Korean Style Green Chili Pepper Pickles (Gochu-jangajji: 고추장아찌)
What is Gochu-jangajji?
This is one of my most favorite kinds of jangajji (Korean pickles). It’s made with green chili peppers and tastes salty, sour, spicy, and a little sweet. It’s very crispy and crunchy. Biting into a pickled pepper with a spoonful of warm rice and having the salty brine splash out with a snappy crunch is just irresistible for me. In general, chili peppers hold a special place in Korean cuisine and are loved by pretty much everybody. We use them in many many dishes.
What is Bibimbap?
Bibimbap (비빔밥) is probably one of the most well-known and beloved Korean dishes to many people. Even if people don’t know anything about Korea, it’s not too difficult to find people who had bibimbap sometimes in their lives.
What is Sigeumchi-namul?
Sigeumchi-namul is a Korean side dish (banchan) made of blanched spinach seasoned with soy sauce, garlic, and toasted sesame oil. The spinach is only slightly cooked, leaving it a little crispy, but still soft and tasty. Because it’s so easy to make and so delicious, it’s a very popular and common side dish among Koreans. For many Koreans an easy, simple everyday meal consists of rice, kimchi, a stew (often doenjang-jjigae), kongnamul-muchim (a bean sprout side dish), and sigeumchi-namul.
What is Mapa-dubu?
I’m excited to share my Korean-style mapo tofu (mapadubu: 마파두부) recipe with you today!
If you’ve been cooking Korean dishes for a while, I’m sure you have some Korean sauces and pastes stocked in your pantry or refrigerator by now. Using what you have already, you can make this dish very easily! Mapadubu is originally a Chinese dish, but we Koreans Koreanized our own version. Years ago I posted a recipe for Chinese-style mapadubu, but this time I want to show you a Korean-style version, using Korean ingredients.