Regrow Green Onions at Home

Green onions are a permanent fixture on my grocery list. They have a home in many Korean dishes, but I also chop them for salads, make relish for lettuce wraps, or roast them whole. They are fresh produce that have the spirit of pantry items I love best: high flavor impact with low effort.


Green onions are typically sold in small batches, and the grocery store variety can be underwhelming. (Green onion slime is a very real problem.) By the time you cut off the scraggly roots and trim the hollow shoots up top, you’re left with a few thin stalks that can easily be gobbled up if you’re cooking for a group. There is a way, however, to take the edge off of this kitchen problem:

Regrow them in your kitchen. It takes a little over a week.

A friend recommended this to me, and she’s made the process a regular part of her kitchen routine. Though it sounds like a Pinterest lifehack (and it is — you can find it on Pinterest), the ease with which you can regrow green onions should be enough to squash any feelings of preciousness. You’re throwing out the ends anyway. You probably have a jar. And if you’re someone who runs through green onions with any regularity, why not? It’s especially appealing for fellow tiny apartment-dwellers who don’t have much in the way of a garden.

The only “tools” you need are a bowl and some water. (I started with a small, shallow bowl and then transferred to a jar once the new onions got a few inches on them.) Let them sit out and watch the magic happen. You’ll notice growth by the second day, but it took about ten days to get them back to their regular size.

Here’s the step-by-step.

1.Cut the ends off the green onions, being sure to avoid most of the green.

2. Place the ends in a bowl of shallow water, covering the roots completely.

3. When you start to see some growth, change the water out.

4. Transfer the onions to to a mason jar once they’re long enough to stay upright with the ends submerged in water.

5. Eat them. They will taste like green onions.

Your rating: None Average: 3.6 (13 votes)

Food & Culture:
Korean Food & Cooking

Kkakdugi, Radish Kimchi Recipe

Kimchi comes in all sizes and shapes, yet this Kkakdugi created out of big Korean radish is a significant favorite. With refreshing crunchy cubes of fresh spoonful at a sweet and hot pickling sauce will definitely go great paired with grilled meats, soups, or a bowl of rice.

As somebody who enjoys condiments, and pickles particularly, I have tried maintained vegetables in a variety of types from civilizations across the world. I would argue though that nobody does pickles quite in addition to the Koreans. Kimchi was traditionally prepared during autumn in huge batches and kept underground in earthenware urns. This is the ideal way to conserve summer veggies to the extended harsh Korean winter.

Just like a fine wine, kkakdugi tastes much better as it evolves. I really like you could delight in a batch within the span of its own cessation. It starts off fresh and vibrant, such as a pungent salad. Since the flavours meld, it mellows out, bringing the sweetness out of this gochugaru (chili flakes) and radish. Since it continues to grow, lacto-fermenation transforms the sugars to lactic acid giving it a clearly sour flavor and adding an entirely new dimension into the humble pickle.

While many recipes have you move directly from salting to pickling your kimchi, I favor including a day of drying. This lowers the water content of this radish and provides it a crunchier texture, however you can bypass this thing for a more tender kkakdugi.

Jjamppong (Spicy Seafood Noodle Soup)

Jjamppong is a popular Korean-Chinese noodle soup! It’s loaded with pork, seafood and vegetables! The combination of all the natural ingredients creates a hearty bowl of soup that is packed with robust flavors. The spiciness will surely clear your sinuses!Korean-Chinese spicy seafood noodle soup

As the weather started to cool around here, I decided to update my jjamppong (짬뽕) recipe that was originally posted in April 2011. Jjamppong (also spelled jjambbong) is a spicy noodle soup, which is one of the two most popular Korean-Chinese dishes alongside jajangmyeon (noodles in a black bean sauce). Often times, Koreans have a hard time choosing between the two when eating out.

Korean-Chinese cuisine was developed by early Chinese immigrants in Korea, and is a huge part of Korean food culture. In Japan, a Chinese restaurant created Champon, a noodle dish loaded with pork, seafood and vegetables in a rich broth. Jjambbong is a similar dish but with lots of red spiciness!

Korean Spicy Seafood noodle soup

You don’t need to go to a Korean-Chinese restaurant to enjoy jajangmyeon and jjambbong. My jjajangmyeon recipe has been a reader’s favorite. Here, you’ll also find it surprisingly easy to make this bowl of spicy noodle soup at home with easy-to-find ingredients.

Jjamppong noodles

Both jajangmyeon and jjambbong dishes use the same type of wheat noodles. Restaurants use hand-pulled noodles, which are nicely chewy, but for home cooking you can find ready made fresh noodles in the refrigerator section of Korean markets as well as dried noodles. They are generally labeled for udon/jajangmyeon (우동, 짜장면) or jungwhamyeon (중화면). Udon noodles for Korean-Chinese cooking is not the same as Japanese udon noodles, which are thicker and softer.

