Seasoned dried anchovies (Myeolchi-muchim)

Hi everybody! I'm introducing you to a very very simple, fast, and delicious recipe today! Myeolchi-muchim is a simple dish that you can make in a few minutes. It's made with crispy dried anchovies, and once they're coated with the delicious seasoning mixture I'm going to show you, they make for...

Stir-Fried Anchovy Banchan (Myeolchi Bokkeum)

A classic banchan that packs a ton of flavor into a plateful of little dried fish.

Anchovy kelp stock (Myeolchi-dasima-yuksu: 멸치다시마육수)

All cultures rely on stock to make their soups and stews delicious. Today I'm going to show you how to make a savory Korean stock that you can use as a base in many Korean dishes. It's a typical Korean base for soups and stews like sundubu-jjigae (spicy soft tofu stew), and noodle soup (guksu)...

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...

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...

Stir-fried Asian chives, meat, and vegetables (Buchu-japchae: 부추잡채)

Buchu-japchae is Asian chives stir-fried with meat and vegetables. It's usually served in Korean-Chinese restaurants with Kkotppang (Steamed flower-shaped buns). When you go to Korean-Chinese restaurants this delicious stirfry is the most popular dish after jjajangmyeon (noodles in black bean...

Seafood kimchi fried rice (Haemul-kimchi-bokkeumbap: 해물김치볶음밥)

When I was staying in Montauk, on the farthest tip of Long Island, New York, I went to a seafood store and found it was full of fresh seafood. The large sea scallops especially got my attention. The fishmonger said they are so fresh that I could even eat them raw. So I decided on the spot to...

Mung bean jelly side dishes (Cheongpomuk-muchim)

Hi, everybody, I'm going to introduce another side dish recipe to you. Cheongpomuk-muchim is made with mung bean starch. It's sugar-free and fat-free but delicious. What's the taste like? Hmmm, if you like noodles, you'll like it. As you see in the video tutorial, I add 1 teaspoon of salt for 7...

Ground soybean stew (Kongbiji-jjigae)

Warm, creamy, nutty, and healthy, this is the perfect stew for colder weather. Just thinking about a bubbling pot of my grandmother's kongbiji-jjigae makes me comfortable lol. In this recipe, I make it like she made it. Enjoy!