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Cornbread (Oksusu-ppang: 옥수수빵)

Today I’m going to show you how to make a special Korean-style cornbread that I used to have when I was a kid in elementary school in Korea. The school provided this daily snack to the students just before class was dismissed. We looked forward to it every day, so I have fond childhood memories of cornbread, and of the anticipation of waiting for snack time at school!...

Crunchy Korean fried chicken recipe (Dakgangjeong: 닭강정)

This crispy, crunchy, spicy Korean fried chicken is incredibly delicious! You're going to love it, I guarantee, and take this chicken to a party and everyone will give you compliment: "Whoo ah~ this crispy chicken is crunchy crunchy like candy!"

egg roll

Learn how to make egg rolls. It's a simple and easy egg recipe, tamagoyaki omelette. 

Make your pancake batter go far and wide this winter.

There’s a lot you can do with pancake batter - pizza, dumplings - but fill it with the right ingredients and it becomes jeon, Korea’s take on the pancake. It’s a fluffy, crispy, savory, super-filling (and still healthy) specialty that is usually eaten as a side dish or shared family-style and dipped in a sauce.

We think Jeon makes for a great meal any time of the day, because essentially, it can be anything you want: all your favorite vegetables and meats coated in flour and fried in oil. 

It’s a great, simple, stick-to-your-ribs staple that will get surely you through the wintery blues.

For inspiration, check out this video from First We Feast, which collaborated with LA chef Roy Choi, of POT, to show you how he makes the ultimate Korean pancake.

For other ideas, check out these recipes from Pinterest:

• Scallion & Seafood Pancakes
• Kimchi Pancakes
• from tastewiththeeyes.comkimchi jeon dipping sauce - I'm missing the kimchi pancakes from the Korean restaurant in ChiaYi... hopefully I can try this recipe this summer!13316Anna MeyerFood
• Korean Potato Pancakes
  My Korean KitchenKorean Potato Pancakes (Gamja Jeon) | MyKoreanKitchen.com1018141My Korean Kitchen®Korean Food: Appetizers & Side Dishes
• Mung Bean Pancakes
  Lands & FlavorsKorean Mung Bean Pancakes are chewy in the middle and crisp on the edges. Gluten Free and Vegan.1277161lisa|parsleysagesweetAsian Eats
• Zucchini Pancakes
  from insanitytheory.netKorean Zucchini/Vegetable Pancakes.

Welcome To 'Koreatown,' A Cookbook To Tempt American Taste Buds

Bibimbap is one of the best-known Korean dishes. According to chef Deuki Hong and writer Matt Rodbard, there really isn't a definitive recipe. "The name translates to 'mixed rice,' and, in practice, rice is the dish's only constant," the authors write in their new cookbook, Koreatown.

Korean food is built on bold flavors: spicy pickled vegetables, sweet, smoky meats and pungent, salty stews. That can be a little intimidating for some American diners. But the authors of a new book called Koreatown hope to change that.

Deuki Hong and Matt Rodbard spent two years eating in Koreatowns, from Los Angeles to Atlanta to New York. Restaurants like Cho Dang Gol, a little place in Manhattan that's known for its stews and house-made tofu, where we met for lunch. Rodbard ordered a bowl of kalbijjim — a short-rib stew that's savory and sweet with a fiery kick. Hong says it's a perfect example of Koreans cooking for Koreans.

"When we build restaurants, it's for us. Because we miss home flavors, we miss the motherland," says Hong. "It's not like, 'Hey, let's invite this critic in here, or this person.' It's not like we don't care about you guys. It's just not our focus. And, yeah, we don't really care."

That's great if you want Korean-Americans to eat at your restaurant. But it's not so good if you're trying to pull in large numbers of non-Korean diners, too.

Along with recipes, Koreatown features interviews, essays and original photos from Korean restaurants across the country.

"It's really a 'for us, by us' mentality at a lot of restaurants," says Rodbard. "You walk in, English is very limited, sometimes nonexistent. The cuisine just has not caught up with Thai or Japanese or even regional Chinese" in terms of popularity.

This is where Rodbard and Hong think their book can help. Rodbard is a food writer in Brooklyn. Hong is a 26-year-old Korean-American chef who's worked in the kitchen at two acclaimed New York City restaurants, Momofuku and Jean-Georges. Now he runs his own well-regarded restaurant, Kang Ho Dong Baekjong, in New York's Koreatown.