If you can’t find any of these, simply use spaghetti or linguine noodles.

Korean jajangmyeon and jjamppong noodles

How do you make the jjamppong soup?

The soup base is typically made with chicken stock for a rich flavor, but you can also use anchovy broth which gives a lighter taste. I often make it simply with water, and it still tastes delicious.

All the natural ingredients the soup is made with — pork, various vegetables and seafood — contribute to the soup’s robust flavors.

Jjamppong - spicy, hearty seafood noodle soup 

For the meat, pork is classic, but use beef if you want. Of course, you can omit the meat if you want.  

The seafood in this recipe are what you’ll find in a jjambbong dish at a Korean-Chinese restaurants. They are clams, mussels, shrimp, and squid. But, it’s versatile! Use what you like or have.

There many options for vegetables! I used green cabbage, carrot, zucchini, mushrooms, onions, and scallions. Napa cabbage or bok choy will be a good substitute for green cabbage. Bamboo shoots and baby corns will be great additions as well. You’ll only need a little bit of each vegetables.

As always, the spicy level can be adjusted to your taste. You can increase/decrease gochugaru, or even add dried red chili peppers to increase the heat level.

Korean-Chinese Spicy Noodle Soup

Jjamppong (spicy seafood noodle soup)

Jjamppong is a popular Korean-Chinese noodle soup! It’s loaded with pork, seafood and vegetables! The combination of all the natural ingredients creates a hearty bowl of soup that is packed with robust flavors. The spiciness will surely clear your sinuses!

For the vegetables:

  • 1/4 onion (thinly sliced)
  • 1/2 small carrot (about 2 ounces, thinly sliced into 2-inch lengths)
  • 1/2 zucchini (about 3 ounces, thinly sliced into 2-inch lengths)
  • 3 ounces green cabbage (cut into 2-inch lengths (or napa cabbage or bok choy))
  • 2 to 3 fresh shiitake mushrooms (or 2 soaked and thinly sliced)
  • 2 scallions (cut into 2 inch lengths)

For the meat and seafood

  • 3 ounces fatty pork (thinly sliced)
  • 4 – 6 littleneck clams
  • 4 – 6 mussels
  • 4 – 6 shrimp
  • 3 ounces squid (cut into bite sizes (Do not cut squids too small as they shrink a lot when cooked.))

Other ingredients

  • 1 teaspoon julienned or minced ginger
  • 1 tablespoon minced garlic
  • 1 tablespoon Korean chili pepper flakes (gochugaru (adjust for your liking))
  • 1 tablespoon oil (vegetable or canola)
  • 1 tablespoon soy sauce
  • salt and pepper
  • 5 cups of chicken stock (or anchovy broth or water)
  • 2 servings (12 – 14 ounces fresh jajangmyeon/udon noodles)
  1. Have a pot of water ready to cook the noodles. (Turn the heat on when you start cooking the soup ingredients. This way you can time it so that the noodles can be finished cooking at the same time the soup is ready.) While making the soup, cook the noodles according to the package instructions and drain.

  2. Prepare the vegetables.
  3. Prepare the pork and seafood.
  4. Heat a wok or a large pot over high heat. Add the oil, ginger, scallion, gochugaru and soy sauce and stir fry for a minute.
  5. Add the pork and stir fry until the pork is almost cooked, about 2 minutes.

  6. Stir in the onion, carrot, cabbage, zucchini and optional mushrooms, lightly salt, and cook until the vegetables are slightly softened, about 2 minutes, stirring occasionally.
  7. Pour in the chicken stock (or anchovy broth/water) and boil until the vegetables are completely cooked.
  8. Add the seafood starting with the clams, which require more time to cook, followed by the mussels, shrimps and squid. Bring everything to a boil again and cook until the shells have opened. Salt and pepper to taste.
  9. Cook the noodles, rinse in cold water, and drain.

  10. Place a serving of the noodles in a large soup bowl and ladle the soup on top. Serve immediately while piping hot.

The post Jjamppong (Spicy Seafood Noodle Soup) appeared first on Korean Bapsang.

10 Best Korean Pancakes

10 Korean Pancakes Savory to Sweet

Best Korean pancakes from savory to sweet, featuring classic Korean flavors and ingredients like kimchi, gochujang, chive, and buckwheat. Enjoy them for breakfast, as side dishes to any meals, or as snacks. 

