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Delish Spicy Radish Kimchi Recipe

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This page may contain affiliate links. So I receive a small commission at no cost to you when you make a purchase using my link. This post is about a Spicy Radish Kimchi Recipe!

A patterned bowl containing cubed radish kimchi in a spicy red sauce with green onions. There is a pair of chopsticks resting on the upper left side of the bowl.

Do you have a favorite type of kimchi? Korean cuisine features many many different types of kimchi. In addition to napa cabbage kimchi, many people name radish kimchi as one of their favorites.

Radishes are wonderfully suited to making kimchi and their crunchy texture gives you such a satisfying bite!

Here I will share with you a super easy and spicy recipe for this very common kind of kimchi which you will absolutely love!

What is Kkakdugi?

This recipe is for kkakdugi kimchi. Kkakdugi kimchi features radishes which have been diced into cubes. There are varieties of kimchi with radishes that have been shredded, but those are not considered kkakdugi.

A patterned bowl containing cubed radish kimchi in a spicy red sauce with green onions. There is a pair of chopsticks resting on the upper left side of the bowl.

Why You Will Love This Recipe!

You will LOVE this radish kimchi recipe because:

  • This wonderful delicious kimchi makes a perfect side dish and can be ready in about 1 hour.
  • There's no fermentation required and no super fancy ingredients needed. For example, I used daikon radish, which many grocery stores carry, for this recipe. However by all means use fresh Korean radish, called mu, if you can find them.
  • It's so easy to make this kimchi! This is a perfect introduction to those who have never made kimchi before.
  • This kimchi is delightfully spicy! You can tone it down if you want by decreasing the amount of Korean red pepper flakes you use. However, I'm firmly TEAM SPICY and I encourage you to scratch that spicy taste food itch with a SPICY KIMCHI!

So let's have fun making this spicy cubed radish kimchi, called kkakdugi!

🥘 Ingredients

A bowl containing cubed pieces of daikon radish, and small bowls containing salt, ginger and garlic, Asian pear, fish sauce, red pepper powder, and green onions.

Here are the ingredients that you will need for this delicious homemade kimchi!

  • Daikon radish (or Korean white radish known as mu)
  • Coarse salt
  • Green onions
  • Ginger
  • Garlic
  • Gochugaru (Korean red pepper flakes or powder)
  • Asian pear (can sub sugar)
  • Fish sauce (can sub soy sauce to make this vegetarian)
  • Cold water

I used daikon radish for this recipe, which may be easier to find than Korean radishes. If you'd like to make a Korean radish kimchi, then look for Korean radishes which you should be able to find at your local Korean markets.

So now I'll show you step by step how easy it is to make this delicious spicy radish kimchi recipe!

🔪 Instructions

Peel and cut the radish into bite sized cubes. It's easiest to do this by cutting the radish into discs, and then cutting the discs into radish cubes.

A peeled daikon radish which has been cut. There are small cubed pieces, 2 disc shaped pieces, and a tube shaped piece on top of a cutting board.

Place the cubed pieces of radish in a large bowl and add the coarse salt. Toss to coat the radishes with the salt. Leave at room temperature for around 40 minutes to allow the radish to release its juices. Stir it a couple of times during this time. At the end of the 40 minutes, drain the radish and discard the juices.

Cubed pieces of daikon radish with juices from the radish which have been released, in a red bowl.

During the waiting time, make the spicy paste. Combine the minced ginger and garlic, gochugaru (Korean red pepper flakes), water, Asian pear (or sugar), and fish sauce. Set aside until the radish is ready.

By the way, using a food processor makes easy work of mincing the garlic, ginger, and Asian pear.

A white bowl containing a spicy red paste with red pepper powder, minced garlic, onion, and Asian pear. There is a spoon in the bowl containing some of the spicy paste.

Combine the drained radish with the spicy paste. Then stir in the sliced green onions. Taste and if you like it sweeter, feel free to add a little more sugar.

A red bowl containing radish kimchi which is cubed radish pieces in a spicy red sauce and green onions. There is a silver spoon in the bowl.

Your delicious radish kimchi is ready to eat right away, or refrigerate for a few hours in a glass jar and then enjoy!

Daikon radish pieces in a spicy red sauce with green onions in a glass jar.

Suggestions For Serving

A patterned bowl containing cubed radish kimchi in a spicy red sauce with green onions. There is a pair of chopsticks resting on the upper left side of the bowl.

Enjoy your mouthwatering spicy kimchi as the perfect side dish to Korean main dishes such as galbi or Korean fried chicken.

Of course be sure to serve some steamed rice, and practice your chopstick skills with your fave pair of chopsticks.

MASHITA! (IT'S DELICIOUS...IN KOREAN!)

FAQ

Can I use radish instead of daikon in this radish kimchi?

Radishes such as the cherry belle radish which is typically sold in US grocery stores, are not suitable for this kimchi. It's best to use either daikon radish or the Korean radish called mu for this radish kimchi.

How should I store this spicy radish kimchi?

Store this spicy radish kimchi in an airtight container. A glass jar is perfect for this!

How can I ferment radish kimchi?

If you would like to ferment this radish kimchi, store it in an airtight container at room temperature for a couple of days. Be sure to press the radishes down with a spoon so that you get rid of the air pockets.

Some Other Delicious Recipes You May Enjoy!

Here are some other delicious Korean recipes you may enjoy:

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A patterned bowl containing cubed radish kimchi in a spicy red sauce with green onions. There is a pair of chopsticks resting on the upper left side of the bowl.

Spicy Radish Kimchi Recipe

Grace
Korean radish kimchi, also called kkakdugi, is a super delicious and easy kimchi which you can eat right away!
Print Recipe Pin Recipe
Prep Time 15 mins
Time needed for salted radish to release juices 40 mins
Total Time 55 mins
Course accompaniment, Side Dish, vegetable side dish
Cuisine Korean
Servings 5 people
Calories 41 kcal

Equipment

  • Food Processor helps make mincing the garlic, ginger, and Asian pear much easier!

