Stir-fried Spicy Squid, 오징어 볶음

by Beyond Kimchee on September 1, 2014 · 4 comments

Stir-fried Spicy SquidThere is one seafood (Well…, actually more than one) that my husband, who grow up in Colorado, can’t take it. And his families and my kids won’t eat it, either.

It is the SQUID. And the squid’s big cousin octopus would even be a nightmare to them. For that reason, I don’t get to cook squid that often. Alas!

I l.o.v.e squid.  I hope you do, too. Otherwise, I feel like I am so left alone in this world full of squid haters.

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Pasta with Checca Sauce, Pasta alla cecca

by Beyond Kimchee on August 27, 2014 · 1 comment

Pasta with Checca SauceI bet the summer is coming to an end soon in northern hemisphere. One thing I love about the summer is the abundance of beautiful tomatoes and herbs in the garden or in the farmer’s market.

I love making simple pasta with the fresh ingredients that doesn’t require any cooking in the summer. (except cooking the pasta in boiling water)

I have been making this Pasta with Checca sauce (aka pasta alla cecca) for many years whenever I get the juicy plump tomatoes and a bunch of fresh basil in hand. With the addition of some garlic, green onion, olive oil, and Parmesan cheese, you can taste the summer of Italy in your home. Yuppy-doo~!!!

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Multi-Purpose Gochujang Sauce

by Beyond Kimchee on August 24, 2014 · 6 comments

Gochujang SauceHere is one ultimate gochujang sauce that you can use in many different Korean dishes.

I often make this sauce in a large amount and store in the refrigerator. It can last up to one month and even longer if well stored. I use it to top my cold noodles, on a grilled fish or chicken, dip my vegetables, and many more. That way you don’t have to make the sauce every time you crave those dishes.  It saves your cooking time and less dishes to wash. How divine!

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A day trip to Estancia, San Antonio de Areco, Argentina

August 18, 2014

The winter in Buenos Aires looks like coming to an end.

The sun filled days are beautiful these days and I’m finally beginning to explore the beauties of Argentina – starting with one of the well known Estancia near Buenos Aires.

If U.S in north America has extensive ranches with cowboys, Argentina in south America has beautiful Estancias with Gauchos.

We visited Estancia La Porteña at San Antonio de Areco, about 1-1/2 hour drive from Buenos Aires.

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Quick Steamed Perilla Leaves (깻잎찜)

August 11, 2014

I can never get enough of Perilla leaves, the fragrant Korean herb.

They can be eaten raw in salad or wrap, or made into kimchi to enjoy as a fermented food. Some love to pickle them or quickly steam them to enjoy as a side dish.

I have showed you how to make Perilla Kimchi with these gorgeous leaves. The fragrance of the leaves matched with pungent flavor of kimchi is something that anyone who enjoys Korean food will love to indulge with a bowl of hot rice.

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Pavlova with Kiwi and Passion Fruit

August 5, 2014

The very first time I had a piece of Pavlova was about 10 years ago when I lived in Singapore.

It was the “love at first sight” experience. I would say “Delightful” was the exact word that I could describe when I had the first bite.

Without knowing much of its history behind, I was quite confused where Pavlova was originated. I heard from both Australian and New Zealander. And I, soon, learned that you don’t talk about the origination of Pavlova when the both nationalities present at the table.

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Saving Recipes on Beyond Kimchee with Ziplist

August 1, 2014

Okay! I have installed the Save Recipes and the Shopping List button on my site for sometime now. But then, I don’t think I have properly introduced how to use it. Although I am sure some of you already know about this feature, but I thought I better share with for those who are new to this ziplist tool.

Actually many food bloggers have been using this tool for a quite some time. It is very handy and easy to use. Here is how!

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Seafood Green Onion Pancakes (해물파전, Hamul Pajeon), and Korea Style Book Giveaway

July 28, 2014

The month of July in Korea is known for the rainy season. The monsoon climate dwells in the entire Korean peninsular. It is wet, humid, and somewhat unpleasant. I remember my mother often heat up the floor (We had one of those traditional Korean floors that heats up) in the month of July just to cut off the humidity.

Koreans enjoy greasy savory pancakes when the weather is rainy. It must be something in our body that craves greasy-fatty food when the weather goes under the radar. One of the most popular savory pancakes has to be the Seafood Green Onion Pancakes ( 해물파전, haemool pajeon).

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How to Cook Rice on the Stove, with Fresh Beans

July 23, 2014
Thumbnail image for How to Cook Rice on the Stove, with Fresh Beans

Growing up as a young child in Korea, I often visited my maternal grandparent’s house. My grandmother had a very traditional Korean kitchen that uses wood burning stove. She had a huge ( I mean really huge) iron pot permanently installed on the stove.

The memory is vivid. I can picture the scene of her wearing Korean traditional dress called “Hanbok” and her hair – somewhat similar to bun donut hair – that was secured with a humble hairpin. She squatted down to keep the flame on going by adding more wood to the stove. As a child I squatted down next to her and watched her how she control the flame to cook perfect rice.

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