10 Korean Pancakes Savory to Sweet
10 Korean Pancakes from Savory to Sweet
10 Best Korean pancakes for you to enjoy any time of the day. These are some of my favorites to whip up as banchan, as snacks or appetizer or even as something to enjoy with Korean makgeolli. When you need just one more banchan for dinner, try making one of the savory pancakes below.

I’ve added the time and quick list of ingredients so you can quickly choose which one to make. First, a little note about the names. What Koreans know as “jeon 전”, “buchimgae 부침개” or “tteok 떡” are commonly translated as “pancake” in English, although each word has some differences.

Jeon means anything that is coated in flour and egg then pan-fried in oil. Buchimgae refers to what can be called as fritters; they usually are mixed batters that are spread out like pancakes and pan-fried in oil. Tteok usually refers to rice cakes but in some instances, although a few, they are used to refer to similar dishes to Buchimgae such as in Bindaetteok and Jangtteok.

In a typical Korean pancake recipe, the main ingredient is generously spotlighted to allow the flavor to take center stage. For example, there’s the kimchi pancake, chive pancake, mung bean pancake, and gochujang pancake. You get the idea! These pancakes are served as side dishes in a meal, and are also popular as snacks, usually with makgeolli.

These Korean pancakes are unlike the classic Western breakfast pancake that you might have in mind. Many of them are savory but I also have a couple of sweet recipes that will change up your usual pancake routine. Try them all from the collection below!!


Mandu (Korean Dumplings)

Learn how to make Korean dumplings (mandu) with this easy to follow recipe! They are so delicious and versatile! Dumplings are much easier to make than you think, especially with store-bought dumpling wrappers. Homemade dumplings are well worth the effort!

Deep fried Korean dumplings

I’ve been making some variation of this Korean dumpling recipe for decades. Korean dumplings are called mandu (만두), and they are so delicious and versatile! Hope you make your own dumplings at home with this easy step-by-step mandu recipe. Homemade dumplings are always well worth the effort!

When I make mandu, I make in large quantities and freeze them for later use. My mother used to make them in hundreds, so did my my mother-in-law. We all grew up with fond memories of watching them make these little tasty dumplings, being a helping hand at times, and devouring when they are cooked.

It feels so good to have bags of frozen dumplings in the fridge. They are quick and easy to cook as a delicious snack, appetizer, or a light meal!  

Steamed Korean mandu (dumplings)

There are many variations of mandu. Depending on the filling ingredients, they are called gogi mandu (고기만두, eat as the main ingredient in the filling), yachae mandu (야채만두, vegetables), saewu mandu (새우만두, shrimp) , kimchi mandu (김치만두), and so on.

Also, depending on how they are cooked, they are called jjin mandu (찐만두, steamed), tuigin mandu (튀긴만두, deep fried), gun mandu (군만두, pan fried), or mul mandu (물만두, boiled). My favorite is steamed mandu, followed by boiled ones, but my children prefer either deep-fried or pan-fried for crispy skins.

This mandu recipe recipe was originally posted in September 2009. That was a long time ago! It’s been very popular, but I’ve updated it here with more information, new photos and minor changes to the recipe. 

Pan-fried Korean dumplings (mandu)
Dumpling fillings

Korean dumplings are filled with a mixture of various meats and vegetables. Mandu is so versatile that you can use any type of meat you like (or none at all). I typically use two types of meat/seafood for the complexity of flavor: pork and beef or pork and shrimp.

Common filling vegetables include baechu (베추, napa cabbage), green cabbage, kimchi, bean sprouts, mushrooms, zucchinis, garlic chives, onions, scallions, etc. Tofu and dangmyeon (당면, sweet potato starch noodles) are also common in Korean dumplings.

I like the meat and vegetable ratios in this recipe. The filling is moist and juicy and has a good texture, but you can increase/decrease any ingredient(s) to your liking.

If you want to taste the filling to make sure it’s well seasoned, microwave a teaspoonful of it for 20 to 30 seconds and taste it. Adjust the seasoning as necessary by adding more salt or soy sauce or add more ingredients if too salty. Season lightly, if you plan to serve them with a dipping sauce.  

How to make Korean dumplings (mandu)
Dumpling wrappers

In this recipe, I used store-bought dumpling wrappers I bought at a Korean market. You may be able to find dumpling skins at your local grocery stores. If you want to make homemade wrappers, see my saewu mandu recipe.

The number of wrappers in a package widely varies, ranging from 20 to 50. For this recipe, you’ll need about 40 to 50 round wrappers, depending on the size of the wrapper and how much you use for each one.

How do you fold dumplings?

