Recipies

Beer + Soju = Somaek, Your New Favorite Summer Refresher

Somaek (소맥) is a popular Korean beer cocktail made with soju and beer in Korea. It is a syllabic abbreviation of two Korean words, soju (소주) and maekju (맥주, beer). Somaek is simply the combination of soju (a type of strong, Korean liquor similar to vodka) and maekju (the Korean word for beer) with a variety of ratios to make Somaek taste different while the ideal combination is up to the maker and a suggested ratio of 30% soju and 70% beer is widely accepted. It is simple to make and it goes extremely well with any type of Korean pub food or BBQ or, well, anything fried. Hope you try it out and enjoy! Gunbeh!

4 Persons 5 Min.

Korean Japchae (Stir-Fried Glass Noodles)

Japchae is a classic and beloved Korean dish made with glass noodles, known as dangmyeon, which are made from sweet potato starch. These noodles are known for their slightly chewy, springy texture and their ability to absorb sauces and seasonings very well. Japchae is typically stir-fried with a colorful mix of vegetables such as carrots, spinach, onions, and mushrooms, and often includes thinly sliced beef that has been marinated beforehand. The dish is seasoned with a flavorful combination of soy sauce, sesame oil, garlic, sugar, and sometimes black pepper, resulting in a sweet-savory taste with a rich, nutty aroma. What makes japchae particularly special is the care that goes into preparing it: each ingredient is usually cooked separately to preserve its texture and flavor before everything is combined and gently mixed with the noodles. Japchae can be served warm, at room temperature, or even cold, and is enjoyed both as a main dish and a side dish. It’s especially popular during Korean holidays and celebrations such as Chuseok (Korean Thanksgiving) and Seollal (Lunar New Year), but is also commonly eaten in everyday meals. One of the great things about japchae is its versatility. While traditionally made with beef, it can easily be adapted to vegetarian or vegan diets by omitting the meat or replacing it with tofu or extra vegetables. Its vibrant colors, balanced flavors, and satisfying texture make it a favorite not only in Korea but around the world.

3 Persons 30 Min.

Korean Bean Sprout Muchim Salad (Banchan)

Bean sprout salad is a traditional side dish familiar to anyone familiar with Korean food, with its refreshing crunchiness, nutty flavor, and easy-to-make characteristics. Bean sprouts lightly simmered with garlic, sesame oil, salt, and other spices. This simple dish is enjoyed with meals at home, from bibimbap to Korean barbecue. Bean sprout salad is simple, but the soft, crunchy bean sprouts mixed with sesame oil create a wonderful flavor and texture. Bean sprouts are not only a delicious food in Korean culture, but they are also known to be healthy. Rich in vitamins A, C, and folate, and loaded with fat and fiber, they are the perfect addition to breakfast and other main meals. Bean sprout salad is a great dish to eat warm or cold, making it a dish you can enjoy all year round. This dish takes just a few minutes to prepare, uses basic ingredients, and can be served as part of a large Korean feast or as a simple snack. Bean sprout salad is a great side dish to start exploring Korean cuisine.

2 Persons 10 Min.

Japanese Chūhai (チューハイ), an abbreviation of "shōchū highball - Popular Japanese Summer Refresher!

Japanese Chu-hi, short for "shochu highball," is a popular alcoholic beverage in Japan. It typically consists of shochu, a Japanese distilled spirit, mixed with carbonated water and flavored with fruit juices or other flavorings. The alcohol content of chu-hi ranges from around 3% to 9%, making it relatively light compared to other alcoholic beverages like sake or beer. Chu-hi gained popularity in Japan as it comes in a wide range of flavors, including lemon, grapefruit, peach, lychee, and more. This variety appeals to different tastes and preferences, making it popular among a diverse range of consumers. Chu-hi is known for its refreshing and easy-to-drink taste, especially when served cold over ice. This makes it a popular choice, particularly during the hot and humid Japanese summers. Compared to other spirits like whiskey or vodka, chu-hi has a lower alcohol content, making it a more approachable option for those who prefer milder drinks or want to consume alcohol in moderation. In recent years, chu-hi has become increasingly popular among younger generations in Japan, who enjoy its fruity flavors and social appeal. Its status as a trendy and fashionable beverage has further contributed to its widespread popularity. Chu-hi is relatively easy to make at home. So, let' make our own Chu-hi!

