Chef Ryan shares with us how to make bibim makguksu, or spicy buckwheat noodles that are sure to light up your appetite this spring. Cold, springy buckwheat noodles are topped with fresh vegetables and fruits and a spicy sauce. We will make the traditional Korean version, as well as the international version that uses ingredients that are more readily available elsewhere in the world.
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Cha's family makes a green wasabi sauce and visits Shizuoka, famed for wasabi.
No Korean New Year's celebration is complete without tteokguk, or rice cake soup. In fact, Koreans consider themselves a year older when eating a bowl of tteokguk. The traditional dish also represents a wish for a prosperous New Year. For this New Year's special, the chef and her cooking class students join us to make this hearty soup to share with neighbors.
1Day 1Korea K-Food shared a wide variety of Korean food recipes this year. But how did our viewers like them? For this week's episode, one of the foreign viewers and a big fan of 1Day 1Korea joins us to try out his favorite recipe featured on the show, dakbokkeumtang. Chunks of juicy tender chicken are braised in spicy sauce to make the savory dish perfect for a year-end celebration.
Jul. 27 this year marks the 70th Anniversary of the Korean War Armistice Agreement. The ceasefire was meant to be a temporary measure until a peace treaty is reached, but it never came, and the Korean Peninsula is still in armistice. In this episode, we will make Pyeongyang naengmyeon, a cold noodles dish popular in both sides of the border, to remember the painful chapters of Korean history.
One of the most popular late night delivery food items in Korea is tteokbokki, or spicy stir-fried rice cakes. Adding fresh seafood can give this iconic dish an extra rich flavor. Pair it with laver roll and squid fritters that are crispy outside and soft inside. The spicy tteokbokki sauce makes a delicious dipping sauce for fritters.
A hearty and soup made of octopus and vegetables is an excellent source of taurine, protein and calcium. Serve it with a spicy and crunchy cucumber and bellflower root salad on the side for a nourishing meal.
Chef Ryan shares with us how to make kimchi bokkeumbap, or rice stir-fried with chopped kimchi and vegetables. Made of the beloved Korean staple, this fried rice is easy and quick to make. The chef uses leftovers in the fridge to whip up this all-time favorite recipe, including day-old rice, sour kimchi, and bacon strips. Treat your family to this comforting and savory dish.
High in protein, potassium and phosphorus, brown croaker fish is known to help boost energy and beat fatigue in the summer. The versatile ingredient can be eaten raw, cooked in soup or braised. Another great way to enjoy it is to top it over rice in a stone pot. Try this healthy fish recipe with pickled onions and radishes to whet your appetite on a hot summer day.
Chicken chunks braised in sweet and savory soy sauce are one of the most popular delivery food items in Korea. The fresh vegetables, such as potatoes, carrots and onions make the dish much more enjoyable. Pair it with rice balls made of flying fish roe and chopped Korean pickled radish. You can enjoy the rice balls plain or dip them in the braised chicken broth for an extra kick.
Sambok means the three hottest days of summer in Korea, with the two of them falling in July. There is a tradition to eat nourishing food to beat the heat on these sambok days. One of the most popular dishes of this kind is samgyetang, or a bowl of whole chicken in a broth simmered with milk vetch roots, jujubes and garlic. Serve it with kkakdugi, or cubed radish kimchi, for a refreshing bite.
Japchae, or stir-fried glass noodles, is a staple in Korean parties and holidays. For this new take on the classic recipe, glass noodles are served with fresh, crunchy vegetables to make a delicious cold dish that is great for a low-calorie diet. Try it with steamed zucchini stuffed with tofu for a nutritious and visually satisfying meal.
Pizza toast with a variety of toppings and melted mozzarella is a satisfying and tasty snack for kids. Pair it with a refreshing salad made with assorted fruits and vegetables and tossed with a creamy mayonnaise-based dressing.
Yullan is a traditional Korean dessert made by mashing freshly harvested fall chestnuts and mixing them with honey and cinnamon powder. Another popular Korean dessert is fried and sugar coated sweet potatoes that are soft inside and crispy outside. Pair them with a sweet and refreshing smoothie made of persimmons that are in season in fall.
Sujebi, or a hand-torn noodle soup, is one of the most popular easy-to-make recipes. The food began to gain popularity after the Korean War which left the country in shambles. South Korea received flour from the U.S. as food aid, and people cooked it to relieve their hunger instead of rice. Couple this noodle soup with a Korean lettuce salad to commemorate the anniversary of the Korean War.
Rice meets the season's best ingredients – chewy and juicy pyogo mushrooms and sweet Korean radish – to make a savory rice dish. Make sure to serve it with a spicy soy sauce for an extra kick. A great dish to pair with it is spicy steamed scallops, made of assorted vegetables and fresh scallops which are in season in fall with plump meat and a sweet taste.
Spicy noodles are a perfect dish to beat the heat and bring back your appetite. Top it with kimchi made of young summer radish for a crunchy and refreshing flavor and serve with pickled Korean melon, another dish made of a seasonal ingredient.
The gizzard shad is one of the most popular seasonal fish in fall. It is braised in a spicy and sweet sauce to make a delicious fish dish that is sure to light up your appetite. Pair it with steamed lotus root tossed with perilla seeds, another delicacy made of seasonal ingredients.
Eggplants are summer vegetables rich in Vitamin E. If you are not a big fan of their mushy texture, try gochujang gaji deopbap with lightly stir-fried eggplant tossed in spicy chili paste. A perfect dish to pair up with it is oi naengguk, a refreshing summer soup made of cucumbers that are known to cool body heat due to high moisture content.
Fall crabs packed with meat are tossed in a sweet and spicy sauce. These spicy raw crabs are known as “rice thief,” as your bowl of rice will be gone in no time. Another delicious recipe that uses a seasonal ingredient is a hearty and refreshing soybean sprout soup made with seasonal oysters.
Chef Ryan shares with us how to make bibim makguksu, or spicy buckwheat noodles that are sure to light up your appetite this spring. Cold, springy buckwheat noodles are topped with fresh vegetables and fruits and a spicy sauce. We will make the traditional Korean version, as well as the international version that uses ingredients that are more readily available elsewhere in the world.
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