Chef Ryan shares with us how to make danhobakjuk, a sweet pumpkin porridge. Boiled sweet pumpkin is simmered with glutinous rice flour and garnished with chewy little rice cake balls and a few pumpkin seeds. As the temperature drops, there's nothing like this comforting dish to warm you up. With its rich flavors, danhobakjuk truly captures the taste of autumn.
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At 3AM in Yeongdeok, a rough sea and slick sole fish spark a wild, woozy boat ride!
Chef Ryan shares with us how to make gamja jorim, a popular Korean side dish made with potatoes braised in a soy sauce-based sweet glaze. Made of freshly harvested potatoes, this dish is best enjoyed with a bowl of rice. The potatoes are crispy on the outside while fluffy and soft on the inside.
Chef Ryan shares with us how to make hobangnip ssambap, or pumpkin leaf wraps with rice. Cooked short grain rice is wrapped in steamed pumpkin leaves, a seasonal ingredient in summer. A savory sauce made of soybean paste and assorted vegetables known as gangdoenjang is added for an extra kick. Stay healthy this summer with this nutritious and delicious recipe.
To celebrate chobok, one of the three hottest days of Korean summer, Chef Ryan shares with us how to make fusion samgyetang, a popular dish eaten to beat the heat. It is a hearty dish made by simmering a young chicken stuffed with rice, ginseng, jujubes and other ingredients. Instead of ginseng and licorice, the chef uses more easily available ingredients in Western countries, such as fennel bulb.
Chef Ryan shares with us how to make kongguksu, or cold soy milk noodle soup. It is a refreshing noodle dish served in icy-cold soy milk that is especially popular in the summer months. Pine and cashew nuts are added for nuttiness, with julienned cucumber strips for extra texture. Learn how to make this beloved summer delicacy.
Chef Ryan shares with us how to make cucumber white kimchi, a non-spicy variation of kimchi with a refreshing taste perfect for hot summer weather. A mix of vegetables is used as a stuffing for crunchy cucumber pieces. Freshly made white cucumber kimchi is compared with the fermented one made several days ago.
Chef Ryan shares with us how to make Korean fried chicken, a Korean variation of fried chicken that has become incredibly popular across the world. Crispy on the outside and tender on the inside, it is a modern twist to American fried chicken with a sweet and spicy glaze. Pair it with beer or enjoy it as a side dish.
Chef Ryan shares with us how to make sujebi, or hand-torn noodle soup. Hand-pulled pieces of dough are dropped into a clear broth and simmered with vegetables to make this savory dish. Known as one of the most popular comfort foods in Korea, the noodles offer a soft taste and a chewy texture.
Chef Ryan shares with us how to make jeyuk bokkeum taco, or spicy stir-fried pork taco. For this Korean-Mexican fusion dish, tortillas are topped with spicy stir-fried pork, one of the staples of Korean cuisine. Get ready for a tantalizing blend of spicy and savory flavors, perfect for brunch or any meal.
Chef Ryan shares with us how to make galbi jjim, or braised beef short ribs, one of the most popular foods to celebrate a special occasion in Korea. But he adds American bourbon to give a refreshing twist to the traditional recipe. Beef short ribs are braised in soy sauce alongside a variety of vegetables and glazed with bourbon. Learn how to make this delightful recipe.
On this Buddha's birthday, chef Ryan shares with us how to make beoseot sotbab, or mushroom hot pot rice. It is a healthy plant-based rice dish made with aromatic shiitake mushrooms and served in a hot pot. A poached egg is added on top to complete this filling and nutritious recipe.
Chef Ryan shares with us how to make red radish kimchi, a twist on the traditional Korean yeolmu (young radish) kimchi with a more readily available ingredient – radish. Join us to learn more about this unique recipe for refreshing fusion kimchi with a crisp and crunchy texture.
Chef Ryan shares with us how to make dakgalbi, or spicy stir-friend chicken, which is one of the most popular dishes among international travelers visiting Korea. It is made by stir-frying marinated chicken in a red chili paste-based sauce with sweet potatoes, cabbage and cheese. Learn how to make this delicious blend of spicy, sweet and savory.
Chef Ryan shares with us how to make ganjang saewu, or soy sauce marinated shrimp. This popular Korean pickled seafood offers a subtly sweet and savory taste that delights the palate. The secret lies in the special marinade made from soy sauce and a mix of vegetables. Impress your loved ones with this delicious seafood recipe.
Chef Ryan shares with us how to make gochu twigim, or fried stuffed peppers, one of the most popular street foods in Korea. Chili peppers are stuffed with a mixture of pork and vegetables and deep-fried, resulting in a dish that is juicy inside and crispy outside. The chef will show the original version featuring Korean chili peppers, as well as a creative version with Jalapeño peppers.
Chef Ryan shares with us how to make myeolchi bokkeum, or stir-fried anchovies, which is a staple dish in Korean households. It is made by stir-frying small dried anchovies with assorted nuts and coating them in a sweet and savory glaze. Perfect as a side dish or snack, these crispy anchovies are sure to have you finishing a bowl of rice in no time.
Looking for recipes that will bring back your lost appetite this spring? A bowl of noodle soup made of fresh littleneck clams at their plumpest has a refreshing broth and a savory taste that will leave you want for more. Pair with briny seaweed pancakes with a crispy outside and a chewy inside.
Blood sausage is one of the most beloved foods in Korea. The chewy sausage is stir-fried with spicy sauce to make sundae bokkeum, a popular late-night snack. Try it with sweet and savory corn cheese which cuts the spiciness of the stir-fry. Both are as tasty as they are easy to make, when you are looking to much on something late at night.
On this Chuseok special, Chef Ryan shares with us how to make kkochijeon, or Korean pan-fried skewers. Meat and vegetables are threaded onto skewers, dipped in flour and beaten egg and pan-fried to make this colorful dish. Check out this quick and fun recipe to make as a family this holiday.
Looking for recipes to brighten your spring table? Webfoot octopuses are known to taste best and be extra nutritional during their breeding season from March to May. Stir-fry them in a spicy sauce to make a wonderful seasonal dish. The perfect dish to pair with it is a green laver and Korean radish salad tossed in a sweet and sour brine.
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