Ingredients
  

  • 1 lb daikon radish can also use Korean white radish called mu
  • ½ tablespoon coarse salt
  • 1 each green onion sliced

Spicy Paste Ingredients

  • 1 inch ginger peeled and minced
  • 6 cloves garlic peeled and minced
  • 2.5 tablespoon gochugaru Korean red pepper powder/flakes
  • ¼ cup Asian pear minced or pureed; can sub 1 ts sugar
  • 1.5 tablespoon fish sauce can sub soy sauce to make this vegetarian
  • 2 tablespoon water

Instructions
 

  • Peel and cut the radish into bite sized cubes. It's easiest to do this by cutting the radish into discs, and then cutting the discs into cubes.
    A peeled daikon radish which has been cut. There are small cubed pieces, 2 disc shaped pieces, and a tube shaped piece on top of a cutting board.
  • Place the cubed pieces of radish in a large bowl and add the coarse salt. Toss to coat the radishes with the salt. Leave at room temperature for around 40 minutes to allow the radish to release its juices. Stir it a couple of times during this time. At the end of the 40 minutes, drain the radish and discard the juices.
    Cubed pieces of daikon radish with juices from the radish which have been released, in a red bowl.
  • During the waiting time, make the spicy paste. Combine the minced ginger and garlic, gochugaru (Korean red pepper flakes), water, Asian pear (or sugar), and fish sauce. Set aside until the radish is ready.
    A white bowl containing a spicy red paste with red pepper powder, minced garlic, onion, and Asian pear. There is a spoon in the bowl containing some of the spicy paste.
  • Combine the drained radish with the spicy paste. Then stir in the sliced green onions. Taste and if you like it sweeter, feel free to add a little more sugar.
    A red bowl containing radish kimchi which is cubed radish pieces in a spicy red sauce and green onions. There is a silver spoon in the bowl.
  • Your delicious radish kimchi is ready to eat right away, or refrigerate for a few hours in a glass jar and then enjoy!
    Daikon radish pieces in a spicy red sauce with green onions in a glass jar.

Notes

Feel free to add a little sugar if you like your kimchi a little sweeter.
You can sub soy sauce for the fish sauce to make this vegetarian.
This recipe does not address fermentation.  If you'd like to ferment your kimchi, then you can leave it on your kitchen counter for a couple of days. 

Nutrition

Calories: 41kcalCarbohydrates: 9gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.2gSodium: 1207mgPotassium: 330mgFiber: 3gSugar: 4gVitamin A: 1191IUVitamin C: 22mgCalcium: 48mgIron: 1mg
Keyword Banchan, daikon radish, kimchi
Tried this recipe?Let us know how it was!

How To Make Spicy Korean Fish Cake Side Dish

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This page may contain affiliate links. So I receive a small commission at no cost to you when you make a purchase using my link. This post is about How To Make Spicy Korean Fish Cake Side Dish!

Korean fish cake that has been stir fried with onion and slivers of green and red peppers garnished with sesame seeds on a black plate. There is a pair of silver chopsticks resting on the plate.
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Korean banchans are Korean side dishes served with rice. I almost enjoy eating the banchan more than the main dish. To me they are like Thanksgiving side dishes, which typically steal the show!

One Korean food side dish that is super easy, inexpensive, quick, and delicious is eomuk bokkeum, or Korean fish cake side dish. Lots of Korean restaurants serve this as banchan or a complimentary side dish to their patrons.

Here I am super excited to share with you a superb spicy version of this dish which you've GOT TO MAKE if you love Korean spicy food!

What Is Eomuk Bokkeum?

Eomuk means fish cake. A Korean fish cake is a processed food made by combining ground or pureed fish with other ingredients. The fish cakes that I used include surimi paste from hairtail fish, wheat, and soy bean. They are flat sheets, as you can see below.

Fish cake sheets next to a package containing fish cake sheets.

Bokkeum involves stir frying a dish with a sauce.

So, eomuk bokkeum means fish cake stir fried with a sauce.

Our recipe involves stir frying pieces of thin sheets of fish cake with a lovely spicy sauce and some beautiful and colorful Korean peppers.

Now let me tell you what you will need for this beloved stir-fried dish in Korean cuisine!

🥘 Ingredients

A white plate containing slices of fish cake and slices of onion, green, and red peppers. Small bowls filled with olive oil, mirin, soy sauce, red pepper flakes, minced garlic, sesame oil, and sesame seeds.

Here are the ingredients you will need for this spicy fish cakes dish:

You should be able to find all of these ingredients at your local Asian grocery store or Korean grocery store.

I love beautiful Korean green and red peppers and my favorite way to make this dish involves using these peppers. However feel free to sub green and red bell peppers if you like. When deseeded, the Korean red and green peppers are not overly spicy, and that is how we will use them in this recipe.

🔪 Instructions

Now let me show you how easy it is to make this popular side dish!

Prepare your fish cake sheets by cutting them into strips between ½"-1". Deseed the red and green chili peppers and remove the pith. Then slice the red and green peppers and onion thinly, and place this aside.

Sliced onion, and red and green peppers, next to half an onion, 2 red chilies and a green chili.

Make the sauce by combining the gochugaru (red pepper flakes), soy sauce, mirin, garlic, and sesame oil.

A white bowl containing a spicy sauce with Korean red pepper flakes, and garlic. There is a spoon containing some of the sauce in the foreground.

Place your wok or large skillet on medium high heat. Add the olive oil. When the oil is hot add the onions and peppers and stir fry constantly for 1 minute.

Slices of onion, red pepper, and green pepper in a wok.

Now add the fish cake slices and continue to stir fry constantly for 1 minute.

Sliced fish cake sheets with sliced onion and slivers of green and red peppers in a wok.

Time to add the spicy sauce! Once again, stir fry constantly for 1 minute.

Sliced fish cake sheets with sliced onion, and red and green peppers with a spicy sauce in a wok. There is a cooking utensil in the top left of the photo.

Then take off the heat and garnish with sesame seeds and some freshly ground black pepper (optional) and your dish is ready to serve! At the end of stir frying your fish cake slices should be a beautiful golden brown.

Korean fish cake that has been stir fried with onion and slivers of green and red peppers garnished with sesame seeds.

Suggestions For Serving

Korean fish cake that has been stir fried with onion and slivers of green and red peppers garnished with sesame seeds on a black plate. There is a pair of silver chopsticks resting on the plate.

This Korean stir-fried fish cake dish pair perfectly with some steamed rice and your favorite pair of chopsticks!

Serve this as a side dish to accompany your favorite Korean bbq or Korean main meal. This may just become your favorite banchan and one of your go to Korean recipes!

FAQ

How can I make a non-spicy version of this dish?

To make a non-spicy version of this dish, simply omit the Korean red pepper flakes or powder (gochugaru).

What is the difference between eomuk bokkeum and odeng bokkeum?

Koreans refer to fish cakes as both eomuk and odeng (borrowed from the Japanese). So eomuk bokkeum and ogeng bokkeum both refer to stir fried fish cakes with sauce.

