Korean Food Archives - Page 6 of 10

Griddled Gochujang Chicken Sandwich, “Kimchi” Slaw, Seaweed Mayo

Griddled Gochujang Chicken Sandwich, “Kimchi” Slaw, Seaweed Mayo

Our panini maker has uses beyond those delectable yet ubiquitous cheesy Italian sandwiches. Here we are smothering chicken thighs in a spicy gochujang (Korean red chili paste) marinade, then grilling them to charred perfection on the panini maker. Mounds of “kimchi” slaw and a slightly crunchy curiously-addicting seaweed mayonnaise make for an intriguing fusion-style sandwich!

The “kimchi” slaw is not really a kimchi at all, as it is not pickled nor fermented – but it is a crisp slaw with vibrant kimchi flavors such as chili, ginger, and garlic.

The sandwiches are enjoyed with Bek Se Ju, a Korean glutinous rice-based fermented alcoholic beverage infused with ginseng and several other herbs which is especially good with spicy grilled chicken.

Griddled Gochujang Chicken Sandwich Recipe

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Celebrating the Lunar New Year with Korean Rice Cake Soup

Tteokguk (Korean Rice Cake Soup) 떡국

Happy Lunar New Year! We’re celebrating with the Korean soup traditionally eaten on this day – Tteokguk. Rice Cake Soup is the main dish of Seollal (Lunar New Year). It is a day to express respect and gratitude, especially to one’s elders and one’s ancestors. The white color of the rice cakes is said to symbolize purity and cleanliness while their shape represents coins, symbolizing success and prosperity.

My version of tteokguk is not exactly traditional but I sure do love symbolic meals, that is one of the reasons why Passover is a favorite holiday. Here, I make a rich stock with roasted beef bones as well as brisket – to manifest a flavorful New Year. I add hot chiles – so our year will be spicy! I garnish with a rainbow of color – for a bright, brilliant, colorful year to come. And finish with edible flowers – for beauty and grace…

Tteokguk (Korean Rice Cake Soup) 떡국 Recipe

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Kimchi Ramen with Korean Fried Dumpling

Seafood Kimchi Ramen (Haemul Kimchi Ramyun)
Shrimp & Kimchi Fried Dumpling (Goon Mandu)
Quail Egg, Fishcake, Roasted Seaweed, Shrimp, Scallion

We’re celebrating the re-dedication of our beloved Korean Friendship Bell by enjoying Korea’s most celebrated pickle dish – kimchi! There are several hundred types of kimchi which are made from various vegetables, fish, seafood, fruit, and herbs. Our recipe uses the most popular of all types of kimchi – napa cabbage kimchi – for the base of the soup and the filling for the fried dumplings.

Kimchi is made by pickling vegetables (or other foods) with seasonings such as chili, ginger, garlic, and salt. Generally, there are two categories of kimchi – the “quick” kind which is made for immediate consumption or eaten within a few days just slightly fermented, and the other type in which the mixture is allowed to ferment and mature. Both methods result in Korea’s favorite dish – a delightfully pungent, robust food that is so much more than a side dish.

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Holiday Spiced Purple Sweet Potatoes

Holiday Spiced Purple Sweet Potatoes

Do you make the same dishes every Thanksgiving? Over here, some dishes appear every year of course – like turkey, stuffing, mashed potatoes, and gravy. But the vegetables vary, so does the soup. I also make my Holiday Spiced Sweet Potatoes each year, but this time they are getting a twist. I’m making them with purple-fleshed sweet potatoes that I find at the Korean market. Spiced Sweet Potatoes are a seasonal favorite. Rich with cream and warm spices, it’s a perfect winter holiday dish. And the purple potatoes add a dash of mystery.

Holiday Spiced Purple Sweet Potatoes Recipe

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Spicy Korean Beef Soup with Smoky Baby Oyster Mushrooms {Yukgaejang}

A Spicy Korean Beef Soup with Smoky Baby Oyster Mushrooms

Yukgaejang 육개장

Beef, Mushroom, Bean Sprout, Leek, Fiddlehead, Chili

Yukgaejang is a haunting red-hued beef soup that is simultaneously spicy, smoky, earthy, and addicting… The rich color comes from gochugaru, a Korean red chili powder that is definitely spicy – but also has a balanced fruitiness, slight smokiness and depth of flavor from the sun-dried red peppers.

In addition to the gochugaru, the pronounced smoky flavor in my non-traditional version of this soup is derived from the charred baby oyster mushrooms. Earthy notes come from gosari (charmingly referred to as beef-of-the-mountains) along with the shiitake. Gosari are young fiddlehead stems harvested from moist wooded forests when the fronds emerge from the ground. Beef flank and beef stock bring the deep meaty component while garlic, leek, and toasted sesame oil round out the flavor profile.

Yukgaejang Recipe

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