Recipe Godeungeo Jorim

Godeungeo Jorim, also known as braised mackerel, is a classic Korean dish that combines the rich flavors of mackerel with a savory and spicy sauce. This dish is known for its bold taste and aromatic presence, making it a favorite in Korean cuisine. Typically served with steamed rice and side dishes, Godeungeo Jorim is a hearty meal that brings warmth and comfort to the dining table.


To prepare Godeungeo Jorim, you will need the following ingredients:

Main Ingredients

  • 2 whole mackerel, cleaned and cut into chunks
  • 2 medium-sized potatoes, peeled and sliced
  • 1 large onion, sliced
  • 1 medium-sized radish, peeled and sliced
  • 2 green onions, chopped
  • 1 red chili pepper, sliced
  • 1 green chili pepper, sliced

For the Sauce

  • 4 tablespoons soy sauce
  • 2 tablespoons gochujang (Korean red chili paste)
  • 1 tablespoon gochugaru (Korean red chili flakes)
  • 1 tablespoon sugar
  • 1 tablespoon sesame oil
  • 3 garlic cloves, minced
  • 1 teaspoon ginger, minced
  • 1 cup water


Preparing the Ingredients

  1. Clean and Cut the Mackerel: Remove the head and guts from the mackerel, then cut into large chunks. Rinse under cold water and set aside.
  2. Prepare the Vegetables: Peel and slice the potatoes and radish. Slice the onion and chop the green onions. Slice the red and green chili peppers.

Making the Sauce

  1. Combine the Sauce Ingredients: In a bowl, mix together the soy sauce, gochujang, gochugaru, sugar, sesame oil, minced garlic, and minced ginger. Add 1 cup of water and stir until well combined.

Cooking the Godeungeo Jorim

  1. Layer the Vegetables: In a large pot, layer the sliced radish, potatoes, and onions on the bottom.
  2. Add the Mackerel: Place the mackerel chunks on top of the vegetables.
  3. Pour the Sauce: Pour the prepared sauce over the mackerel and vegetables.
  4. Cook: Cover the pot and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for about 30 minutes, or until the potatoes and radish are tender and the mackerel is fully cooked.
  5. Add the Final Touches: In the last 5 minutes of cooking, add the chopped green onions and sliced chili peppers. Let it simmer for a few more minutes before turning off the heat.


  • Fresh Mackerel: Ensure the mackerel is fresh to get the best flavor and texture. Frozen mackerel can be used, but fresh is always preferable.
  • Adjusting Spice Level: If you prefer a milder dish, reduce the amount of gochujang and gochugaru. You can also remove the seeds from the chili peppers to decrease the heat.
  • Balancing Flavors: Taste the sauce before pouring it over the mackerel. Adjust the sweetness or saltiness by adding more sugar or soy sauce as needed.


  • With Tofu: Add tofu chunks along with the mackerel for a protein-rich variation. Tofu will absorb the flavors of the sauce and provide a different texture.
  • Vegetarian Option: Replace the mackerel with firm tofu or mushrooms for a vegetarian version. The braising technique and sauce will still deliver a delicious and hearty dish.
  • Additional Vegetables: Incorporate other vegetables like zucchini or bell peppers to add more color and nutrition to the dish.

Calorie Information

  • Mackerel: Approximately 205 calories per 100 grams.
  • Potatoes: Around 77 calories per 100 grams.
  • Radish: About 16 calories per 100 grams.
  • Onions: Roughly 40 calories per 100 grams.
  • Sauce: The calories from the sauce ingredients will vary, but on average, the entire sauce mixture adds approximately 150-200 calories.

The total calorie count for a serving of Godeungeo Jorim will depend on the portion size and specific ingredients used, but a typical serving is around 350-450 calories.


Godeungeo Jorim is a flavorful and satisfying dish that showcases the depth and richness of Korean cuisine. The combination of tender mackerel, hearty vegetables, and a robust sauce creates a meal that is both comforting and nutritious. Whether enjoyed as a main dish or part of a larger Korean feast, Godeungeo Jorim is sure to impress with its bold flavors and delightful textures. Experiment with variations and make it a staple in your kitchen for a taste of Korea at home.


