Korean Seafood Recipes - Kimchimari

Korean Braised Saury and Rice Lettuce Wraps (Kkongchi Jorim Ssam-bap 꽁치조림 쌈밥)

JinJoo — Mon, 08 Aug 2022 14:04:00 +0000

Korean Braised Saury (Kkongchi Jorim) is a classic everyday banchan made with canned saury (kkongchi) and it’s just absolutely perfect in lettuce wraps or ssam. The slow simmer allows all the wonderful seasoning to be fully absorbed by the fish and the radish. It’s just incredibly delicious so I hope you give it a try!
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Easy Baked Salmon with Mayo + Masago

JinJoo — Sat, 16 Jan 2021 07:53:39 +0000

Easy Baked Salmon with Mayo Masago Sauce that’s so easy, simple and it goes wonderfully with rice and other Korean foods. It’s a very popular dish among Korean Americans. Baked Salmon topped with a Mayo + Masago (fish eggs) + Green Onions is a dish that I had many years ago at a friend’s house
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Pan-Fried Abalone Recipe with Soy Glaze

JinJoo — Sat, 14 Nov 2020 22:04:37 +0000

Pan-fried Abalone recipe with sweet soy glaze is my simplified take on the classic Korean dish Jeonbokcho that came from the royal cuisine. Tender but slightly chewy, flavorful sauce but not overpowering the delicate flavors of the abalone, this truly is a luxurious appetizer dish fit for special celebrations, holidays or your most honored guests.
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Spicy Squid and Pork Stir-Fry (Osam Bulgogi 오삼불고기)

JinJoo — Thu, 05 Nov 2020 08:49:55 +0000

Spicy Squid and Pork Stir-Fry or Osam Bulgogi is a popular Korean dish that you can make easily at home, a perfect cook-at-the-table kind of food. This has a wonderful combination of the surf and turf flavors – spicy and garlicky gochujang sauce with a hint of sweetness that brings everything oh so well together.
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Spicy Pollock Roe Stew (Al Tang or Al Jjigae)

JinJoo — Tue, 18 Dec 2018 08:18:13 +0000

Spicy Pollock Roe Stew (Al Tang or Al Jjigae) is a wonderful hearty spicy fish egg stew that is bursting with flavors of the sea while having that unique mix of Korean flavors that are hard to tell what's in it but it just tastes really really good. This is a dish that's hard to replicate and have the same flavor every time unless you have a recipe.

[caption id="attachment_13246" align="aligncenter" width="640"] Spicy Pollock Roe Stew (Al Tang) in Pot[/caption]

Or...you have made it all your life and have perfected making Al Tang with no recipe. Another one of my husband's favorite stew, he actually requests this spicy pollock roe stew every now and then. And in the past, I have made it but was never 100% satisfied with the outcome. Because you see..I did not grow up with this dish and was not part of our family's regular menu.

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Top 10 Korean Recipes that You Have to Try

JinJoo — Sat, 27 Oct 2018 13:00:11 +0000

Top 10 Korean recipes that are most popular on Kimchimari. From Korean BBQ and fried chicken to Korean glass noodles and spicy soft tofu stew, these are the recipes most enjoyed by Korean food lovers. Try them all!

[caption id="attachment_12834" align="aligncenter" width="640"] Top 10 Korean Recipes that are popular on Kimchimari[/caption]

Top 10 Korean recipes that you don't want to miss... because I have been blogging for almost 8 years now with over 180 recipes and I wanted to celebrate my blogging anniversary (coming up fast on Dec. 10th) with you all. So you're invited to celebrate with me as we take a look at the top 10 most popular Korean recipes on Kimchimari!

These are recipes that my blog readers love and cook often. It's obvious why: they are easy, authentic, and big in flavors. Plus, they are personal to me and help tell my story from my childhood in Korea to my family life in the US. Thank you for sharing the love of Korean food with me!