How do I store leftover Spicy Korean Fish Cake Side Dish?

Store any leftovers in an airtight container in your refrigerator, and consume within two days.

Some Other Delicious Recipes You May Enjoy!

Here are some other Korean side dish recipes that you may enjoy:

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Korean fish cake that has been stir fried with onion and slivers of green and red peppers garnished with sesame seeds on a black plate. There is a pair of silver chopsticks resting on the plate.

Spicy Korean Fish Cake Side Dish

Grace
Spicy Korean fish cake is a super easy and delicious banchan, or Korean side dish! Slices of fish cake are stir fried with beautiful Korean peppers in a hot and spicy sauce which you won't be able to get enough of!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 3 mins
Total Time 13 mins
Course accompaniment, Side Dish
Cuisine Korean
Servings 4 people

Equipment

  • 1 Wok or large skillet

Ingredients
  

  • 150 grams fish cake sheets sliced into ½" - 1" strips; the fish cake sheets I used are 6"x4" and 150 grams is 2.5 sheets
  • ⅓ cup Korean green chili peppers deseeded, white pith removed and sliced thinly. You can sub green bell peppers or green onions
  • ⅓ cup Korean red chili peppers deseeded, white pith removed and sliced thinly. You can sub red bell peppers
  • ⅓ cup onion select a small onion and sliced thinly
  • 2 ts olive oil

Spicy Sauce Ingredients

  • 2 ts Korean red pepper flakes aka gochugaru
  • 1.5 tablespoon soy sauce
  • 1 ts mirin can sub ½ ts sugar
  • 3 cloves garlic minced
  • 1.5 ts sesame oil

Garnish

  • ½ ts sesame seeds
  • black pepper optional; some freshly ground black pepper to taste is delightful!

Instructions
 

  • Prepare your fish cake sheets by cutting them into strips between ½"-1". Deseed the red and green peppers and remove the pith. Then slice the red and green peppers and onion thinly, and place this aside.
    A white plate containing slices of fish cake and slices of onion, green, and red peppers. Small bowls filled with olive oil, mirin, soy sauce, red pepper flakes, minced garlic, sesame oil, and sesame seeds.
  • Make the sauce by combining the gochugaru (red pepper flakes), soy sauce, mirin, garlic, and sesame oil.
    A white bowl containing a spicy sauce with Korean red pepper flakes, and garlic. There is a spoon containing some of the sauce in the foreground.
  • Place your wok or large skillet on medium high heat. Add the olive oil. When the oil is hot add the onions and peppers and stir fry constantly for 1 minute.
    Slices of onion, red pepper, and green pepper in a wok.
  • Now add the fish cake slices and continue to stir fry constantly for 1 minute.
    Sliced fish cake sheets with sliced onion and slivers of green and red peppers in a wok.
  • Time to add the spicy sauce! Once again, stir fry constantly for 1 minute.
    Sliced fish cake sheets with sliced onion, and red and green peppers with a spicy sauce in a wok. There is a cooking utensil in the top left of the photo.
  • Then take off the heat and garnish with sesame seeds and some freshly ground black pepper (optional) and your dish is ready to serve!
    Korean fish cake that has been stir fried with onion and slivers of green and red peppers garnished with sesame seeds.

Notes

You can make a delicious non-spicy version of this dish by omitting the gochugaru.
Serve with rice and as a side dish to accompany your favorite Korean bbq!
 맛있어요 Mashisoyo!
Keyword Banchan, korean food, korean spicy fish cakes, koreansidedish, side dish
Tried this recipe?Let us know how it was!

The BEST Korean Instant Coffees That You MUST Try!

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about the BEST Korean Instant Coffees That You MUST Try!

A package of Maxim Mocha Gold Mild Coffee Mix and a package of Kanu Signature coffee mix. There are individual sticks of each of these coffees in front of the packages.

Korean coffee culture is a BIG DEAL in Korea. Koreans absolutely LOVE their coffee and their instant coffee!

South Korea is one of the largest consumers of instant coffee in the world, and there are many delicious and quality Korean coffee brands available for Koreans to enjoy. And now, many of us in the United States have the opportunity to try these instant coffees as well.

So I'm excited to share with you some of the BEST Korean Instant coffee brands that you MUST try!

But first, let me tell you a little bit about the interesting history of instant coffee in South Korea.

How Coffee Was Introduced To Korea

Koreans can thank King Gojong, who was the King when Japan was invading Korea. King Gojong went into hiding at the Russian Legation in Seoul during this invasion. He first tried coffee there, and fell in love with it! He loved it so much that after he returned to one of his palaces, Deoksugung, he actually built a western style building called Jeonggwanheon, where he could enjoy his coffee daily.

Somewhere around 1923 the first dabang (traditional cafe) opened in the Sontag Hotel by Antoinette Sontag. Ms. Sontag was the sister-in-law of one of the Russian officials, and this dabang opened to serve foreign diplomats. Other dabangs started to open, and began to serve coffee, which was very expensive at this time, to Korea's elites and upper classes.

It was during the Korean War, which began in 1950, that instant coffee was introduced to Koreans. US soldiers war rations included instant coffee, and as this was inexpensive, coffee became accessible to many more people in Korea, and not just the cultural elites.

Now I'll go into how instant coffee became so popular in South Korea.

A Brief History Of Instant Coffee In South Korea

In the 70's, Dongsuh Food (who makes the Maxim brand), introduced their 3-in-1 instant coffee mix sticks which combined the perfect ratio of coffee, sugar, and cream, to the Korean market. This product really transformed the coffee market in Korea, and the popularity of instant coffee exploded!

The instant coffee mix sticks were inexpensive, convenient, portable, and delicious. They also provided a very quick way of making coffee, and Koreans appreciate this as per their "bally bally" (which means "hurry hurry") culture.

Since the 70's, many other companies such as Namyang and Maxpresso introduced their own instant coffee mixes to the coffee industry. Korean coffee lovers have a wonderful variety of instant coffees to select from. And be assured, that they are quality coffees as well!

Instant Korean coffee mixes can be found almost everywhere in Korea. You can find them in almost any business, home or school. They are sold in convenience stores, grocery stores, and even at the train station.

Additionally, in the 90's, hot and cold water dispensers were introduced to many businesses and offices. So making that cup of instant coffee to enjoy was that much easier. Coffee vending machines also helped to increase the instant coffee market as well.

So now I will tell you about some Korean instant coffees that you MUST try!

