🥕 Carrot Namul - Korean taste

I wanted to have a colorful topping when I made bibimbap (Korean mixed-rice dish), and I was also thinking about nutrition.This recipe uses ingredients that are vital to Korean style flavors: sesame oil, scallions, sesame seeds, and garlic.Umami seasoning is also an important secret ingredient!The flavors dissipate after cooling down, so the trick is to be generous with the seasonings. Recipe by KiwieKiwie

The delicious and nutritiously well balanced bibimbap is my family's favorite dish. My family's bibimbap tastes different each time since I change the recipe depending on the seasons and the ingredients that I have in the fridge! It doesn't have strong taste because I made it for bibimbap, but if you add Chinese chicken stock or beef stock, you can eat is as a side dish.A slicer comes in handy when you julienne the carrot. The stir-frying time varies depending on how you like your carrot, but if you cook it too long, it becomes soft and breaks apart easily, so please be careful. My family likes namul that has a crispy texture. Recipe by Heartful Kitchen Rei

I ate this at a Korean restaurant and it was delicious.The pork belly is great just as is, but let it rest overnight. When you cook it, make it nice and crispy. Recipe by Silvy1978

I love namul; this is a recipe I've been using since a long time ago.You could use store-bought ground sesame seeds, but be careful to select the aromatic type and grind them. Recipe by Yuuyuu0221

This is my absolute favorite when we eat out at a Korean Barbeque restaurant and it goes really well with whatever meat and sides there is. That's when I decided I should make one at home so I can eat it whenever I crave for one. The recipe has exact flavor to my liking and I hope yours too. Enjoy! I will be uploading more recipes.

We eat a lot of chrysanthemum greens in nabe (hot pots), but I wanted to eat them another way and so I made this namul dish.When parboiling, it you like it on the firm side, about 20-30 seconds should be enough. Recipe by happy sky

This is our family's regular side dish.There's nothing difficult to do.When you cook vegetables start with parts of vegetables slow to cook through and add other easy parts later. You need just one sauce pan for making this dish. Recipe by Dannasamaharyourinin

Often served as a side dish in Korean restaurants, these taste sweet and spicy fish cakes can be easily made at home and can be served either hot or chilled. Easy, fast, and delicious!

I love eating side dishes when I go to Korean restaurants. I even asked a Korean person for the recipe. Recently, I've started eating low-carb, so this recipe is sugar-free but tastes very similar to the regular version. Make a big batch and store it in the fridge to enjoy for several days.

I finally made this super easy Korean Beef BBQ at home and everyone loves it!! We even try it with garlic slices. The taste is great. Just like we eat in a Korean restaurant. :)*Welcome to visit "Note-a-licious" blog!https://note-a-licious.blogspot.com/FB: https://www.facebook.com/Note.a.licious

I was given a lot of Korean nori seaweed as a souvenir. I added it to cucumber namul, and it was delicious.If you make this way in advance, the flavor will change, and it won't be so nice. So mix everything together right before you eat!Japanese powdered red chili pepper is very spicy, so use a tiny bit if you use it. It will be the best to use Korean red chili if possible. Recipe by Shingashi hatake

Tomorrow our youngest grand daughter will come to spend a few days with us. When I asked her what would she feel like to eat, she said “sweet and salty ribs (pork) and Korean spareribs”. So I am making them for her.When she says “Wa, jump!”, I say “How high?”.

This is a side dish for Korean meal with rice. (반찬)

This uses a variation on Korean barbecue sauce.Mix the sauce, then cook the tuna. Recipe by Mayu dish

A lot of people, mostly family members always asks me to bring my famous Korean short Ribs BBQ at family gatherings. Well now you can make it yourself! I'm finally sharing my recipe! Enjoy!