A dumpling can be fold many different ways. With a little bit of practice, you can add some variation of pleats. The easiest is a half-moon shape, for which you can simply fold the dumpling wrap together and seal by tightly pinching the edges together. You will need to wet the edges of store-bought dumpling wrappers so they can be glued together, which is not necessary for homemade wrappers. If you’re new to making dumplings, be light on the filling for easier folding and crimping.

How to fold dumplings

Tips for freezing

Freeze mandu pieces on a tray without pieces touching for about an hour before storing them in a freezer bag. Otherwise, the mandu skins will get soggy from the moisture in the filling and stick together in the freezing process. You can also freeze cooked mandu the same way. Frozen mandu don’t need to be thawed before being cooked. Just cook a little longer.

More dumpling recipes

Kimchi mandu
Saewu (shrimp) mandu – with homemade wrappers
Hobak (zucchini) mandu – vegan

Have you tried this recipe?  Please rate the recipe below by either clicking the stars or with a comment! And make sure to share your creations by tagging me on Instagram! Stay in touch by following me on Pinterest, Twitter, Facebook, and Instagram.

Mandu (Korean dumplings)

Learn how to make Korean dumplings (mandu) with this easy to follow recipe! They are so delicious and versatile! Much easier than you think!

  • 1 package mandu pee (dumpling skins/wrappers (about 40 pieces))

For the filling

  • 8 ounces zucchini (finely chopped)
  • 10 ounces green cabbage (finely chopped)
  • 4 ounces fresh mushrooms (finely chopped (Shiitaki preferably ))
  • 1/2 medium onion (finely chopped)
  • 2 scallions (finely chopped)
  • 1/2 pound ground pork (or other meat if preferred*)
  • 1/4 pound ground beef
  • 1 tablespoon minced garlic
  • 1 to 2 teaspoons finely minced ginger (or juiced)
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 egg
  • ¼ teaspoon salt to season the filling and more for salting vegetables
  • 1/8 teaspoon pepper

For the dipping sauce

  • 1 tablespoon soy sauce
  • 1 teaspoon vinegar
  • 1 tablespoon water
  • 1/2 teaspoon sugar
  • pinch of black pepper
  • pinch of red pepper flakes (gochugaru)
  1. Finely chop zucchini and cabbage. 

  2. In two separate bowls, generously sprinkle salt over chopped zucchini and cabbage and set aside (for at least 15 minutes) while preparing other ingredients. (This process will draw out water, soften the texture, and add flavor.) Squeeze out as much water as possible from salted zucchini and cabbage by hand. Transfer to a large mixing bowl.

  3. Prepare all the remaining ingredients and add to the mixing bowl. Mix all ingredients well with your hand.

  4. Place one heaping teaspoonful of the filling on a wrapper. Wet the edges of the wrapper with water and seal tightly (pushing the air out with your fingers) into a half-moon shape. Repeat this process until all the filling/wrappers are used.

Gun mandu (pan fried)

  1. Heat the pan with 2 tablespoons of vegetable oil over medium high heat. Add the dumplings, making sure they aren’t touching each other. Fry for 1 – 2 minutes, until the bottoms are golden brown. Add 1/3 cup of water to the pan, and cover immediately with a lid. Reduce the heat to medium low, and steam for 4 to 5 minutes. OR, cook 2 – 3 minutes each side over medium heat until golden brown without adding water. If the dumplings are frozen, cook a little longer.

Tuigin mandu (deep-fried dumplings)

  1. Heat a deep fryer or skillet with about 2-3 inches of canola or vegetable oil over medium-high heat to 350°F. Fry the dumplings for 2-3 minutes until golden brown.

Jjin mandu (steamed)

  1. Steam the dumplings for about 10 minutes in a steamer (12 minutes if frozen). Make sure to line the steamer with a wet cheesecloth or cabbage leaves to prevent the mandu from sticking.

Mul mandu (boiled)

  1. Bring a pot of water to a boil. Add mandu (stirring gently so they don’t stick to the bottom of the pot), a few at a time, and cook until all of them come up to the surface. Continue to cook for another minute or two.

How to freeze dumplings: Place mandu pieces on a tray without pieces touching and freeze for about an hour before storing them in a freezer bag. Frozen mandu don’t need to be thawed before being cooked. Just cook a little longer.

This mandu recipe recipe was originally posted in September 2009. It’s been very popular, but I’ve updated it here with more information, new photos and minor changes to the recipe. 



The post Mandu (Korean Dumplings) appeared first on Korean Bapsang.

Dubu Kimchi (Tofu with Stir-fried Kimchi and Pork)

Dubu kimchi is a popular dish made with old kimchi. This recipe is simple and easy! Stir-fry the kimchi and pork and serve with sliced tofu that has been boiled or pan-fried. Simply omit the pork to make it a meatless dish if you like. 
Stir-fried kimchi and pork served with boiled tofu

What’s your favorite way to use up aging kimchi? Dubu kimchi (두부김치) is one of many classic Korean dishes that use sour, old kimchi. The kimchi is stir-fried with fatty pork and served with sliced tofu.

