Braised mackerel with radish (Godeungeo-mujorim)

This is the most popular way of cooking mackerel in Korean cuisine

Braised semi-dried pollock (Kodari-jorim: 코다리조림)

Kodari-jorim (코다리조림) is a savory braised dish made with semi-dried pollock fish and radish. They are simmered in a sweet and salty seasoning sauce until it's reduced and fully absorbed, making them savory and flavorful, and the radish soft and juicy. It's served as a side dish to rice. It's a...

Braised beef with eggs & peppers in soy sauce (Jangjorim: 장조림)

Jangjorim is one of the most loved Korean side dishes. It’s also a popular item for lunch boxes. I love to add lots of green chile peppers to my jangjorim. I enjoy not only the beef taste but also the juice, which contains saltiness from soy sauce, good aroma from green chile pepper, and a...

Spicy cod fillets (Daegusal-jorim: 대구살조림)

Hello seafood lovers! Today's recipe is very simple, fast, and easy, but also very delicious with an amazing texture! It's spicy boneless cod filets (Daegusal-jorim: 대구살조림). I originally developed this recipe for those who are not comfortable eating fish with bones, but it ended up becoming one...

Braised beltfish (Galchi-jorim: 갈치조림)

Today I'd like to introduce you to a delicious, braised fish dish, made with a fish called galchi in Korean. It has a lot of names in English like hartail. cutlassfish, and ribbonfish, but I like beltfish, becaue it's a very long, thin, silvery fish, and it looks like a shiny belt. Tender...

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)...

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...

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!

Dipping sauce for raw fish (Doenjang-banga)

Jovani caught conch! ... and snapper ... and lobster Samuel caught lion fish I had never known conch has eyes! eepy! Ingredients. Soybean paste, hot pepper paste, vinegar, garlic, green onions, toasted sesame oil, roasted sesame seeds, honey (or sugar) Directions. Mix these ingredients on a bowl...

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...