In the transition from summer heat to cool weather, don't you find that your summer doldrums catch up to you all at once? At that time it's best to eat something with plenty of nutrients!! This is good as a side dish, or can be served over rice as a donburi. That's what I thought of when making this.I used pork belly for shabu-shabu so that our kids could eat this easily, but you can use regular thin-cut pork belly. You can add some carrots for some more color. When making this for adults you can add some doubanjiang. This is also delicious as a donburi served with a soft poached egg. Recipe by ma-chi

I tried recreating a side dish from a certain ramen store.The flavor is rather concentrated, so mix well with the rice before eating. I used a block of pork filet here but it could be substituted (and may be even tastier) with pork belly. For 2 servings. Recipe by annnnn

I wanted to cook a vegetable side dish, which goes well with rice.You can use pork offcuts, belly, or any part you like.Cook this dish with the vegetables you have in the fridge. For 2 servings. Recipe by To-mi mama

With its sweet and savory flavor, this Korean dish Japchae will surely whet your appetite! It's easy to make at home and is sure to be a hit with the kids.The origin of this recipeI didn't have beef, so I tried making Japchae with a mix of ground beef and pork!

Introducing cuisines for breakfast.*"Namul" is a Korean side-dishToyohira Health Center, City of SapporoRecipe provided: Students in the Translation &Interpretation Seminar, Sapporo University

This Korean bbq style marinade is perfect for family get togethers, party’s or any occasion where you need to feed a large group of people! We used this bbq marinade on some chicken legs and beef short ribs. I marinated everything the day before Mother’s Day and the next day we packed everything into coolers and headed over to the lake for a Mother’s Day BBQ!!!

I wanted to make one more dish cooked in a microwave for my husband who likes bean sprouts.When I added vinegar, it turned out delicious.*Microwave the vegetables for about 2 minutes, and check them. Stir, then microwave again.*Adjust the amount of vinegar to your liking. I added 2 teaspoonfuls to suit my family's taste. Recipe by Komomomomo

This is one of request dishes that I have to cook when we get together in the summer

My 13 year old loves this dish and always wanted it when we went out for dinner. This is my version of this dish.

My mother used to make me this easy but tasty dish. The flavors in it really bring back memories! The seasoning is kept on the simpler side.Fry the potatoes till they become transparent.Adjust the seasoning depending on the kind of soy sauce you use.Grinding the sesame seeds will give it a fuller and more delicious flavor.There were about 300 g of potatoes and carrots all together after pealing.You can change the vegetable oil to sesame oil too. Recipe by Jikana

I always order this when I go to Korean barbecue restaurants.Make sure you fry that pork until crispy! I have the impression that Korean people have a lot of vegetables when eating barbecued meat! Recipe by Silvy1978

Quinoa bread with chia seeds, zucchini and carrots. No Flour!!! This is one of those recipies that sounds a little different when you read it. We thought the same way when we first sat down and created this recipe. we took some of our traditional recipes and substituted different healthier ingredients until we came up with this delicious bread. the idea behind changing traditional unhealthy eating habits is to try new things. we made this quinoa bread for our families and they really liked it. Be adventurous and try it. we wouldnt recommend it if we were not sure you would like it

I learned how to make daktoritang when I attended a cookery lesson in Korea. I felt like eating it so I made it using the ingredients I had at home.If you simmer the dish until the sauce thickens the flavour will be rounded. The potatoes absorb the sauce and are very tasty.Use the leftover sauce to make fried rice with Korean nori seaweed or with instant noodles. Recipe by Nokosandon

This is an Okinawan home cooking dish that my grandmother and my mother used to make a lot when I was little.It brings me back to my childhood, and so I decided to write this recipe down before I forget it.You can make this with ingredients found in mainland Japan.You could use pork belly instead of ground pork, but if you use pork belly, use less lard.We use lard to make this dish in Okinawa, so, if you want to make it the authentic way, use lard. And another key ingredient is the bonito dashi stock.It's also delicious with bamboo shoots or burdock root ♪ Recipe by Harmony Forest

I tend to receive a lot of eggplants when they're in season! I really like eggplants so I enjoy using it in a lot of dishes and cooking it in many ways. My family really loves the refreshing taste of this namul dish so I end up making it a lot.Flavor the eggplant once it's cooked and has been transferred to a bowl. If you flavor the eggplant while it is in the frying pan, the residual heat could make the eggplant go mushy. It's a bit of extra effort, but please rub the eggplant with salt before stir-frying. This will prevent the eggplant from going soggy and preserve the flavor better. Recipe by Heartful Kitchen Rei