Tag Archives: Korean

Recipe: Perilla (Shiso) Kimchi

Posted on September 27, 2024 by Burnt My Fingers

Once again we were faced with a bounty of shiso leaves at season end. This Perilla (Shiso) Kimchi recipe is an amalgam of several we found online. It’s got a nice kick to it and would be a welcome addition … Continue reading →

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Recipe: Korean Steak Tartare (Yukhoe)

Posted on June 19, 2024 by Burnt My Fingers

Korean Steak Tartare is a nice alternative to the Western version for people who are reluctant to dig into raw meat. The marinade (which has ingredients similar to that for bulgogi) coats the bits of steak and the pear matchsticks … Continue reading →

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Time to plant the shiso!

Posted on June 14, 2024 by Burnt My Fingers

We have two nice pots of shiso which reseed themselves every year, but if you’re not so fortunate it’s (past) time to plant the shiso for a summer harvest. What is shiso you ask? According to this excellent Australian food … Continue reading →

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Making Maagchi’s japchae

Posted on March 5, 2024 by Burnt My Fingers

After our toasted sesame oil taste test, of course we had to make some japchae, the iconic Korean dish with glass noodles and various vegetables and meat. Making japchae is a simple process but it has many steps, which is … Continue reading →

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Toasted sesame oil: taste test

Posted on March 2, 2024 by Burnt My Fingers

There’s no mistaking the taste of toasted sesame oil: sweet, nutty, caramelized like the aroma of a slice of bread just out of the toaster (some say the smell is the most important aspect, vs how it feels on your … Continue reading →

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Recipe: Korean Fire Chicken

Posted on October 26, 2023 by Burnt My Fingers

You may have purchased gochugaru (Korean chili powder) and gochujang (Korean chili paste) for Korean Fried Chicken or a similar dish, and wondered what else you can do with the chilis. Try this. Korean Fire Chicken comes from the redoutable … Continue reading →

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Reviewing McDonald’s new condiments

Posted on October 17, 2023 by Burnt My Fingers

McDonald’s has recently introduced two condiments, Mambo sauce and Sweet and Spicy Jam. Although the advertising suggests you should try them one at a time, there is nothing to prevent you from adding 2 of each to your mobile order … Continue reading →

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Recipe: Doenjang Jjigae (Korean Fermented Soybean Stew)

Posted on November 8, 2022 by Burnt My Fingers

Doenjang jjigae is a savory, filling stew you can make in almost no time once you assemble the ingredients. Doenjang, or fermented soybean paste, is often compared to miso (which drives Korean crazy) but arguably this recipe is superior to … Continue reading →

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Recipe: Pickled Shiso (Perilla)

Posted on August 18, 2022 by Burnt My Fingers

Pickled shiso, aka perilla, is a popular component in an array of Korean banchan appetizers. You can get it jarred, or in the deli case of your Korean market, but it’s much better when made with fresh shiso from your … Continue reading →

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Recipe: Galbi (Korean Short Ribs) with Ssamjang Sauce

Posted on February 15, 2022 by Burnt My Fingers

This is the Galbi (Korean Short Ribs) prep we used for our Galbi vs Bulgogi Taste Test. Serve it with ssamjang sauce (recipe below) and lettuce leaves for wrapping plus rice and your favorite banchan and you’ve got a luxury … Continue reading →

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