In Korean cooking, kimchi and pork is a classic combination which is used in many different dishes, such as kimchi jjigae. The taste is intoxicating, with the pungency of kimchi and the rich flavor of fatty pork.

This easy dubu kimchi recipe was originally posted in October 2010. It’s been very popular, but I’ve updated it here with more information, new photos and minor changes to the recipe. 

To make dubu kimchi, mix the kimchi, pork and aromatic vegetables with a few basic seasoning ingredients and stir-fry together. 

You can omit the pork to make it a meatless dish if desired! Kimchi stir-fried on its own is still very tasty. 

how to make dubu kimchi

I usually boil the tofu because I like it soft. You can also steam it. Pan-frying will make the tofu a little crispy on the outside, if preferred. 

You can serve this dubu kimchi as a side or a main dish with a bowl of rice. In Korea, dubu kimchi is a popular drinking snack (anju, 안주), especially with Korean alcohol beverage soju (소주) or makgeolli (막걸리). My preference is with makgeolli!

dubu kimchi recipe with pan-fried tofu

More ideas for using up old kimchi
Kimchi jjigae
Kimchi jjim
Kimchi jeon
Kimchi fried rice 
Kimchi mandu
Kimchi soondubu jjigae

Did you make and love this dubu kimchi recipe? Please rate the recipe below by either clicking the stars or with a comment! And make sure to share your creations by tagging me on Instagram! Stay in touch by following me on Pinterest, Twitter, Facebook, and Instagram.

Boiled tofu served with stir-fried kimchi and pork

Dubu Kimchi (Tofu with Stir-fried Kimchi and Pork)

Kimchi is stir-fried with pork and served with sliced tofu that has been boiled, steamed, or pan-fried.

  • 2 cups fully fermented kimchi
  • 1/2 pound thinly sliced pork or pork belly
  • 1/2 onion
  • 2 scallions
  • 1 teaspoon grated ginger
  • 1 tablespoon minced garlic
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon sesame oil
  • 2 – 3 tablespoons gochujang (고추장), Korean red chili pepper paste
  • 1 teaspoon sesame seeds
  • pinch pepper
  • 1 18- oz package tofu
  1. Cut kimchi and pork into bite sizes. Thinly slice onion and scallions. In a large bowl, combine kimchi, pork, onion, scallions and the remaining ingredients and mix well. Let it stand for 15 minutes.
  2. In a medium size pot, bring about 4 cups of water to a boil. Cut the tofu into two blocks. Reduce the heat to medium high, and add the tofu. Gently boil for 5 minutes. Carefully transfer the tofu to a colander to drain. Cut each block into about 1/2-inch thick slices.

  3. Heat a large pan over medium high heat and add the kimchi and pork mix. Cook until the kimchi becomes soft, the pork is cooked through, and most of the liquid generated during the cooking process is evaporated, about 5 – 6 minutes.
  4. Arrange the tofu slices nicely on a plate leaving an open space in the middle part. Place the stir-fried kimchi and pork in the middle and serve. Or, you can serve the stir-fried kimchi and tofu side by side. 

The post Dubu Kimchi (Tofu with Stir-fried Kimchi and Pork) appeared first on Korean Bapsang.

Chuseok 2018


Lately Chuseok and Seollal have been my “Bachelor Weeks.” I usually get tours booked, so I have to stay in the Seoul area during the holidays while the girls go visit the family in Gyeongju.

My plans were thwarted this time.


Nah, it’s all good. I’m glad we went. i’m not happy about the over 18 hours driving. It wasn’t only traffic. It was our cursed navigation system. I had suspected it before, but now I’m positive that Korea’s navigation apps work with the government to redirect traffic onto back roads to keep them off the main expressways. It took us 3 hours to get out of Gyeonggi Province, which usually only takes an hour. And there was no traffic.

After we got out of Gyeonggi, we tried an experiment. We’d just take Gyeongbu Expressway 1 and nothing else. It still took a while, but we didn’t run into too much traffic. The GPS app kept trying to veer us off to some podunk country roads.

Lesson learned. Don’t depend on navi for long trips.

Chuseok 2018

Our time at Mom’s was nice. We only had time for one meal, and it was great. My beloved Deodeok made an appearance. It’s the red stuff right behind the rice. We all know how much I love this stuff. I was surprised that my Korean had improved since the last time I was there, and I was able to participate more in family conversations. It also helped that the topics revolved around food. My food-Korean is great. Taxes and politics Korean–yeah, not so good.

