Japchae (잡채) is a Korean dish of stir-fried sweet potato glass noodles. Savoury and slightly sweet, it always has vegetables and usually meat. In this version from Seonkyoung Longest, the meat is replaced by marinated shiitake mushrooms. Just delicious! Soak 10 to 12 dried shiitake mushrooms in hot water for 20 minutes or until softened. Squeeze all the water out…… Continue reading vegetarian japchae
Tag: korean food
kimchi salmon + Korean cucumber salad
With only one pot and a few ingredients this tasty dish (from NYT Cooking recipe by Sarah DiGrigorio) is definitely a winner. Heat your oven to 205ºC (450ºF). In a pan or skillet that’s oven safe melt 2 tablespoons of unsalted butter with 1 tabelspoon of sesame oil over high heat. Wait until the butter…… Continue reading kimchi salmon + Korean cucumber salad
kimchi fried udon
Udon (うどん) are thick wheat flour noodles commonly used in Japanese cuisine. In Korea they’re called udong-myeon (우동면). I bought fresh noodles but there are excellent dry and frozen options available. Kimchi and bacon provide a punch of flavour in this quick and tasty meal from Sue of My Korean Kitchen, First make the sauce…… Continue reading kimchi fried udon
Korean eggplant
Here’s a delicious Korean eggplant side dish (Gaji-namul 가지나물) adapted from this Maangchi recipe. I used Italian eggplant instead of the usual Korean (Japanese) eggplants. Prepare a steamer with 2 cups of water and bring it to boil, Wash and trim your eggplants and cut them into bite-size pieces. Steam over high heat for 5 minutes…… Continue reading Korean eggplant
beef, ginger and kimchi stew
A simple, spicy and hearty Korean beef stew. Heat 1 tablespoon of sesame oil in a wok or large frying pan on a high heat. Add 120g (4¼oz) of shiitake mushrooms and fry for 3-4 minutes until well coloured. Remove from the pan and set aside. Now stir-fry 400g (14 oz) of thinly sliced sirloin…… Continue reading beef, ginger and kimchi stew
Korean braised pumpkin + green cabbage kimchi
This Korean recipe from Julia Park is a simple and delicious dish of Japanese pumpkin (AKA Kabocha squash). Clean and slice the pumpkin into wedges about 2cm (¾”) thick. You can leave the skin on. Choose a large fry pan which has a lid and heat 1 tablespoon of olive oil over medium heat. Brown…… Continue reading Korean braised pumpkin + green cabbage kimchi
plum and apple bingsu
In Korean, bingsu literally translates as red beans shaved ice. It’s a popular sweet in Korea where you will find a myriad of versions. I was inspired to make one using black plums and fresh apple. An ice shaver might be easier to use but a small food processor did the job. For the milk…… Continue reading plum and apple bingsu
kimchi jjigae
Kimchi jjigae (김치찌개) is a staple in Korean households. This stew, made with aged kimchi, is a hearty and delicious one-pot meal. Choose a casserole dish with a lid and add 300g of chopped pork short ribs or skinless pork belly, ¾ of a cup of roughly chopped aged kimchi, 1 finely sliced brown shallot,…… Continue reading kimchi jjigae
beef ribs + zucchini banchan
Here’s are two tasty Korean style dishes. The super tasty ribs recipe is adapted from My Korean Kitchen and the zucchini side dish comes from explorecookeat. Soak 1.5kg (3⅓ lbs) of beef ribs in cold water. Bring a large pot of water to boil. When the water boils, transfer the short ribs into the pot…… Continue reading beef ribs + zucchini banchan
spicy korean chicken stew
Dakdoritang is a traditional Korean chicken stew. It’s hearty and warming and with the addition of Korean chilli paste (gochujang) and Korean chilli flakes (gochugaru) as well as green chillies in the garnish, the stew certainly packs a punch. In a heavy cooking pot that just fits your chicken in one layer combine 6 bone-in…… Continue reading spicy korean chicken stew
michelle picker cooks 