• SeowHui

Korean Dinner at Your Fingertips

There is a lot of love that goes into making Korean food. And each bite is a wonderful gift to receive.

I am truly addicted to Korean dramas these days. Not only have I hooked on the dramatic storylines, but also the scenes where leading roles joyfully slurp in the "just-out-of-the-pot" ramyeon or the "forever-so-crunchy-yet-juicy" Korean fried chicken. It makes us all hungry during the midnight drama-hunt. 

Banchan (반찬)

Haemul Pajeon (해물파전)

(Pancakes with Spring Onions)


  • 1 clove garlic, minced

  • 2.5cm ginger, minced

  • 150g all purpose flour

  • 30g rice flour

  • 15g cornflour

  • 1 tsp baking powder

  • 1 tsp sea salt

  • 2 eggs, lightly beaten

  • 1 bunch spring onions, sliced in half then lengthways

  • 170g mixed seafood

  • 1 tbsp vegetable oil

Dipping sauce:

  • 1 tbsp vinegar

  • 1 tbsp soy sauce

  • 1 tbsp sesame oil

  • 1 tbsp gochuhang

  • 1/2 tsp caster sugar


  1. Mix the garlic, ginger, flours, baking powder and salt together in a large bowl, before whining in the eggs and 150ml cold water.

  2. Beat until you have a smooth batter, then add in the spring onions and seafood.

  3. Heat the vegetable oil in a large frying pan until very hot, then lower the heat and spoon in half of the batter. Fry on a medium heat for 2 minutes on each side, transferring to a plate lined with kitchen paper, then repeat with the remaining batter.

  4. Meanwhile, make the dipping sauce by whisking together the vinegar, soy sauce, sesame oil, gochujang and sugar. Serve alongside the hot pancakes.

Gyeranjjim (계란찜)

(Steamed Egg Casserole)


  • 4 eggs

  • 1 tbsp fish sauce or Korean salted shrimp sauce

  • 1 tsp salt

  • 3 spring onions, finely chopped


  1. Fill a saucepan with water to come up to 5cm deep. Bring to the boil, covered with a tightly fitting lid.

  2. Meanwhile, whisk together the eggs, 200ml water, fish sauce and salt for 1 minute, until fluffy. Stir though half the spring onions.

  3. Transfer the egg mixture into one large to two small bowls that will fit comfortably in the saucepan with the water. Place the bowls carefully into the pan. Replace the lid, reduce heat to a simmer and steam for 10 minutes.

  4. Scatter the remaining spring onions over the steamed eggs, then replace the lid and cook for a further minute. Serve immediately.

Jjigae (찌개)

Kimchi Jjigae (김치 찌개)

(Tofu Stew)


  • 1 tbsp vegetable oil

  • 250g kimchi, roughly chopped

  • 1 onion, finely chopped

  • 1 clove garlic, minced

  • 2.5cm ginger, minced

  • 1 tbsp gochugaru

  • 1 tsp gochujang

  • 120g fresh shiitake mushrooms, halved

  • 2 tsp salt

  • freshly ground black pepper

  • 220g firm tofu

  • 1 spring onions finely sliced, to serve


  1. Heat the vegetable oil in a large saucepan, add the kimchi, onion, garlic and ginger and stir-fry for 5 minutes

  2. Stir through the gochugaru and gochujang, then add the mushrooms, 2 litres water, salt and good grind of black pepper. Bring to the boil and simmer, uncovered, for 25 minutes.

  3. Slice the tofu into 1cm thick slices. After the mixture has cooked for 20 minutes, taste it and adjust the level of salt if needed. Place the tofu on top of it, spoon some of the sauce over it, and cook gently for a further 5 minutes. Top with the spring onion and serve immediately.

Ssal ()

Kimchi Bokkeumbap (볶음밥)

(Kimchi Fried Rice)


  • 200g short-grain white rice

  • 2 tbsp vegetable oil

  • 250g kimchi, chopped into 1cm chunks

  • 2 tbsp sesame oil

  • 2 tbsp soy sauce

  • Salt

  • 2 spring onions, finely chopped

  • 2 fried eggs (optional), to serve


  1. Rinse the rice in plenty of cold running water, then place in a saucepan. Cover with 5-6 times its volume in cold water, then bring to the boil. Simmer for 15-20 minutes, until the rice is cooked through, then drain well.

  2. Heat the vegetable oil in a large frying pan or wok and fry the kimchi for 2-3 minutes. Add the cooked rice, sesame oil and soy sauce, and stir-fry for a further 2-3 minutes. Season to taste with more soy sauce or salt as needed.

  3. Stir through the spring onions, and serve hot, with a fried egg on top if you wish.

Specific Korean Ingredients You Will Be Using for Recipes Above:

  1. Gochugaru - Korean red pepper flakes

  2. Gochujang - Korean red pepper paste

  3. Kimchi - Traditional Korean dish made from fermented vegetables


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