This is a soup from my childhood, and I have been craving it in recent weeks. We followed this recipe: https://www.beyondkimchee.com/beef-and-bean-sprout-soup/ Our modifications: first, we used 1/4 lb center cut ribeye beef (instead of 1 lb beef), but we kept the marinade ingredients and amounts the same (since they also season the broth). We thinly…… Continue reading Korean soy bean sprout and beef soup (kong namul guk)
Tag: korean
Korean spicy braised sea bass with daikon and chrysanthemum greens (maeuntang)
We made this recipe from Maangchi: https://www.maangchi.com/recipe/maeuntang. Like Maangchi, we used 2.5 lb seabass (bronzino), approx. 2 whole fish, each cut into 4-5 crosswise pieces. Our modifications: first, to manage the spice level, we reduced the Korean coarsely ground red pepper to 1/4 cup (down from 1/2 cup). The next time, we may increase to…… Continue reading Korean spicy braised sea bass with daikon and chrysanthemum greens (maeuntang)
Korean spicy leftover turkey soup, pressure cooker style (turkey gomtang)
We made a buttermilk-marinated turkey breast for Thanksgiving (see Note 1 below), and we decided to make a post-Thanksgiving recipe inspired from my childhood: leftover turkey slow-cooked broth (gomtang). We also picked up a few tips from this post: https://kimchimari.com/spicy-turkey-leftover-soup-korean/. First, remove as much cooked turkey meat from the turkey carcass (here, the breast bone…… Continue reading Korean spicy leftover turkey soup, pressure cooker style (turkey gomtang)
Korean curry with minced chicken and vegetables
We make Japanese or Korean curry rice quite often, but this time decided to try some new techniques, including cutting the vegetables into large chunks. The results turned out well, so I wanted to document this while fresh in my mind. Our ingredients: 1 to 1.5 tsp unsalted butter; 1 medium onion, cut into 1”…… Continue reading Korean curry with minced chicken and vegetables
Korean scallion and egg fried rice (bokkeum bap)
We had a craving for a mildly seasoned fried rice, so we tried this: https://www.koreanbapsang.com/egg-fried-rice-gyeran-bokkeumbap/ We found this recipe simple to make and delicious. It was reminiscent of chaufa blanco, a Chinese-Peruvian fried rice tossed with egg white, asparagus, and toasted sesame oil. Our only modification was to add 1/2 cup frozen peas. This was…… Continue reading Korean scallion and egg fried rice (bokkeum bap)
Kimchi fried rice, version 2
We made this recipe based on pantry ingredients: https://cooking.nytimes.com/recipes/1018097-kimchi-fried-rice?smid=ck-recipe-iOS-share Our modifications: first, we used whole radish kimchi (chonggak kimchi), which we diced. Second, we omitted meat from this version. Finally, at the end of cooking we garnished with chili crisp (house made by Hanabi Ramen). (Aug. 2025)
Korean soy-braised baby potatoes (algamja jorim)
We are heading to a friend’s Korean fried chicken potluck. We made this delicious recipe from Maangchi: https://www.maangchi.com/recipe/algamja-jorim Our modifications: first, we did not have rice syrup. To mimic its flavor, we used a combination of molasses, honey, and maple syrup (in equal parts). Second, we had 1.5 lb tricolored baby potatoes, so we adjusted…… Continue reading Korean soy-braised baby potatoes (algamja jorim)
Korean cucumber salad (oi muchim)
We tried this straightforward recipe from Maangchi: https://www.maangchi.com/recipe/oi-muchim Our modifications: first, we used 3 Persian cucumbers instead of 1 English cucumber. Second, we omitted the onion. Finally, we added the optional ingredient, about 1 tsp sugar. This was a quick and tasty recipe, probably our favorite version of this Korean cucumber dish. (July 2025)
Maangchi’s updated Korean steamed egg in an earthenware pot (ddeukbaegi gyeran jjim)
We tried Maangchi’s simpler recipe today: https://www.maangchi.com/recipe/ttukbaegi-gyeranjjim Our modifications: we used 4 large eggs and added 1 tsp fish sauce to 1 cup chicken broth. This was a more straightforward dish than her original 2011 recipe, and more broth got absorbed into the egg mixture. (Apr. 2025)
Maangchi’s kimchi fried rice
We threw this dish together based on our pantry: https://www.maangchi.com/recipe/kimchi-bokkeumbap We generally followed this recipe, except we added about 2 tsp sugar to balance out the sour kimchi we had on hand. We separately panfried 1/4″ slices of Spam until browned and crisp, and we drizzled 2 tsp drippings from that pan into the fried…… Continue reading Maangchi’s kimchi fried rice
Cooking Adventures 