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CHIMAEK TIME! Korean fried chicken and beer 🍻
It was Martyn’s birthday on Sunday and one wish was for me to make some Korean fried chicken for dinner! And so I obliged.
Yangnyeom chicken and soy garlic. Utterly crispy with the best pairing, a crisp lager. Plus some chicken radish.
I’ve shared the recipe countless times on the blog if you wanted to make it at home! ☺️

#koreanfriedchicken #yangnyeomchicken #friedchicken #koreanchicken #koreanfood #koreanstreetfood #koreanfoodblogger #cardiffblog #cardifffood

Chamchi Kimchi Jjigae (Tuna Kimchi stew) with Bulg

Chamchi Kimchi Jjigae (Tuna Kimchi stew) with Bulgogi and eomuk bokkeum (spicy stir fried fish cake)

We planned on having a Sunday roast yesterday but after watching the last ep of KFood Show on Netflix, we both wanted Korean for dinner.
If you ask any Korean what their favourite stew is, most will either say kimchi jjigae or doenjang jjigae. While my fave is the latter, kimchi jjigae is almost on par, especially with a really ripe kimchi. There are a few versions, ones with pork which is delicious and super rich but I actually love the tuna version or the mackerel pike the most! There’s something about flakey fish alongside the sour and deep flavours that I find goes really well.
Not any kind of tuna either, I always use Korean tuna. It’s expensive but absolutely worth it. The oil in the can also adds a richness to the broth so definitely do not throw away!

I also did a quick Bulgogi with very thin slices of beef stir fried and I also made a spicy stir fried fish cake banchan which is a childhood fave.
All eaten with rice and some Mandu thrown into the mix.
Easy and fulfilling dinner!

#kimchi #kimchijjigae #kimchistew #banchan #koreanfood #koreandinner #bulgogi #koreanfoodblogger #korean

Kindle Cardiff Lunch I’ve not been back to @

Kindle Cardiff Lunch
I’ve not been back to @kindle_cardiff since last year so I was excited to try their new menu and also finally cash in the pledge from when I backed them a few years ago 😄
We pretty much ordered most of the menu and the dishes complimented each other perfectly, it really felt like it was a well thought-out menu with the veggies taking centre stage which I love.
Everything was excellent but the ones that we LOVED were the hispi cabbage which had a deliciously nutty crumb which worked so well with the earthy cabbage, absolutely stunning.
The pork parmi was insanely crispy, genuinely so so crispy with a subtle tomato and cheese topping. As someone who’s ate a lot of schnitzel in my lifetime, this was a very fine example of a juicy, crispy schnitzel. It was fire.
The scallop and fish that came with an orange soup was delicate and paired perfectly with the jersey royals that came tossed in sour cream and slices of shallots. The baked radish and celery in Gorgonzola was so surprising and I love that I can come away having eaten an inspiring combination that I’d have never paired myself.
The steak was tender and the dauphinois croquette a chefs kiss.
What’s so great is that I know in a few months time the menu would’ve changed again and I can have a completely different experience.
The beautiful setting also adds to the whole experience and when the weather is nice, you get the whole Kindle experience. What a great lunch!

#cardifffood #kindlecardiff #cardifflunch #foodreview #cardifffoodreview #hispicabbage #modernbritish #foodblogger

Jeon and Okonomiyaki with chestnut Makgeolli I

Jeon and Okonomiyaki with chestnut Makgeolli
I wanted to try the chestnut makgeolli the way it should be tried, paired with an array of jeon, aka fried savoury pancakes. I also made okonomiyaki, distinctly not Korean but we fancied it.
Did you know that makgeolli is mostly paired with savoury fried pancakes? If you ever had makgeolli you’ll understand why, this cloudy, slightly fizzy, zingy rice wine really cuts through any greasy feelings you may experience eating fatty food.
This chestnut one especially had a slightly nutty and sweet undertone which made it very moreish.
I made kimchi jeon and Pajeon, the two are my faves and most common in Korea!
Recipes for all but okonomiyaki are on my blog (I believe, or on my grid) but it’s an easy and delicious dinner. Usually this is the stuff you eat when it’s raining, as the sound is similar to jeon frying in oil 😋

#jeon #pajeon #kimchijeon #okonomiyaki #makgeolli #chestnutmakgeolli #friedpancake #koreanpancake #koreanfood #koreansnack #koreandinner

GUN MANDU - FRIED DUMPLINGS How to fry dumplin

GUN MANDU - FRIED DUMPLINGS
How to fry dumplings without the water method which I hate and it splutters hot fat everywhere and there’s just no need.
Heat plenty of oil in a pan, and fry dumplings flat side down on medium heat until it’s nice and browned, flip them and reduce heat to low.
I have a splatter guard I put on top but you can use a lid if you like.
Slowly fry each side until browned, this will take about 10-15 min. Keep flipping throughout to get each side crispy and browned.
Serve with my fave condiments:
50/50 soy sauce and mild Korean vinegar, mixed garlic, sliced onion, gochugaru. This is a nice tart sauce that will cut through the fattiness of the dumplings.
The other is covering them with kewpie and tonkatsu or okonomiyaki sauce. It’s the dream.

