Tag: Kimchi

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Easy Peasy Kimchi Jjigae (Kimchi Stew)

Kimchi Jjigae

I didn’t cook much as a college student. It was mostly dorm food, cheap takeout, or whatever was on sale – preferably instant – at the market. But there was one thing I made that I was proud of: Kimchi Jjigae (Kimchi Stew). Truthfully, the end result had very little to do with my limited skills at the time. It’s really difficult to mess up Kimchi Jjigae. As long as you have some decent kimchi that is slightly beyond its prime (sour kimchi), the simmering does all of the work in bringing the flavors together. Nevertheless, I felt like a great cook whenever I made this and lapped up all the praise that came my way.

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Oi Sobagi – Stuffed Cucumber Kimchi


Oi Sobaegi or Oi Sobagi – Stuffed Cucumber Kimchi – is one of my favorite things to eat in the whole wide world. I should make it more often. It’s actually quite easy to make. But I’ve been using the excuse that I can’t get Korean or Kirby cucumbers from my local grocers.

Truth be told, you don’t really NEED Korean or Kirby cucumbers; I just wanted them. You just need smaller seedless cucumbers that you can pickle.

So imagine my delight when I found bags and bags of small cucumbers during my last trip to Costco. The bag refers to them as “fancy cucumbers.” I don’t know about fancy, but they were the right size AND seedless. So, no more excuses. I MUST make some cucumber kimchi, right?

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Prosciutto Kimchi Fried Rice

Kimchi fried rice is one of the most popular Korean dishes. It also is one of the easiest dishes to whip up, which is the reason why it is so popular as a midnight snack.

I had my share of kimchi fried rice as a college student in Northern California. After a night out or during an all-nighter studying for the finals, it was the perfect meal or snack. It also had the benefit of being cheap – important for a starving student!

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Nokdu Bindaetteok (Mung Bean Pancakes with Dipping Sauce)

Nokdu Bindaetteok (Korean Mung Bean Pancakes) is my maternal grandmother’s specialty. Nokdu Bindaetteok, which directly translates to Mung Bean Pancake, is usually made with sliced pork, kimchi, sukju namul (mung bean sprouts), and sometimes gosari namul (bracken fern shoots). But I’m omitting the pork for this Nokdu Bindaetteok/Mung Bean Pancake recipe, making this dish vegan. And for the base of the batter? Simply, soaked mung beans and rice. Flour-free. Gluten-free. Dairy-free. Just delicious goodness.

Keep in mind; when you dine at a restaurant, mung bean pancakes are not necessarily gluten-free unless specifically stated. Restaurants can add different types of flour to the batter – not a good thing. Additionally, dipping sauces can contain gluten. So always ask. Don’t assume.

Happy Eating!

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