Maxim Coffee

No discussion of Korean instant coffees can be had without including Maxim, made by Dongsuh Food. This is the most famous Korean coffee brand. Their most popular coffee mix is the Maxim Mocha Gold Mild.

A package of Maxim Mocha Gold Mild in the background and a blue patterned coffee cup with coffee in the foreground with one of the Maxim coffee sticks on the plate the cup is resting on.

The Maxim Mocha Gold Mild's yellow instant coffee sticks are instantly recognizable. These Maxim coffee sticks contain instant coffee, cream, and a good amount of sugar.

All you need for a delicious cup of coffee is hot water and the Mocha Gold Mild Mix. The taste is mild and smooth, and has a lovely coffee aroma.

Maxim also offers the following different flavors of instant coffee mixes:

Whether you choose the Mocha Gold Mild or one of the other varieties, you can't go wrong with Maxim!

How Much Water To Add To Maxim Coffee Sticks

Please be aware that the recommended amount of water to add to one Maxim coffee stick is somewhere between ⅓ cup - ½ cup. These coffee sticks were meant to be added to small cups such as small styrofoam cups. So if you are accustomed to large cups of coffee, you'll want to consider adding more than one coffee stick to your large cup.

Kanu Coffee

Kanu instant coffee is owned by the same company as Maxim, however it is considered a different brand.

This brand was developed to give coffee lovers a more quality café style coffee experience. Kanu is considered a more premium brand than Maxim, and it also features a more premium (higher) price than Maxim.

With all Kanu Instant coffees, please refer to the packaging for the recommended amount of water to use with one coffee stick for best results.

Kanu Signature

First I will discuss Kanu Signature instant coffee. Kanu Signature coffee is also different to Maxim in that it is black coffee, without any sugar or cream.

A package of Kanu Signature instant coffee in the background and and a blue patterned coffee cup with black coffee in the foreground with one of the Kanu signature coffee sticks on the plate the cup is resting on.

There are medium and dark-roast options in the Kanu Signature range. Look at the side of the package to determine which one it is.

Kanu recommends adding 200 ml of water, approximately 0.85 cups, to the contents of one of their Signature coffee sticks. You can enjoy this coffee either hot or iced.

I don't see that Amazon sells the Kanu Signature range at the time of this writing. You can purchase them at Yamibuy if interested or look for them at your local Korean market.

Kanu Mini

Kanu also has a Mini range. These coffee sticks are smaller than the Signature range of coffees.

Some of the Mini range varieties are:

Kanu Flavored Varieties

There are also flavored varieties in the Kanu coffee line. Some of these other flavors are:

I've linked to these coffees (affiliate links) to purchase on Amazon if you are interested. Amazon also has a variety pack containing Maxim KANU Tiramisu Latte 8 Sticks, Vanilla Latte 8 Sticks, Dolce Latte 8 Sticks, Mint Choco Latte 8 Sticks which you can purchase here.

It's clear that there's a Kanu for everyone!

The Kanu Coffee packaging is also really sleek and beautiful. People in Korea often give these beautiful boxes of Kanu coffee as gifts. I think we should adopt that here in the US!

Maxpresso

Maxpresso is 100% freeze dried coffee. The freeze drying process helps to preserve the flavor and aroma of the coffee crystals, which provides a higher quality of instant coffee. It is an espresso with non-dairy coconut oil creamer and sugar.

This instant coffee is different to other instant coffees in that it requires less hot water than other coffee sticks due to its Espresso concept. Maxpresso recommends 2.5 oz (approximately ⅓ cup) of hot water, which is less than the amount of water used with the other instant coffees.

You can enjoy this medium roast coffee either iced or hot.

Maxpresso can also be used to make the famous Dalgona coffee! Their Amazon page has an easy 3 step recipe for this sweet treat.

Namyang French Café

Namyang French Café is another Korean instant coffee brand you should consider trying. It is not as well known as Maxim coffee, but is similar to it and is a great quality Korean instant coffee.

Two French Café instant coffees to consider trying are:

Both of these coffees contain coffee, non-fat milk as the creamer, and sugar. Namyang markets their French Café instant coffees as healthier than Maxim because they use non-fat milk creamers instead of sodium caseinate (or casein), which some of the Maxim Instant Coffees contain. You can read more about this in the 2012 article "Instant Coffee Fight Gets Ugly" from KoreaTimes.co.kr.

The recommended amount of water to add to one Namyang French Café coffee stick is somewhere between ⅓ cup - ½ cup.

This coffee is a wonderful coffee to try for those who like smooth, mild and sweet coffee.

Ediya Coffee

Ediya Coffee is a franchise that has more coffee stores than any other company in Korea. As of August 2022, Ediya had more than 3,000 stores in South Korea, more than Starbucks.

Those of us in the United States can get a taste of this awesome coffee with Ediya instant coffee sticks.

Some of the Ediya Instant Coffee mixes that you can try are:

So Ediya Instant Coffee is a great quality Korean instant coffee with a good variety of flavors for you to choose from.

Please check the packaging for confirmation, but generally it's recommended to use one stick of Ediya coffee with ⅓ cup - ½ cup of hot water.

FAQ

What is the best Korean instant coffee?

There are so many quality Korean instant coffees that it's difficult to select just one! Generally though, the Maxim Mocha Gold Mild is the most popular Korean instant coffee, and a solid choice for those who like mild, creamy, and sweet coffee.

Do Koreans drink instant coffee?

Koreans love their instant coffee and much of the Korean population drinks it! There are many quality Korean instant coffee brands which are delicious, inexpensive, and portable. These instant coffee drinks are also easy to make which Koreans appreciate.

What is Koreans favorite coffee?

The favorite coffee of Koreans is the Americano, and iced Americanos!

Enjoy A Delicious Cup Of Korean Instant Coffee Today!

There are so many delicious and quality Korean instant coffees to choose from we are definitely spoilt for choice!

If you haven't tried any of these coffees, it's definitely time to take the plunge! Try looking for these at your local Korean or Asian market. I've also linked to Amazon and Yamibuy if you'd like to buy these coffees online.

Be warned though...once you take the plunge you may develop a daily habit of indulging in these instant coffees, just like many Koreans!

Some Other Posts About Korean Foods That You May Enjoy!

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Easy Spicy Korean Braised Tofu Recipe

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This page may contain affiliate links. So I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Easy Spicy Korean Braised Tofu Recipe!

Slices of tofu coated in a spicy sauce garnished with green onions and sesame seeds in a white dish with silver chopsticks resting on the white dish.

There's only one thing better than tofu braised in a Korean style seasoned broth. And that would be tofu braised in a SPICY Korean style seasoned broth!