1 Persons 5 Min.

Korean Army Stew, also known as "Budae Jjigae"

Korean Army Stew, also known as "Budae Jjigae," is a hearty and flavorful dish that originated during the Korean War when food was scarce. It's a popular comfort food in Korea and features a mix of ingredients like SPAM, sausage, tofu, kimchi, and instant noodles cooked in a savory broth flavored with Korean red pepper paste and powder. The stew is often enjoyed with friends and family, and it's customizable with various additions like cheese, baked beans, and rice cakes. It's a comforting and satisfying meal perfect for chilly days or gatherings. To make Korean Army Stew, start by sautéing garlic, onion, mushrooms, tofu, sausage, and SPAM in a pot. Add kimchi, Korean red pepper paste, and powder, then pour in chicken or beef broth and simmer. Add instant ramen noodles and cook until done. Finish with green onions, soy sauce, sesame oil, salt, and pepper. Feel free to add your favorite ingredients and adjust the seasoning to taste. Serve hot and enjoy this delicious and comforting Korean dish!

3-4 Persons 30-40 Min.

Korean Style Fish cakes Oden (어묵)

Korean Style Fishcake Oden is a comforting and flavorful dish featuring Korean fish cakes simmered in a rich anchovy broth alongside boiled eggs, daikon radish, potatoes, sweet potatoes, rice cakes, and assorted vegetables. You can find this delicious Korean fishcake as a Korean street food almost every corner in Korea. Seasoned with soy sauce and Korean red pepper flakes for a hint of spice, this hearty oden is perfect for warming up on chilly days or enjoying as a satisfying snack. Garnished with chopped green onions for a fresh finish, it's a delightful blend of textures and flavors that will leave you craving more.

1-2 Persons 20 Min.

Korean Stir-Fried Kimchi with Tofu

Korean Stir-Fried Kimchi with Tofu is a mouthwatering and comforting dish that blends the bold flavors of kimchi with the creamy goodness of tofu. This classic Korean recipe offers a perfect harmony of spicy, sour, and savory tastes, making it a favorite among kimchi enthusiasts and those seeking a flavorful vegetarian option. To prepare this dish, kimchi is sautéed with tofu, creating a delightful contrast in textures and tastes. The heat of the kimchi, combined with the mildness of tofu, results in a satisfying and balanced flavor profile. Often seasoned with garlic, ginger, and other aromatic ingredients, this dish captures the essence of Korean cuisine and is enjoyed as a main course or a side dish. Korean Stir-Fried Kimchi with Tofu is not only a delicious culinary experience but also a celebration of Korean culture and tradition. Its bold flavors and contrasting textures make it a standout dish that's sure to satisfy your taste buds and leave you craving more of this delightful Korean comfort food.

2-3 Persons 20 Min.

Korean Stir-Fried Squid

Spicy Korean stir-fried squid is a popular Korean dish that features tender pieces of squid that are stir-fried with a spicy sauce made with gochujang (Korean chili paste), soy sauce, honey, and rice wine. The dish is usually prepared with vegetables like onions, bell peppers, and green onions, and is garnished with sesame seeds and additional green onions. The spicy sauce gives the dish a bold and complex flavor with a little bit of heat, making it a popular choice for those who enjoy spicy foods. The dish is often served with steamed rice and can be enjoyed as a main dish or as a side dish with other Korean dishes.

3-4 Persons 20 Min.

Japanese Chicken Namban

Japanese Chicken Namban is a popular Japanese dish that features fried chicken pieces coated in a sweet and sour sauce. The word "namban" in Japanese means "southern barbarian," which refers to the dish's origins from Portuguese sailors who brought the dish to Japan in the 16th century. The chicken is typically marinated in a mixture of soy sauce, sake, and ginger before being coated in flour and egg and fried until golden brown. The sauce is made from vinegar, soy sauce, sugar, and various vegetables such as onion, carrot, and bell pepper, which are simmered until tender and then thickened with cornstarch. The resulting dish is a perfect balance of sweet, sour, and savory flavors that complement the tender and juicy chicken. Japanese Chicken Namban is often served with steamed rice, pickled vegetables, and a sprinkle of chopped green onions on top for added flavor and texture. It's a popular dish in Japanese restaurants and is also commonly made at home.

