Squid soup (Ojingeo-guk)

I'm excited to introduce another soup recipe to you today, this one made with squid! If you are a soup lover and love seafood, I'm sure you will love this. It's very easy to make but it is smells and tastes great. I made this soup when I visited Tanya in Canterbury UK. We made a large pot of...

Spicy grilled squid (Ojingeo-tonggui)

This spicy grilled squid is a favorite in Korean bars, and if you've ever been to one, you couldn't have missed it. A huge grilled squid covered in shiny, juicy, spicy sauce in the middle of a table full of drinkers. It's not a dish you eat alone, you share it with friends, the more the merrier...

Seasoned dried shredded squid (Ojingeochae-muchim)

Ojingeochae muchim is one of the most popular side dishes for Korean lunchboxes ("doshirak"). I learned this recipe from my cousin Kyeong in Korea, who was attending university when I was in high school. I couldn't believe how tasty it was when I tasted her ojingeochae muchim because it was much...

Fried dried squid (Ojingeo-twigim)

Dried squid was one of my all-time favorite snacks when I was young. I still love it and if I don't eat it for a while, I get cravings. I always keep a few dried squids on hand in my freezer. Then I can just take one out whenever I want it, toast it on the stove and eat it. If you've never...

Crunchy squid threads

Today I'm going to introduce you to a very easy but incredibly addictive side dish. If you love anything a little salty like the sea a little and stinky like squid, you'll fall in love with ojingeo-silchae-bokkeum (오징어실채볶음), or crunchy squid threads. It's tastes sweet, crunchy, and a little...

Spicy, chewy, sweet & sour cold noodles (Jjolmyeon: 쫄면)

2 brands of jjolmyeon noodles, sold without broth I prefer to buy the just the noodles and then make my own seasoning sauce at home, which is more delicious and cheaper. If you're in a hurry you can get the set with the sauce, but I suggest that when you make jjolymyoen with the kit you dress it...

Fermented pollock roe (Myeongnanjeot: 명란젓)

Today I'm going to introduce you to one of the most popular salty fermented seafoods (jeot 젓, or jeotgal 젓갈) in Korea. It's salty, savory fermented pollock roe called myeongnanjeot. Pollock roe (myeongnan 명란) is used in many dishes in Korean cuisine, usually in stew or in jeot. This recipe is...

Jellyfish salad (Haepari-naengchae: 해파리냉채)

Today I'm going to show you how to make haepari-naengchae, a side dish made with salted jellyfish strips. The thinly sliced crunchy jellyfish mixed with colorful ingredients and a spicy garlicky mustard sauce is a real delicacy. The dish is usually served on a large chilled glass plate with all...

Spicy stir-fried octopus (Nakji-bokkeum)

Spicy stir-fried octopus, called nakji-bokkeum in Korean, is loved by many Koreans. It's also one of my all-time favorite dishes. If you love spicy seafood, this is what you're looking for. The najki (octopus) we use to make it has long thin arms and a small oval head. It's found in the shores...

L.A. Jangajji

Today's recipe is something I call L.A. jangajji, a Korean style pickle popular in the Korean community in Los Angeles. I first tasted it years ago when I visited my mom in L.A. She said all her friends were making pickles that way in those days. Usually Korean jangajji only pickles one...