This quick and easy Korean soup with arugula and potato is a perfect soup for Korean or other Asian meals. Dried pollock fish stock flavored with Korean soybean paste brings a light yet earthy flavor to the soup. You can use any green leafy vegetables instead of Arugula. This type of soup is great for a Korean style breakfast. Hope you can try soon. ...
Cheesy Kimchi Potato Pancakes
Many of Korean food lovers adore kimchi pancakes. I have posted one of the best Kimchi pancakes recipe before. Yes, it is delicious and satisfying. But here I present another version of kimchi pancakes recipe that is even better. I will call it cheesy kimchi potato pancakes. As you can imagine, the combination of sour cabbage kimchi, shredded potatoes, and soft cheese are combined in a simple batter and panfried in hot oil. Crispy on the outside with savory and chewy inside pancakes. How ...
Creamy Potato Salad with fresh herb
Creamy potato salad is a dreamy side dish for any summer BBQ and potluck party. Tender and flaky potato chunks with crunchy bits of fresh celery covered in creamy dressing makes this salad to be one of the best potato salad you can eat. The addition of fresh dills are not to be missed here. Of course, crisp bacons will make the salad very, very enjoyable, too. However, every ingredient that goes into this salad takes their pride to make it special. I would not miss out anything. ...
Turnip Green Potato Soup
Turnip green makes wonderful Korean style soup with the base of Korean soybean paste. Very homey and comforting, this turnip green potato soup will bring Korean comfort to your meal. The key to make this soup more flavorful is to blanch the turnip green with some salt to remove the bitterness, and season first before you add stock to make the soup. I don't know the science behind it, but my mother always make the soup that way and it was tastier. I tried the same recipe without the blanching ...
Korean Potato Side Dish (Gamja Jorim)
Korean potato side dish called "gamja jorim, 감자조림" would be one of the easiest side dish (banchan, 반찬) you can make. It is quick to make with only a few ingredients and tastes great. Gamja jorim was one of my favorite side dish when I was kid and I still love it. You will need to soak the cubed potato in the water to get rid of some of its starch. ...
Korean Braised Chicken, Jjimdak
Koreans love their chickens. We deep fry them, steam them, boil them, and braise them. Out of all the cooking method, I love the braised chicken the best. You can't beat the fall-apart tender meat that holds all the wonderful flavor underneath. Here is one dish called Jjimdak (찜닭), the Korean braised chicken! It is a perfect dish to serve in the fall, although it doesn't really matter and you can enjoy any time of the year. The chicken pieces are simmered in delicious sauce and ...
Spicy Tuna and Potato Stew
I had been extremely busy these past few weeks. Sometimes life throws you something that you don't want to catch. This time it has to do with moving. I had to move to another house in Buenos Aires. To make the long story short, the moving went well and everything is in the right place now. I had been neglecting with cooking and I apologize for not posting new recipes as often as I should. However, here is one quick recipe that you can turn a can of tuna into a delicious stew in a very short ...
Korean Chicken and Potato Dumplings
There is a dish called Soojebi (수제비) in Korea. It is a humble soup-like dish made with simple flour dumplings. Some soojebi has chicken, some has sea food or kimchi along with potato and zucchini. The dumpling itself is made with plain flour, salt and water. Quite simple and humble. I don't think I had soojebi that often when I was growing up in Korea. Mainly because..., my father hated it. He hated it because he ate it so often and so much as he was growing up in the ...
Spicy Korean Chicken Stew, Dakdoritang
I have a little brother back in Korea. He is happily married to a beautiful wife and have two adorable girls. When my brother got married, my mother was somewhat worried that her only son would be under nourished. Why? Because her only daughter-in-law was not much of a cook. To a some degree I have to admit that my mother was right. Until my sister-in-law married to my brother, she didn't have much experience in cooking. Her food at the beginning were either very bland or overly spiced. To ...