The key to making Korean hijiki tofu salad with a clean flavor and pleasantly crisp texture is to wash the hijiki thoroughly with flour, blanch it for only about 20 seconds, and remove as much moisture as possible from both the hijiki and tofu. After blanching 300 g (10.6 oz) of hijiki, rinse it immediately … Read more
The key to making crispy Eggplant Gangjeong is to coat the eggplant in a batter made with Korean frying mix and starch, fry it twice, then turn off the heat as soon as the sweet chili sauce begins to boil and quickly toss the fried eggplant in the glaze. Coating 2 eggplants with a batter … Read more
The key to making tender, clean-tasting Korean chili pepper leaf namul is to blanch the trimmed leaves in boiling water for about 40 seconds, rinse them immediately in cold water, and squeeze out the excess moisture thoroughly. After blanching 200 g (7 oz) of chili pepper leaves, squeeze out the water and season them first … Read more
The key to making Gaji Namul tender without turning mushy is to steam the eggplant for 5 minutes in a hot steamer, let it cool slightly, and then squeeze out the excess moisture thoroughly. After steaming 3 eggplants, tear them into strips along the grain and remove as much moisture as possible. Then season them … Read more
The key to making a crispy Korean zucchini pancake is to season the shredded zucchini with seasoned salt for 15 minutes, then use equal parts Korean pancake mix and potato starch with only a small amount of water. This Korean zucchini pancake recipe combines one aehobak (Korean zucchini) with carrot and Cheongyang chili pepper for … Read more
The key to making Korean soy sauce egg rice (Ganjang Gyeran Bap) is to first infuse butter with minced garlic, cook the eggs, then add soy sauce and Mirim so the savory sauce gently cooks into the eggs. Using 2 eggs with 2 tbsp regular soy sauce, 2 tbsp Mirim, and 1 tbsp water creates … Read more
The key to making Korean seasoned bok choy is to blanch 300 g (10.6 oz) of bok choy in boiling water for just about 30 seconds, immediately rinse it under cold water, and thoroughly remove the excess moisture. If bok choy is blanched for too long, the stems can become soft and lose their crunch. … Read more
The key to making Korean chive salad (Buchu Geotjeori) is to lightly toss 100 g (3.5 oz) of garlic chives and 1/4 onion with 2 tbsp each of gochugaru, soy sauce, and vinegar. There is no need to salt or pre-season the chives. Tossing everything together right before serving helps prevent excess moisture while keeping … Read more
The key to making Korean perilla seaweed soup (Deulkkae Miyeokguk) is to first sauté the soaked seaweed with perilla oil and seasonings, then add 2 L (67.6 fl oz) of water and simmer for 10 minutes over medium-high heat before stirring in 5 tbsp of ground perilla seeds at the very end. Soak 20 g … Read more
The key to making Kongbiji Jjigae (Korean soy pulp stew) is to thoroughly sauté 300 g (10.6 oz) of pork shoulder and 1.5 cups of chopped kimchi first, then add 500 g (17.6 oz) of soy pulp and gently simmer it over medium-low heat for about 10 minutes while stirring. Sautéing the pork and kimchi … Read more