Seasoned Dandelion Leaves

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Dear friends, have you ever tasted the seasoned dandelion leaves ? In Korean, we call it ” Min-de-rae”, is available in Spring….
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Lotus Roots Pancake /莲藕煎饼 /연근전

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Today, I am going to use lotus roots as main ingredient for making ” Yongeun Jeon”/Lotus Roots Pancake/莲藕煎饼/연근전.
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“Gimbap Jeon”(Pan grilled rice rolled in laver)

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Dear friends, how are you going to deal it with if you have left over Gimbap ,especially overnight ? Here it is, is a very simple “Gimbap Jeon ”
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Lotus Root Pickles

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Today, I am going to share with you another lotus root pickles by using the Korean citron syrup as the ingredient.
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Sa-Gua-Yak-Ji

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Dear friends, have you ever thought to eat the apples with the Korean red pepper paste ? Here it is, the “Sa-Gua-Yak-Ji” ! In Korean, “Sa-Gua” means apple. This dish is quite popular in KyeongSang Namdo in Korea.
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Red Bean Puree ” Patjook”

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Red Bean Puree with glutinous rice balls is served on the winter solstice, we call it “Patjook” in Korean.
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Sesame Tapioca Bread /芝麻薯面包/깨찰빵

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The ingredients for the Sesame Tapioca Bread are the tapioca flour,bread flour, shortening,egg,vegetable oil,sesame,water salt. In Korea, we can get the Sesame Tapioca Bread Mix easily from a few manufacturers…
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Garlic Chips/甜蒜片/마늘칩

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Dear friends, I believe that you have tasted the potato chips,have you ever tasted the garlic chips?
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Seasoned “Bang-Peong-Namul”

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Dear friends, have you ever tasted this vegetable ? In Korea, we call it ” Bang-Peong-Namul” (Parsnip leaves)/欧洲防风叶/방풍나물
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Jajang-Myeon/炸酱面/짜장면

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My last recipe on the 16th Oct 2013 was the Jajang-Bab/炸酱烩饭/짜장밥. The “Jajang” is suitable for the rice and noodle.
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Jajang-Bab / 炸酱烩饭/짜장밥

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In Korea, “Jajangyang Myeon” is a very popular Korean-Chinese dish. The delivery service for this Jajang Myeon is the best in the world,it will be delivered to you at any time,at any place
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Apple Chips /苹果片/사과칩

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The proverb “An apple a day keeps the doctor away.” Dear friends, would you like to have a piece of Apple Chip instead of potato chip ?
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Fried Fresh Ginseng / 炸鲜人参/인삼튀김

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Dear friends, have you ever tried to taste the deep fried ginseng ? If you have an opportunity to visit Korea, please don’t miss the chances to taste this special snack….Deep fried fresh ginseng!
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Steam Buttercup Squash with rice

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Buttercup Squash can be roasted, baked and mashed into soups. I do like to use it to make pumpkin puree and salad.
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Samkak kimbab

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Dear friends , what will you prepare for your lunch box if you go for picnic ?
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” O Di Ju ” Mulberry Wine/桑葚酒/오디주

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Mulberry,we call it ” O Di “/ 오디 in Korean. Summer is the harvest season for mulberry in Korea. is a good season for us to make the mulberry wine and mulberry syrup….
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“kkaen nip Jang Ai Jji” Perilla Leaf Kimchi

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On the 17/7/2013, we did shared the ” Kkaen Nip Kimchi” Perilla Kimchi
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A variety of flavored vinegar

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This is the first attempt for me to make the vinegar, it really tests my patience ^-^, it takes 120 days for the whole process
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“Kkaen Nip Kimchi” Perilla Kimchi

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Perilla leaf, we call it ” Kkaen Nip” in Korean. This kimchi, it is not necessary to ferment it for long period. Once you have made it, you can eat it next day….
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” Kang doen-jang” Spicy Soybean Paste Stew/辣豆酱/강된장

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I believe that those friends who like Korean food, they know how to cook the “Deon Jang Jji Gae”.
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Roasted” Kim”

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This “Kim” are roasted with sesame oil, sprinkled with salt and cut into squares.
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“Maesil Ju” Plum Wine

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“Maesil Ju” Plum Wine
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海带汤(미역국) /seaweed soup

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Seaweed soup is served on the birthday and all the women in Korea eat this soup after giving birth. We can either use beef broth to cook or seafood,e.g. oyster..
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“Ae-ho-bak-jeon” Zucchini Pancake

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There are many kinds of Jeon available in Korea,such as kimchi jeon, pajeon,gamjajeon
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Potatoes Bread/ 马铃薯面包 /감자빵

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Steam the potatoes and bake the bread
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Broiled spicy cuttlefish

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Have you ever tried the broiled spicy cuttlefish? Try it.
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Broccoli Bread

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Boiling broccoli reduces the levels of suspected anti-carcinogenic compounds, such as sulforaphane, with losses of 20–30% after five minutes, 40–50% after ten minutes.
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“Ban-dal-sokk-bak-ji” Half-moon radish kimchi / 半月形萝卜泡菜 / 반달섞박지

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In Korean,”Ban-dal / 반달 ” means “Half-moon”…This is one of the Kimchi that my mother-in-law liked to make it for my father-in-law ….
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“Ma Neul Jjong Jang Al Jji “Garlic Shoots/醃渍蒜花/마늘쫑장아지

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Do you know that garlic shoots are often harvested early so that the bulbs will grow bigger !
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Waffle/松饼/와플

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Dear friends, have you ever used the glutinous rice flour to bake waffle ?
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“Go-gu-ma Jul -Ki Muchim “/ Seasoned Sweet Potato Stems/凉拌蕃薯茎/고구마줄기 무침

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Summer is in the air, cook the sweet potato stems as dishes are very popular in summer. We do fry it or use it to make kimchi…
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Fried Lotus Roots & Zucchini

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In Korean, we call lotus roots as ” yongeun”/연근; zucchini as “ae ho bak”/애호박. “Twi Gim” means “fry”……
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Lotus Roots Chip /莲藕片/연근칩

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Dear friends, I believe that you all have tasted the potato chips ! Have you ever tasted the lotus roots chips ?
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“Oksusu Su Yom Cha” Corn Silk Tea/苞米须茶/옥수수 수염차

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Dear friends, have you ever tried to drink the corn silk tea ?
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