My favorite side dish🥔 because of its savory and sweet. Try this side dish!😉😋👌Full Video 👉👉👉 https://youtu.be/q0xFCAAKYuI

I was craving gamja jorim - a sweet and salty Korean side dish but I could never make it like the best tasting one I've had. The best tasting one I had was at a restaurant and had an extra depth of umami. I wanted to replicate that flavor so I dug through the fridge and found chirimenjako (Japanese dried baby white fish) and tossed them in. This turned out so good, I think it's better than that one from the restaurant 😁. I mostly followed the recipe from:https://mykoreankitchen.com/gamja-jorim-korean-braised-potatoes/Try and enjoy!

In Hangul, "gamja" means potato, and "jeon" means something dredged, then fried.I wanna hear you say, "Can something made just with potatoes really be this chewy and mochi-like?" ´ `)There's no flour used in this recipe, like regular chijimi Korean pancakes. It's totally different than those that use flour.Korean red chili peppers (medium fine grind) are not as spicy as Japanese ones.The aroma and taste is super delish!I recommend using it in stewed fish or simmered dishes.You can pile it on and it still won't be too spicy. Recipe by pegupepepe

I love japchae (korean sweet potato noodles)I tried to make my own version of it. I like a spicy kick so I use chilli here.

I got my inspiration from ready-made japchae. I realized that you could make this dish easier and a lot more delicious when my kid said,"you cook through the noodles with everything else whenever you get the store-bought mixes!"We ended up with this flavor after taste-testing it together many times.Now, it's become a go-to dish to prepare whenever we want to use up the vegetables in the refrigerator.Because the harusame bean noodles are cooked in the seasonings, they taste very good and their texture stays firm and delicious!Try halving the ingredients if there's too many servings!You can also use whatever ingredients you have in the refrigerator. Why don't you make it with your favorite vegetables? Recipe by smapkayo

When I was eating "Shiitake Mushroom with Gochujang", I thought it might be good with sweet potatoes.The seasoning might be too strong, depending on your taste. You can increase the amount of sweet potatoes if you like.Katakuriko is used in the shiitake mushroom version, but it's not used in this recipe. That's why you only need a bit of sesame oil. Recipe by John Lee Cooker

It started from watching K-Drama. Then I had a chance to visit this beautiful Kimchi country and tasted its delicious street food. Now I’m really in ❤️ with Korean food 🥘 IG @jenscookingdiary @jenscookdineandtravel

Kimchi and potatoes. Very good combination for an eye and a taste. I love it alone and with some tofu or other vegetable. Do you know that average consumption per Korean is twenty-seven kgs? 🙈🔥 #kimchi #vegan

The season for tasty sweet potatoes has arrived. Someone gave me a load of them, so I tried something new.Please adjust the amount of seasoning to the amount of sweet potatoes. Recipe by Ponie