Kimchi Chigae

Recipe: Kimchi Chigae (김치찌게)

Summary: Kimchi Chigae is a spicy hot pot made with leftover Kimchi.


  • 2t sesame oil
  • 1/2 pound of pork stew meat, cut into cubes or strips
  • 1 package of firm tofu, cut in cubes
  • 2 – 3 cups of fermented Kimchi
  • 2t soy sauce
  • 1t sugar
  • 1t minced garlic
  • 1t chopped green onion
  • 3 cups of water


  1. Saute the pork in sesame oil in a pot for a few minutes
  2. Add the kimchi to the post and saute for 5 minutes.
  3. Add 1/2 cup of Kimchi juice and 3 cups of water
  4. Add tofu, soy sauce, minced garlic and sugar.
  5. Boil it for 10 minutes, add green onions at the very end
  6. Serve with steamed rice.

Preparation time: 10 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 2

Korean Seaweed Soup (Miyeok Guk)

Recipe: Seaweed Soup (미역국)

Summary: Seaweed is effective at stimulating healthy milk production in nursing moms. Seaweed is also believed to be an excellent blood cleanser.


  • 1 (1 ounce) dried seaweed
  • 1/4 pound beef top sirloin, minced
  • 2 teaspoons sesame oil
  • 1 1/2 tablespoons soy sauce
  • 1 teaspoon salt, or to taste
  • 6 cups water
  • 1 teaspoon minced garlic


  1. Soak dried seaweed in water. When it gets dehydrated, drain seaweed and cut into 2-inch pieces.
  2. Heat a pot over medium heat; add beef, sesame oil, 1/2 tablespoon soy sauce, and a little salt, and cook for 1 minute.
  3. Add seaweed to the pot and and stir
  4. Add the remaining 1 tablespoon soy sauce; cook for 1 more minute, stirring frequently.
  5. Pour in 2 cups of water, and bring to a boil.
  6. Stir in garlic and remaining 4 cups of water. Bring to a boil, cover, and reduce heat.
  7. Simmer for 20 minutes. Season to taste with salt.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

Most Commonly Used Korean Sauces

Most commonly used korean sauces are soy sauce, sesame oil, bean paste and red pepper paste.
bean-paste.jpgbean paste

Bean paste is a concentrated, savory paste made from soybeans–often mixed with a grain such as rice, barley, or wheat–that is fermented with a yeast mold and then combined with salt and water. The mixture is aged from one month to three years. While it is a good source of protein and carbohydrates, miso is, nonetheless, high in sodium and should be consumed sparingly if you are salt-sensitive.

pepper-paste.jpgred pepper paste

Red pepper paste “Kochujang” is a Korean traditional fermented soybean-rice-red pepper powder paste. It has been reported that capsaicin in red pepper shows antiobestic effect and thus Red pepper paste “Kochujang” may have antiobestic effect. Commercial Red pepper paste “Kochujang” has rather prepared mainly with fermented wheat flour and grains, and red pepper powder.
Pepper is low in Saturated Fat and Sodium, and very low in Cholesterol. Pepper paste is also a good source of Vitamin C, Niacin, Vitamin B6, Iron and Potassium, and a very good source of Vitamin A and Riboflavin.

soy-sauce.jpgsoy sauce

Korean soy sauce, or Joseon ganjang is a byproduct of the production of doenjang (Korean fermented soybean paste). Joseon ganjang, thin and dark brown in color, is made entirely of soy and brine, and has a saltiness that varies according to the producer. Wide scale use of Joseon ganjang has been somewhat superseded cheaper factory-made Japanese style soy sauce, called waeganjang. However, many Koreans continued to use the soy sauce native to their culture.

sesame-oil.jpgsesame oil

Sesame oil is an organic oil derived from sesames, noted to have the distinctive aroma and taste of its parent seed. It is often used in South Indian and Southeast Asian cuisine as a flavor enhancer, e.g. adding it to instant noodles.

HyeDupBap – Korean Chirashi

Spicy Chirashi

Recipe: Hyedupbap (Spicy Chirashi)

Summary: Hyedupbap means rice covered with sashimi in Korean. Hyedumbap is one of my favorite Korean dishes. It is a mix of fresh vegetables, fresh sashimi, sweet and spicy sauce. It is very easy to make. All you need to do is thin-slicing all the ingredients.


  • Diced Tuna or Salmon 1/3 Pound
  • Thin Sliced Lettuce 2 leaves
  • Thinly sliced Sesame Leave 5 Leaves
  • Green Pepper 1/5
  • Thin Sliced Cucumber 1/5
  • Thin Sliced Carrot 1/5
  • Sliced Garlic 1 clove
  • Red Chili Paste 1T
  • Sesame Oil 1t
  • Sugar 1/2 T
  • Vinegar 1/2T
  • Cooked rice 1 bowl


  1. Put the rice in a large bowl
  2. Place thinly sliced lettuce, sesame leaves, carrot, garlic and green pepper nicely on the rice.
  3. Add diced tuna or salmon on the top of the vegetable.
  4. Make the sauce by mixing red pepper paste, sesame oil, sugar, and vinegar.
  5. Serve the sauce on the side or put it on the top of fish.

Preparation time: 15 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 1

Culinary tradition: Korean

Bibimbap – Mixed Rice Bowl

Koreans cook and eat many different kind of vegetables. Bibimbap means mixed rice in Korean. If you have any vegetables in the fridge, you can mix them up with rice and Korean chili paste and make your own bibimbap!

Cooked Rice 1 bowl
Carrot 1/5
Cucumber 1/5
Bean Sprout little bit
Spinach 1/5 bunch
Lettuce 2 leaves
Egg 1
Ground Beef 0.1 L
Soy Sauce 1t
Sesame Oil 1T
Sugar 1/2t
Pepper 1/4t
Mashed Garlic 1/2t
Chopped Green Pepper 1/2t
Red Pepper Paste 2T

1. Thin slice carrot and add a little bit of oil to the pan and quickly cook sliced carrot
2. Thin slice cucumber and lettuce
3. Boil spinach and drain. Add a little bit of salt and sesame oil to spinach
4. Boil bean sprout and drain. Add a little bit of salt and sesame oil
5. Fry an egg
6. Add soy sauce 1t, sesame oil 1/2t, sugar 1/2t, black pepper 1/4t, mashed garlic 1/2t and chopped green pepper 1/2t to beef and mix them well. Cook beef in the pan
7. Put cooked vegetables and beef on the top of rice in a bowl
8. Add the egg on the top and add the rest of sesame oil
9. Serve with red pepper paste