Tteokbokki is one of my favorite Korean foods. I have recipe for traditional "palace" tteokbokki on my website, and of course, I love the red, street tteokbokki version that most people are familiar with.
I love tofu. Mapo tofu was one of my favorite Chinese-Korean dishes my mom made growing up. When I was little, I would ask for "red tofu" since my mom would make it super red and fiery.
Isn't kimchi great? It stays good in your refrigerator for months, you can use it as is, in stews, soups, seasoned, as a side, as a main ingredient, the possibilities are endless.
Jeon refers to Korean food that is cooked slowly in a frying pan,usually lightly coated in flour and dipped in egg, but not always. You can have seafood jeon, different vegetable jeon, and a special meat pattie one that I will blog about separately.
Since I've shared with you the traditional japchae recipe here, I will also post a modified japchae recipe that is fast and simple, but still delicious and flavorful.
Japchae is probably one of the most popular Korean dishes to Koreans and non-Koreans alike. The sweet potato noodle dish is a staple at parties, birthday celebrations, and any get togethers in Korean households.