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.
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.
The holiday season is upon us! I’m sure many of you are planning holiday gatherings with family and friends. For your convenience, I put together some menu ideas for a Korean dinner party. This is an updated post of my December 2016 dinner party menus. I’ve updated the menus with new photos and added a Korean street food party menu.
The recipes included are some of my personal favorites to serve at dinner parties. In this post, you will find four different menus — a casual dinner for a few people, a more elaborate dinner for a larger group, a vegan dinner, and a Korean street food menu.
You can adjust the number of dishes you make from the menu depending on the number of your guests, and double or triple the recipes as necessary. The number of servings is provided in each recipe. These dinner menus can be served family style or buffet style.
For cold days, you can also add a simple soup such as kongnamul guk and mu guk to any of these menus, especially if you have elderly guests. Rice and kimchi are the basics for a Korean table, so I did not add them to the menus here.
A lot can be prepared ahead of time. You can certainly marinate your meat or make namul dishes a day in advance. With some planning and preparation ahead, you too can serve up a Korean feast everyone will be rave about!
For a small group:
Kimchijeon (Kimchi pancake) Doenjang jjigae Kongnamul muchim Samgyupsal gui (Grilled pork belly): Or Bulgogi, Jeyuk bokkeum, or Salmon bulgogi if preferred. Pa muchim (Scallion salad) Mu saengchae (Spicy radish salad)
For a large group:
Haemul pajeon (seafood scallion pancake) Kkanpung saewu (Sweet and spicy shrimp) Japchae (Stir-fried starch noodles with beef and vegetables) Gujeolpan (platter of nine delicacies) Samsaek namul Samgyupsal (pork belly): This can be done in the slow cooker or over the stove top. Slow cooker dak jjim (braised chicken) LA galbi (Beef short ribs): Outside grilling season, you can broil the ribs in the oven.
Hobak jeon (zucchini pancake) Hobak mandu (Zucchini dumplings): Make this in advance and freeze until ready to use. Eggplant rolls (Gaji mari) Kongnamul japchae Dubu jorim (braised tofu) Bibimbap – or Tofu bibimbap
Matcha Green Tea and Omija Cookies are wonderfully healthy no bake Korean cookies that are also so elegant, beautiful and traditional. Called Nokcha Dasik and Omija Dasik in Korean, these are small cookies made with fine matcha powder and omija tea that’s sweetened with honey. Korean nobility enjoyed these sweets as snacks during their tea…
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The post Matcha Green Tea and Omija Cookies (Dasik) appeared first on Kimchimari.
Tomorrow’s our third annual neighborhood Thanksgiving.
Jian is really into it this year. When I was a kid, my cousin Matthew had a funny story he still repeats each year. It was his job when we were tweens to make the sweet potato casserole. He mistook a shot of whiskey for a cup of whiskey in our grandmother’s recipe.
It was quite a drunken Thanksgiving.
Jian has her own embarrassing story. I won’t tell it here, but our little Korea family laughs about it each year when she tells it.
I created a little Thanksgiving playlist on YouTube. Charlie Brown, Garfield, the 2017 Macy’s Parade (Matt Lauer’s last, obviously), funny Thanksgiving videos, and some football highlights. We had fun. She got sleepy and went to bed.
Rest of playlist here. https://www.youtube.com/playlist?list=PLoUgsvDbVOty_RT-M4j3JaRApPYJASD9vhttps://youtu.be/ukVaFrUIUBQ
This year, my job is appetizers. The first year, I did the turkey. Brined it. Spatchcocked it. Did a few sides too. It was a little over a month after I’d closed down the last restaurant PLUS my seizure and spinal injury. I’d felt a need to resurrect my self-esteem and make a great Thanksgiving. It was a good time, though EJ was too sick to attend. The second year, I was in charge of sides. I think I made almost ten. Cooked well into the night. We were the hosts that year, and I only remember getting really drunk–which eventually led to my sobriety season the next year.
I kept things simple, sticking to dishes that don’t require much prep. An antipasti platter that we may shape as a turkey. Sounds dumb and whimsical. Why not?