Recipe Baek Kimchi

Baek Kimchi, also known as "White Kimchi," is a mild, non-spicy variety of traditional Korean kimchi. Unlike its fiery counterpart, Baek Kimchi is made without red chili pepper powder, resulting in a refreshing and crisp taste. This dish is perfect for those who enjoy the tangy and crunchy aspects of kimchi but prefer a milder flavor. Rich in probiotics and vitamins, Baek Kimchi is not only delicious but also highly nutritious.



  • 1 medium Napa cabbage
  • 1 medium Korean radish (mu)
  • 2 medium carrots
  • 1 small bunch of green onions
  • 1 small Asian pear
  • 1 small bunch of mustard greens (optional)


  • 1/2 cup sea salt
  • 4 cups water


  • 1 small onion
  • 6 cloves garlic
  • 1 piece ginger (about 1 inch)
  • 1 small apple
  • 1 small Asian pear
  • 1/2 cup pine nuts (optional)
  • 1/2 cup chestnuts (optional)
  • 1/2 cup jujubes (dried red dates) (optional)
  • 1/4 cup salted shrimp (saeujeot) or fish sauce
  • 1 tablespoon sugar
  • 2 tablespoons glutinous rice flour
  • 2 cups water


Step 1: Prepare the Brine

  1. Dissolve 1/2 cup of sea salt in 4 cups of water to make the brine.
  2. Cut the Napa cabbage lengthwise into quarters and remove the core.
  3. Soak the cabbage in the brine for 2-3 hours, ensuring the leaves are fully submerged.
  4. Rinse the cabbage thoroughly with cold water to remove excess salt and set aside to drain.

Step 2: Prepare the Vegetables

  1. Peel and julienne the Korean radish and carrots.
  2. Chop the green onions into 1-inch pieces.
  3. Peel and thinly slice the Asian pear.
  4. If using mustard greens, chop them into bite-sized pieces.

Step 3: Prepare the Filling

  1. Blend the onion, garlic, ginger, apple, and Asian pear until smooth.
  2. In a small pot, combine 2 tablespoons of glutinous rice flour with 2 cups of water. Cook over medium heat, stirring continuously until the mixture thickens. Let it cool.
  3. In a large bowl, combine the blended mixture, cooled rice paste, salted shrimp (or fish sauce), and sugar. Mix well.
  4. Add the pine nuts, chestnuts, and jujubes if using, and mix again.

Step 4: Assemble the Kimchi

  1. Carefully spread the filling mixture between each leaf of the Napa cabbage quarters.
  2. Place the julienned radish, carrots, green onions, and sliced Asian pear between the leaves as well.
  3. Fold the cabbage quarters in half and place them in a clean, airtight container.

Step 5: Fermentation

  1. Leave the container at room temperature for 1-2 days to start the fermentation process.
  2. After 2 days, move the container to the refrigerator to slow down the fermentation.
  3. Baek Kimchi can be eaten fresh but will develop a deeper flavor after a few more days in the refrigerator.


  1. Fresh Ingredients: Always use fresh vegetables and ingredients to ensure the best flavor and texture.
  2. Brine Time: Do not over-soak the cabbage in the brine, as it can become too salty and lose its crispiness.
  3. Fermentation: The fermentation time can vary depending on the temperature. Check the kimchi regularly to achieve your desired level of fermentation.
  4. Flavor Adjustment: If you prefer a slightly sweeter taste, you can add a bit more sugar to the filling mixture.


  1. Vegetarian Baek Kimchi: Omit the salted shrimp or fish sauce and replace it with soy sauce or miso paste for a vegetarian version.
  2. Spicy Baek Kimchi: Add a small amount of fresh chili peppers or red pepper flakes to the filling mixture for a mild kick.
  3. Fruit Variations: Experiment with different fruits like persimmons or apples for a unique twist on the traditional recipe.
  4. Additional Vegetables: Incorporate other vegetables such as cucumbers or bell peppers to add more variety to your kimchi.

Calorie Information

Baek Kimchi is low in calories and high in nutritional value. A 100-gram serving of Baek Kimchi typically contains:

  • Calories: 25-30 kcal
  • Carbohydrates: 5-7 grams
  • Protein: 1-2 grams
  • Fat: 0-1 grams
  • Fiber: 2-3 grams

It is also a great source of vitamins A, B, and C, as well as calcium, iron, and probiotics.


