easy korean cooking

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This is my go-to food to make when we have surprise guests over at the house and have to come up with something quick and delicious that everyone would enjoy. If you don’t have chicken, any other meat including pork, beef or sausages would do just fine. You can also go vegetarian by omitting the meat and adding more vegetables such as sweet potatoes, eggplants and mushrooms, too. There are dozens of different brands of these curry mixes from Japan and Korea. Any brand you can find at the grocery store works with this recipe, some might be sweeter or spicier than others. My favorite part of this dish is the potato, how it gets soft and it deliciously thickens the curry sauce. It’s one of my comfort food growing up.

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How to Make Cucumber Kimchi (오이김치) 

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Easy college student bibimbap ~
1. Make some rice. I used a rice cooker that was a glorious birthday gift from my parents when I moved into my first house.
2. Marinade some ground pork or beef in bought bibimbap marinade, or use teriyaki sauce, some sesame oil, sake, and grated fresh ginger.
3. Julienne a couple zucchini sand carrots. Place the each in boiling water for a minute or two, just quickly allowing to soften and cook slightly. Rinse in cold water. Set aside zucchini. Place carrots in a pickling marinade of white rice vinegar, around a tablespoon of sugar, and a teaspoon of sesame oil.
4. Boil washed enoki mushrooms until soft and cooked, rinse in cold water, and set aside.
5. Uncan bamboo shoot slices, rinse several times, and allow to soak in black vinegar.
6. Boil washed bok choi, rinse with cold water, and set aside.
7. Take marinated meat and stir fry in a nonstick pan or cast iron until cooked thoroughly.
8. Fry an egg. I like mine with a runny yolk, fried in coconut oil.
9. Plate everything by putting rice in a bowl, surround the perimeter by each vegetable and meat addition, and place an egg in the middle. Mix together and enjoy ❤️

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Korean chives or ‘buchu’ in Korean are one of my favorite vegetables in the spring time. They are kind of between the European chives and the spring onions in flavor, full of peppery lively aroma with mildly sweet after taste. This simple salad is perfect to accompany any meals to awaken your palate. You can get Korean chives in most Korean and Chinese grocery stores. You can also make delicious and easy pancakes with these chives, which is coming up soon here at Banchan tumblr!

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Tofu is one of my go-to food when I don’t have much time to cook but still want to eat yummy, healthy food. You can eat the soft (silken) tofu straight out of the package with the same sauce from this recipe which would be even healthier and quicker meal. But traditionally, Koreans usually cook the tofu, by either pan frying it like this recipe, putting them in casseroles, or steaming them. There are so many yummy recipes using different type of tofu in Korea that I could even make a recipe book just devoted to tofu. 

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Kimchi is the spicy fermented napa cabbage dish which is probably the most fundamental food in Korea, so it had to be the first recipe to go on this blog. Kimchi can be used to spice up all kinds of other recipes and it last very long time when refrigerated so it’s handy to make a big bulk of it at a time. 

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This egg dish comes out freshly made in a korean earthenware pot if you go to traditional Korean restaurants and it is one of the most savory, comforting food ever. It’s piping hot, the egg soft, airy and salty. The whole pot is gone into my belly in a blink of an eye. There are many different ways to make this dish and you can even microwave it for 3-4 minutes instead of steaming it and get a similar result but I think steaming makes it have better texture. Some people put it in a rice cooker when they are making rice, too. When you make a bigger portion of this recipe, remember to increase the cooking time accordingly. In case you are wondering what the Korean traditional earthenware pot (Ttuk-Bae-Gi) looks like, I’ve put some pictures of it above. You can easily buy regular earthenware bowls at any kitchenware stores like Crate and barrel, Pier 1 import…etc.

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Steamed eggplant is one of the easiest and healthiest banchan you can make. You can serve it hot or cold over rice. You can use the same sauce to toss in steamed broccoli, cauliflowers and string beens too. Follow Banchan in 2 pages for a new recipe every wednesday!

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Chayote is NOT originally from Korea. In fact, I’ve never seen it when I used to live there. But it is a common vegetable in latin America and you can find them in most ethnic/ asian markets in United States. It kind of looks like a deformed melon/apple/pear that I never thought of eating it until my mom’s friend gave us a jar of chayote pickle that she had made. Next thing we knew, we were pickling a whole box of this stuff because it was the best pickle ever!! 

The recipe can vary depending on how spicy you want it to be. If you don’t like spicy food, you can eliminate Jalapeno pepper and just put more chayote or onions in. Experiment and find the right ratio that you like the best, but the soy sauce and vinegar should stay the same to make it a pickle.

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Easy Korean Cooking

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Kimchi & Shrimp Tacos

There’s always something you can make out of leftovers. I had some left over tortilla, shrimp and Kimchi and thought- why not make some tacos with what I have? It’s quite a nice twist of a Kimchi dish.

These Kimchi tacos make a good snack during the day or even an appetizer for lunch.

INGREDIENTS:

  • 4 2-inch tortillas
  • ½ cup kimchi
  • 12 shrimps
  • ½ cup vegetables (I used spring mix)
  • mayonnaise
  • salt & pepper

DIRECTIONS:

1. In a shallow pan, heat up a small amount of oil. Add in shrimp and sauté until cooked. Sprinkle some salt and pepper to season.

2. Toast tortillas in a toaster until it’s slightly crispy.

3. Assemble the tortillas by placing mix greens then kimchi, then shrimp.

4. Add some mayonnaise on top before serving.

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U-KISS ( Kiseop + Hoonmin )

Easy Korean Cooking

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In honor of Halloween: adorable maknae Kaeun’s spooky story! (lol)

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130522 Kiseop & Hoon - Easy Korean Cooking

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How to Make Marinated Fish Cakes (오뎅볶음) 

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Easy Korean Cooking

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