But Koreatown is no mere celebrity cookbook. Along with recipes, it features interviews, essays and original photos from Korean restaurants across the country. From the biggest Koreatown, in Los Angeles — said by some to have better Korean food than Seoul — to America's fastest-growing K-town, in Atlanta, to its most dense and competitive, on 32nd Street in Manhattan, where, as Hong puts it, "you'll see a [Korean] barbecue restaurant, right next to a barbecue restaurant, right across from a barbecue restaurant."

Their cookbook does cover Korean barbecue, and other staples like kimchi and bibimbap. But Rodbard and Hong intentionally focused more on soups and stews, which they call the heart of Korean cooking — dishes like seoulleongtang, a beef bone broth that simmers for hours.

"It's super milky, creamy, and you get some of that oxtail," says Hong. "That's, like, what Koreans eat. It's not like a pretty, fancy or flashy dish that you introduce to your American friends."

In their cookbook, Rodbard and Hong intentionally focused more on soups and stews, which they call the heart of Korean cooking. Above, a bowl of kongguksu, a cold soup traditionally served in the summertime and made with soy milk, thin somen wheat noodles and pine nuts.

Hong and Rodbard tested recipes for seoulleongtang and dozens of other dishes at Hong's walk-up apartment in Manhattan. They demonstrate one of those recipes:doenjang jigae, a stew with brisket and clams. The key ingredient is a fermented bean paste that's like a funkier cousin of Japanese miso. Exactly how much you add is a matter of personal taste. As Rodbard explains, there's a concept in Korean cooking called son mat — literally "taste by hand."

"It's using your hands, and using your taste to cook with," Rodbard says. "So it's difficult to sometimes put a number on a lot of this cooking."

That made it hard when it came time to write down fixed amounts of ingredients for the recipes in the cookbook. In the end, Hong says, they were steered by their taste buds.

"We were always about what's so special about this dish. It's that texture, it's that flavor," Hong says. The result may not be the most traditional cookbook. But it might help you find your new favorite spot in Koreatown.

bySam Horine/Courtesy of Clarkson Potter

Simple Korean BBQ You Can Make at Home

If you’ve been to Korean BBQ, you know how delicious it is...and how expensive. Good news at here! You can make it at home for a fraction of the cost.

Here are the ingredients that you’ll need to make a simple Korean BBQ called Bulgogi:

Korean BBQ Ingredients

• Beef
• Soy Sauce
• Sesame Oil
• Sugar
• Garlic
• Green Onion
• Onion

The type of beef that you want to buy is thinly sliced ribeye roll, which will frequently say Bulgogi on the label if you’re at an Asian market.

I used 3 lbs for my family of 5 but 2 lbs would have been sufficient.

Ingredients

• 2 lbs thinly sliced rib eye steak
• 6 T. soy sauce
• 2 T. sesame oil
• 2 t. sugar
• 6 cloves garlic crushed
• 6-8 stalks green onion cut in 2 inch segments
• 1/2 brown onion thinly sliced
• 1 T. olive oil extra virgin

Combine all of the ingredients (except the beef) in a large bowl.

Add the beef, mix well, and marinate for at least 30 minutes in the refrigerator. I marinated ours for several hours.

When ready, heat a skillet or cast iron pan to medium high.

Place beef in pan and reduce heat to medium.

Cook until the beef is no longer pink.

Enjoy with rice, kimchi (fermented cabbage which is a staple in Korean food), and other banchan, or little side dishes, that you can also purchase at the Asian market.

You can find another simple Korean recipe for a spinach side dish.

Korean Ice Cream

Marie and I enjoyed some Ice Cream Fish Bread (아이스 크림 붕어빵) on the streets of Hongdae! We also get chocolate on our faces and hands! Fun!

Bungeoppang (붕어빵) is a carp/fish shaped bread that is usually filled with hot, red azuki sweet bean paste. It's a great treat in the winter! Now, Koreans have turned this common snack into a new ice cream dessert!

This "new" dessert has been found in certain street food areas of Seoul since this past summer to keep people cool. It's a neat recreation of bungeoppang, and it's funny to see that it is still popular, even in the winter season!

The Ice Cream Fish Bread is has a sugar creme filling, which is covered in frozen yogurt. Then it's drizzled with fondue chocolate and crushed peanuts. There's a skewer stick of grapes and pineapple also dipped in the fondue chocolate that's stabbed into the dessert treat.

It's simple, delicious, and only costs 3,000 Won (roughly $2.90). If you're in Korea and you see this snack on the streets, you should definitely give it a try!!!

