Kimchimari

Buchimgae is such a simple dish and yet the many possible variations makes it a must have in your everyday repertoire of Korean recipes. It is most delicious when it is just directly off the hot pan, freshly cooked, still steaming hot. The simplest version has just one kind of vegetable such as zucchini, chives […]

Recently, I hosted a Korean dinner party for our American friends at home- some of whom have never tasted Korean food before. So it was a bit of a challenge to come up with a menu that could show the authentic taste of Korean food but at the same time would not be too much […]

Korean Zucchini Fritters (Hobak Jeon) is a  great banchan(side dish) for your everyday meal. I made this with some Dduk guk and they went together surprisingly well. In the past, I have not cooked many Jeon dishes because I felt that they were really not worth the effort – especially if you are having a […]

This is the Jjigae that I mentioned in my recent Yache Twigim post. Because this recipe does not contain any meat(the broth is dried anchovy stock so it’s not fully vegetarian but close), it is really light (there’s no fat in this) but still very flavorful. It also goes well with other Korean meat dishes, […]