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Ganjang-gejang || Soy Sauce Marinated Crab, 酱蟹, カンジャンケジャン, 간장게장
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
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Kongnamulgukbap || Bean Sprout and Rice Soup, 豆芽汤饭, 豆芽湯飯, 豆もやしクッパ, 콩나물국밥
Kongnamul-gukbap is a popular Korean soup dish featuring bean sprouts in a clear, savory broth. It’s often enjoyed for breakfast or as a light meal. Key Ingredients: How to Make
Golbaengi-muchim || Spicy Sea Snails Salad, 辣拌海螺, つぶ貝の和え物, 골뱅이무침
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
Aehobakjeon || Pan-fried Battered Zucchini, 香煎西葫芦, 香煎櫛瓜, ズッキーニのチヂミ, 애호박전
Ingredients: Instructions: Tips: This content is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International license. (Except for certain content with specific license terms.) Copyright for videos (such as YouTube) belongs to the
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
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.
Baechukimchi || Kimchi, 辛奇, 白菜キムチ, キムチ, 배추김치
Kimchi is a staple food in Korean cuisine, characterized by its distinctive spicy and tangy flavor. It’s made from a variety of vegetables, most commonly napa cabbage, which is fermented
Chonggak-kimchi || Whole Radish Kimchi, Ponytail Kimchi, 小萝卜辛奇, 小蘿蔔辛奇, ミニ大根キムチ, 총각김치
Chonggak-kimchi is a popular type of Korean kimchi made with chonggak mu (ponytail radish). It’s characterized by its crisp texture and slightly sweet and spicy flavor. Ingredients: Instructions: Note: The
Kkakdugi || Diced Radish Kimchi, Cubed Radish Kimchi, 萝卜块辛奇, 蘿蔔塊辛奇, カクトゥギ, 깍두기
Kkakdugi is a popular type of Korean kimchi made with cubed radish. It’s known for its bright red color, tangy flavor, and crunchy texture. Key Characteristics of Kkakdugi: How to
Ojingeojeot || Salted Squid, Fermented Squid Side Dish, 鱿鱼酱, 魷魚醬, イカの塩辛, 오징어젓
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
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