The most exotic thing I’m making is a Cranberry and Fig Chutney. And that’s really to use up some cranberries and figs I have in my freezer. I’m gonna make my grandmother’s Banana Bread. I’m going to make those infamous Sausage Balls from the ’70s. The original recipe is just three ingredients: sausage, Bisquick, and cheddar cheese. The thing is, in Korea, we don’t have sage breakfast sausage, so I have to make it myself. I just made a quick batch, and it’s mellowing in the fridge. I chucked the Cranberry-Fig Chutney ingredients into the slow cooker for overnight.
The one whimsical surprise I’m making is Crab Rangoon. It’s an American-Chinese dish that you CANNOT get in Korea. I’ve made it once for the girls, and they devoured it. Tonight, I just sauteed some onions in butter, threw in some good quality fake crab (Korea makes great fake crab–and even lobster), and a couple tubs of cream cheese<–the most expensive ingredient. I’m letting that coalesce in the fridge as well.
Jian wants to help, so tomorrow, we’ll make the Sausage Balls, quickly make a Banana Bread or two from some ‘naners I’ve been ripening in a plastic bag all week, and assemble the Crab Rangoon and fry it. We’ll see about making our Antipasti Turkey. This all sounds ambitious, but I feel like I’m being lazy. The antipasti is all just stuff I bought at the stores on clearance, including the French Onion Dip from E-Mart Traders–and I’m known for my HOMEMADE French Onion Dip.
This almost didn’t happen at all.
For the past couple of days, my old back injury has been acting up. Maybe I slept the wrong way. But there’s a group of muscles deep in my core that are spasming–making me scream in shock. It looks like the best I can do is to stay active and walk and take ibuprofen. It does help a bit. But today I went to work and didn’t bring any meds. By 4 o’clock, I couldn’t even concentrate. Time slowed down. I’d give tests and assignments to classes and then walk around the building to limber up my muscles. It mostly hurts when I’m changing position–like going between sitting, standing, and lying down positions. Killed me because the pain just kept increasing from my having to stand behind a podium much of the day. Then I had to do grocery shopping for tonight and somehow start cooking.
It was hell. I’d say tonight was in the top ten of most painful experiences of my life, including my fall in 2016 and that time in 1988 when I flipped over the handlebars of my bike and skidded chin first on the asphalt, exposing my chin bone.
I took some ibuprofen and some leftover prescription muscle relaxants as soon as I got home. Still hurts, but now I’m ambulatory. It was so bad that I could only breathe a quarter of the way. It was the type of pain that made me want to throw up.
After a few hours, I was able to go back down to the car and lug up the groceries and cook. And that leads me to where I am now. I have the basics ready for Thanksgiving.
I have a Dark Side tour that evening, so I won’t be able to totally laze out. On Sunday, I’m doing a podcast with an Australian travel blogger at his hotel room in Dongdaemun. Packed weekend. On top of that, I’m working with my Restaurant Buzz Seoul team to put together a Sexy Chef Calendar for charity. Because why not?
It’s this time of year that I truly become thankful and reflect. I need to re-read that famous account of my first Thanksgivings in Korea. Life in Korea has progressed so much since then. It should be required reading for any American moving to Korea to understand how things used to be and to be thankful–rather than whine about how some Oaxacan Turkey Enchiladas at a properly tattooed and bearded hipster joint aren’t authentic enough.
The post Thanksgiving 2018 – An Appetizer-ey One appeared first on ZenKimchi.
Discover delicious Korean party food ideas! – 15 Korean Foods That Will Impress Your Party Guests Are you looking for some Korean party food inspiration? Whether it’s just for a simple dinner gathering or something bigger like Thanksgiving dinner or Christmas lunch, look no further! Here, I share a collection of my Korean recipes that…
The post 15 Korean Foods That Will Impress Your Party Guests appeared first on My Korean Kitchen.
The Oak Tree Project is a scholarship fund/mentoring program for Korean orphans attending unversity.
We are looking at around $2,500 USD (~W2,830,000) to create the initial run of the calendar, including photographer, design, and printing fees. Any extra from the initial funding drive will go directly to the charity.
Right now we are just taking pledges. When we have reached our goal, we will contact you to make true and donate.
You can donate through
Bank transfer (KRW)
Credit card via Stripe (USD, invoice will be sent)
PayPal (KRW, USD)
Please PLEDGE what you can.