2-3 Persons 30 Min.

Cheese Tuna Mayo Kimbap

Cheese Tuna Mayo Kimbap is a type of kimbap, a Korean dish made from cooked rice, seaweed, and various fillings. Kimbap is #1 Korean street food together with Tteobbokki, the Korean spicy rice cake! Cheese Tuna Mayo Kimbap is one of Korean's favorites among many other Kimbaps. It is filled with a mixture of canned tuna, mayonnaise, chopped green onions, salt, and black pepper, as well as shredded mozzarella cheese. The ingredients are rolled up tightly in seaweed using a bamboo mat, and then sliced into bite-sized pieces. The kimbap is often served as a snack or light meal in Korea, and can be found at many Korean restaurants and food stands.

3 Persons 20 Min.

Kongnamul Guk (Korean Soybean Sprout Soup)

"Kongnamul guk" is a Korean soup made with soybean sprouts. It is a popular and simple soup in Korean cuisine and is often served as a side dish with rice. There are many different ways to make this simple yet delicious soup, which varies from one region to another and almost every family has its own interpretation of Kongnamul guk. Most common is made by simmering soybean sprouts in anchovy or beef broth with garlic, green onions, and other seasonings. It is a healthy and nutritious dish that is low in calories and high in protein and fiber.

2 Persons 20 Min.

Japanese Yakiudon, Stir-Fried Udon (焼きうどん), with Beef and Soy Sauce

Japanese Yakiudon with beef and soy sauce is a stir-fried dish that features udon noodles, thinly sliced beef, and a savory soy sauce-based seasoning. The dish is typically cooked in a large skillet or wok over high heat, which allows for the ingredients to be quickly seared and caramelized. To make the dish, the beef is first cooked in a little bit of oil until it's browned and slightly crispy. Then, the vegetables such as onions, carrots, and green beans are added to the skillet and stir-fried until they're slightly softened. The cooked udon noodles are then added to the skillet along with the beef and vegetables. The soy sauce-based seasoning is made by mixing soy sauce, sake, mirin, and sometimes sugar or other flavorings. This is poured over the noodles and everything is tossed together until the seasoning is evenly distributed. The dish is typically garnished with toppings such as green onions, sesame seeds, or aonori (dried green seaweed) before serving. Cook Japanese Yakiudon with beef and soy sauce at home. It is a satisfying and flavorful dish that is quick and easy to prepare, making it a popular choice for weeknight meals or as a comforting meal on a cold day.

2-3 Persons 25 Min.

Oyakodon (親子丼) Japanese Chicken and Egg Rice Bowl

Oyakodon is a traditional Japanese rice bowl dish made by boiling chicken in dashi seasoned with soy sauce, sugar, and mirin, then pouring egg water over rice. As the name suggests, this is a Japanese-style donburi with chicken and eggs as the main ingredients. 'Oyako' means oya (parent) + ko (child), and the name was coined to mean that the parent chicken and the child egg are included. Onions and chicken are cooked in a soup made with soy sauce and bonito flakes as main ingredients, then beaten eggs and when slightly cooked, pour over rice. The key point is to pour the eggs in a completely uncooked state. If you make oyakodon with a specially designed oyakodon pan, you can make more delicious oyakodon at home!

2 Persons 15 Min.

Chawanmushi (茶碗蒸し) Japanese Steamed Egg Custard

Chawamushi is a traditional Japanese steamed egg custard like a soft pudding served in a teacup. A Japanese-style steamed egg with softness. Chawanmushi (茶碗蒸し) means steamed food in a teacup in Japanese. Chawan (茶碗) means a teacup, and Mushi (蒸し) means steamed. Made together, it is rich in taste and nutrition. In summer, it is cooled down and poured with cold broth, and in winter, it is eaten hot. In kaiseki cuisine, it is sometimes served before the main dish, sashimi. Enjoy a warm Japanese-style chawamushi on a cold winter's day.

