Tag: side dish

Oi Muchim In a Bowl

Oi Muchim Recipe (Spicy Korean Cucumber Salad)

During the summer months, in our household, we love making oi muchim, a type of spicy Korean cucumber salad. While this seasoned cucumber dish has a spicy kick, it is also refreshing during the extreme summer heat. Here, we will teach you about oi muchim and answer any questions you may have about this dish.

A plate of Korean pa muchim

Pa Muchim Recipe (Korean Green Onion Salad)

Have you ever eaten at a Korean barbecue restaurant? When you eat Korean barbecue, they often serve different types of banchan along with the grilled meat. In Korea, banchan refers to a plethora of side dishes served with the main dish of the meal. Often, these restaurants pair the side dishes with the main dish they they are serving. Pa muchim is an incredibly popular side dish served at barbecue joints. Many people believe it pairs perfectly with grilled meat and lettuce wraps.

Jumeokbap with kimchi on a cutting board.

Handmade Korean Rice Balls Recipe (Jumeokbap)

In South Korea, people make these easy handmade Korean rice balls, known as jumeokbap, as a side dish when making a packed lunch, out for a picnic, or eating spicy foods. Like triangle kimbap or kimbap rolls, jumeokbap is a In South Korea, people make these easy handmade Korean rice balls, known as jumeokbap, as a side dish when making a packed lunch, out for a picnic, or eating spicy foods. Like triangle kimbap or kimbap rolls, jumeokbap is a quick, convenient, and delicious meal. As such, you will see them often in packed lunches all across the country.

Korean Jjigae

10 Korean Stew Recipes (Korean Jjigae Recipes)

Across countries and continents, people around the world somehow managed to develop similar styles of cultural dishes independently of one another. One example of such a dish involves cooking protein and vegetables together in liquid for an extended period. In the end, the cooked meat and vegetables sit in the […]

5 Korean Geotjeori Recipes Header Image

5 Easy Geotjeori Recipes: Emily Recommends (XIV)

In late fall, Korean families gather together to make large batches of kimchi, which is then fermented and eaten throughout the year. As it ages, kimchi’s taste becomes sour. Once the large batch ages into ‘old kimchi,’ families use it to make dishes like kimchi fried rice and kimchi jjigae, […]