Side Dishes

Do you enjoy picnicking during the warmer months of the year? If so, try adding kimchi jumeokbap, otherwise known as Korean kimchi rice balls, to your picnic repertoire! Or, instead, you can also make these for a simple meal at home. n South Korea, people often make these quick and easy rice balls as a rice-based filling ingredient in packed lunches. Previously, I wrote about Korean rice balls when I published my basic jumeokbap recipe. Now, I want to introduce you to these kimchi-based rice balls!

Kongnamul muchim is a common side dish people serve in their households. Crispy and crunchy, it is the perfect light and refreshing side dish for every Korean meal. In Korean households, people typically make two types of kongnamul muchim. On one hand, they make a spicy version using gochugaru (red pepper flakes). On the other hand, they make a mild version without the hot Korean pepper flakes. 

Recently, I wrote about mung bean sprouts and their purpose in Korean food culture. The sprouts, named ‘sukju’ or ‘sukju-namul’ are a common ingredient in popular dishes such as bibimbap, mung bean pancakes, and some stews. Sukju-namul muchim is a popular Korean side dish salad served often in people’s households. Light and refreshing, it has a crispy and crunchy texture. Let’s learn how to make it here!

In late fall and early winter, families across South Korea come together to make kimchi. The most popular variation of kimchi is known as baechu kimchi. It is made using napa cabbage! Another popular dish using napa cabbage that people make in South Korea is baechu jeon, a type of pan-fried cabbage pancake. Here, we will learn all about jeon. Then, we will give some cooking tips & tricks as well as answer some questions you may have about this recipe. I hope you enjoy trying this delicious Korean savory treat. Happy cooking!

Recently, I wrote about a Korean fried seaweed snack known as ‘kim bugak’ (or gim bugak). Traditionally, people in Korea make this fried crispy seaweed chip by coating dried seaweed in a glutinous rice paste. Then, they would once again dry out the seaweed and rice paste before deep-frying it. Nowadays, people have started making this traditional dish using pre-made rice paper instead of making rice paste from glutinous rice flour. Not only does it skip a few steps, but it also is less messy. Here, we will learn about this new trendy way of making kim bugak!