Korean soybean sprout salad may be a simple side dish, but the cooking time and the order in which you season the sprouts can make a noticeable difference in both texture and aroma. For this Kongnamul Muchim (Korean Soybean Sprout Salad), 400 g (14.1 oz) of soybean sprouts are cooked with 200 ml (6.8 fl … Read more
If your oyster mushroom stir-fry tends to release a lot of liquid or turns soft and soggy, removing excess moisture before stir-frying is the key. For this recipe, the oyster mushrooms are not blanched. Instead, they are first dry-cooked in a skillet with a pinch of salt to release excess moisture, then quickly stir-fried over … Read more
If your homemade kongjaban turns out hard or the bean skins split and peel off, the first things to check are the soaking method and when you add the seasonings. This Seoritae Kongjaban (Korean Braised Black Beans) recipe starts by soaking the beans thoroughly in salted water, then cooking them until tender in their soaking … Read more
When you want a Korean vegetable side dish that feels a little more substantial, Chamnamul Tofu Salad pairs fragrant chamnamul with mild, soft tofu for a light yet satisfying combination. The chamnamul is blanched for just 20 seconds to preserve its fresh aroma and crisp texture, while the tofu is thoroughly drained and seasoned first … Read more
When you need a quick and simple meal, Ganjang Bibim Guksu (Korean soy sauce noodles) is an easy noodle dish you can make in just minutes. A sweet-and-savory sauce made with soy sauce, sesame oil, maesil syrup, and vinegar coats the chewy somyeon noodles with a salty yet refreshing flavor. The key to springy noodles … Read more
When you’re craving a hot, spicy bowl of soup, a simple yet satisfying noodle dish can be just what you need. This kimchi udon recipe combines well-fermented sour kimchi, Korean fish cake, and a ready-made bonito-flavored noodle soup base to create a rich, savory broth in just 10 minutes. Chewy udon noodles pair perfectly with … Read more
If you want to make your usual Jjapagetti a little more special, try pairing it with shrimp and plenty of garlic. This Gambas Jjapagetti recipe won first place in the recipe category of the “Jjapagetti Chef Competition.” Garlic and shrimp are gently cooked in olive oil, then combined with rich Jjapagetti black bean noodles. A … Read more
Making japchae for holidays, birthdays, or special gatherings can feel like a lot of work when you think about prepping each ingredient separately and boiling the glass noodles in another pot. This beef japchae recipe simplifies the process by soaking the Korean glass noodles first, then simmering them directly in a soy-based sauce so they … Read more
If you usually avoid eggplant because of its soft, sometimes mushy texture, this recipe gives it a completely different finish. This easy eggplant rice bowl recipe starts by microwaving the eggplant until just tender, then coating it lightly with Korean pancake mix and pan-frying it until golden. The outside turns lightly crisp and chewy while … Read more
If you bought plenty of chestnuts and want to enjoy them in a way other than simply boiling them, this easy sweet chestnut recipe is a great option. These sweet braised chestnuts are made by simmering peeled chestnuts until tender, then reducing them with brown sugar and oligosaccharide syrup until beautifully glossy and sweet. Everything … Read more