Similar Recipes
Fried snapper with seasoning sauce (Domi-yangnyeom-gui)
Sukjunamul (mungbean sprouts side dish) How to clean and salt a snapper: You can use this method to clean and salt your fish in preparation for making domiyangnyeomgui, or you can simply panfry or BBQ the fish without any seasoning sauce. When I buy a lot of fish I'll clean and salt them like...
Ssamjang (Korean spicy dipping sauce)
I am introducing Ssamjang to you today, a kind of Korean dipping sauce. I've posted ssamjang recipes in the past, always as a side dish for things like grilled beef (soegogi gui) and grilled pork belly (samgyeopsal gui), but the ratio can vary depending on your personal preference and mood. This...
Braised Saury (Kkongchi-jorim)
Hi everybody! Today's recipe is Kkongchi-jorim! I use a can of kkongchi (saury) instead of fresh kkongchi. Enjoy the recipe and let me know how yours turns out! Ingredients. for 4 servings total cooking time: 25 -30 minutes a can of saury 1 cup's worth Korean radish (or daikon) peeled and sliced...
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...
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...
Dried shredded pollock seasoned with gochujang (Bugeopo...
Today I'm going to show you my recipe for dried shredded pollock seasoned with hot pepper paste. I've been making this for a long time and everyone loves it. It's sweet, spicy, juicy sauce covering light, dried flaky fish. Called Bugeopo gochujang-muchim in Korean, it's a great side dish for...
Apple ssamjang dipping sauce (사과쌈장)
Today's recipe is a variation on dipping sauce (ssamjang: 쌈장), using a small apple instead of sugar. You wouldn't believe how excited I was when I developed this easy and simple recipe! Around that time I was also starting to write my cookbook, and this apple ssamjang quickly became my regular...
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Ssamjang (Korean Barbecue Dipping Sauce)
Korean ssamjang combines the savory funk of doenjang with the sweet heat of gochujang for the perfect grilled meat condiment.
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...
Braised mackerel with radish (Godeungeo-mujorim)
This is the most popular way of cooking mackerel in Korean cuisine
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...
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Vegetable spring rolls
A party favourite - vegetable spring rolls with dipping sauce.
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Kimbap (Korean Seaweed Rice Rolls)
Kimbap, one of Korea's most popular snacks, can have all sorts of fillings; this very classic version is a great place to start.
Wollamssam (Korean style Vietnamese rice paper rolls) 월남쌈
Let's make Korean-style Vietnamese rice paper rolls, called wollamssam (월남쌈)! This is something we Koreans enjoy in the summer because it's fresh and light, pretty easy to prepare, and is a casual thing we can make and eat together. "Wollamssam" combines the Korean word for Vietnam (Wollam) with...
Nime Chow (Cambodian Spring Rolls)
Nime Chow are fresh Cambodian spring rolls stuffed with bright veggies, and wrapped in delicate rice paper. Served with a savory-sweet peanut sauce for dipping, these morsels are perfect healthy appetizers or snacks.
Rice balls in seaweed flakes (Gimgaru jumeokbap)
Hello everybody! Let's learn how to make jumeokbap today! Jumeok literally means 'fist' and bap means 'cooked rice,' so jumeokbap is the Korean word for any kind of dish that consists of hand-shaped rice balls, no matter the size, ingredients, or seasonings used. There are many kinds of jumokbap...
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...
Oi Muchim (Spicy Korean Cucumber Salad)
Oi muchim is a spicy Korean cucumber salad served as a small side dish or banchan alongside a main course and cooked rice in a Korean meal.
Roasted seaweed sheets (Gim-gui)
Today I'm going to show you how to make a simple but delicious Korean side dish: crispy and salty roasted seaweed sheets. Called gim-gui (김구이) in Korean, they are a common item in lunchboxes because they taste great and are a good source of protein, vitamin, minerals, and fiber. Their saltiness...
Bibimbap
Korean Bibimbap really is the underdog of rice dishes. It’s versatile, packed with flavour and just simply delicious.
Vietnamese Summer Rolls with Seared Shrimp
These Vietnamese summer rolls are perfect for warm weather gatherings, featuring juicy seared shrimp, rice noodles, marinated vegetables, and fresh herbs.