Korean style braised (or simmered) tofu is called Dubu Jorim. If you love Korean food and Korean cooking, you will love making this spicy tofu recipe.

Let me tell you a little bit about this delicious Korean food featuring tofu as the main ingredient!

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What Is Dubu Jorim?

Dubu means tofu in Korean. Jorim is a simmered dish. So this Dubu Jorim is simply simmered tofu.

The tofu is first pan fried in this recipe. It is then simmered in a spicy and savoury sauce which contains gochugaru, which is Korean red pepper flakes.

This dish is considered a banchan, or side dish, in Korean cuisine. Banchan are typically meant to be served with rice. So, this spicy Korean braised tofu is perfect as an accompaniment to a steaming bowl of white rice. My mouth is watering just thinking about this delicious side dish!

🥘 Ingredients

Sliced tofu on a white plate, small bowls filled with gochugaru, green onions, soy sauce, sugar, sesame seeds, minced garlic, sesame oil, and vegetable oil.

Here's what you will need to make this Korean tofu dish:

  • Tofu - select hard tofu or extra-firm tofu for this dish. This is important so that the tofu doesn't fall apart when cooking. Silken tofu or soft tofu are not appropriate for this recipe.
  • Vegetable oil
  • Soy sauce
  • Water
  • Fresh garlic cloves
  • Sesame oil
  • Gochugaru (Korean red pepper flakes)
  • Sugar
  • Sesame seeds
  • Green onion
  • Black pepper

You should be able to get most if not all of these ingredients at your local grocery store or Asian market. I've also linked to Amazon (affiliate link) for some of these ingredients for your convenience.

The spicy braising sauce ingredients include the soy sauce, water, minced garlic, sesame oil, gochugaru, and sugar.

We'll use the sesame seeds and green onions as a garnish, and freshly ground black pepper as the perfect finishing touch.

So let's gather our ingredients and make one of the best Korean recipes: Dubu Jorim!

🔪 Instructions For This Korean Spicy Tofu

The good news is that it's super quick to make this easy recipe after getting your tofu pressed!

Prep The Tofu

Begin by draining the liquid from the tofu block or blocks. Press the tofu by placing a heavy object on top of a plate on top of the tofu, and let it sit for at least 30 minutes. If you have time, it's best to press the tofu for around 1.5 hrs-2 hrs. This will help to draw the water out of the tofu.

Tofu being pressed by a heavy object. There is water draining from the tofu which is on a white dish topped by a white plate and the heavy object.
Place a heavy object over the tofu to press the tofu.
Tofu blocks sitting in drained water from the tofu in a white dish.
See how much water drains from the tofu after pressing?

Cut the tofu into rectangular pieces around ½" thick. Use paper towels to pat dry the tofu pieces and remove excess liquid.

Make The Braising Sauce

Make the braising sauce by combining the sauce ingredients in a small bowl. Set this aside while we pan fry the tofu pieces.

A white bowl containing spicy braising sauce including garlic and red pepper flakes. There is a spoon containing some of the sauce in the foreground.
Lovely spicy braising sauce!

Time To Cook!

Now place a non stick skillet or well seasoned cast iron pan on medium high heat. Add the vegetable oil, and once the oil is hot place the tofu slices into the pan. Fry each side until golden brown, around 3 minutes for each side.

Rectangular pieces of tofu pan in a cast iron skillet being pan fried in oil.

Take the pan off the heat for a bit. Turn the heat down to low and allow the temperature of the stove to reduce to low.

If you add the braising sauce to a super hot pan it tends to burn off and you won't get a chance to simmer the tofu. So be sure to let the heat reduce.

Then return the pan to the heat. Give the sauce a good stir, then add this to the pan. Simmer this uncovered for about 5 - 7 minutes. If it gets too dry, you can add a little water here and there. During this time spoon the sauce over the tofu slices as they simmer.

During this time spoon the sauce over the tofu slices as they simmer. The tofu slices will absorb the wonderful savory sauce while simmering.

Pieces of browned tofu in a spicy simmering sauce in a cast iron skillet.
Looking nice and spicy!

The final touch is the garnishes. Sprinkle the sesame seeds, sliced green onions, and add some freshly ground black pepper and then dig in!

Pan fried pieces of tofu in a cast iron skillet that has been braised with a spicy sauce so that the pieces are red in color. The tofu is garnished with green onions and sesame seeds.

Suggestions For Serving

Tofu slices in a cast iron pan coated in a spicy sauce with sesame seeds and green onions as garnish.

The perfect accompaniment to this spicy Korean tofu is a steaming bowl of white rice! It's also a wonderful banchan to pair with delicious Korean main dishes such as Korean short ribs, or Spicy Chicken Bulgogi.

This tofu jorim is also best enjoyed with your favorite pair of chopsticks!

FAQ

How do I store any leftover tofu?

Store leftover tofu in an airtight container in your fridge. This is best enjoyed within 3 days.

Why does my extra firm tofu fall apart?

If the extra firm tofu you are using falls apart, it may be because there was too much moisture in the tofu. It's best to press the tofu to remove as much water as you can to help keep the tofu from falling apart.

What type of tofu should I use to make Korean Spicy Braised Tofu (Dubu Jorim)?

Select extra firm or hard tofu to make Dubu Jorim. Other types of tofu won't be able to hold their shape for this dish.

Some Other Recipes You May Enjoy!

Here are some other recipes for Korean side dishes you may enjoy:

Join Me On A Fun Food Journey!

In conclusion, if you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Tofu slices in a cast iron pan coated in a spicy sauce with sesame seeds and green onions as garnish.