Chuseok 2018Chuseok 2018Chuseok 2018Chuseok 2018

It was great to be out in the countryside in the Gyeongju-Pohang area. The rice is golden. The air is drier and cooler. Jian was happy to be with her cousins, whom she loves dearly. She cried when it was time to go.

The trip back still took a while, but sticking to a plan rather than the GPS worked better, in my opinion. Big Sister and Brother-in-law were going up to Nami Island for a little trip after lunch. We decided to meet for dinner at a rest stop near Chungju. More familial bonding and all that. I like them. They wanted to meet again in Wonju to try the American BBQ at Sweet Oak, but EJ told them I hadn’t had a day of rest yet this whole holiday, which was true. That was despite her earlier arguments that it was more stressful being a passenger on a long drive than the driver. I made sure to get some photographic evidence of that speculation.

Chuseok 2018Chuseok 2018

The post Chuseok 2018 appeared first on ZenKimchi.

15 Chuseok (Korean Thanksgiving) Recipes

A collection of 15 traditional recipes for Chuseok (Korean Thanksgiving)

Chuseok (추석) is coming up! It’s a major traditional holiday in Korea, which is celebrated over 3 days. Also referred to as Hangawi (한가위), it falls on the 15th day of the 8th lunar month. Outside Korea, Chuseok is also known as a Mid-Autumn Festival or Korean Thanksgiving.

Families gather and celebrate the year’s harvest, paying tribute to their ancestors with a scrumptious spread which includes many traditional dishes, such as songpyeon (half-moon shaped rice cake), galbijjim, japchae, various jeon dishes, soup, three color vegetable side dishes (samsaek namul, 삼색 나물), etc. 

Here, I’ve collected 15 most common, traditional Chuseok recipes! Hope you have a wonderful Chuseok with your family!

1. Songpyeon (half-moon shaped rice cake)

Songpyeon recipe (how to make Korean half-moon shaped rice cake)


2. Youngyang Chaltteok (Healthy Sweet Rice Cake)

Korean sweet rice cake


3. Kkaennip Jeon (Stuffed Perilla Jeon)

Kkaennip Jeon (Stuffed Perilla Jeon)


4. Modeumjeon (zucchini, shrimp, and fish pan-fried in egg batter)

Modeumjeon Modeumjeon (Fish, Shrimp and Zucchini Pan-fried in Egg Batter)


5.  Gogi Wanjajeon (pan-fried meatballs in egg batter)

Wanjajeon (Pan-fried Meatballs in Egg Batter)


6.  Nokdujeon (mung bean pancake)

Nokdujeon (Savory mungbean pancakes)


7.  Doraji namul (bellflower root side dish)

Doraji namul (Sautéed Bellflower Roots)


8.  Gosari namul (fiddlehead ferns side dish)

Gosari (bracken fiddleheads) side dish


9. Sigeumchi namul (spinach side dish)

Korean spinach side dish


10.  Japchae (Stir-fried starch noodles with beef and vegetables)

Korean starch noodles with beef and vegetables


11.  Gujeolpan (platter of nine delicacies)

Gujeolpan (Platter of Nine Delicacies)


12. Muguk (radish soup)

Mu guk (Radish soup)


13. Galbijjim (Braised short ribs)

Galbijim recipe - learn how to make Korean braised beef short ribs


14. Spicy Braised Pork Ribs

Slow cooker Korean spicy pork ribs


15. Tteokgalbi (beef short rib patties)

Tteokgalbi (Korean short rib patties)

The post 15 Chuseok (Korean Thanksgiving) Recipes appeared first on Korean Bapsang.

Korean Purple Rice or Black Rice (Heukmi Bap)

Purple Rice close up in green ceramic rice bowlKorean Purple Rice usually refers to Korean rice that is cooked with black rice which gives it the pretty purple color. Besides giving the rice this beautiful purple hue, black rice adds extra nutty flavor and has great health benefits.

Korean purple rice in bowl with silver spoon and chopsticks
Korean Purple Rice (HeukmiBap) or Black Rice

What is Korean purple rice?

Korean purple rice is when black rice (aka forbidden rice) is cooked with white rice which then results in a purple color overall and thus called “purple rice” by many. It is actually not a direct translation but is something that just caught on with people.

NOTE – people may also confuse purple rice with what Koreans call Japgokbap (잡곡밥) which is multi-grain rice. This rice also has similar purple color but includes not just the black rice but other grains and beans like red and black beans, sorghum, garbanzo beans and millet.


