Recipes posted here are listed Alphabetically based on the Korean name (if applicable) :
- Apple Lemon Soy Sauce
- Almost instant riceball – Joomukbap
- Baechu Deonjang Kuk (Cabbage Soybean Paste Soup)
- Bibimbap (Rice with Medley of Wild Greens)
- Bugeo Gui (Pan Seared Dried Pollock)
- Bugeo Gook(Dried Pollock Soup)
- Bulgogi (Marinated Beef Slices)
- Cabbage Kimchi (Yangbaechoo Kimchi)
- Chapsal Bulgogi (Sweet Rice Bulgogi)
- Chong Gak Kimchi (Young Radish Kimchi)
- Chopchae (Glass Noodles with vegetables)
- Cucumber Jangahjji (Cucumber Pickles)
- Dooboo Jorim (Tofu braised in Soy Mirin Sauce)
- Ddukbokki/Tteokbokki (Spicy Rice Cake)
- Ddukbokki/Tteokbokki (Spicy Rice Cake) with vegetables and fish cake
- Dduk Guk/Tteok Guk (Rice cake soup)
- Dduk Guk (Rice Cake Soup) II – with beef and dumplings
- Dweji Kalbi Jorim (Spicy braised pork ribs)
- Dweji Bulgogi (Spicy pork bbq)
- Gochujang Hobahk Jjigae (Meatless Spicy Zucchini Mushroom Stew)
- Gogiguk(Beef Soup/Broth)
- Goongjoong Ddukbokki (Rice Cake Stir Fry with Soy Sauce)
- Heukmija Jook(Black Rice Porridge)
- Hobak Jeon (Pan fried Zucchini Fritters)
- Hobak Buchimgae (Crispy Zucchini Pancake)
- Jangjorim (Beef side dish)
- Joomukbap (Korean Rice Triangles)
- Kimchi Bokkeum Bap (Kimchi Fried Rice)
- Kimchi Jjigae with pork (Kimchi stew with pork belly)
- Kimchi Mari (Cold Kimchi Rice)
- Kimchi Soondubu Jjigae (spicy soft tofu stew with kimchi)
- Kimjang Kimchi: Part 1 (Winter Cabbage Kimchi)
- Kimjang Kimchi: Part 2 (Ingredients and Tips)
- Kkaetnip Jeon(Beef stuffed perilla leaves)
- Kongjaban(Sweet and Salty Soybeans)
- Kongnamul Bap(Rice with Korean soy bean sprouts)
- KkongchiJorim (Pike Mackerel Stew)
- Maleun Saewoo Bokkeum (Sauteed Dried Shrimp)
- Miyeok Guk (Korean Seaweed/Kelp Soup)
- Moosaengche (Korean radish salad)
- Myulchi Bokkeum (Soy Maple Glazed Dried Anchovies)
- Oyi Namul (Stir-fried cucumbers)
- Pork belly with Onions
- Sangchoo Geotjeori (Korean Lettuce Salad)
- Ssam Jang
- Ssam and other Veggie Wraps
- Tuna Tataki Salad
- Yache Twikim (Korean Vegetable Fries)
- Yaksik (Korean sweet rice dessert)
- Yakwa (Korean Honey Pastry)
- Yeonkeun Jorim (Sweet and Salty Braised Lotus Roots)
- Young Gye Baeksuk (Chicken Soup)
- Wanja Jeon(Mini Beef Patties)
Recipes posted at Pantree.wordpress.com(in alphabetical order):
- Jangjorim and fried egg over rice
- Lemon Almond Cookies (Gluten Free)
- My sister’s Mapo Tofu
- Pan-fried Salmon, Caper Salad w/ mushroom rice
- Salad dressings (soy mustard, sesame onion, lemon vinaigrette)
- Sauteed String Potatoes w/ Mayo (Kamja bokkeum)
- Shabu-Shabu Korean Style
Informational posts
- No Crazy Kimchi (how to ripen kimchi)
- Kimjang Day: Part1 (How it’s done)
- Kimjang Day: Part2 (Ingredients and Tips)
- Know your beef cut! (matching Korean and US beef cuts)
- Korean Seasonings (Yangnyum)
- Korean Sauces I (for dipping)
- Korean Sauces II (Yangnyumjang)
I would like to try eel, do you know a good dish that has uses eel & will not be very expenisive here in Gwangju시? (i love vegatables)
My favorite eel dish is actually Unagi (which is Japanese). Unagi is grilled eel that is glazed with sauce made from soy sauce, mirin, ginger and sugar. Because eel is quite fatty, I think the best way to eat it is by grilling it. The Korean style grilled eel is usually glazed with gochujang sauce which should be just as good. They will probably serve it with ssam which should satisfy your vegetable cravings..
I saw one blogger eat the eel with raw ginger slices, sauce and ssam which should help cut down any fishy smell. Good luck!
I am looking for some noodle soup recipes…any suggestions?