Baek Kimchi is a delightful alternative to the traditional spicy kimchi, offering a mild yet flavorful experience. It is a versatile dish that can be enjoyed on its own or as a complement to various meals. With its refreshing taste and numerous health benefits, Baek Kimchi is a fantastic addition to your culinary repertoire. Enjoy making and savoring this delicious and nutritious Korean delicacy!


Recipe Dotorimuk

Dotorimuk, also known as acorn jelly, is a traditional Korean dish made from acorn starch. It has a unique texture, similar to that of gelatin, and a mild, nutty flavor. Often served as a side dish or salad, Dotorimuk is a popular choice for those seeking a healthy, gluten-free alternative to traditional grains and starches. This dish is not only delicious but also rich in nutrients, making it a perfect addition to any meal.


To make Dotorimuk, you will need the following ingredients:

For the Jelly:

  • 1 cup of acorn starch
  • 5 cups of water
  • 1 teaspoon of salt

For the Sauce:

  • 2 tablespoons of soy sauce
  • 1 tablespoon of sesame oil
  • 1 tablespoon of rice vinegar
  • 1 tablespoon of sugar
  • 1 teaspoon of minced garlic
  • 1 teaspoon of red pepper flakes (optional)
  • 1 green onion, finely chopped
  • 1 teaspoon of toasted sesame seeds

For Garnish:

  • 1 cucumber, thinly sliced
  • 1 carrot, julienned
  • 1 red pepper, thinly sliced
  • A handful of fresh cilantro leaves

Preparation and Instructions

Making the Jelly:

  1. Prepare the Acorn Starch Mixture:
    • In a large mixing bowl, combine the acorn starch and water. Stir until the starch is fully dissolved.
  2. Cook the Mixture:
    • Pour the mixture into a large pot and add the salt. Cook over medium heat, stirring constantly to prevent lumps from forming.
    • Continue to stir until the mixture thickens and becomes a translucent jelly. This process typically takes about 20-30 minutes.
  3. Set the Jelly:
    • Once thickened, pour the jelly into a rectangular mold or a shallow dish. Smooth the top with a spatula.
    • Allow the jelly to cool at room temperature, then transfer it to the refrigerator to set for at least 2-3 hours.

Preparing the Sauce:

  1. Mix the Sauce Ingredients:
    • In a small bowl, combine the soy sauce, sesame oil, rice vinegar, sugar, minced garlic, red pepper flakes (if using), chopped green onion, and toasted sesame seeds. Stir well to combine.

Serving the Dotorimuk:

  1. Slice the Jelly:
    • Once the jelly is fully set, remove it from the mold and cut it into bite-sized cubes or slices.
  2. Assemble the Dish:
    • Arrange the Dotorimuk pieces on a serving platter. Add the sliced cucumber, julienned carrot, and red pepper around the jelly.
  3. Drizzle the Sauce:
    • Pour the prepared sauce over the Dotorimuk and vegetables.
  4. Garnish:
    • Top with fresh cilantro leaves for added flavor and presentation.


  • Stir Constantly: When cooking the acorn starch mixture, ensure you stir continuously to avoid lumps and achieve a smooth jelly.
  • Adjust Spiciness: The red pepper flakes in the sauce can be adjusted according to your spice preference. Feel free to add more or omit them entirely.
  • Fresh Ingredients: Use fresh vegetables for garnish to add a crisp texture and vibrant color to the dish.
  • Chill Well: Allow the jelly to set completely in the refrigerator before slicing to ensure it holds its shape.


  • Vegetable Additions: Experiment with different vegetables such as bell peppers, radishes, or zucchini to add variety.
  • Protein Boost: Add slices of tofu or cooked chicken for a more substantial dish.
  • Seaweed Garnish: Sprinkle roasted seaweed strips on top for an extra layer of flavor.