Easy Spicy Korean Braised Tofu Recipe

Grace
Spicy Korean Braised Tofu, or Dubu Jorim, is pan fried tofu simmered in a delicious spicy braising sauce! It's the perfect side dish to accompany rice and all your favorite Korean mains!
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 11 mins
Pressing The Tofu 30 mins
Total Time 46 mins
Course banchan, Side Dish
Cuisine Korean
Servings 4 people

Equipment

  • 1 non stick skillet or cast iron pan

Ingredients
  

  • 1 lb tofu select hard or extra firm tofu
  • 1.5 tablespoon vegetable oil can sub canola oil

Sauce Ingredients

  • 3 tablespoon soy sauce
  • ¾ cup water
  • 4 cloves garlic minced
  • 2 ts sesame oil
  • 1.5 tablespoon gochugaru Korean red pepper flakes
  • 1 ts sugar

Garnishes

  • ½ ts sesame seeds
  • 1 green onion sliced
  • black pepper freshly ground to add to the finished dish

Instructions
 

  • Begin by draining the liquid from the tofu block or blocks. Press the tofu by placing a heavy object on top of a plate on top of the tofu, and let it sit for at least 30 minutes. If you have time, it's best to press the tofu for around 1.5 hrs-2 hrs. This will help to draw the water out of the tofu.
  • Cut the tofu into rectangular pieces around ½" thick. Use paper towels to pat dry the tofu pieces.
  • Make the braising sauce by combining the sauce ingredients in a small bowl. Set this aside while we pan fry the tofu pieces.
    A white bowl containing spicy braising sauce including garlic and red pepper flakes. There is a spoon containing some of the sauce in the foreground.
  • Now place a non stick skillet or well seasoned cast iron pan on medium high heat. Add the vegetable oil, and once the oil is hot place the tofu slices into the pan. Fry each side until golden brown, around 3 minutes for each side.
    Rectangular pieces of tofu pan in a cast iron skillet being pan fried in oil.
  • Take the pan off the heat for a bit. Turn the heat down to low and allow the temperature of the stove to reduce to low. Then return the pan to the heat. Give the sauce a good stir, then add this to the pan. Simmer this uncovered for about 5 - 7 minutes. If it gets too dry, you can add a little water here and there. During this time spoon the sauce over the tofu slices as they simmer.
    Pieces of browned tofu in a spicy simmering sauce in a cast iron skillet.
  • The final touch is the garnishes. Sprinkle the sesame seeds, sliced green onions, and add some freshly ground black pepper and then dig in!
    Pan fried pieces of tofu in a cast iron skillet that has been braised with a spicy sauce so that the pieces are red in color. The tofu is garnished with green onions and sesame seeds.
Keyword braised tofu, spicy food, tofu
Tried this recipe?Let us know how it was!

Easy Asian Spinach Recipe

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This page may contain affiliate links. So I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Easy Asian Spinach Recipe!

Asian style spinach flecked with sesame seeds placed in a patterned bowl with a pair of purple chopsticks resting on the bowl.

The Asian way of preparing spinach is delicious and easy. If you love spinach and love Asian flavors, then you will absolutely love this Easy Asian Spinach recipe!

This recipe was inspired by my other Asian Spinach recipe (the spicy version), Super Simple Korean Spinach Side Dish. Here I'm delighted to share a non-spicy version which is every bit as good as what you would be served at your local Korean restaurant!

Make This One Of Your Go-To Healthy Recipes!

Spinach is such a healthy food, and this recipe would be great to include in your list of go-to healthy recipes!

So, the health benefits of this amazing leafy green are very impressive. WebMD's article on the Health Benefits of Spinach states that spinach can help strengthen your immune system, keeps your eyes healthy, and supports cardiovascular health, among other benefits.

Spinach is so versatile and easy to incorporate into your diet.

You'll love this recipe, which is a great way of enjoying this power food!

🥘 Ingredients

Raw baby spinach in a white bowl, small colored bowls filled with pepper, soy sauce, sesame oil, sesame seeds, and sugar respectively.

You will only need a few ingredients to make this spinach side dish. The ingredients are:

Your local well stocked grocery store should carry all of these ingredients. If not then check your local Asian market.

🔪 Instructions

Without doubt, it is super easy to make this dish. However, be warned you will get a hand work out in! 😅

To begin with you will blanch the baby spinach in some boiling water for around 40 seconds to 1 minute or so. Cook the spinach until it just wilts.

Raw baby spinach placed into hot water in a large pot with a blue slotted spoon poised over the pot.
Blanch 1 pound of baby spinach in hot boiling water for up to 1 minute

Now drain the spinach into a colander, and run cold water over the spinach until it is no longer hot. You can toss the spinach around with your hands as the cold water runs over it.

Wilted spinach in a colander with a stream of water running down onto the spinach.
Toss the spinach around with your hands as the water runs over the spinach.

Next it's time for your hand work out! Squeeze as much excess water from the spinach as you can. You'll have to squeeze pretty hard to do this, but it's necessary for best results.

Place the squeezed spinach into a large bowl. Add the rest of the ingredients, and then mix gently by hand.

Wilted spinach in a blue bowl.
It's hard work squeezing out all the water, but it's necessary!
Wilted spinach combined with seasonings and sesame seeds in a blue bowl.
Add the remaining ingredients to the spinach.
Wilted spinach which has been combined with seasonings and sesame seeds a hand is holding some of the spinach close to the camera and the rest of the spinach is at the bottom of a blue bowl.
Combine the ingredients by mixing gently with your hands.

It's time to give your creation a taste. Adjust any of the seasonings to your taste by adding a bit more of what you fancy until it's just as you would like it to be.

And there you have it! Your Easy Asian Spinach Salad is ready to enjoy!

Serving Suggestions

Asian style spinach flecked with sesame seeds placed in a patterned bowl with a pair of purple chopsticks resting on the bowl.

You'll want to bring out your favorite pair of chopsticks for this spinach dish! It's perfect served with rice, and makes a great side dish for any main meal.

This Asian spinach can be served cold or at room temperature.

I do hope that you will give it a try and let me know what you think!

FAQ

How can I store any leftover Asian spinach?

Store any leftover Asian spinach in an airtight container in your fridge. Best eaten within 3 days.

How do I make this Asian spinach recipe spicy?

You can make this Asian spinach by adding some Korean red pepper flakes (gochugaru), or stir in some Spicy Chili Crisp. For the Korean version see my recipe for Super Simple Korean Spinach Side Dish.

Some Other Recipes You May Enjoy!

Here are some dishes that this Easy Asian Spinach would pair well with!

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Asian style spinach flecked with sesame seeds placed in a patterned bowl with a pair of purple chopsticks resting on the bowl.

