Category / KOREAN FOOD

I’ve been on a hobak kick recently. (See last week’s recipe, for hobakjeon and hobak namul.) And that made me feel like making hobakjuk, a delicious, yellow-orange, pumpkin porridge. One confusing thing about hobakjuk is that its chief ingredient is actually a squash: kabocha squash. Kabocha, which comes from Japan, looks like a green pumpkin on the outside and a […]

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Summer is zucchini season, which makes now a good time to indulge in hobakjeon, i.e., Korean fried zucchini. In this recipe, zucchini discs are dipped in egg and flour and lightly fried. The combination means that even though hobakjeon is a side dish, it’s a fairly substantial one. In case you’d rather eat a lighter version of […]

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Tofu and kimchi play a part in many, many Korean dishes, but aren’t grouped together all that often. (I’m not counting the instances when tofu and kimchi are served as side dishes.) The exception is dubu kimchi, a dish that is entirely focused on the marriage of tofu and kimchi. In Korea, dubu kimchi is most commonly […]

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Earlier in my Korean Food Project, I cooked several types of namul (Korean vegetables), including kongnamul muchim and sigeumji namul (seasoned soybean sprouts and spinach — 콩나물무침 & 시금치나물) and gaji namul (seasoned eggplant — 가지나물).  Since there are other types of namul that I enjoy, I decided to feature some more namul recipes. This one is […]

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Koreans enjoy several types of savory pancakes. Some are called jeon and some buchimgae. I’ve already featured two kinds of jeon in my Korean Food Project: wanja jeon, a beef and tofu pancake and saewoo jeon, a shrimp pancake. This time, I’m cooking nokdu buchimgae, which relies on mung beans, not flour, to get a thick, […]

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When people talk about Korean chicken, they almost always mean Korean fried chicken. But when I think of Korean chicken, I either think of jjim dak, the braised chicken that I made early on in my Korean Food Project, or dak galbi, which is a dish of stir-fried, red pepper-flavored chunks of chicken. Dak galbi is one of […]

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This is a very simple dish that requires no “cooking” at all, besides the toasting of some sesame seeds. Just place tofu on a dish and top it with a spicy sauce. Though simple, it is delicious and can look like a sophisticated dish, depending on its presentation. (I admit that mine looked rather messy.) Yangnyeumjang Sundubu (Tofu with Spicy […]

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Mu saengchae is a refreshing side dish that’s well suited to hot summer days, much like oi naengguk (cold cucumber soup), which I made about a month ago. Both dishes offer the satisfying crunch of raw vegetables coupled with the delicious spice of red pepper powder (gochujang) and sour taste of vinegar. Mu saengchae and oi […]

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When the weather gets hot, there are few foods I crave more than naengmyeon. This dish is a unique, delicious mix of chewy buckwheat noodles, tangy fermented vegetables, beef and hardboiled eggs. But, really, it’s the broth that delights. Beef-based and laced with vinegar and mustard, naengmyeon broth is uncommonly bracing and refreshing. I could drink […]

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Kongjaban is a tasty side dish of salty black beans. When I first tried kongjaban, its texture surprised me. I expected the beans to be soft, like most of the beans found in most types of cuisine. However, kongjaban beans are not soft. In fact, they are almost crunchy and rather chewy. I’ve grown to like both the taste and […]

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