Calorie Information

The calorie content of Dotorimuk primarily comes from the acorn starch and the sauce ingredients. On average, a serving of Dotorimuk (about 100 grams) contains approximately:

  • Calories: 50-70 kcal
  • Carbohydrates: 12-15 grams
  • Protein: 1-2 grams
  • Fat: 1-2 grams

These values can vary based on the exact measurements and additional ingredients used.


Dotorimuk is a versatile and nutritious Korean dish that is both delicious and easy to prepare. Its unique texture and mild flavor make it a great addition to any meal. With the right ingredients and a little bit of patience, you can enjoy this traditional delicacy at home. Experiment with different vegetables and garnishes to make it your own, and enjoy the health benefits of this gluten-free, low-calorie dish.


Recip Patjuk

Patjuk is a traditional Korean porridge made primarily from red beans, known for its comforting warmth and subtle sweetness. It is often enjoyed during winter or on special occasions like Dongji (Winter Solstice). This dish not only delights the palate but also holds cultural significance in Korean cuisine.

Ingredients for Patjuk

For the Porridge:

  • 1 cup dried red beans
  • 6 cups water
  • Pinch of salt

For Sweet Rice Balls (Optional):

  • ½ cup sweet rice flour
  • ¼ cup water
  • Pinch of salt
  • 1 tablespoon sugar

Preparation and Serving Patjuk

  1. Preparing the Red Beans:

    • Rinse the red beans under cold water until the water runs clear.
    • In a large pot, combine the red beans and water. Bring to a boil over high heat, then reduce to low and simmer for about 1.5 to 2 hours until the beans are soft and the liquid thickens. Stir occasionally and add more water if needed.
  2. Making Sweet Rice Balls (Optional):

    • In a bowl, mix sweet rice flour with water, salt, and sugar until it forms a dough.
    • Roll the dough into small balls about 1 cm in diameter.
  3. Adding Rice Balls and Seasoning:

    • Add the sweet rice balls to the simmering red bean porridge. Cook for an additional 15-20 minutes until the balls float and become chewy.
    • Season with a pinch of salt to taste.

Tips for Making Perfect Patjuk

  • Soaking Red Beans: For a quicker cooking time, soak the red beans in water overnight before cooking.
  • Consistency: Adjust the thickness of the porridge by adding more or less water according to your preference.
  • Sweetness: Control the sweetness by adding more or less sugar to the rice balls or adjusting the cooking time of the beans.

Variations of Patjuk

  • Sesame Seed Patjuk: Add roasted sesame seeds for a nutty flavor and texture.
  • Cinnamon Patjuk: Sprinkle ground cinnamon for a warm, spicy twist.
  • Nut Patjuk: Include crushed nuts like almonds or walnuts for added crunch and richness.

Nutritional Information and Conclusion

Patjuk is a nutritious dish packed with fiber and protein from red beans. A typical serving contains approximately 250-300 calories, making it a wholesome choice for a light meal or snack. Whether enjoyed hot or cold, Patjuk offers a delightful taste of Korean tradition and warmth during chilly days.

Enjoy experimenting with different variations of Patjuk to suit your taste preferences and occasions. Embrace this comforting Korean porridge as a culinary journey into Korean culture and flavors.


Recip Hobakjuk

Hobakjuk, a traditional Korean porridge, offers a comforting blend of flavors and textures, ideal for any time of day. Made primarily from pumpkin and sweet rice, this dish embodies both simplicity and nourishment, making it a beloved choice in Korean cuisine.


For the Hobakjuk:

  • 1 cup sweet rice (also known as glutinous rice)
  • 2 cups water
  • 2 cups pumpkin, peeled and diced
  • 4 cups water (for boiling the pumpkin)
  • 4 cups milk (or soy milk for a vegan option)
  • 1/4 cup honey (adjust according to sweetness preference)
  • A pinch of salt

Preparation and Serving

  1. Preparing the Pumpkin:

    • Boil the diced pumpkin in 4 cups of water until tender, for about 15 minutes. Drain and set aside.
  2. Cooking the Sweet Rice:

    • Rinse the sweet rice under cold water until the water runs clear.
    • In a pot, combine the rinsed sweet rice with 2 cups of water. Bring to a boil over medium-high heat.
    • Once boiling, reduce the heat to low and simmer, covered, for about 15-20 minutes or until the rice is fully cooked and has a porridge-like consistency.
  3. Blending the Ingredients:

