ahjummarecipes

If you grew up in a Korean household, chances are you ate miyeokguk on your birthday. Korean moms typically will make this "Birthday Soup" for their children to celebrate. This is because Korean moms will eat tons of this soup after giving birth! They say that miyeokguk is good for breast milk production, and healing from delivery. I can tell you from experience that miyeokguk was a soothing meal after delivering a baby! I wish I had an Instant Pot after delivering my kids,

Bossam, or Korean style Boiled Pork Belly, is a wonderful dish that typically is served with a spicy radish side dish (musaechae) and pickled cabbage wraps. This is not easy to find in Korean restaurants because it normally would take about 2 hrs on the stove top. For that reason most of the time this dish served cold, which it still is delicious, but my preference is to eat this dish warm! The Instant Pot makes it super easy to make this dish at home, in under an hour! While

When kimchi gets very sour and overripe, it's time to turn it into Kimchi Jjigae! Kimchi Jjigae is a rich spicy stew that is perfect for the fall and winter seasons. It is the ultimate Korean comfort food! This recipe is the Instant Pot version. The advantage of using the Instant Pot for Kimchi Jjigae is that it will make your stew taste like its been on the stove all day even though its been cooking for less than an hour! Be forewarned: this will make your silicone seal smel

Summer is here, so that means trips to the beach, day camps, watermelon, and more importantly, picnics! And one of my favorite foods to bring to a picnic is a crowd-pleasing rack of baby back ribs. Who doesn't love delicious fall-off-the-bone baby back ribs? I especially love them Korean style with a soy-garlic sauce. This recipe details how to make these ribs using an Instant Pot, however it is easily converted to stove pot if you don't have one yet. For the video above I de

Japchae is traditionally served as a side dish for special occasions. The noodles are made from sweet potato starch, which makes it naturally gluten free and healthy! Mixed vegetables such as onions, mushrooms, carrots, and spinach are stir-fried with the noodles to create this beautiful dish. This recipe I've incorporated some Korean BBQ beef (Bulgogi) that I had in my freezer to save time. You can omit this if you do not have this, or if you want to keep the dish vegetarian

The Korean pickled radish is commonly served with Korean Fried Chicken. These crunchy, sweet, and refreshing cubes really taste great as a complement to any fried dish. And the great news is, these are very easy to make at home! These also taste great as a side dish (banchan) with rice, particularly when they are julienned. I know I particularly love this side dish with a spicy stew or meat! Quick Notes: ⏲ <1 hr 🇰🇷 Some ingredients may need to be bought at a Korean grocery

Mapo Tofu is traditionally a Chinese dish, but Koreans love it so much that they created their own twist to it! Korean Mapo Tofu is generally spicier than its Chinese counterpart. This recipe is great if you need to come up with dinner in a rush. The key is using my special Tofu Soup Base, and dinner is ready in less than 15 minutes! Quick notes: ⏲ <1 hr 🇰🇷 Some ingredients may need to be bought at a Korean grocery or online. 🍆 Vegetarian friendly (use the vegetarian versi

Who doesn’t love Soft Tofu Stew? This bubbly stew is delicious, versatile, and can take you only 10 minutes!! You can add almost anything you want: dumplings, kimchi, seafood, beef, or pork! At a Korean restaurant it is served in a ceramic pot (called a 뚝배기, ttukbaegi) bubbling hot, with a raw egg that you drop in yourself. I have always loved soondubu jjigae, and if you try my recipe you will understand why! In this recipe, I use a pre-made soup base (Tofu Soup Base), so t

Bibimbap literally means “mixed rice”. It’s very popular dish at Korean restaurants, and it is generally a “safe” choice, as it tastes good no matter where you get it from. I like to make this when I am cooking for a large group because people can choose what they want to put in it and make it as spicy as they’d like. Generally the dish is finished with a fried egg on top. I love it when you break the yolk, and the golden liquid runs into the rice! There are many variati

Budae Jigae or “Army Base Stew” originated in the 1950s after the Korean War ended. Food was scarce after the war, and Koreans would take surplus foods from the American military bases and put it in a stew, hence its name. The stew comprises of processed meats like spam, hotdogs, ham, sometimes baked beans and sliced cheese! I love that this dish originated from such an interesting piece of Korean history! Needless to say, this stew is delicious and usually served in restaura