Here are the immediate benefits
Foodie – $25 (W28,000)
Chance to win a Certificate for 2 to Dark Side of Seoul Ghost Walk OR Star Wars, Game of Thrones, or Star Trek Bottle Opener from GeekDrink
Gourmand – $50 (W57,000)
Name on Gourmand List printed on Calendar
Chance to win a T-shirt or Hoodie from ZenKimchi Store OR “Han Shot First” T-shirt or Hoodie or “I Drink And I Know Things” Beer Mug from GeekDrink
Ultimate Connoisseur – $100 (W113,000)
Larger Name on Ultimate Connoisseur List printed on Calendar
Chance to win a Certificate for 2 to Ultimate Korean BBQ Night Out or Chicken & Beer Pub Crawl OR Stormtrooper Whiskey Decanter or Game of Thrones Dragon Claw Goblet from GeekDrink
Business Level Donations
Silver Supporter – $200 (W227,000)
Thumbnail Logo printed on Calendar
2 Free Calendars
Gold Supporter – $500 (W566,000)
Medium Logo printed on Calendar
8 Free Calendars
Co-Sponsor (up to 2 available) – $1000 (W1,132,000)
Large Logo on Front of Calendar as a Co-sponsor
Debut Distribution Event at Venue
Donations will be handled through ZenKimchi International. We don’t need your address, so feel free to just fill it with placeholder text. We only need your email address.
The post PLEDGE NOW–Restaurant Buzz Chefs Calendar 2019 For Charity appeared first on ZenKimchi.
This bubbling hot, hearty stew is made with extra soft tofu (soondubu or sundubu) and seafood. It’s a popular variation of sundubu jjigae. It cooks up so fast, making it perfect for a weeknight meal!
The Korean stew (jjigae, 찌개) made with sundubu (순두부) is enormously popular both in and outside Korea. There are even tofu houses that specialize in this dish, offering several variations (seafood, meat, vegetables, combination, etc.) on the menu. For me, sundubu jjigae is a flavorful, hearty stew I can quickly whip up in less than 30 minutes. I always keep a package or two of sundubu in the fridge. I think you should too. Here’s a variation made with seafood (haemul, 해물)!
This haemul sundubu jjigae recipe was originally posted in February 2012. It’s updated here with new photos and minor changes to the recipe.
What is sundubu (or soondubu)?
Sundubu is unpressed tofu with high water content. It’s normally labeled as extra soft tofu to distinguish it from the soft block tofu. Although it’s similar to silken tofu, Korean sundubu actually is more delicate and silkier.
Whenever I make a sundubu jjigae, I remember my trip to Gyeongju, a historic city in the southeast coast of Korea, a few years ago. It was our first meal after a long train ride from Seoul. Recommended by the hotel staff, we ate at a restaurant well-known for its freshly made sundubu which is tofu with a high water content. The bustling restaurant, which had been converted from an old traditional house, had a homey feel. They make their tofu the old-fashioned way, using maetdol (grinding stone) and seawater. Needless to say, it was unbelievably fresh and delicious – the best sundubu I’ve ever had!
How to make sundubu jjigae
I like to use anchovy broth, which is typical, but beef or vegetable broth will also work well. If you have a commercially prepared anchovy packet, making anchovy broth is like making a tea.
While you can always use chili oil, I simply saute some gochugaru in sesame oil to create the chili oil effect. You can then saute whatever ingredients you are using with the chili infused oil. Using the same basic technique, you can make different variations.
Whatever you do, let the soft tofu be the star of the dish and do not overcrowd it with a lot of other ingredients. The delicate soft tofu nicely contrasts with the spicy broth and bold flavors of chili infused oil and seafood, making a delicious stew. Who can resist this bubbling bowl of hearty stew on a cold day or any day?
More sundubu jjigae options
Kimchi sundubu jjigae Deulkkae sundubu jjigae
Have you tried this recipe? Please rate the recipe below by either clicking the stars or leaving a comment! And make sure to share your creations by tagging me on Instagram! Stay in touch by following me onPinterest,Twitter,Facebook, andInstagram.
