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Spicy Korean Chex Mix
Have you ever had furikake chex mix? It’s so so good. I made it (using Justonecookbook’s recipe) as part of my Christmas cookie box last Christmas and so many of my friends raved about it. This led me to think of making my own version, but Korean! I drew inspiration from tteokbokki and decided to mirror its flavor profile.
Perilla Leaf Kimchi (깻잎김치)
깻잎 (kkaennip) is a Korean herb that is quite popularly eaten as a wrap for KBBQ. It’s part of the mint family yet tastes completely different! I would say that it’s more earthy. I love this herb! And though it’s delicious eaten as a wrap, I also love it when made as a kimchi. The best thing about making it as kimchi is that it’s so much easier than other kimchi recipes! You just make the seasoning and slather it on each leaf. That’s it! You should always eat perilla leaf kimchi with rice though since it is very salty on its own.
Ponytail Kimchi (총각김치)
Ponytail kimchi is called chonggak kimchi (총각김치) in Korean and it is my favorite type of kimchi! Chonggak in Korean means bachelor and it is in reference to the long ponytails that young men/boys used to have in the old days in Korea. That’s why this kimchi is usually called ponytail kimchi in English! Don’t the long leafy stems resemble ponytails? Haha.
New Years Kimchi Dumplings
Every New Years, my mom makes a huge batch of kimchi dumplings that she hands out to people. I love these kinds of traditions and decided to record her process this time! She doesn’t measure her ingredients and so I got a rough estimate and also she makes a lot!
Yakgwa (약과)
It’s currently Chuseok(추석) in Korea, which is the mid-autumn harvest festival. You could think of it as Korean Thanksgiving! So I decided to make something relating to this season: yakgwa (약과)! Yak means medicine and gwa means confection. It’s one of my favorite traditional Korean snacks. I love how it combines the textures of both chewy and crispy and has a mellow sweetness. This was my very first attempt at making this confection, so I was very nervous! Haha.
Hoe-deopbap
Hoe-deopbap (회덮밥) is basically the love child between bibimbap and poke. It has the homeyness of bibimbap but with the addition of raw fish! It’s awesome because you don’t have to cook anything over heat (besides the rice) and it is so fresh and delicious. I prefer to spell it as Hwe dup bap though. Haha.
Oi Sobagi (cucumber kimchi)
I made some Oi Sobagi (오이소박이) which is a kimchi made with cucumber instead of the usual napa cabbage. My grandma would always make oi sobagi, so this dish is very dear to me because I am always reminded of her when I eat this kimchi.
Tuna and Sausage Kimbap
This is probably my third or fourth time making kimbap so I definitely am not a professional at it! I'm still trying to nail the rolling and squeezing technique and all haha. I love kimbap since it is so portable, making it such a great food to share!
Gochujang Caramel Cookies
I'm recreating Eric Kim's gochujang caramel cookies. I remember first seeing this recipe on NYT's cooking website and was so intrigued to try it.