2 Persons 30 Min.

Yakisoba 焼きそば - Japanese stir-fried noodle

Yakisoba (Japanese: 焼きそば) or stir-fried noodle is a Japanese dish in which boiled noodles, vegetables, and meat are stir-fried. Soba is made from buckwheat, but the noodles used for yakisoba are made from wheat flour, so they are similar to udon noodles. This dish first appeared on food stands in Japan in the early 20th century. Yakisoba is often eaten as a staple food or side dish in Japan, and there is also a dish called Yakisoba Bread, which is a hot dog bun with yakisoba and then mayonnaise and pickled ginger topped with garnish. Yakisoba bread is also a food that can be easily found at local festivals and convenience stores. On the other hand, there is a dish called yaki udon, which is made by replacing yakisoba noodles with udon noodles. It is a dish commonly eaten in Kitakyushu and Kokura in Fukuoka Prefecture. The prevailing theory is that it was created to replace soba, a noodle made from buckwheat, after Japan was defeated in World War II and the economy collapsed. The original soba was noodles made of buckwheat, but during the war, soba milled with buckwheat was scarce, so Chinese noodles made of wheat were used. Unlike soba, where noodles are dipped in seasoning, it was reborn by frying noodles and seasoning together, and in this process, a large amount of vegetables were added to increase the quantity.

1 Persons 20 Min.

Tamagoyaki (卵焼き) - A sweetened Japanese rolled omelette

Tamagoyaki is a sweetened Japanese rolled omelette, which is made by rolling together several layers of fried egg. These are often prepared in a rectangular omelette pan called a makiyakinabe or tamagoyakiki. Typically Japanese eat Tamagoyaki as part of a traditional breakfast in Japan, along with miso soup, fish, pickled vegetables, and rice. It is easy to make, yet super delicious! If you are a big fan of Japanese cuisine but yet hesitated to try Japanese cooking, it is definitely one of your choices to try this morning!

4 Servings Persons 5 Min.

Korean Cold Noodle Soup (Mul Naengmyeon, 물냉면)

Naengmyeon is a cold noodle dish of thin, chewy noodles that are made with buckwheat and potato or sweet potato starch. Naengmyeon (냉면) is one of the most popular dishes in summer in Korea. Cold noodles are extremely popular in the summer because it is normally served in a cold soup base (even with ice cubes in it). There are a variety of Naengmyeon in Korean from Naengmyeon in cold beef broth (soup based), mixed spicy Naengmeyon to Kimchi Naengmyeon. A bowl of cold noodles makes you cool down from the hot temperature outside. It is therefore, among many varieties of cold noodle dishes, surely at the top in popularity ranking!

2 Persons 10 Min.

Stir-fried fish cakes (Eomuk-bokkeum)

Eomuk bokkeum is a stir-fried fish cakes which is eaten as side dish in Korea. They are loved by anyone because it is quick and easy to prepare but still tastes great. Busan, the second largest city and the port city in Korea is famous for the most delicious fish cakes. Although thin rectangular eomuk is most commonly used type for this dish, you can generally use any type or shape for this eomuk bokkeum recipe. You can make it mild or spicy. Simply add some red chili pepper (gochugaru) to the sauce to make it spicy or just add soy sauce to make it milder.

2 Persons 10 Min.

Tteokbokki (Toppoki) - Stir-fried rice cakes, Spicy version

Tteok-bokki (떡볶이; also spelled ddukbokki) or stir-fried rice cakes is a popular Korean food made from small-sized garae-tteok (long, white, cylinder-shaped rice cakes) called tteokmyeon (떡면; "rice cake noodles") or commonly tteok-bokki-tteok (떡볶이 떡; "tteok-bokki rice cakes"). Fish cakes, boiled eggs, and scallions are some of the most commonly added ingredients. It can be seasoned with either spicy gochujang (chili paste) or non-spicy ganjang (soy sauce)-based sauce; the former being the most typical form, while the latter is less common and sometimes called gungjung-tteok-bokki (royal court tteok-bokki). Today, variations also include curry-tteok-bokki, cream sauce-tteok-bokki, jajang-tteok-bokki, seafood-tteok-bokki, galbi-tteok-bokki and so on. Tteok-bokki is commonly purchased and eaten at bunsikjip (snack bars) as well as pojangmacha (street stalls). There are also dedicated restaurants for tteok-bokki, where it is referred to as jeugseog tteok-bokki (impromptu tteok-bokki).

