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!

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!

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!