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Fish Cake Soup (Odeng Soup aka Eomuk Guk)

JinJoo — Tue, 15 May 2018 23:05:28 +0000

Fish Cake Soup (Odeng Soup) is one of the most favorite comfort food for Koreans. It can be enjoyed by itself or goes wonderfully with bunsik style foods like tteokbokki and spicy bibim noodles.

[caption id="attachment_11704" align="aligncenter" width="800"] Fish Cake Soup - Korean Odeng Guk[/caption]

Fish cake soup is also known as Odeng Guk or Eomuk Guk in Korea. The word Odeng originally comes from the Japanese word Oden (おでん) ('Japanese one-pot winter dish consisting of several ingredients such as boiled eggs, daikon, konjac (kelp), and processed fishcakes stewed in a light, soy-flavored dashi broth' Wikipedia). There's a slight change in meaning here though.. Japanese Oden refers to the one-pot dish containing fish cakes whereas in Korean culture, Odeng refers to the fish cake ITSELF. Eomuk on the other hand is the pure Korean word, with Eo meaning fish, Muk meaning cake like state, similarly used in the name Dotori-muk.

Interestingly, even though these two soups are basically called the same thing, the Korean and Japanese fish cake soups taste somewhat different. Both soups start with the same basic dashi broth made from dried anchovies, radish and kelp but it is seasoned differently. Japanese style oden soup has a darker color because it's seasoned mostly with Japanese dark soy sauce and will be sweeter tasting. Korean style eomuk guk (어묵국) is lighter in color and is seasoned with both salt and Korean soup soy sauce (guk ganjang). Both taste good in their own way but with Korean bunsik, the Korean style eomuk guk definitely tastes better together. 😉

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6 Easy Korean BBQ Marinades for Every Palate

JinJoo — Mon, 26 Mar 2018 18:50:54 +0000

Easy Korean BBQ Marinades for beef, chicken, pork and shrimp. With these Korean BBQ marinades you can have a wonderful BBQ party any time of the year! Six easy Korean BBQ marinades to bring Korean flavors to your grill indoors or out. Bulgogi, or “fire meat”, is probably the best-known Korean dish other than kimchi. Although
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Garlic Scapes Stir Fry with Dried Shrimp (Maneuljjong Saewoo Bokkeum)

JinJoo — Fri, 19 May 2017 22:47:22 +0000

[caption id="attachment_9330" align="aligncenter" width="678"] Garlic Scape Stir Fry with Shrimp (Maneuljjong Bokkeum 마늘쫑 볶음)[/caption]

Garlic Scapes lightly stir fried with dried shrimp is just sooo good.

Garlic scapes or Maneuljjong 마늘쫑 is one of those vegetables that is still only available for a short period of time (May and June) in a year. I am old enough to remember the days when most vegetables and fruits were seasonal and the change of seasons brought excitement to me, dreaming about how fabulous strawberries would be or how wonderfully cooling a watermelon would be when they are in season. Now, everything is available all year around and I think life is less exciting just because of that.

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Korean Spicy Dried Squid Recipe (Ojingeochae Muchim)

JinJoo — Fri, 17 Mar 2017 18:11:51 +0000

[caption id="attachment_8651" align="aligncenter" width="1024"] Spicy korean dried squid recipe (Ojingeochae Muchim 오징어채 무침)[/caption]

Korean Spicy Dried Squid Recipe or Ojingeochae Muchim (오징어채 무침) is one of the most popular banchan in Korean cuisine. Especially in dosiraks (Korean bento lunchbox). It is also my daughter's most favorite side dish. Recently, my good friend and best blog follower Judith asked me to post this spicy dried squid recipe. She told me that she wanted to make ojingeochae muchim but said if I was going to post a recipe soon, she was willing to WAIT even though she already bought the ojingeochae. Well, Judith, although a bit late, this is for you. Oh and this is also for my daughter for later, when she decides to make it. :)

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