    • In a blender, combine the cooked pumpkin (reserve some for garnish if desired) with 1 cup of milk. Blend until smooth.
  4. Making the Porridge:

    • Pour the blended pumpkin mixture into the pot with the cooked sweet rice.
    • Add the remaining 3 cups of milk (or soy milk) and honey to the pot. Stir well.
    • Bring the mixture to a gentle simmer over low heat, stirring occasionally to prevent sticking, for about 10-15 minutes until the porridge thickens.
  5. Seasoning and Serving:

    • Add a pinch of salt to enhance the flavors.
    • Serve hot in bowls, garnished with reserved diced pumpkin if desired.

Tips and Variations

  • Texture Adjustment: For a smoother porridge, blend the entire mixture until creamy. For a chunkier texture, blend the pumpkin less or mash it by hand.
  • Flavor Variations: Experiment with spices like cinnamon or nutmeg for added warmth. Some recipes incorporate ginger for a subtle kick.
  • Toppings: Consider adding chopped nuts, seeds, or a drizzle of condensed milk for additional richness and texture.

Nutritional Information

  • Calories: Approximately 250 calories per serving (1 cup), depending on the milk and honey used.


Hobakjuk represents a delightful fusion of simplicity and nutrition, offering warmth and comfort with every spoonful. Whether enjoyed as a light breakfast or a soothing dessert, its creamy texture and subtle sweetness make it a cherished part of Korean culinary heritage. Try this recipe to experience the cozy flavors of Korean pumpkin porridge firsthand!


Recip Banchan

Banchan refers to a variety of Korean side dishes served alongside rice and main dishes. These dishes are integral to Korean cuisine, offering a balance of flavors, textures, and nutritional diversity. Banchan is not just about taste but also about enhancing the dining experience with communal sharing.

Ingredients Required

For Typical Banchan:

  • Kimchi: Fermented spicy cabbage or radish.
  • Namul: Seasoned vegetable side dishes, often made with spinach, bean sprouts, or fernbrake.
  • Japchae: Stir-fried glass noodles with vegetables.
  • Oi Muchim: Spicy cucumber salad.
  • Gyeran Mari: Rolled omelet strips.
  • Kongnamul: Seasoned soybean sprouts.
  • Gamja Jorim: Braised potatoes in soy sauce.
  • Sigeumchi Namul: Seasoned spinach.

Common Seasonings:

  • Gochujang: Korean red chili paste.
  • Sesame oil: Adds nutty flavor.
  • Soy sauce: For savory depth.
  • Garlic and ginger: Aromatic essentials.

Preparation and Serving Instructions

  1. Preparation: Start by washing and preparing all vegetables. Some dishes may require blanching, stir-frying, or simply seasoning raw.

  2. Cooking: Each dish has its unique cooking method. For example, kimchi is traditionally fermented, while namul is blanched and seasoned.

  3. Assembly: Arrange the banchan on small plates or bowls. Traditionally, each diner gets a selection of several banchan dishes.

Tips for Making Delicious Banchan

  • Balanced Flavors: Aim for a balance of spicy, savory, and slightly sweet flavors across the spread.

  • Fresh Ingredients: Use fresh vegetables and quality seasonings for authentic taste.

  • Fermentation: Some banchan, like kimchi, benefit from fermentation for enhanced flavor.

Variations and Customizations

  • Protein Options: Add grilled fish or meat as a protein-rich banchan.

  • Vegetarian/Vegan: Modify recipes to exclude animal products for vegetarian or vegan diets.

  • Regional Variations: Explore banchan variations from different Korean regions for diverse flavors.

Caloric Information

Banchan varies widely in calorie content depending on ingredients and preparation methods. On average, a typical serving of assorted banchan provides around 200-300 calories.


Banchan not only complements the main course but also showcases the richness of Korean culinary tradition. With its variety, flavors, and communal serving style, banchan embodies the essence of Korean dining culture, encouraging shared meals and enjoyment of diverse flavors. Mastering banchan preparation allows for a deeper appreciation of Korean cuisine's depth and complexity.


