ahjummarecipes

Dak Galbi is super delicious, spicy, sweet, and perfectly balanced with a pool of mozzarella cheese for dipping! This dish is normally cooked at tableside, with sides of red leaf lettuce or perilla leaves. The rice is served at the end as a wonderful spicy fried rice using the leftover sauce and vegetables when you are done eating the chicken! This recipe calls for a korean sweet potato, which has a red skin and a white flesh. Korean sweet potato is firmer than the traditiona

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

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

Spicy Pickled Cucumbers (Cucumber Kimchi), is one of my favorite “banchan”, or side dishes. Crunchy, fresh, and spicy, this dish is ready to eat as soon as you are done making it. You can let it ferment for a few days in the fridge if you wish for more of a “kimchi” taste. This recipe calls for Kirby, or pickling, cucumbers. Try to choose firm, uniform, straight cucumbers. Avoid the largest cucumbers in the batch, as those tend to have the most seeds and are not as crisp. Qui