef Sohui Kim's crispy donkatsu chicken cutlet recipe is the perfect blend of her Korean heritage and elementary American cuisine. Plus it's oh-so easy.Food52If you think elbow macaroni cooks fast, allow me to introduce you to rice cakes. They're known as tteok (dduk) in Korean, but you can find rice cakes across Asian cuisines. While most rice cakes are made from rice flour, you can also readily find those made with wheat flour. They are found at Korean or Asian markets on either the shelves or freezer section. The rice cakes used in this spin on beefy mac are the cylinder-shaped white rice cakes called garaetteok, the type used in Korean tteokbokki recipes. More recently, spins on the traditional tteokbokki have taken off: carbonara tteokbokki and rosé tteokbokki among them. The rosé here refers to the pinky hue from the gochujang-milk/cream sauce. It's a delightfully modern take on a street food favorite. In this recipe, I start with the Korean rice cakes, which then go on an American and Italian journey: American by way of nostalgic Hamburger Helper (specifically, the chili mac version), and Italian by cooking the rice cakes in more of a manner fit for pasta. The classic cheeseburger Hamburger Helper typified “American food” to me growing up (it was also one of the first meals I learned to make for myself as a teen). There is nothing more comforting than a creamy, cheesy, beefy pasta, with the true bonus being that it comes together in no time. I have taken these beloved elements and familiar flavors of tomato, garlic, and a touch of chili powder (no gochujang here, though it would be awesome!) and blanket chubby rice cakes—not elbow macaroni—with the meaty sauce in a similar, perhaps even less, amount of time. Important note: This recipe scales down well, and takes well to varying levels of spiciness. If you are using rice cakes from frozen, allow them to thaw a bit in a bowl of cold water while you prep your ingredients (that's all the time they need). Separate them from one another, drain in a sieve, and proceed. If you purchased a room temperature bag of rice cakes, keep any remaining amount in the freezer and pull out a handful anytime you want to enjoy them in a tteokbokki or ramen, pan-fried, or in this very comforting version of beefy mac.Food52The only reason I went to Double Chin, a Hong Kong-style cafe in Boston's Chinatown, was to get an Instagram-worthy picture of their signature dessert. Yet by the time I left, it was another dish—a very un-photogenic one—that captured my heart, tummy, and soul. I don't even remember what entree I actually ordered for myself. (Thank you for letting me share your lunch, Alvin!) After one bite of this dish I knew I had to try to make it at home. The dish starts off with a layer of chicken fried rice, which is then topped with a mild coconut curry sauce and finished with a sprinkling of shredded cheese. Then everything goes under the broiler until it gets all bubbly and gooey. This is pure comfort food, my friends. I know it's kind of strange to have cheese on an otherwise Asian dish, but there's actually a pretty strong tradition of Western ingredients being assimilated into Eastern cuisine, long before the more recent spate of fusion restaurants began trending in the United States. Think of the ubiquitousness of mayonnaise in Japanese dishes, cheese on Korean ramyun and ddukbokki, sweetened condensed milk on Hong Kong-style French toast, or Spam in Hawaiian musubi. I thought it was interesting that when I was looking for recipes for this dish online, a lot of them just listed "shredded cheese" as the ingredient, without any reference to what kind of cheese. So I ended up referring to Lady and Pups' Macao's Portuguese Fried Rice Gratin recipe, because 1) I love everything else she does, and 2) it seemed the most similar to what I had at Double Chin. I used chicken instead of fish and marinated it beforehand. I used chicken breast because I prefer white meat, but feel free to use chicken thigh meat if you prefer dark meat. I also made a couple of other modifications to her recipe based on what I had on hand (fewer scallions, water instead of milk) and taste preferences (half the amount of shallots, provolone instead of Gruyere). Please note that this makes quite a bit of food. Mandy's original recipe said that it serves 2, but it would probably be more like 6 Joy-sized servings. And if you're wondering why it's called Portuguese chicken rice, I think it has to do with the fact that Macau was a Portuguese colony up until the end of the last century. Note: For a lazier version of this recipe, just use your local Chinese take-out fried rice and skip adding the chopped up chicken to the curry sauce. Because I totally understand if you just want to get this into your mouth as soon as possible.Food.comKorea is not officially part of the Silk Road, but East-West trade extended there, and as a result, Korea’s cuisine influenced and was influenced by the travelers on the Silk Road. Pa Jun is a Korean pancake that can be served as a snack, appetizer, or side dish and is commonly found in Korean street markets. It’s a crispy scallion pancake that is chewy and moist on the inside, with fillings of carrots, mung beans and seafood. Today you can find it made in many different variations in most Korean restaurants, where it is served as a starter with a dipping sauce. Though Pa Jun is typically made with a pancake like batter, my Pa Jun is gluten free, made with rice flour. It’s speckled with zucchini and carrots and served with a ginger-soy dipping sauce--all together, a sure recipe for no leftovers. These pancakes can be eaten alone without the dipping sauce, just make sure to add some salt to taste to the batter.Browse hundreds of Korean recipes with step-by-step photos and easy to follow instructions. Learning to make authentic Korean food has never been easier. Let me show you how!
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Most of Korea is a small peninsula, so Korean cuisine has a wealth of seafood dishes, prepared in many different ways: boiled, braised, roasted, grilled, dried, fermented, and raw.
A traditional, simpler, & faster way to make classic kimchi, done by chopping the cabbage in the beginning. Spicy, fermented, and delicious, it’s a great side dish for any meal! Delicious Korean home cooking recipes, videos, photos, cookbooks, and blog.
Jun 11, 2024 · These recipes highlight barbecue and cheesy fire chicken, an array of banchan (side dishes), and warm, comforting soups and stews, with plenty of Korean staples such as kimchi in the mix.
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Jul 7, 2018 · 15 Easy Korean Recipes. 1. Soondubu Jigae (Korean Soft Tofu Stew) Probably one of the most recognizable and comforting Korean stews. Plenty of silken tofu, kimchi, pork, and topped off with a cracked egg.
