Yangnyeom Tofu

This is another beautiful recipe from Maangchi! I've made modifications here and there to better fit my family's preferences, but as always feel free to follow the link and try out the original recipe. This dish is a lovely balance of spicy and sweet and takes tofu from a health choice to a delight! Enjoy!

Spicy Mixed Noodles

This is another gorgeous cold noodle dish from Korea, 비빔국수 (bibim guksu when transliterated). These noodles are perfect on a hot day and pair beautifully with a ginger ale or a beer if you've got either one kicking around. I've combined Korean Bapsang's recipe with Maangchi's more streamlined recipe with one or two tweaks, but obviously do what works for you! I hope this helps cool down your summer as beautifully as it does mine!

Cold Soy Sauce Noodles

It's finally starting to feel like summer where I'm living at the moment (why yes, it is mid-June, why d'you ask?) and so I've switched from all things soup to craving cold dishes and refreshing foods that help beat the heat. This particular dish is a lovely cold noodle dish from Korea - I mostly followed Kimchimari's great recipe, but took some inspiration from Aaron and Claire's recipe as well. It's simple, straightforward, and deliciously refreshing on a hot day. I hope it helps you chill out as much as it has me!

Kimchi Jjigae with Potato

I'm a big fan of all things Korean, but I've got a somewhat North American aversion to soft tofu - sometimes I like it, oftentimes I don't. As a result I've adapted Maangchi's and The Korean Vegan's kimchi jjigae recipes to drop the tofu and up the potato, which resulted in a new family favorite! (If you enjoy a bit of jiggly tofu in your life, then follow the links and you'll get squared away.)

Kimchijeon

Kimchijeon (김치전) or savory kimchi pancakes are a beautiful dish and have long been a family favorite. My recipe is largely the Korean Bapsang recipe with a touch of influence from Maangchi's version. I usually make my jeon in a wok and tend to make them on the smaller side (I really enjoy the crispy edges!). Even so, about three kimchijeon fill me up if I'm making a meal out of them. I've also seen larger, pizza-sized jeon as well though, so do as you feel led, and enjoy!

Korean Vegetable Pancakes / Yachaejeon

I have long loved Korea's beautiful array of savory pancakes, but this veggie version has become my go to for a quick 'n easy fix suitable for any time of the day or week. What follows is primarily Maangchi's beautiful recipe, but I also got the idea for a crispier result from the use of cornstarch in Jeeca's recipe. Feel free to use what's below or to make your own adjustments, and enjoy!

Bibimbap Basics

Bibimbap is a widely loved Korean favorite both in Korea and abroad and while I cannot claim that what follows is Korean, the sauce and beef largely come from this excellent recipe (albeit with some modifications). The recipe below is just one possibility of many (there are all kinds of bibimbap), but has a taste of Korea (the sauces and overall style) and northeastern China (the cumin-flavored vegetable dish) while also being North American in some of its ingredients (the ground beef and peas and carrots). It reminds me of past homes and friends and was an instant favorite from the first time I made it. I hope you enjoy it as much as I have!

Bulgogi Ground Beef

This excellent 'short cut,' North American-style bulgogi was an instant favorite the first time I made it and is great on its own over rice or as a bibimbap topping. It is largely based on this great recipe, but I made one or two adjustments to make it better fit my family's preferences. Whatever you prepare  it for, I hope you like it as much as we do!

Cucumber Salad with Gochugaru

This is a simple, delicious Korean recipe for oi muchim taken almost entirely from this site. My only adaptations were to add some garlic (because of course!) and substitute some Chinese black vinegar for the rice vinegar called for. What results is a beautiful side dish, especially for a hot summer or early fall day!

Maen Gamja Jorim

This gorgeous recipe for spicy Korean-style braised potatoes largely comes from Aaron and Claire's wonderful YouTube channel, with minor adaptations to make for a quicker weeknight dinner. With slight changes this was an incredibly easy, delicious recipe. It's usually served as a banchan (side dish) at meals in Korea, but it works beautifully as a main over rice. It was an instant hit in my family and medium-hot for us, but if you're not good with spicy food consider dialing back the hotter spices - the flavors won't be the same, but you'll be less at risk of burning up too!