Introduction of Korean Food

Food is an integral part of Korean culture and the Korean have a unique approach towards food. Korean food permeates in every aspect of their life and it is more than something to just fulfil the appetite. There are movies and dramas based on Korean food and cuisine, and there is someone eating in at least one of the scenes. For the Koreans, food imparts taste, medicine and a connection with the country. In this article, we will look at 5 best Korean dishes which have been loved by people in the West as much as the Koreans themselves. If you find or know any other best Korean food you love, you can add them to this list.

1. Kimchi 김치 Kimchi made from cabbage is the national dish of Korea. To prepare the dish, cabbage leaves are coated individually in a spicy sauce. This sauce is made of chives, garlics, hot pepper flakes, onion, pear juice and some other ingredients. It can be fermented for two or three days or can be eaten fresh as well. After fermentation, it will last for months and develop a rich and slightly sour taste. Kimchi is used as a base in other Korean food like Kimchi stew or filing in the Korean sushi known as kimbap. This not pretty looking dish can be eaten during breakfast, lunch or dinner because it tastes really good.

2. Tteokbokkie 떡볶이 Tteokbokkie is the rice cake and falls in the category of street foods. You will get the delicious smell of tteokbokkie on the streets at night, where vendors sell special recipes of this very popular Korean food, especially in cities like Seoul. Tteokbokkie, pronounced as dok-bok-ee, is available in various styles across Korea. The sauce can be made very spicy or sweet, packed with lots of flavor. The rice cakes are long and cylindrical which turn soft and chewy on cooking and help in cutting the spiciness of the sauce. People from the west may find the rice cakes unusual, but once they taste it, they will love it.

3. Bibimbap 비빔밥 Of the 5 Korean foods listed in this article, if you had to try out only one recipe, it should be the . It is also known as bibimba/bibimbop or dolsot bibimbap. This dish, which means "mixed rice", consists of steamed white rice in a bowl, topped with vegetables, beef, tofu or chicken, an egg and Kochujang which is a Korean chili pepper paste. The meat is optional in the dish, and the remaining ingredients can be prepared in advance and added later on the hot rice. Before serving, the meat and egg cooked sunny-side up are added on the top. The Kochujang can be added as per your taste so that it doesn’t get too hot. All the ingredients are then mixed or "bibim" with the spoon. This dish involves explosion of tastes and you will fall in love with the first bite.

4 . Soft Tofu Stew 순두부 찌개 or soondubu jiggae is a Korean stew which has a consistency thicker than that of soup, but it is thinner than porridge. Traditionally, this stew is cooked in an earthenware pot and is completely cooked in one dish. The dish has a base of fish stock, while beef is added to deepen the flavor. After these, hot pepper flakes and silken tofu is added. Eggs can be added but they are optional. The amount of hot pepper flakes added will determine how hot the dish is. This dish can be the best one to introduce tofu to someone, since it picks up all the flavors of the stew and gives a new texture to it. When eaten with rice or other side dish, it becomes a complete meal.

5. Japchae 잡채 The japchae is one of the most popular Korean foods in and outside of Korea. This dish was invented by the King’s chef, which the King loved and hence became famous across Korea. It was originally prepared without noodles, however, they have been added recently to the dish and now are an integral part of the dish. The noodles used in the dish are made from sweet potato starch, which gives the noodles a chewy texture. To retain the flavor, the vegetables are cooked lightly. Korean pop music star Eun Hyuk’s favorite Korean dish is the japchae.

Famous Dak-Galbi

Dakgalbi ( 닭갈비), is a popular Korean spicy chicken dish which stir-frying on the hot plate. It only available for brunch, lunch and dinner only.

At first is choosing the foods, that have spicy fried chicken, stone soup (ginseng, kimchi, spicy flavor), chicken / pork, fried chicken, fried chicken feet, etc.

Next is the spicy fried chicken includes cabbage, sweet potatoes, boneless chicken pieces, Korean rice cakes, homemade sauce, saute in the pan on the table. There are two kinds of sauce we can choose. One is spicy homemade sauce and the other one is normal which is non-spicy sauce. Then you can order how many you want to eat but at least 2 servings.If many people and want to try two flavors also can, like 2 spicy sauce and 2 normal sauce.

Last is add on other dishes that you want to add, there have noodles / instant noodles, udon, mushrooms, cheese / yogurt / cheese, sweet potato, fried rice cake, chicken.

The food is freshly cooked, it's cooks in front of you and need to wait about 10 to 15 minutes.

First has put the material like cabbage, Korean rice cakes, and spicy chicken.

Second is fried until fragrant!

Next is Put in the instant noodles
Last is add on other materials.

Aside from this plate of food, there are three kinds of side dishes (kimchi, pickled vegetables, pickled garlic), miso marinated material, lettuce available.