Mandu(만두), dumplings may not be a Korean traditional dish, but Kimchi Mandu (김치만두) is definitely very Korean. Kimchi makes mandu much…
Gyeran-mari(Rolled omelet)
Most schools now provide meals, but we used to carry a lunch box (and a dinner box for high school…
Ojjingeo-chae Muchim(Spicy dried Squid)
Korean people love dried squid. Ojjingeo-chae(오징어채) is shredded dried squid that is processed with seasoning. We enjoy it as a…
Oi-so-bagi (Cucumber Kimchi)
I’m back in six months. You may have thought that I quit blogging. For half a year, I concentrated on…
Chonggak Kimchi (Whole Radish Kimchi)
There are many kinds of Kimchi(김치) according to what ingredients we use. The cabbage Kimchi(배추김치) is the most well-known kind,…
“Kkaennip Muchim” Seasoned Sesame(Perilla) leaves
Koreans eat many kinds of side dishes with rice and sometimes only one or two kinds of spicy and salty…
“Songpyeon” II Half-moon shape rice cake-white version
September 27th was Chuseok(추석), Korea’s Thanksgiving Day. Two years ago I introduced how to make Songpyeon, half-moon shape rice cake,…