Haemul Sundubu Jjigae (Seafood Soft Tofu Stew)
This bubbling hot, hearty stew is made with extra soft tofu (sundubu or soondubu) and seafood. It’s a popular variation of sundubu jjigae. It cooks up so fast, making it perfect for a weeknight meal!
1 tablespoon red chili pepper flakes (gochugaru- adjust to taste.)
1 teaspoon sesame oil (use a little more if using more gochugaru)
1 teaspoon garlic
1 teaspoon soy sauce
salt to taste (about 1/2 teaspoon)
1 cup anchovy broth (or other broth or water)
1 egg (optional)
Cut the meat into small (about 1-inch long) thin strips. Clean the seafood. Cut the the zucchini into about 1-inch pieces. Dice the onion and scallion.
Add the red chili pepper flakes and sesame oil to a small pot, and place it over medium heat. Stir until the pepper flakes become a bit pasty in the heating pot. (The red chili pepper flakes burn easily, so do not preheat the pot.)
Add the meat, onion, garlic, and soy sauce. Stir fry until the pork and onion are almost cooked, 2 – 3 minutes.
Pour in the broth (or water). Bring it to a boil and continue to boil for 3 – 4 minutes.
Add the soft tofu in big chunks along with the zucchini. Bring to a boil again. Gently stir at the bottom of the pot once or twice so the tofu does not stick to the bottom. Cook for 3 – 4 minutes.
Add the seafood and boil until the clams and mussels open, 2 – 3 minutes. Salt and pepper to taste. Add the chopped scallion right before turning the heat off. If desired, crack an egg into the stew right before serving while it’s still boiling hot.
The post Haemul Sundubu Jjigae (Seafood Soft Tofu Stew) appeared first on Korean Bapsang.
Try this light, healthy, and nutritious Korean seaweed soup – Miyeok guk recipe. It’s very easy to make and comes with many benefits! Today, I want to share one of the staple Korean soups – seaweed soup recipe. What is Korean Seaweed Soup Korean seaweed soup (miyeok guk or miyuk guk, 미역국) is a soup predominantly made…
The post Korean Seaweed Soup (Miyeok Guk) appeared first on My Korean Kitchen.
Free K-Pop Albums!! The holiday season and my 8th blogging anniversary is coming up, and I’d like to start spreading the festive cheer 🎄🎉🎄… with Korean pop music! It is my way of saying THANK YOU to all of you for always being so supportive of my blog. From now until the end of the year, I…
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The post K-Pop Album Holiday Giveaway #1: Super Junior appeared first on Kimchimari.
Tangsuyuk is a popular Korean-Chinese sweet and sour pork (or beef) dish! Learn how to make this crispy deep-fried meat in a delicious sweet and tangy sauce at home with this easy to follow recipe.
Tangsuyuk (탕수육) is crispy deep-fried pork (or beef) in a delightfully sweet and tangy sauce! It’s Chinese sweet and sour pork (or beef) dish adapted for Korean taste. Tangsuyuk (also spelled tangsooyuk) is another beloved Korean-Chinese dish along with the two noodle dishes – jajangmyeon and jjamppong.
Every time my family goes out to a Korean-Chinese restaurant, we almost always order a large plate of tangsuyuk to share as an appetizer. At home, I often make this dish for special occasions or gatherings, especially when my extended family gets together. Everyone loves it!
Tangsuyuk is easy to make, but the process goes very quickly. So, have all your kitchen equipment and ingredients ready before starting to cook. This tangsuyuk recipe was originally posted in September 2011. I’ve updated it here with new photos, more information, and an improved recipe.
Growing up, my mother usually made this dish with pork. I usually do the same thing except when my sister-in-law who does not eat pork will be coming. You can use any meat of your choice for this recipe.
For a vegan tangsuyuk, try rehydrated dried shiitake mushrooms. They are meaty, chewy, and packed with earthy flavor.
How to make tangsuyuk batter
You’ll need to pre-soak the potato starch used to make the batter for about an hour or two. This is a traditional method used to create a slightly chewy yet crispy crust. It is important to deep-fry the meat twice for extra crispiness.
How to make tangsuyuk sauce
The key to a successful tangsuyuk sauce is the balance between the sweetness and sourness. This tangsuyuk recipe produces a well-balanced sauce, but you can always adjust to your taste.