Today’s Dosirak: Deodeok Gochujang Samgyeopsal


There’s a Bon Dosirak franchise near my day job’s location. This is the latest concept from Bon Juk and Bon Bibimbap. I’ve had a few of these dosirak (lunchboxes) before. I particularly like the way they pay tribute to regional cuisines, like the Andong Jjimdalk dosirak, the Sokcho Spicy Octopus dosirak, and the Chuncheon DalkGalbi dosirak.

Today's Dosirak: Deodeok Gochujang Samgyeopsal

I’m going to try to systematically go through as much as I can of their menu in the next couple of months. Honestly, there isn’t much else in this neighborhood. I also find these to be tasty, healthy, and not too harsh on the wallet.


Today, I went there for the first time. The owner was surprised to see a foreigner come in, read the menu (it’s all in hangeul), and order. She even gave me a free cup of soup because I was the first foreigner they ever had.

Today's Dosirak: Deodeok Gochujang Samgyeopsal

Today’s dosirak is the first item on their menu, Grilled Deodeok Gochujang Samgyeopsal Dosirak 더덕고추장삼겹쉬 도시락. This is a bit of a nod to Gangwon Province, where they grow deodeok. I’m a big fan of this root. “Bastard’s Ginseng.” It’s sweet and crunchy like a carrot, but it also has a little bite to it, like a horseradish. It’s cooked with some thinly sliced pork belly rubbed in gochujang.

Today's Dosirak: Deodeok Gochujang Samgyeopsal

The banchan is all designed to be a rice thief. They can’t be eaten on their own because they’re too sour and strongly seasoned. They need rice for balance. The set comes with a package of kim (dried seaweed) for making little rolls out of the banchan and rice. I also got a cup of maesil juice and the aforementioned doenjang soup.

Today's Dosirak: Deodeok Gochujang Samgyeopsal

Clockwise from the rice:

Pajeon (green onion pancake). It had a fresh oil flavor, like that of buttered popcorn.

Fried fishcake.

Today's Dosirak: Deodeok Gochujang Samgyeopsal

Deodeok Gochujang Samgyeopsal.

Imitation Crab stuffed with Sweet Potato Mousse. Delightful little morsel.

Jeotgal. Fermented sea critters. These really should just go on the rice. I love this stuff.

Pickled Cucumbers. These were so strongly pickled that they needed rice.

Stir-fried Kimchi.

The full set goes for W8,900. The “danpum” version without the four banchan on the right goes for W7,200.

The post Today’s Dosirak: Deodeok Gochujang Samgyeopsal appeared first on ZenKimchi.

Korean Food Basics and Traveling in Korea (Podcast with Our Food Adventures)

Kimchimari Podcast Blog Post image

A podcast with Our Food Adventures about Korean Food Basics and Traveling in Korea by me! Don’t know much about Korean food or visiting Korea for the first time? Listen and I will help you.

Korean food basics and tips for traveling in Korea podcast
Kimchimari Podcast Korean Food

Recently, I did a podcast with Our Food Adventures about Korean Food and various tips for Traveling in Korea including what to eat and what to do. I always get a little nervous when I have do interviews but Chris and Tiarra, the cute couple behind the awesome itunes podcast channel, were so sweet and friendly that it felt like I was talking to some good ol’ friends who just enjoy food and travel as much as I do. Especially friends who understand and love Korean food!! Yay!!! (more…)

20 Back to School Korean Recipes

A collection of 20 back to school Korean recipes your kids will love!

a collection of kid-friendly snacks, lunch and dinner ideas

It’s back to school time. I’ve put together a collection of recipes to make feeding yourself and your family fun and easy. 

From Korean lunch box ideas and after-school snacks to easy kid-friendly dinners, these are some of the dishes that kids grow up eating in Korea. Your kids will love them too!

Some of these can be prepared and stored in the freezer. Simply take them out and reheat to feed your hungry kids. Some of them are easy dinners you can whip up quickly or prepare ahead of time.  

1. Dakgangjeong (sweet crispy chicken)

Bite-sized boneless chicken pieces make this dish so easy to make. The sauce is sweet and tangy with a little spicy kick from the gochujang (Korean red chili pepper paste). Replace gochujang partially or entirely with ketchup for your younger children. 

Dakgangjeong (Sweet Crispy Chicken)


2. Gimbap (Korean seaweed rice rolls) 

The most popular on-the-go meal in Korea! Your children will love to see these rice rolls in their lunch box. Gimbap (or kimbap) is really not that hard to make it at home with my step-by-step guide!

gimbap recipe


3. Mini gimbap

Gimbap (or kimbap) can’t get any easier than this! But, they are addictive with or without a sauce! 

