Spicy Cold Buckwheat Noodles (Bibim Naengmyeon : 비빔냉면)

I remember walking around on a scorching hot day in Korea last summer, and the overwhelming feeling of relief we felt after taking that first bite of Naengmyeon, or cold buckwheat noodles.  There are two kinds of Naengmyeon dishes, one served in a chilled broth, and the one I’m sharing with you today, which is topped with a spicy sauce. Both versions feature sweet, crunchy, and tangy elements and that’s what makes this cold noodle dish even more refreshing and addicting! Read more

Beef & Barley Bibimbap Salad

Ever since I was a kid, anytime our family would go out to eat at a Korean restaurant, Bibimbap was practically the only dish I’d order.  But the truth is that Bibimbap is super easy to make at home because all you need is a bunch of leftover ingredients, some rice, and a spicy sauce.  Bibimbap literally translates to “mixed rice,” but I decided to make a version using barley instead. Read more

Korean Royal Barbecued Pork (Maekjeok : 맥적)

I probably will never forget our trip to the historic palace area when we were visiting Korea last summer, because it was SO incredibly hot that day and we were melting away into the pavement.  But even in the midst of our dehydration and misery, we couldn’t help but admire the colorful carved buildings with all their ornate details.  There was also an air-conditioned (hallelujah) museum there, where we got to see a display of a royal table with all the typical food. Read more

Bulgogi (Marinated Korean Beef BBQ)

When anyone mentions Korean food, the first thing that comes to mind is “Korean BBQ.”  What it refers to is marinated meat that is either quickly grilled or seared in a pan over high heat and eaten along with lettuce wraps.  And out of all the Korean BBQ meats, Bulgogi is probably the most well-known. It’s pretty universally pleasing and a great “safe” introduction to Korean food. Read more

Marinated Flank Steak with Corn, Asparagus, and Tomato Salad

I had been looking for an excuse to buy an indoor grill pan for a while…and filming this Marinated Flank Steak with Corn, Asparagus, and Tomato Salad episode was it.  I’m sure this recipe will taste even better on an outdoor grill, so if you have it, by all means, crank that sucker up and use it!  But I’m really happy about the way that this dish ends up conveniently being one grill-pan cooking, and you can make it any time of the year!

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