Ganjang-gejang || Soy Sauce Marinated Crab, 酱蟹, カンジャンケジャン, 간장게장

Hansik / Korean Cuisine, Jang, Jangajji October 26, 2024 January 6, 2025

Ganjang gejang is a traditional Korean dish made by marinating fresh raw crabs in soy sauce. It has a salty and savory flavor, and is known for its unique umami

Golbaengi-muchim || Spicy Sea Snails Salad, 辣拌海螺, つぶ貝の和え物, 골뱅이무침

Hansik / Korean Cuisine, Muchim October 26, 2024 January 2, 2025

Golbaengi-muchim is a popular Korean dish that features marinated sea snails, often paired with vegetables like cucumbers, onions, and carrots. It’s a popular choice for a spicy and flavorful side

Haemul-pajeon || Seafood and Green OnionPancake, 海鲜葱煎饼, 海鮮とねぎのチヂミ

Haemulpajeon || Seafood and Green Onion Pancake, 海鲜葱煎饼, 海鮮蔥煎餅, 海鮮とねぎのチヂミ, 해물파전

Hansik / Korean Cuisine, Jeon, Twigim October 26, 2024 January 2, 2025

Haemul-pajeon is a popular Korean dish that combines the flavors of seafood and green onions in a crispy, savory pancake. It’s perfect for a hearty meal or a delicious appetizer.

Ojingeojeot || Salted Squid, Fermented Squid Side Dish, 오징어젓

Ojingeojeot || Salted Squid, Fermented Squid Side Dish, 鱿鱼酱, 魷魚醬, イカの塩辛, 오징어젓

Hansik / Korean Cuisine, Jeotgal October 26, 2024 January 2, 2025

Ojingeo-jeot is a Korean fermented seafood side dish made from salted and fermented squid. It’s known for its unique umami flavor and chewy texture. How to Make Ojingeo-jeot: While making

Doenjang || Soybean Paste, 大酱, 大醬, テンジャン, 된장

Hansik / Korean Cuisine, Jang October 26, 2024 December 21, 2024

Doenjang is a fermented soybean paste that is a fundamental ingredient in Korean cuisine. It’s a versatile condiment used to flavor a wide range of dishes, from soups and stews

Patjuk || Red Bean Porridge, 红豆粥, 紅豆粥, 小豆粥, 팥죽

Hansik / Korean Cuisine, Juk October 26, 2024 January 2, 2025

Red bean porridge is a traditional Korean dish, often enjoyed during the winter solstice. It’s made with red beans, rice, and sweet rice flour dumplings. Ingredients: Instructions: Note: 한양팥죽 #백년가게

Jangjorim || Soy Sauce Braised Beef, 酱牛肉, 肉の煮付け, 장조림

Hansik / Korean Cuisine, Jorim October 26, 2024 January 2, 2025

Soegoki Jangjorim is a Korean dish made by braising beef in a soy sauce-based marinade. It’s a popular side dish that can be enjoyed cold or at room temperature. Ingredients:

Myeolchi-bokkeum || Stir-fried Dried Anchovies, 炒鳀鱼, 炒鯷魚乾, カタクチイワシ炒め :: k-food.market

Myeolchi-bokkeum || Stir-fried Dried Anchovies, 炒鳀鱼, 炒鯷魚乾, カタクチイワシ炒め, 멸치볶음

Bokkeum, Hansik / Korean Cuisine October 26, 2024 January 2, 2025

Myeolchi-bokkeum or stir-fried dried anchovies, is a classic Korean side dish that’s packed with umami flavor and a satisfying crunch. Here’s a simple recipe to try: Ingredients: Instructions: Tips: This

Saeu-jeot || Salted Shrimp, 虾酱, アミの塩辛, 새우젓

Hansik / Korean Cuisine, Jeotgal October 26, 2024 January 2, 2025

Saeu-jeot or salted shrimp, is a popular Korean fermented food that adds a unique umami flavor to various dishes. It’s made by salting and fermenting small shrimp, which gives it

Bibim-Mak-guksu || Spicy Buckwheat Noodles, 拌荞麦凉面, 拌蕎麥麵, 混ぜそば, 비빔막국수

Hansik / Korean Cuisine, Myeon October 26, 2024 January 1, 2025

Ingredients (Serves 4): Preparation: Cooking Instructions: Notes on Makguksu Makguksu is a popular Korean noodle dish made with buckwheat noodles. It’s often enjoyed cold, especially during the hot summer months.

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28	29	30

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