Perilla Leaves Dumplings with Pork

Perilla Leaves Dumplings

You will provably know by now that how much I love Perilla leaves. They are fragrant Korean herb and used in many Korean dishes. I found some fresh Perilla leaves at Korean store last time I went. It has been over 2 weeks since and the leaves are still fresh and crisp, so I made a very simple dish to enjoy for a beautiful spring day in Argentina! This is Pan fried Perilla leaves filled with pork and vegetables.  It is called Kketnip Jeon (깻잎전) in Korea. I will call it "Perilla Leaves ...

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Mapo Tofu

Mapo Tofu

Mapo Tofu (麻婆豆腐) is my first love in Chinese food. When I first heard of it a long time ago, I thought it was originated from Korea. Because the name "Mapo" sounded same as the name of the area in Seoul called Mapo-gu. LOL!!!  I was just an innocent girl who didn't know much about the global food at that time. Well, to clarify it..., Mapo tofu is not from Seoul. As far as I know it is from Sichuan province of China. I think there are several versions of how this delicious tofu recipe has ...

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Spicy Korean Pork Taco with Soy Lime Vinaigrette

Spicy Korean Pork Taco

For the past few years, Korean style taco has been a huge hit in U.S due to the famous Kogi BBQ taco truck which was originated in L.A. I believe many celebrity chefs and food bloggers created their versions since then. Here I present Beyond Kimchee version of Korean Taco. I was recently working on developing Korean fusion dishes using Gochujang(Korean chili paste) for JayOne, a high quality Korean condiment manufacturing company, and came up with this idea using my Easy Spicy Korean Pork ...

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Braised Pork Ribs and Kimchi

Braised-pork-ribs-and-kimchi

There is something about braised food in the winter time. Comforting, and almost earthy, they are what makes you crave when everything is frozen cold outside. And Korean food is not an exception. Here is one recipe I would like to introduce you. It is Braised Pork Ribs and Kimchi (돼지갈비 김치찜, dueji galbi kimchi jjim). And the kimchi I used in this recipe is called "moogunji (묵은지)".  Moogunji is very old fermented cabbage kimchi. ...

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Mushroom Rice Bowl with Meat Sauce

Mushroom Rice Bowl

버섯덮밥 [ busut dupbap ] When my daughter was about 5 years old, she suddenly refused to eat mushrooms. I blame it all to my husband for calling them "fungus" over a dinner table one day. "Look what we got. Fungus for dinner!" I was serving some mushrooms on the side.  He was not (and still is not) a mushroom guy. Ever since then my daughter tattooed the idea 'mushroom = fungus = gross' in her brain for the next 7 years. ...

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Oven Roasted Korean Pork Belly with Onion Salad

Oven Roasted Korean Pork Belly with Onion Salad

Koreans LOVE pork belly. It is inexpensive, easy to cook with, and delicious. We call this layered belly part of pig, "Samgyupsal, 삼겹살". There are two most popular ways to enjoy this delicious pig in Korea. One: Slice to bite size pieces and grill. Serve with lettuce and pungent topping sauce. This is the typical Samgyupsal dish. Two: Braise the whole chunk with a bunch of herbs in water, then slice and serve with spicy salad. This particular dish is called Bossam(보쌈). ...

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Jjajangmyun, the Korean-Chinese noodles with black bean paste

Jjajangmyun--W3

Before the McDonald landed in Korea, or Pizza Hut invaded with Bulgogi pizza to change the taste buds of Korean children from kimchi pancakes to pizza, there was a noodle dish called "Jjajangmyun". Jjajangmyun used to be the all time Korean kid's favorite food. At least to me, it was. The dish was known as the special treat to the children when they had done something really good; like getting an A in their school report or finishing their piano lesson to a certain level. It is a nostalgic ...

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Nude Dumplings, the gluten free pork and cabbage dumplings

Nude dumplings

I promise this will be G rated post. These are called Nude Dumplings.  They are nude because they are not wearing the wonton wrappers like the traditional dumplings would.  For being a very modest cook, I thought of covering them with fig leaves (joking!), but I decided to go with a different material instead.  There is a thin shear layer covering them to hold their shape, which makes these guys almost see through look. ...

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