Easy Asian Spinach Recipe

Grace
If you love spinach and love Asian flavors, then you will absolutely love this Easy Asian Spinach recipe! This delicious recipe is a great way to enjoy spinach, and a wonderful addition to your go-to healthy recipes!
Print Recipe Pin Recipe
Prep Time 3 mins
Cook Time 1 min
Wringing out the spinach 3 mins
Total Time 7 mins
Course accompaniment, Side Dish, vegetable side dish
Cuisine Asian, Korean
Servings 4 people
Calories 60 kcal

Equipment

  • large pot to blanch the spinach
  • colander to drain the spinach

Ingredients
  

  • 1 lb baby spinach
  • 2.5 tablespoon soy sauce
  • 2 ts sesame oil
  • ½ tablespoon sesame seeds use roasted sesame seeds
  • ½ ts pepper adjust the amount of pepper to suit your taste (½ ts makes this nice and peppery)
  • ¼ ts sugar

Instructions
 

  • To begin with you will blanch the baby spinach in some boiling water for around 40 seconds to 1 minute or so. Cook the spinach until it just wilts.
    Raw baby spinach placed into hot water in a large pot with a blue slotted spoon poised over the pot.
  • Now drain the spinach into a colander, and run cold water over the spinach until it is no longer hot. You can toss the spinach around with your hands as the cold water runs over it.
    Wilted spinach in a colander with a stream of water running down onto the spinach.
  • Squeeze as much excess water from the spinach as you can. You'll have to squeeze pretty hard to do this, but it's necessary for best results. Place the squeezed spinach into a large bowl. Add the rest of the ingredients, and then mix gently by hand. Adjust any of the seasonings to your taste.
    Wilted spinach which has been combined with seasonings and sesame seeds a hand is holding some of the spinach close to the camera and the rest of the spinach is at the bottom of a blue bowl.
  • Enjoy your Asian spinach cold or at room temperature with your favorite pair of chopsticks!
    Asian style spinach flecked with sesame seeds placed in a patterned bowl with a pair of purple chopsticks resting on the bowl.

Notes

This Asian spinach can be served cold or at room temperature.
You can make this Asian spinach by adding some Korean red pepper flakes (gochugaru), or stir in some Spicy Chili Crisp. For the Korean version see my recipe for Super Simple Korean Spinach Side Dish.
Enjoy!

Nutrition

Calories: 60kcalCarbohydrates: 5gProtein: 5gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 718mgPotassium: 663mgFiber: 3gSugar: 1gVitamin A: 10634IUVitamin C: 32mgCalcium: 125mgIron: 3mg
Keyword spinach, spinach side dish
Tried this recipe?Let us know how it was!

All About Samyang 2x Spicy Buldak Ramen!

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is All About Samyang 2x Spicy Buldak Ramen!

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I love spicy foods and feel like I can generally tolerate hot and spicy pretty well. So, I was shocked when I tried Samyang Ramen 2x Spicy Buldak for the first time. I won't go into too much detail, but I must have lost around 3-4 pounds after consuming these spicy noodles! 🥵

A Little Samyang Noodles History

Samyang Foods Co. is a South Korean company founded in 1961. They produced Korean's first ramen in the year 1963. This ramen was called "Samyang Ramen" and is described on SamyangFoods.com as "Mild soup and chewy ramen long-loved by Koreans over 50 years."

Fast forward to 2012, when Samyang released Buldak Hot Chicken Flavor Ramen. It is also known as buldak-bokkeum-myeon. This means roughly "fire chicken stir fry noodles." SamyangFoods.com describes this as "Deliciously spicy noodle with sesame seeds and grilled seaweed flakes."

Buldak means "fire chicken". Bul means "fire" and dak means "chicken" in Korean.

The release of the Buldak Hot Chicken Flavor Ramen started a craze called the "Korean Fire Noodles Challenge." This challenge (now a viral internet challenge) involves trying to eat an entire serving of the hot instant ramen noodles, with many people filming themselves and posting to YouTube. If you haven't seen some of these YouTube videos, check them out you are in for a treat!

Samyang has since released many versions of Buldak Ramens, including the 2x Spicy Buldak Ramen, which we will focus on here.

What Is The 2x Spicy Buldak Ramen?

The 2x Spicy Buldak Ramen was introduced in 2017 as "Extreme Buldak Ramen." Samyang touted it as a spicier version of the original Hot Chicken Flavor Ramen. This ramen is also known as Haek-Buldak-Bokkeum-Myeon. Haek means something along the lines of "nuclear." 😅

It's interesting to note that this Haek ramen was only supposed to be a limited edition. It was introduced to celebrate the beginning of the year 2017, which was the year of the Fire Rooster.

These extremely spicy Korean ramen noodles were so popular that they are now no longer a just limited edition. In fact, Samyang seems intent on expanding these 2x Spicy ramen noodles globally, with the help of its super cute mascot Hochi (Buldak Trade Character)!

What Is In The 2x Spicy Buldak Ramen Package?

Now let me tell you what's in the flashy red package!

Packaging for Samyang Buldak 2x Spicy Ramen, the noodles that come in the packet, a packet of spicy sauce, and a packet of flake.

The Haek Spicy Buldak Chicken Noodle packet contains ramen noodles, a packet of the hot liquid sauce, and a packet of flake.

The Noodles

The ramen noodles are made out of wheat flour. The noodle's ingredients include sodium carbonate, potassium carbonate, palm oil, wheat gluten, guar gum, sodium phosphate dibasic, and soy lecithin.

The back of the package of the Samyang 2x Spicy Buldak Ramen

The Sauce Packet

Some noodles, red packaging, seaweed and sesame seeds in a white dish, and a spicy sauce in a white bowl.

The sauce packet is appropriately red in color. The color of the sauce is a very deep red (nuclear looking!).

There are a plethora of sauce ingredients! They include red pepper, soybean oil, soy sauce, artificial chicken flavor powder, black pepper powder, and red pepper seed oil.

The back of the package lists many other sauce ingredients. Some of these are difficult to spell and pronounce so I will leave at this for the haek sauce for now!

The Flake Packet

The flake packet contains sesame seeds and dried seaweed. That was easy!

So How Spicy Is Samyang 2x Spicy Buldak Ramen?

So, let's answer the question "How Spicy is Samyang 2x Spicy Buldak Ramen?" in 2 ways.

Ramen noodles in a spicy sauce garnished with seaweed, sesame seeds, and green onions in a white bowl patterned with blue flowers and silver chopsticks resting on the bowl.

The Scoville Scale

First, I'll start with the Scoville Scale. From Wikipedia: "The Scoville scale is a measurement of the pungency (spiciness or "heat") of chili peppers, as recorded in Scoville Heat Units (SHU), based on the concentration of capsaicinoids, among which capsaicin is the predominant component." Basically, the lower the number on the scale, the less "hot or spicy" the pepper will be.

I read that there have been two versions of these noodles. The first original Samyang 2x version came in at around 8706 SHU. The back of the package of this first version used to have a picture of this scale with the rating on it. You can see that here, on Amazon.

This would be similar to a hot jalapeno pepper, or Tabasco Habanero Sauce. You can see that here, on the ScovilleScale.org.

So, I would say that's pretty hot and spicy!