Recipe Jeon

Jeon, a traditional Korean pancake, is a versatile dish that can be made with a variety of ingredients. Known for its savory flavor and crispy texture, Jeon can be enjoyed as an appetizer, side dish, or even a main course. It is commonly made with vegetables, seafood, or meat, and is often served with a dipping sauce. This article will guide you through the process of making Jeon, including the necessary ingredients, preparation steps, tips for perfect results, variations, and nutritional information.

Ingredients Needed

Basic Jeon Batter

  • 1 cup all-purpose flour
  • 1 cup cold water
  • 1 large egg
  • 1/2 teaspoon salt

Vegetable Jeon

  • 1 cup thinly sliced vegetables (such as carrots, zucchini, bell peppers, and green onions)
  • 1/4 cup finely chopped onions
  • 1 tablespoon vegetable oil for frying

Seafood Jeon

  • 1 cup mixed seafood (such as shrimp, squid, and mussels), cleaned and chopped
  • 1/4 cup finely chopped onions
  • 1 tablespoon vegetable oil for frying

Meat Jeon

  • 1 cup thinly sliced beef or pork
  • 1/4 cup finely chopped onions
  • 1 tablespoon vegetable oil for frying

Preparation and Serving Instructions

Making the Batter

  1. In a large bowl, combine the all-purpose flour, cold water, egg, and salt.
  2. Mix well until the batter is smooth and free of lumps.

Vegetable Jeon

  1. Add the thinly sliced vegetables and chopped onions to the batter. Mix well.
  2. Heat the vegetable oil in a non-stick skillet over medium heat.
  3. Pour a ladleful of batter into the skillet, spreading it evenly to form a pancake.
  4. Cook for 3-4 minutes on each side, or until golden brown and crispy.
  5. Remove from the skillet and drain on paper towels.
  6. Repeat with the remaining batter.

Seafood Jeon

  1. Add the chopped seafood and onions to the batter. Mix well.
  2. Heat the vegetable oil in a non-stick skillet over medium heat.
  3. Pour a ladleful of batter into the skillet, spreading it evenly to form a pancake.
  4. Cook for 3-4 minutes on each side, or until golden brown and crispy.
  5. Remove from the skillet and drain on paper towels.
  6. Repeat with the remaining batter.

Meat Jeon

  1. Add the thinly sliced meat and onions to the batter. Mix well.
  2. Heat the vegetable oil in a non-stick skillet over medium heat.
  3. Pour a ladleful of batter into the skillet, spreading it evenly to form a pancake.
  4. Cook for 3-4 minutes on each side, or until golden brown and crispy.
  5. Remove from the skillet and drain on paper towels.
  6. Repeat with the remaining batter.


  • Serve the Jeon warm with a dipping sauce made from soy sauce, vinegar, and a pinch of sugar.

Tips for Perfect Jeon

  1. Ensure the batter is cold for a crispier texture.
  2. Do not overcrowd the skillet; cook the pancakes one at a time for even cooking.
  3. Use a non-stick skillet to prevent sticking and ensure easy flipping.


  • Kimchi Jeon: Add 1 cup of chopped kimchi to the batter for a spicy and tangy twist.
  • Mushroom Jeon: Use a variety of mushrooms such as shiitake, button, and oyster mushrooms for a rich and earthy flavor.
  • Cheese Jeon: Sprinkle grated cheese on top of the batter before flipping for a gooey, cheesy pancake.


The calorie content of Jeon varies depending on the ingredients used. On average, a serving of vegetable Jeon contains approximately 150-200 calories, while seafood and meat Jeon can range from 200-250 calories per serving.


Jeon is a delightful Korean dish that can be customized to suit various tastes and preferences. Whether you prefer vegetables, seafood, or meat, Jeon is a simple yet delicious meal that can be enjoyed by everyone. With this easy-to-follow recipe and tips, you can create your own Jeon at home and explore different variations to find your favorite. Enjoy the crispy and savory flavors of this traditional Korean pancake!


Popular Recipes


Blog Archive

Featured Post

Recipe Godeungeo Jorim

Godeungeo Jorim, also known as braised mackerel, is a classic Korean dish that combines the rich flavors of mackerel with a savory and spicy...