Kong means bean in Korean, Namul means edible plants. Banchan (side dishes) are a big part of the Korean home kitchen. Kong-namul is one of the most popular side dishes and also one of the classic vegetable ingredients of Bibim-bab. It seems that Koreans started to eat this around 500 years ago. Beansprouts are different…
Tag: korean food
Gochujang Yangnyum Bibimbap
You need gochujang Yangnyum. Cooked rice All you will do is finely sliced vegetables(carrots, pointed cabbage(cabbage), onions, leeks, potatoes(optional), cucumber, peppers, bulgogi for nonvegans, for the vegans fried tofu(temple kimbap), shiitake mushrooms or just Gochujang Yangnyum Stir fry each vegetable(except cucumber) for 20-30 seconds.
Gochujang Yangnyum
A teaspoon Gochujang Yangnyum over Dasima and cabbage rolls. Kombu is the Japanese word for dried sea kelp and Dasima in Korean and seaweed including dried sea kelp is widely consumed in Korea. This dish is a favourite picnic and party food and you can taste at moderately expensive Korean traditional restaurants. If you want to…
Genius Soy Sauce
1.Guk-Ganjang mixture ) and brine. The mixture of meju (freshly boiled and mashed soyben) is left for 2-3 months outside in the cold winter months in Korea until the liquid becomes black. The taste is richer and saltier, also the colour is much lighter than regular soy sauce. How to use them This is for…
Godeungeo Gui
Pan-fried Mackerel in spicy say glaze Slice all the vegetables before start to cook the fish. Place the mackerel on some flour with the exposed white side downwards and the skin upwards. Don’t use flour on the skin since it will char during cooking.Before putting the mackerel in the frying pan, shake off any excess…
Eating and Drinking Manners with Elderly Koreans
Korean Confucianism puts a premium on respect for the elderly and for extended family ties. These days in Korea, societal pressures have torn apart the traditional concept of the extended family. However I was lucky to be able to learn table manners from my large family especially from my grandmother. Age is still important and…
Gamja Jorim (Glazed potatoes in soy sauce)
There are a lot of ways to cook potatoes; mashed, boiled, stuffed, baked, fried, roasted, grilled and salad. Here I want to add glazed potatoes in soy sauce to the list!Potatoes and onions are common combination in Korean vegetable dishes. This dish is so simple to prepare and needs few ingredients.“Gamja Jorim” will not only fill…
Myulchi Bokkeum
Stir fried anchovies in chilli paste You can buy dried anchovies from any Korean or oriental supermarket. Before using in this dish you will need to remove the anchovies’ heads, bones and intestines otherwise you may find their smell to pungent and their taste too bitter. This takes some patience but is not so bad…
Toran Jeon (Jerusalem Artichoke pancakes)
This quick and easy, healthy pan fried Jerusalem artichoke pancake is bursting with fresh flavour. In Korea we use the vegetable called Toran but Jerusalem artichokes are a great alternative. Have you ever used Jerusalem artichokes as an ingredient?They smell like mushrooms and have the most amazingly crisp and earthy texture I have ever tasted…
KoreanAnju 