#mandu #friedmandu #frieddumpling #dumpling #koreanfood #friedgyoza #koreansnack

MINI KIMBAP IS LIFE I feel like I could eat kimbap

MINI KIMBAP IS LIFE
I feel like I could eat kimbap every day for lunch. It’s the fragrant sesame oil mixed with the crunchy veggies and the sweet damuji that makes this so moreish. Sometimes I really can’t be bothered to do a proper roll because of the egg and other ingredients (kimbap should be mostly filling with a thin-ish layer of rice around it) so the mini kimbap is a perfect and very quick way of making something tasty. Just cut up the seaweed sheet into quarters and I usually roll without a Matt for the small ones. It doesn’t have to be perfect for these as no one slices them so it’s a very forgiving roll 😀
I usually only use spinach muchim, fried carrot and damuji for these but I also had kimbap ham which I put in too. These are so small that you can’t really put more than 3-4 fillings in.
Just brush the rolls with sesame oil and sprinkle with toasted sesame seeds, this is a crushed sesame seed sprinkle which Koreans love for things like kimbap as it has a lot more flavour than whole seeds.

#kimbap #gimbap #minikimbap #mayakkimbap #koreanfood #koreanrecipe #koreanstreetfood #koreansnack #koreanfoodblogger

Korean fried chicken - yangnyeom and honey butter

Korean fried chicken - yangnyeom and honey butter garlic

Fancied some fried chicken so made yangnyeom and a honey butter version with breast and thigh meat.

Can't wait to have the real real real deal in Korea later this year. If you've never had it, it's hard to imagine it but it blows anything else out the water. A bad KFC in Korea is still hundred times better than the best example here in the UK and I'm not being a hype beast, trust me.

There's actually a famous street just outside Seoul that's known as "chicken street" where you can find the best examples of different kind of fried chicken including old fashioned tongdak. We are planning on visiting this time! 🍗

My fave frying flour mix to use at home is by @ottogi_daily as it's so well seasoned!

I have plenty of recipes on my blog btw, bone in, bone out etc.

#koreanfriedchicken #friedchicken #yangnyeomchicken #koreanjunkfood #bunsik #koreanstreetfood #koreanfoodblogger #honeybutter #honeybutterchicken #koreanhoneybutter #korean

🇰🇷 SAENGSUN JORIM - BRAISED SPICY COD and h

🇰🇷 SAENGSUN JORIM - BRAISED SPICY COD and homestyle Korean dinner, aka, real Korean food.

I had half a Korean radish left after making dongchimi so I used it to make spicy braised fish. It's an incredible and easy dish, you layer the bottom of a pan with sliced of radish and onion, place fish on top and pour a spicy sauce mix over and let it braise for half an hour or so until the fish is cooked and the radish has completely soaked up the delicious sauce. It's a real rice killer, especially the radish. 🤤
Along with that a bunch of banchan, cucumber muchim (spicy cucumber kimchi, recipe in my highlights), gyeran mari (rolled omlette), kkakdugi (radish kimchi) and kimchi from @koreanpantry, gun-mandu (fried dumplings), Japanese sausages and gim (roasted seaweed).
Then, my homemade dongchimi which is a water radish, super refreshing crunchy radish in a refreshing brine that is often used for mul naengmyeun (cold Korean noodles).
I'm very proud of my dongchimi, it's *almost" there but I couldn't wait any longer. It'll be perfect on about 2-3 days. Delicious Saturday dinner if I say so myself 😏

#koreanbapsang #koreandinner #koreanfood #authentickoreanfood #braisedcod #saengsunjorim #koreanhomestyle #koreancomfortfood #sonmat #koreanhome #koreanblogger #koreanfoodblogger #realkoreanfood #spicycucumber

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About me

Lia Kelly

Founder & Editor

Hey, I'm Lia. I'm a Cardiff-based home cook sharing authentic Korean recipes with anyone who is curious about Korean culture and flavours. Hope you enjoy Korean Kitchen Cardiff!

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