An article on KoreaHerald.com states that the second or current version comes in at 10,000 SHU. By the way, as far as I know the current packaging of these spicy instant noodles does not state their Scoville Rating. But 10,000 SHU is HOT and equivalent to eating a serrano pepper or drinking a hot sauce called "Fire And Spice."

At 10,000 Scoville units, the 2X Spicy is one of the world's spiciest instant noodles!

My Personal Colloquial Experience

So, I don't think I could successfully complete the Fire Noodle Challenge. I mentioned at the beginning of this post that the first time I tried this spicy food (a few years ago) I lost several pounds.

I made them again for purposes of this post and the experience was pretty much the same as my first time. 😅

Ramen noodles in a spicy sauce garnished with seaweed, sesame seeds, and green onions in a white bowl patterned with blue flowers and silver chopsticks resting on the bowl.

At first taste, my mouth began to burn. Then, I almost immediately started sweating. I prepared this "noodle soup style" (more about this later). When I drank a spoonful of soup I started coughing and spluttering.

However, the more I ate, the more I appreciated the wonderful spicy taste and Samyang flavor! I continued to sweat, but now I was enjoying it!

My opinion is that YES...these noodles are HOT and truly one of the spiciest ramen noodles in the world!

🎥 Video

Watch me trying out these noodles!

Where Can I Buy These Noodles?

I'm happy to report that these noodles are no longer available just in South Korea!

You should be able to find these at your local Asian market, and maybe even your local grocery store.

Amazon also sells a 10 pack which you can buy here.

How To Prepare These 2X Spicy Noodles

Let me say at the outset that the way I am going to show you is not stir fry ramen, but rather soup. This may not be the traditional way to eat these spicy noodles, but I love it in soup!

Noodle Soup

So, start by putting the noodles in boiling water and boil for 5 minutes.

Noodles that are boiling in a kettle.

Pour off some of the water, leaving enough to make your soup. Place the noodles and water in a bowl. Now add the nuclear sauce!

Noodles in starchy water in a white bowl patterned with blue flowers with spicy red sauce that has been added to the top of the noodles and a set of silver chopsticks.

Stir in the sauce and then add the contents of the flake packet. Garnish with green onions as well for some lovely color and a bit of nutrition!

Ramen noodles in a spicy sauce garnished with seaweed, sesame seeds, and green onions in a white bowl patterned with blue flowers and silver chopsticks resting on the bowl.

Grab your chopsticks and dig in...and don't be afraid to slurp!

Noodles in a spicy sauce garnished with green onions in a white bowl patterned with blue flowers with chopsticks holding some of the noodles up and a silver spoon in the background.

Noodle Stir Fry

The proper way to enjoy these is as a stir fry. The cooking directions for stir frying are on the back of the packet.

To summarize: boil the noodles for 5 minutes. Drain but reserve 8 tablespoons of the cooking water. Add the nuclear sauce to the noodles and water, stir well then add the flake packet.

I will try it the proper way the next time I have these!

Pro Tip

My Pro Tip is be sure not to touch your eyes after handling the sauce packet like I did!

Enjoy Some Of The Spiciest Noodles Ever!

In addition to being spicy, these noodles are actually very delicious and flavorful. The noodles have a great chewy texture, and there is definitely a tasty hot chicken flavor.

My husband loves these so much that he has some almost everyday!

Bon appetit!!!

Other Instant Noodles Posts!

Instant Asian Noodles Soup With Hoisin Pork

Simple and Delicious Noodle Dish Ram-Don From the Film Parasite!

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😊

Cheers!

Grace

Easy To Make Superb Spicy Chicken Bulgogi!

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This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about how to make Easy and Superb Spicy Chicken Bulgogi!

Spicy Chicken Bulgogi garnished with green onions and sesame seeds on a white plate with a pair of chopsticks.
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A Korean Food Dish To Dream About

I have a confession to make. I dream about Spicy Chicken Bulgogi. My bulgogi dreams are filled with the steam rising off the pan as the chicken cooks, and I swear I can taste the spicy, sweet, and garlicky flavor of the spicy bulgogi... And then I wake and realize that I can make my Spicy Chicken Bulgogi dreams come true easily and quickly! ☺️ Let me show you how you can make your spicy Korean chicken dreams come true too with this easy recipe!

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How To Make Korean Soft Tofu Stew!

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This page may contain affiliate links. So, I receive a small commission at no cost to you when you make a purchase using my link. Here is a post about How To Make Korean Soft Tofu Stew!

Korean Soft Tofu Stew in a clay pot with an egg yolk and green onions as garnish

Korean Soft Tofu Stew aka Sundubu Jigae

Jigae is a Korean stew. Sundubu refers to an extra soft tofu. Therefore Sundubu Jigae is a soft tofu stew. Which is absolutely delicious by the way!

In addition to the tofu this stew usually includes some vegetables, gochujang (Korean red pepper paste), and gochugaru (Korean red pepper powder). You can also include some seafood or a bit of meat (usually beef or pork).

It is traditionally cooked directly in the serving vessel, called a dolsot. The dolsot is usually porcelain or ceramic, or made out of stone. It's so lovely to dine on this dish from the dolsot, which keeps your food piping hot!

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How To Make Korean Potato Side Dish

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about how to make the delicious Korean Potato Side dish!

Korean Potato Side Dish and Chopsticks
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Kim's Galbi Restaurant Korean Potato Side Dish

There is a restaurant in San Antonio where I live called Kim's Galbi, aka the Lighthouse Restaurant. 🙂

Kim's Galbi Restaurant
Kim's Galbi Restaurant Lighthouse

I love visiting this restaurant with my mother. We often went for lunch, and were always treated to the MOST DELICIOUS banchan. Banchan are the side dishes that are served to accompany Korean meals.

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Korean Beef Jerky - A Love Story

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about my love for Korean Beef Jerky!

Yukpo

Korean beef jerky is also known as Yukpo. The making of this jerky takes time and love and care. From the cutting of the expensive beef, to the marinade, to the cooking. The beef is marinaded overnight in the most delicious of marinades, and then the beef is dried over the course of around 8 hrs until it is perfectly chewy, tasty, and AMAZING.

This also makes for a great dog treat!

I'm posting about this for several reasons...to inform you how delicious and precious this food is, to show you how much dogs would love it as a most incredible dog treat! But most of all...I'm posting about this because it became a BIG part of my journey to the Tokyo Marathon 2020 Charity Race and I have fallen in love with Yukpo and hope that you might fall in love with Yukpo too. 🙂

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