Category >> Korean foods

pajeon-4

Pajeon

Pa = green onion
Jeon = pancake

I want this all the time. It is possibly the best mode for eating this much green onion at once. Margo & I cooked these up at our April brunch-luck. Tweaked the recipe to be gluten free, using just rice flour. Recipe behind the cut. Enjoy!

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IMG_1777-cukes-in-bowl

Oi Kimchi

The age old problem of too many cucumbers. Oh, you’re not familiar with that one? I didn’t even grow cukes this year, I took the lazy gardener approach and only did onions & garlic. But, my friends grew cukes & they had like a million. So, here’s one thing you can do with them.

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Bim Bim Bap Party

Bim Bim Bap 101

Alright, alright – the learning continues. This one was definitely a group effort because we were starved & ready for a food coma. Also, I make no promises that these directions are 100%, but they’re sorta close. I’m going to do that maddening thing in recipes where they say add this “to taste” and not use measurements.
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Japchae

Japchae 101

While I already knew how to eat Japchae, yesterday I learned how to make it. It seems like a lot of ingredients and a long process, but it’s pretty simple + goes quickly with help. You can make a huge batch and divvy it up into freezer bags. Just defrost & heat it up in a pan.

We would have added bulgogi, if everyone didn’t think I was a vegetarian, for some reason. Next time. Thanks to my adopted Korean grandma, Sam, + Tom, for being the glue.┬áRecipe after the cut…

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