2 Persons 20 Min.

Stir Fried Kimchi (bokkeum Kimchi)

It is one of the home-cooked dishes that are made in Korean general households. It is very easy to make with Kimchi and taste is so good that it has been loved by all koreans for ages. When Kimchi has been stored for a long time, it becomes slightly over fermented and starts tasting a bit sour. The slightly over fermented Kimchi is the best to make stir fried Kimchi. Because this recipe uses butter to stir fry, Kimichi becomes less sour and rich with a buttery taste. It goes perfectly with rice and ramen as a side dish!

2 Persons 10 Min.

How to make delicious sushi rice

Speaking of sushi, how to make sushi rice is the most important part. Depending on the amount blended with the rice, you can make your own favorite sushi rice, such as a refreshing taste or a deep taste. In Japan, unique sushi styles are also popular such as Maki sushi and Chirashi sushi. Let's prepare various tools and make favorite sushi with your friends and family!

3-4 Persons 15 Min.

Bibim Somen

This is to convert bibim noodles that you would like to eat on a hot summer day into somen noodles. Topped with a refreshing sauce made with gochujang, cucumber, boiled egg, and vinegar radish, it is excellent compatibility. There is a very spicy impression because it becomes red when the noodles and the sauce are mixed, but it is a popular noodle dish where the spicy and refreshing taste makes the rice cake not stop.

2 Persons 15 Min.

How to cook delicious rice in a pot

White rice is essential for both Japanese and Korean dishes. There is also a method of cooking rice using a microwave oven, but here we will introduce how to cook delicious rice using a familiar pot. Even if you do not have a rice cooker, you can cook rice if you have a pot and stove. Please enjoy freshly cooked hot rice!

1-4 Persons 20 Min.

Kinpira Potato

It fried Kinpira made in Germany of staple food potatoes. A soy sauce-based seasoning and spicy taste is an excellent choice and one of the classic side dishes. It is useful when you want a lunch box or something dish because you can make lots and keep them ready. You can change the vegetables you use, add ingredients, etc., so you can spread the variations of the dishes.

3 Persons 20 Min.

Spinach namul

It is a standard of side dishes called Panchan, which is indispensable for Korean dishes. The smell of colorful spinach greens and fragrant sesame seeds is accompanied by rice. Spinach is rich in iron, which helps prevent anemia, β-carotene with antioxidant activity, and vitamin C, which enhances immunity. Add color to the table and enjoy.

4 Persons 10 Min.

Japanese style dressing

A Japanese dressing based on soy sauce can be easily made easily with the material in the house. It goes well with salad, as well as fish and meat. By adding onion and sesame oil to a Japanese dressing you can easily arrange a dressing and enjoy a different taste. Easily a delicious and healthy life!

2-3 Persons 5 Min.

Curry and rice

Curry rice which the curry born in the UK has evolved in Japan. It is a popular menu spreading spices with refreshing spicy and fragrance in the mouth. It is easy to make just by having curry rou and vegetables, meat. Also, children can easily eat using grated apples, which is also recommended for people who do not like spicy. You can choose your favorite hotness such as sweet spicy, medium spicy, spicy.

2-3 Persons 40 Min.

Japanese Rice ball

Rice balls have been popular in Japan for a long time and are also called "Omusubi" and "Nigirimeshi". I wrap my favorite items with rice and hold it in plenty of affection. It is easy to prepare for breakfast and lunch, as well as when you get a little hungry, so it is indispensable to everyday meals. With rice cooked with various ingredients, infinite rice balls can be made. Please combine variously and find a favorite dish.

2 Persons 15 Min.

Salmon Meuniere

Outside is crispy and fragrant, the middle is juicy butter sauce taste of Meuniere. Rice cooks steadily with butter soy sauce taste that envelops the lightness and taste of salmon. It is popular as a classic menu for breakfast, as a side dish for lunch boxes, cooked with salt and vegetables, or as an easy and delicious fish.

2 Persons 20 Min.

Udon noodles

There is Koshi with slipperiness, good throat, good for digestion. It is cold in summer and can be eaten warm in winter. Also, by matching your favorite topping, you can make your favorite udon. The aroma of soy sauce making base makes you feel relieved. It is one of the soul foods of Japan that I love from small children to adults.

