Kimchi Jeon (Kimchi pancake)

KimchiJeonBigKimchi is made of Chinese cabbage with a variety of different spices and is allowed to slightly ferment. The flavour of Kimchi is intensely chilli, slightly salt and the fermentation adds a tangy vinegar taste. Although it is wonderful with a bowl of rice, many Koreans enjoy using older Kimchi as an ingredient of stews, noodles, Kimbap (California roll) and pancakes (Jeon).Kimchi Jeon is the most popular Anju (which we all know by now means the type of side dish that accompanies alcoholic beverages) in Korea. Continue reading “Kimchi Jeon (Kimchi pancake)”

Jjin Kimchi Mandu

Kimchi dumplings with vinegar soy dipping sauce

Mandu (dumplings/spring rolls) are a versatile dish so they can be filled with only vegetables or with fish or meat with vegetables. There are many diverse ways of cooking mandu such as pan fried,deep fried, steamed and added to a soup.
Continue reading “Jjin Kimchi Mandu”

Toran and Boiled Eggs Jorim

(Jerusalem artichoke and boiled eggs in soy sauce)


Jerusalem Artichokes are a good substitute for Toran and I chose to use them for this simple dish.

You can read more about Toran here.

For the Jorim Ganjang( soy sauce)Mix together all the ingredients (water, Korean Chunju or Japanese Sake, Golden syrup, sesame oil, toasted sesame seeds, white ground pepper) in a small bowl.

Set aside for a few minutes.

Wash and peel Jerusalem artichokes and dice them into a small pieces.

Boil two eggs and cut them in half.

Slice the vegetables (shallots, spring onions, garlic and chili) until you have an amount to fill a tablespoon.

Normally each tablespoon will weigh around 10 grams

ToranEgg3Pour 1 tbs (tablespoon) of olive oil into a deep frying pan and a little bit of butter too, only 1 tsp (teaspoon).

Stir fry the Jerusalem Artichokes with the grated garlic for 2 minutes on a medium heat.

Pour the mixed soy sauce into the frying pan, add the eggs and close the lid.

Boil for 10 minutes on a medium high heat.

Turn down the heat to a medium low heat.Add all the vegetables (spring onions, shallots, and chillies).

Leave them for another 5 -10 minutes on a medium heat.

Serve and garnish with toasted sesame seeds.

Preparation time : Less than 15 minutes

Cooking time : 20 minutes

Serves  : 2 – 4

You will need to go a Korean supermaket to buy some ingredients.

Use Jorim Ganjang (Korean brand of soy sauce) or simply buy a a bottle of soysauce from any English supermarket.


For the soy sauce

  • 60 ml Jorim Ganjang
  • 50 ml water
  • 20ml Korean Chunju or Japanese Sake
  • 40ml Golden syrup
  • 1 teaspoon sesame oil
  • 1 teaspoon toasted sesame seeds
  • ¼ teaspoon white pepper

For the vegetable

  • 300g washed, peeled and diced into a medium size cubic, Jerusalem artichoke
  • 2 boiled eggs, cut in half
  • 10g shallots, finely sliced
  • 10g spring onions, finely sliced
  • 5g / 2 garlic cloves, finely sliced
  • 5g / 1 red Thai chilli finely sliced

For the sauce pan

  • 1 tablespoon olive oil
  • 1 tea butter.

Tip: For hungry guests, it is a good side dish to serve with a bowl of rice, Chicken Buchu Jeon or a garlic nann bread.