korean cooking – jenny kwak’s mom’s style

i love love love korean food but it has been one cuisine that i never considered learning how to cook – especially when there is an awesome restaurant i can easily go to that makes my favorite dishes … oh! just thinking of it, makes me so happy! anyhoo, i was at the bookstore last week and while enjoying my hot cup of coffee, i was browsing the cooking section and happened to lay my hands on the cookbook: dok suni. i ordered my copy of the cookbook online that day and it finally arrived in the mail today. i decided … Continue reading korean cooking – jenny kwak’s mom’s style

spicy tofu seafood broth (suun dubu)

as it is my first time making korean food, naturally i’m making all the dishes i love. my favorite korean main dish of all time is suun dubu – a spicy tofu seafood broth. it is usually served in a ceramic clay pot, called a tukbae-gee, to keep the broth hot even when removed from heat. this broth is usually very spicy but can come in milder levels. the perfect way i like it eat it is to pick up a spoonful of rice and dip it in the broth, picking up some tofu and seafood and then eating each … Continue reading spicy tofu seafood broth (suun dubu)

seafood pancakes (hey-mul pajun)

my favorite favorite favorite appetizer in a korean restaurant is the seafood pancake. each pancake is bigger than your head and is cur into bite size pieces to make it easy to dip into the sauce. filled with lots of seafood and scallions, it is pan crisped to perfection so there is a nice crunch with each bite. Ingredients For the pancake 4 ounces fresh squid (calamari) 9 ounces fresh shrimp 1 cup wheat flour 3/4 cup water 1 egg 2 teaspoons crushed garlic pinch sea salt 3 ounces scallions, chopped into 1- inch pieces 1 teaspoon olive or canola … Continue reading seafood pancakes (hey-mul pajun)

seasoned sprouts (kong-namul)

i’ve heard a lot that bean sprouts are good for you but i have never been a big fan. but when it is served as a banchan dish in a korean restaurant, i will eat and i will like it! they just flavor it so well! i decided to make a total of three banchan dishes for tonight’s meal so this ended up being the last one of the three. Ingredients 1 pound fresh soybean sprouts 1/2 cup water 2 tablespoons vegetable oil 1 teaspoon crushed garlic 1 teaspoon salt 1 teaspoon sesame salt 1 teaspoon minced scallion Preparation Wash … Continue reading seasoned sprouts (kong-namul)

spicy cucumber salad (oye moochim)

my other favorite banchan is a cucumber dish. now, there are two of them – one is a spicy cucumber salad and the other is the cucumber kimchi. doesn’t matter which one shows up at my table, i forget about sharing – that banchan dish is MINE! tonight i made the spicy cucumber salad bcuz it uses similar ingredients to the seasoned spinach dish i already made. anyhoo, i love it! crunch crunch crunch. Ingredients 1-1/2 pounds kirby or korean cucumbers 1 tablespoon coarse salt 1-1/2 tablespoons red pepper flakes 1 tablespoon rice vinegar 1 teaspoon sesame salt 1 teaspoon … Continue reading spicy cucumber salad (oye moochim)

seasoned spinach (shigim-chi moochim)

one of the best things about eating at a korean restaurant is the banchan – the multiple plates of side dishes that are put on your table as soon as you sit down! depending on the restaurant and when you go, there may be different dishes each time and there are anywhere from 5 – 8 different plates – so there is definitely something you could like! one of my favorite banchan dish is the seasoned spinach. it is perfectly flavored with a nice kick of the garlic and pepper. whenever i’m at a korean restaurant and i don’t see this in the … Continue reading seasoned spinach (shigim-chi moochim)