A small size gimbap rolled with a couple of filling ingredients


4. Tteokbokki (Spicy stir-fried rice cake)

A highly popular Korean street food and a delicious comfort food you can easily make at home! This was a popular after school snack growing up. Your can adjust the spicy level to your kids’ taste.  

Korean rice cakes stir-fried in a spicy gochujang sauce


5. Gungjung tteokbokki (royal court rice cake)

This traditional version of tteokbokki is perfect for those who don’t do well with the spiciness of the red spicy tteokbokki above. It’s mildly flavored with a soy sauce based sauce.

Gungjung tteokbokki (stir-fried rice cake) 

6. Mandu (Korean dumplings) 

Make these Korean dumplings ahead of time and freeze. You’ll be able to feed your hungry kids in no time when the time comes!

Korean dumplings made with meat and vegetables and then pan-fried and steamed


7. Hobak Hotteok (Sweet Stuffed Pumpkin Pancakes)

Give your children a sweet treat! This chewy, gooey and nutty Korean stuffed pancake, hotteok, is a popular street snack. The pancakes freeze really well, so just pop them in the toaster or microwave to reheat.

Hotteok (Korean sweet stuffed pancake)


8. Gyeran mari (rolled omelette)

Gyeran mari is hugely popular as a lunch box item! It’s also a delicious side dish that you can whip up last minute for any Korean meal. 

Gyeran Mari (Korean Rolled Omelette)


9.  Gogi wanjajeon (pan-fried meatballs in egg batter)

Another childhood favorite! These little egg-battered meatballs were a favorite for packing in the school lunch boxes. It was always a special treat to have a few of these meatballs with a meal. 

Wanjajeon (Pan-fried Meatballs in Egg Batter)


10. Galbi taco (Korean-style taco with beef short ribs)

Turn your Korean BBQ short ribs into a popular Korean/Mexican fusion dish. You can also make these with bulgogi, dak (chicken) bulgogi, or dweji (pork) bulgogi.  A delicious way to use up the leftover marinated meat too!

Korean-style taco with beef short ribs and kimchi salsa


11. Omurice (omellete rice)

Who wouldn’t like fried rice wrapped in egg omelette? Flavored with sweet and tangy ketchup, omurice is especially popular among children. 

Omurice (omelette rice) recipe


12. Korean Curry rice

A delicious, comfort food we all grew up eating! The instant curry mix makes this dish so easy to make. Add lots of meat and vegetables to make it a hearty dish everyone loves. 

Korean curry rice


13. Eomuk guk (Korean fish cake soup)

Skewered eomuk simmered in a light savory broth is hugely popular at street food carts and stalls in Korea. At home, eomuk guk can be prepared without skewers as an easy everyday soup!

Eomuk guk (fish cake soup)


14. Gamjaguk (potato soup with tofu and starch noodles)

This simple potato soup is one of my childhood favorite soups! There are many different ways to make gamjaguk, but this recipe is how my mother used to make it when we were growing up.

Gamjaguk (Korean Potato Soup)


15. Tangsuyuk (sweet and sour beef or pork)

Tangsuyuk is a Chinese sweet and sour pork (or beef) dish adapted for Korean taste. It’s a beloved Korean-Chinese dish along with the two noodle dishes, jajangmyeon (noodles in black bean sauce) and jjambbong (spicy noodle soup). You’ll find it surprisingly easy to make!

Tangsuyuk (Sweet and sour pork)


16. Tonkatsu (donkkaseu)

Tonkatsy is a dish that made its way into Korea by way of Japan and became widely popular, especially among children! The Korean version usually is thinner and larger than the Japanese version, so it cooks up very quickly! 

Tonkatsu (Donkkaseu)


17. Jajangmyeon (noodles in black bean sauce)

Deeply embedded in the childhood memories of every Korean, jajangmyeon (or jjajangmyeon), is another popular Korean-Chinese noodle dish. Everyone loves it! 

Korean-Chinese Noodles in black bean sauce


18. Japchae (stir-fried starch noodles with beef and vegetables)

I haven’t met any child who doesn’t like this classic noodle dish with beef and vegetables! Great as an appetizer, snack, light meal or side dish. 

Japchae (Stir-Fried Starch Noodles with Beef and Vegetables)


19. Bulgogi (Korean BBQ Beef)

Made with thinly sliced beef, bulgogi doesn’t take much time to prepare or marinate, making it perfect for a weeknight meal your family will love! 

Korean thinly sliced beef marinated in a soy based sauce


20. Dak bulgogi (Korean BBQ Chicken)

Another easy dinner recipe that’s hugely popular on the blog. The bite size chicken pieces marinate and cook quickly, making this dish another great option for a weeknight meal!

Chicken bulgogi


The post 20 Back to School Korean Recipes appeared first on Korean Bapsang.