Showing posts with label Korean. Show all posts
Showing posts with label Korean. Show all posts
Friday, January 3, 2014

Pa Muchim - Korean Green Onion Salad

›
Korean Green Onion Salad , or  Pa Muchim  (pronounced “pah moo cheem”) is a staple at Korean BBQ restaurants and homes alike.  It is...
Thursday, December 6, 2012

Spinach Banchan and Cucumber Salad Banchan -- Korean Basics

›
Last week I posted my recipe for Dubu Buchim at GCH.  Then I had requests:  "Can we have some recipes for things to eat with it?...
Thursday, November 15, 2012

The Korean Pantry

›
On Monday, my friend asked if she could come with us when I said I was going to the Korean grocery store.  She'd been toying with ...
Wednesday, October 31, 2012

Korean Spiced Pumpkin Seeds

›
Garlic and sugar crystals, not coffee grounds, just so's you know Happy Halloween, everyone!  While it's not my favorite holi...
3 comments:
Tuesday, October 9, 2012

Dubu Buchim -- Korean Basics

›
I would guess that most people think of Korean barbecue and kimchee when they think of Korean food.  For good reason - that's some t...
Monday, October 1, 2012

Japchae -- Korean Basics

›
This year the Korean holiday "Chuseok" falls on September 30.  Chuseok is a day when Koreans celebrate the fall harvest, and pe...
Sunday, September 16, 2012

Doenjang Jiggae - Korean Basics

›
In Korean cuisine, there are two main types of soup:  guk and jiggae.  Guk is very brothy, while jiggae is more like a stew and is more s...
Wednesday, September 12, 2012

Mushroom Ban Chan - Korean Basics

›
Unlike a typical American meal - protein, vegetable, and starch - a Korean meal has several components.  Rice is always present, as is ...
3 comments:
Thursday, February 3, 2011

Lunar New Year Dumplings

›
Happy Lunar New Year! Some might call it Chinese New Year, but other Asian countries celebrate it as well. Good luck food traditions aboun...
Wednesday, August 4, 2010

Korean Tacos

›
I'm not a follower of trends; never have been. (Skinny jeans? Ugh, no thank you.) I prefer the tried-and-true basics, the classics t...
2 comments: