Similar Recipes
Perilla leaf pickles (Kkaennip-jangajji)
(The other recipe in this video is Kkaennip-kimchi) Kkaennip are one of my favorite vegetables. They have a unique flavor and are used for so many Korean dishes. They're also easy to grow! Ingredients. 1 pound of perilla leaves (about 450 grams) soy sauce (1½ cup) a medium size apple. 1 medium...
Steamed perilla leaves (Kkaennipjjim)
Hello everybody! I know some of you are growing perilla leaves (Kkaennip, 깻잎 in Korean) in your garden. I've been so interested in reading all your garden stories every year, and seeing your photos of your big green perilla leaves! I have a small patio in my apartment in New York City, and you...
Perilla leaves jangtteok (Kkaennip-jangtteok: 깻잎장떡)
Thin, minty, and aromatic kkaennip (perilla leaves) are popular in Korean cooking. This jangtteok pancake is savory, earthy, a little spicy, minty, and crisp on the outside and soft and chewy on the inside.
Pan-fried perilla leaves with fillings (Kkaennip-jeon: 깻잎전)
Today's recipe, Kkaennip-jeon (pan-fried perilla leaves with fillings), is a fast, fun, and light savory side dish. If you like perilla leaves (kkaennip: 깻잎), you will love this dish: the egg batter makes the lightly minty leaves a little crispy, and the juicy, savory, beef patty fillings go...
Mother-in-Law's Signature Kimchi from 'The Kimchi Cookbook'
Napa cabbage is the backbone to many a kimchi recipe, so it seems natural to begin a kimchi-making adventure with a leafy ferment. In Lauryn Chun's The Kimchi Cookbook, she presents a recipe for the house pickle from her company, Mother-in-Law's Kimchi. As she writes in the intro to the recipe, Chun's recipe is a variation on a fall harvest kimchi, typically eaten fresh, immediately after mixing. Chun prefers to ferment the mixture of chile flakes, salted shrimp, garlic, ginger, and cabbage for ...
Mustard greens kimchi (Gat-kimchi: 갓김치)
This kimchi is simple to make, crispy and delicious. You can eat it right away but it's best when fermented and a little sour.
Baechu Kimchi (Napa Cabbage Kimchi)
Spicy, fermented Napa cabbage kimchi can be eaten at any stage of the fermenting process: My preferred aging time for baechu kimchi is between two and three weeks, when it has acidic funk and slight effervescence, but the vegetables retain their textural crunch.
Jaeyook Kimchi Bokum (Korean Spicy Marinated Pork With Chiles and Kimchi)
This stir-fried marinated pork with kimchi is one of my favorite Korean meat dishes. Easy to make, it features thin strips of pork shoulder in a spicy-sweet blend of Korean chile paste, garlic, ginger, soy sauce, and sesame oil—plus a bit of Asian pear for both flavor and its tenderizing effect on the meat.
Yeolmu Kimchi (Quick-Fermented Young Radish Greens)
This quick radish kimchi is crunchy and cooling, perfect for complementing a bowl of barley bibimbap or noodles.
How to Make Kkakdugi (Radish Kimchi)
Fermented radishes deliver plenty of funk and crunch.
Made with large, aromatic herb leaves, this style of kimchi gives more common varieties a run for their money.
Serve With
Quick Korean BBQ w/ Pork Belly
Korean BBQ. That delightful and trendy culinary experience doesn't actually require a grill. You can make Korean BBQ at home and cook the meat and veggies in a pan!
10-Minute Korean Crispy Pork Belly Kimchi Bowls
These Korean pork belly kimchi bowls are made with only 8 ingredients and take 10 minutes to pull together. Though the pork belly kimchi bowls recipe is easy, the flavor is next level.
Crispy Bulgogi-Filled Scallion Pancakes
Tacos are tasty, but this Korean spin on quesadillas is even better. Savory scallion pancakes are loaded with two types of cheese and heaps of spicy-sweet bulgogi beef. With all of that melted cheese, flaky pancake, and marinated steak, these bulgogi scallion pancake-adillas are impossible to resist.
Maekjeok (Doenjang Pork Skewers)
These savory pork skewers are a delicious alternative to classic bulgogi and perfect for meat eaters of all ages and tastes. They will especially be appreciated by guests who don't like spicy food. It's best to cook them over an open flame or BBQ if you can. If you're like me and cooking...
Fast Dubu Kimchi (Tofu w/ Stir-fried Kimchi & Pork)
This dubu kimchi recipe is really tasty and simple. It’s served hot but with cold tofu and although it might sound weird to some, it’s completely awesome.
Beef Bulgogi Bowls
These bulgogi bowls combine richly marinated beef with steamed rice, kimchi, garlic, peppers, and ssamjang paste. You'll make this beef bulgogi more than once, we promise.
Homestyle Bibimbap
An assortment of banchan (side dishes), a dollop of gochujang, and a drizzle of sesame oil makes this comforting homestyle bibimbap a favorite in Korea.
Soondubu Jigae (Korean Soft Tofu Stew)
Soondubu Jigae, or soft tofu stew, is a very popular spicy Korean stew. Soondubu is loaded with pork, kimchi, silken tofu, and topped with a cracked egg.
Spicy stir-fried pork and kimchi (돼지김치 두루치기: Dwaeji-kimchi duruchigi)
Dwaeji-kimchi duruchigi (stir-fried pork with kimchi) is a spicy, savory, delicious dish that is easy to make and is great party food! Use well-fermented kimchi to give it a bit of sweet and sour. Yum!
Vegan Korean BBQ "Samgyupsal" Bowls - The Woks of Life
Check out this vegan Korean BBQ recipe adapted to resemble Samgyupsal, or Korean BBQ pork belly, using meaty king oyster mushrooms.