korean home dishes, one recipe at a time
Today I will introduce you to one of my absolute FAVORITE banchan/doshirak (bento) dishes in the world: jun.
We polished off about half the jun before realizing we hadn’t taken a picture! ;)
Continue reading ‘Pan-fried Fish & Zucchini :: Saengsun & Hobak Jun (생선전 & 호박전)’
Is it too late to wish everyone a happy new year? ;)
For many Koreans, January 1st starts by giving respect to our elders by bowing down and wishing them good fortune in the new year: 새해 복 많이 받으세요! In return, the unmarried young’ns will usually get some cold cash-money to store away (of course we are encouraged to SAVE it!) for the year.
This is usually followed by a family meal (late breakfast/early lunch) around the table with the star of the day, dduk guk, or rice cake soup.
If there was ever a poster child for Korean comfort food (just look at my site banner above! ;)), this would be it.
Hello everyone! My, it has been long, hasn’t it? I blinked and it’s almost November! After nearly a month-long visit, my parents left the other day to return to the motherland. I’ve been pretty blue the last couple of days, but I think I’m finally coming out of it — I actually think it gets harder the older I get.
As you can imagine, a lot of good ol’ fashioned Korean home cooking was had during that time. So much so, in fact, that I wasn’t able to document nearly enough as I wanted to because I was too busy eating. :P But of course, I had to share one of the basic Korean banchan (side dishes) that is pretty much one of the starter banchan you have as a kid: myulchi bokkeum.
Continue reading ‘Stirfried Dried Anchovies :: Myulchi Bokkeum (멸치볶음)’
Hello friends of the Internets!
I’m sorry I’ve been so neglectful. There’s a lot going on this summer, and it will take a few more weeks before I figure out how best to juggle all these balls in the air. Please be patient in the meantime and I promise eatyourbap will return soon!
I hope you’re all enjoying the summer, here’s hoping it’s filled with friends, family and lots of [Korean] BBQ ;)
xo,
eatyourbap
It won’t take long for anyone visiting Korea to spot an ajumma stirring a big vat of ddukbboki, or spicy rice cake, on the street somehere. Usually a crowd of young students will crowd her stall, patiently awaiting a plastic bag-covered plate filled with the nation’s favorite street food (eaten with a toothpick, of course!).
Continue reading ‘Spicy Stir Fried Rice Cake :: Dduk Bbok Ki (떡볶이)’
Kimchi bokkeumbap – a favorite of mine from childhood! If you find yourself with an abundance of overripened kimchi and refuse to make another jjigae, here’s a fast classic that will hit aaall the right spots. ;)
Continue reading ‘Kimchi Fried Rice :: Kimchi Bokkeumbap (김치볶음밥)’
Sorry there was no recipe last week, folks! I was visiting Sweden with my sweetie O for midsummer — it was great seeing his friends and family, and getting to eat all that wonderful Swedish (and Korean!) food. Now I’m back and even more committed to cooking at home and trying to save some money in the process. ;)
Before I left for vacay, I had some friends over for dak galbi, or Korean spiced chicken. I can’t even begin to tell you just how much I ADORE this dish — basically a mix of marinated chicken, assorted veggies and rice cake. The best part comes at the end when you mix in some rice and create that heavenly layer of crispy nooroongji (much like paella’s soccarat) that forms from the residual heat of the pan. Ahhh, I’m getting hungry just thinking about it!
Dak galbi joints are usually peppered around busy university areas, as it’s a popular and affordable student food. It’s also very convivial, as you eat ’round a large tabletop skillet, taking turns mixing everything up. Cold beer and even colder soju are often good friends of this dish. :) I love dak galbi so much that I finally decided to give it a go at home. And you know what? It was really easy and REALLY good!
I’ve blogged about miyukguk, or seaweed soup, before on my first blog. It’s the mainstay soup for women who’ve just given birth, as it’s chock full of iron and helps with breast milk production. But it’s also the traditional birthday soup, enjoyed by all Koreans. It’s one of my absolute favorites and I always feel like I’ve done my body some good afterwards. :)
When I was younger, I never really cared for bap (=rice) with beans, peas or seeds thrown in. Thankfully, my palate has grown to appreciate all the wonderful earthiness and health benefits these extra legumes and hearty rice types provide.
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