Tag Archives: Korean cuisine

Karl’s Beef Bulgogi with Lettuce Wraps

Adapted from a KimchiMari recipe

For this Sunday’s Korean Dinner, I decided to make separate starch and meat main dishes, because my son-in-law is again avoiding starches. I am making beef bulgogi  and a vegetarian japchae. That way my diners can adjust their servings as it pleases them. In addition I am serving three vegetable sides: chive stem kimchiKorean cucumber salad; and a Korean bok choy dish.

Karl’s Beef Bulgogi with Lettuce Wraps

Karl’s Beef Bulgogi with Lettuce Wraps

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Filed under Beef, Main Dishes

Karl’s Vegetarian Japchae

Adapted from a My Korean Kitchen recipe

Daughter Eilene goes out with her friends a fair amount—which in San Jose means a lot of culinary options. She came home with a new favorite dish, Korean japchae.  She asked me to learn how to make it. My first attempt want not a total disaster, but my noodles were over cooked and gummy—decidedly not good enough to post.

Karl’s Vegetarian Japchae

Karl’s Vegetarian Japchae

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Filed under California Fusion, Main Dishes, Vegan, Vegetarian

Korean Cucumber Salad (Oi Muchim)

A Korean Bapsang recipe

For my Korean Sunday dinner, in addition to my main dishes of japchae and bulgogi, I made several vegetable sides. I am new to Korean food, so I made this very closely to the original recipe. To quote the original recipe, “oi means cucumber, and muchim means mixed with seasonings.” I had not bought Korean cucumbers (aka Japanese or East Asian), but I had some Persian cucumbers meant for a meal that did not happen.

Korean Cucumber Salad (Oi Muchim)

Korean Cucumber Salad (Oi Muchim)

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Filed under Salads, Side Dishes, Vegan, Vegetables, Vegetarian

Karl’s Garlic Chive Stem Kimchi

Adapted from a Maangchi recipe

In addition to my main dishes of japchae and bulgogi, I made several Korean vegetable sides. I am new to Korean food, but I made some changes to the original recipe. I had bought some garlic chive stem (aka scapes) for a dinner that didn’t happen and I thought to uses them for my Korean dinner.

Karl’s Garlic Chive Stem Kimchi

Karl’s Garlic Chive Stem Kimchi

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Filed under California Fusion, Side Dishes, Vegan, Vegetables, Vegetarian

Karl’s Bok Choy Doenjang Muchim

Adapted from a Maangchi recipe

In addition to my main dishes of japchae and bulgogi I made several Korean vegetable sides. I am new to Korean food, so I made this pretty closely to the original recipe. I used small white bok choy, as opposed the green Shanghai bok choy that she used.

Karl’s Bok Choy Doenjang Muchim

Karl’s Bok Choy Doenjang Muchim

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Filed under Side Dishes, Vegan, Vegetables, Vegetarian