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Tag Archives: korean cuisine

Danpatjuk

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I made this mildly sweet porridge using agave syrup in place of honey to make it vegan.

soup

Hwajeon

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This was my first attempt at Hwajeon, a pan-fried rice cake in syrup.

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Normally they are decorated with the leaves of a daisy and the flower is made from jujube. I only had dried jujube, so I soaked it in water, but I also made half of the cakes using softer medjool dates.

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I didn’t have daisy leaves, so I used mint and dill leaves. I was afraid they would impart too much flavour – especially the dill – but it turned out okay. The cakes are thicker than they ought to be, and I clearly need a more delicate touch with my floral design, but I still think they’re pretty.

Kongnamul Muchim

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I used the spicy variation of the recipe, substituting black sesame seeds for white ones to give the dish a little more contrast.

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Mushroom BokkEum

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Here is the recipe.

Bean Sprout NaMul

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I made bean sprout NaMul, using this recipe for the basics but adding chilli powder as described in this recipe.

Gaji-Namul

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This eggplant/aubergine and mushroom dish makes for a nice vegetable dish, even if it does not photograph well.

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Korean Chicken Stew

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I tried this Korean chicken stew recipe.

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