Recipes
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Recipe: Chamchi Jeon (Korean tuna cakes)
Many keep some cans of tuna in the pantry as an inexpensive source of protein. But for a number of Americans, the only purpose for canned tuna is tuna salad or cat food. Veer from the deep-rutted tuna salad trail with this easy recipe for 참치전 chamchi jeon. These little, two-bite-sized tuna cakes are seasoned simply with…
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Recipe: Cho Ganjang (Korean Vinegar Soy Sauce)
Cho ganjang is one of those recipes that is so basic and fundamental, I can almost make the recipe in my sleep. It is a quick, flavorful dipping sauce that complements “dippable” dishes. That includes fried foods such as 감자전 gamja jeon (Korean latke) or 부추전 bu chu jeon (chive pancake) as well as fish and…
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Korean Onion Relish
The onion does not have an ancient connection to Korean cuisine. But you wouldn’t know that, based on how popular the root vegetable is now in Korea. That’s in sharp contrast to the milder green onion, which has been a part of Korean cuisine for hundreds, even thousands of years. Onions were introduced to Korea…
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Super Easy Stuffed Cucumber Kimchi (Oi Sobaegi)
I will show you how to make a very simple recipe of stuffed cucumber kimchi called oi sobaegi.
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Octopus on a Stick (Nakji Gguri)
I couldn’t get my mind off that nakji gguri I had a while back, so I thought I’d try to make it at home. Nakji (little octopus) was on sale, so I picked up a pack. Also, this was a good time to use my jar of Airborne Thyme Honey, which I received as a…
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Cold brew coffee: Easy, cheap, delicious and home-made
Following up on the theme of my last post regarding a coffee question from a ZenKimchi reader, I thought I would share my personal method for making cold brew coffee. If you ask a coffee connoisseur to recommend a ‘coffee maker’ for you, they will probably giggle with delight and point you in the direction of…
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Korean Carrots (Koreyscha Sabzili Salat)
Korean carrot salad, pronounced Koreyscha Sabzili Salat in the Uzbek language, is ubiquitous throughout the former Soviet Union. The dish was invented by Korean immigrants to Russia’s Far East and the recipe would have stayed there if Stalin hadn’t forcibly deported the Soviet Koreans further west to the Central Asian republics of Uzbekistan and Kazakstan.…
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Spring Herb Dishes of Korea
[media-credit id=52 align=”alignnone” width=”700″][/media-credit] Clockwise from the top left are seawater tofu, dallae (달래 – small wild onion or Allium monanthum), naeng-yi (냉이 – Capsella bursapastoris), and godeul bbaegi (고들뺴기 – Crepidiastrum sonchifolium). With the exception of tofu, these are considered early spring herbs easily found in grocery stores. But the ones above that I…
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Fresh Tot (a.k.a. hijiki) 3 Ways
[media-credit id=52 align=”alignnone” width=”700″][/media-credit] One thing I miss about living in Korea is the abundance of sea vegetables. Although more people are now aware of and have found applications for a couple of kinds of dried seaweed in the U.S., such as nori (김 – gim, dried laver) for California rolls and kombu (다시마 –…
