Homemade gochujang recipe that allows you to have a ready-to-eat gochujang in just a couple hours! What? That's almost instant in the Korean fermentation world!! Is that possible?? Is it any good? You may ask... And my answer is YES and Yes, I mean, it's pretty good considering it is ready in just few hours vs months. BTW, if you want to go all the way and make it the slow, ...
Alaska Pollock Stew with Gochujang – Dongtae Jjigae
Alaska Pollock Stew or Dongtae Jjigae is a very popular Korean fish stew that is made with frozen Alaska pollock. I have shared in my Bugeo Gui recipe about how Koreans use different words to describe Alaska pollock in different states - fresh, frozen, dried, semi-dried.. Alaskan pollock is such an important ingredient in Korean cuisine that there are unique names (6 in all!) for all the ...
Miso Pork Belly with Green Onions
Miso Pork Belly! This is one of the recipes I was asked to develop for my recent recipe project and at first, I have to confess I was kind of lost. I have had Grilled Miso Salmon at restaurants and loved it it but I wasn't sure how miso would work on pork belly. But this miso pork belly marinade turned out so delicious that I decided I had to write a post on it - even though this is not a ...
Korean Rice Bowl with Sashimi – Hoedeopbap
Korean Rice Bowl with Sashimi. This is the only name I could come up with that would describe this fabulous dish in a self-explanatory way. I know 'Sashimi' is not a Korean word, but very few people would know what 'Hoe/Hwe' means; which is the same thing - raw fish. Hoedeopbap (회덮밥) is the Korean name but oh boy.. how can anyone even remember that spelling?? I certainly can't!! Can ...
My home made Gochujang fully fermented at 2 months!
My home made Gochujang is fully fermented after 2 months!! OH HAPPY DAY~~ Oh HAPPY DAA-Y~~😄 is the song that came to mind as I am writing this post. So almost exactly two months ago in early February, I made my first batch of Gochujang at home. The picture below is the picture I took in February and the one above was taken yesterday. I did mix once few weeks ago to distribute the moisture ...
How to make Gochujang at home!
If you asked me 5 years ago, whether I make my own Gochujang, my response would have been something like - "No.....I don't do that...that's too much work.. oh, only our mothers did that." But here we are, in my 6th year of blogging; I have already attended two Gochujang making classes (in Korea last February) so that I could make it at home this year. During my recent stay in Korea, I got to ...
Apple Pork Bulgogi with Kale and Apple Salsa
Yes, folks.. this is Korean fusion. I never thought I would be posting a Korean fusion dish but I had to do it because it tasted soooo good. It all started because recently I saw an opportunity to enter a contest where we had to use apples to make a dish. Of course, the obvious thing to make was apple pie, apple turnovers, apple tart..etc. But I knew there are so many wonderful bakers out there ...
Chuncheon Chicken (춘천 닭갈비 Chuncheon Dak Kalbi)
Last winter, an old college friend of mine invited me and a few friends to visit her in Chuncheon. In return she offered to buy us the famous Chuncheon Dakalbi (춘천 닭갈비). Chuncheon is a city east of Seoul that is near the upper Han river and is known for it's natural beauty - especially near the Chuncheon Dam. The city is only about an hour away from where I live so it was an easy trip to ...
Tteokbokki – Korean Spicy Rice Cake
This Tteokbokki recipe is the simplest and easiest Korean spicy rice cake recipe ever and I used to make this for myself when I was in high school as my late night snack. I haven't made this type of Tteokbokki in a while but I realized this may be the perfect recipe for college students or young people out there who really don't have the time or have all the ingredients to make a full version. ...
Meatless Spicy Zucchini Mushroom Stew(고추장 호박찌게 Gochujang Hobak Jjigae)
Gochujang Hobak Jjigae is my go-to stew 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, pajeon and grilled fish. In fact, it goes well with just about anything ...