2 Persons 20 Min.

Mitarashi dumpling

The skewers dumpling with sugar soy sauce is widely popular as an old-fashioned sweet. It's perfect for snacks for children as it's easy to do. In Japan's supermarket and shops, they bake and sell skewers dumplings, so fragrant scent inspires the appetite. Often, at home, omitting the burden of baking, you often apply sauce to boiled dumplings, it is one of the popular snacks.

2 Persons 20 Min.

Tofu and wakame Seaweed miso soup

Miso soup is essential for Japanese cuisine. Just by combining ingredients you want to eat and miso, you can enjoy fresh and different miso soup easily. From tofu, seaweed, pork, mushrooms, shellfish and vegetables to meat, seafood, a different miso soup lines up everyday at the table. Extra toppings such as green onion and sesame make miso soup even tastier. Let's try fresh miso soup by combining ingredients and toppings today!!!

4 Persons 20 Min.

Bibimbap 비빔밥 (Korean Mixed Rice With Vegetables)

Bibimbap is a simple English translation of "mixed rice". While the simplest version is a mixed rice with meat and assorted vegetables, you can, however, make endless variations to this dish depending on your preference and dietary requirements. In Korea it is also served in various ways such as in a normal bowl or a sizzling hotpot. A bit of chili paste, a fried egg on the top, sesame seeds and oil makes Bibimbap just perfect for your hungry stomach!

4 Persons 30 Min.

Karaage (Japanese Fried Chicken)

Karaage is the Japanese version of fried chicken that is crispy outside and juicy and tender inside. Karaage (Japanese Fried Chicken) is surely one of the most popular appetizers or main dishes in Japan all times. You often find Karaage at restaurants as menu or in the bento box at convenient stores. It is also eaten by Japanese as a side dish when they drink a beer, which is simply the best friend of all occasions!

2-3 Persons 45 Min.

Kimchi Fried Rice

This super simple, yet super tasty kimchi fried rice. It needs just a few ingredients, but it’s a dish much loved by Koreans. It is also a great idea to put a fried egg on top and a bit of roasted and shredded seaweed flakes makes Kimchi fried rice so yummy! No much of preparation in advance for kimchi fried rice. If you have kimchi and a bowl of rice on hand, you are good to go to stir fry!

2-3 Persons 10 min Min.

Finger lickin' Recipies

Beer + Soju = Somaek, Your New Favorite Summer Refresher

Korean Japchae (Stir-Fried Glass Noodles)

Korean Bean Sprout Muchim Salad (Banchan)

Japanese Chūhai (チューハイ), an abbreviation of "shōchū highball - Popular Japanese Summer Refresher!

Korean Army Stew, also known as "Budae Jjigae"

Korean Style Fish cakes Oden (어묵)

Korean Stir-Fried Kimchi with Tofu

Korean Stir-Fried Squid

Japanese Chicken Namban

Cheese Tuna Mayo Kimbap

Kongnamul Guk (Korean Soybean Sprout Soup)

Japanese Yakiudon, Stir-Fried Udon (焼きうどん), with Beef and Soy Sauce

Oyakodon (親子丼) Japanese Chicken and Egg Rice Bowl

Chawanmushi (茶碗蒸し) Japanese Steamed Egg Custard

Yakisoba 焼きそば - Japanese stir-fried noodle

Tamagoyaki (卵焼き) - A sweetened Japanese rolled omelette

Korean Cold Noodle Soup (Mul Naengmyeon, 물냉면)

Stir-fried fish cakes (Eomuk-bokkeum)

Tteokbokki (Toppoki) - Stir-fried rice cakes, Spicy version

Stir Fried Kimchi (bokkeum Kimchi)

How to make delicious sushi rice

Bibim Somen

How to cook delicious rice in a pot

Kinpira Potato

Spinach namul

Japanese style dressing

Curry and rice

Japanese Rice ball

Salmon Meuniere

Udon noodles

Mitarashi dumpling

Tofu and wakame Seaweed miso soup

Bibimbap 비빔밥 (Korean Mixed Rice With Vegetables)

Karaage (Japanese Fried Chicken)

Kimchi Fried Rice

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