The vegetables add different textures and a colorful touch to the dish. In this updated recipe, I used carrot, onion, cucumbers, and wood ear mushrooms. Red and green peppers and green peas are also good options. You can also add some fruits, such as pineapple or apple slices.
Some people like to have the sauce on the side and dip the meat in the sauce as they eat. I prefer the sauce poured over the meat. One of my readers once called the former a “dipper” and the latter a “pourer”. Which one are you?
Have you tried this tangsuyuk recipe? Please rate the recipe below by either clicking the stars or leaving a comment! And make sure to share your creations by tagging me on Instagram! Stay in touch by following me onPinterest,Twitter,Facebook, andInstagram.
Tangsuyuk (Sweet and sour beef or pork)
A Korean-Chinese style sweet and sour pork or beef
10 ounces pork or beef (pork loin or beef sirloin)
salt and pepper
1/2 teaspoon grated ginger
1 cup potato starch (or corn starch, soaked in 1 cup of water for 2 to 3 hours)
2 tablespoons lightly beaten egg
1 tablespoon canola oil
4 cups canola or vegetable oil for deep frying
1/2 small carrot (cut into thin bite size slices)
1/4 small onion (cut into bite size chunks)
1/2 small cucumber (cut into thin bite sized slices)
1 ounce wood ear mushrooms – optional (cut into bit sized pieces)
1 cup water
1 tablespoon soy sauce
4 tablespoons sugar
2 tablespoons vinegar (or to taste)
Starch slurry – 2 tablespoons starch* in 4 tablespoons water
1 tablespoon soy sauce
1 tablespoon water
1 teaspoon vinegar
pinch black pepper
pinch red chili pepper flakes (gochugaru)
At least an hour before cooking this dish, combine 1 cup of the starch with 1 cup of water and refrigerate until ready to use. The starch and water will separate, and you will need to pour out the water on top to use the soaked starch at the bottom.
Cut the beef (or pork) into 2 to 2.5-inch long strips (about 3/4-inch wide and 1/8-inch thick). Lightly sprinkle with salt and pepper. Let it sit until ready to deep fry.
Prepare the vegetables by cutting into thin bite size pieces.
In a pan, add 1 cup of water along with the remaining sauce ingredients except the starch slurry. Boil just until the sugar melts and turn off the heat. You will finish the sauce when the meat has been deep fried.
Carefully pour out the soaking water from the starch. Use your hand to mix the soaked starch with the egg and oil. The starch will be very stiff. The addition of oil will help loosen it a little.
Coat the meat with the starch batter.
Add 4 cups of oil to a deep fryer, wok or large pot. Heat over high heat to 350°F. Using metal tongs or chopsticks, drop the meat in the oil one piece at a time. Do not crowd the oil. Cook until golden brown, about 3 minutes, in two or three batches, reheating the oil to 350°F between the batches.
Remove them with a wire skimmer or a slotted spoon. Drain on a wire rack or in a large mesh strainer set on a bowl.
Reheat the oil to 350°F. Add the meat (you can do this in one batch for the second frying) and deep fry again for 2 to 3 minute. Drain on a wire rack or in a large mesh strainer set on a bowl.
Bring the sauce to a boil again. Add the carrot and onion pieces, which take longer to cook. When the sauce boils, add the starch slurry, stirring well. Taste the sauce and add a little more sugar or vinegar if desired. Turn the heat off, and then add the green pepper and pineapple pieces. The green vegetables, such as cucumber, lose their color quickly if boiled in the sauce.
Place the meat on a large serving plate and pour the sauce on top or serve the sauce on the side. Serve immediately with a dipping sauce.
The post Tangsuyuk (Sweet and Sour Beef or Pork) appeared first on Korean Bapsang.
Try this healthy and delicious Korean drink – Korean sweet potato latte recipe! Korean sweet potato latte is one of the most popular fall/winter drinks in Korea. It has a velvety smooth texture and has a slightly sweet and a tint of savory taste. While subtle, its roasted sweet potato fragrance will give you a warm…
The post Sweet Potato Latte (No Coffee) appeared first on My Korean Kitchen.