As 2016 comes to a close, I want to thank everyone for another great year at Korean Bapsang! Thank you so much for reading, cooking, sharing and commenting on my recipes! I hope to share many more delicious recipes for you to try in 2017.
Here, I’ve updated my New Year recipe roundup for 2017! Hope these traditional Holiday dishes from Korean Bapsang will help inspire you for the New Year celebration the Korean way.
Happy New Year to you and your family! 새해 복 많이 받으세요.
3. Galbijjim (Braised beef short ribs)
Also see slow cooker galbijjim and Instant Pot Spicy Galbijjim.
4. Sataejjim (Slow cooker beef shank)
5. Tteokgalbi (Beef short rib patties)
6. Modeumjeon (Fish, shrimp, zucchini pan-fried in egg batter)
7. Nokdujeon (Mungbean pancakes)
8. Kkaennip jeon (Stuffed perilla jeon)
9. Wanjajeon (Pan-fried meatballs in egg batter)
10. Yukjeon (Pan-fried battered beef)
11. Tteok sanjeok (Skewered rice cake with beef and vegetables)
12. Japchae (Stir-fried starch noodles with beef and vegetables)
14. Nabak kimchi (Water kimchi)
15. Youngyang chaltteok (Healthy sweet rice cake)
Finally, no Korean feast can be without vegetable side dishes. Traditionally, vegetables are served in three colors (white, black/brown, and green), which are collectively called samsaek namul, 삼색나물.
Typically, they are doraji (bellflower roots), gosari (fiddlehead ferns), and siguemchi (spinach) namul dishes.
Happy New Year!
You may also like:
Gujeolpan (Platter of Nine Delicacies)
Pressure Cooker Braised Oxtail (Kkorijjim)
Top 10 Recipes of 2012
Songpyeon (Half-moon Shaped Rice Cake)
Manduguk (Korean Dumpling Soup)
Modeumjeon (Fish, Shrimp and Zucchini Pan-fried in Egg Batter)
Galbijjim (Korean Braised Beef Short Ribs)
Gungjung Tteokbokki (Korean Royal Court Rice Cake)
Ah, thank you for this round up! These are some of my favorite Korean dishes. I’m excited to have this useful reference page for happy eating all year long.
You’re welcome! Enjoy!
Hi Hyosun,
Wishing you happy new year 2017.
Just to say a big thank you for sharing your great receipes.
Thankyou
Thank you! Happy New Year to you as well.
Hi!! I have tried several of your recipes and they have been a real hit with my two picky boys, so THANK YOU! I wouldn’t change anything about your recipes but had a question. Do you use “maesil syrup”? I recently got it as a gift and don’t know when to use it. I was told to add it to beef/chicken marinades but need more guidance on exactly how much to use and what other ingredients I would replace with?? I’d appreciate any feedback! Thank you.
Hi Rosa – Glad to hear my recipes are a hit with your boys!
Yes, I use maesil syrup. I actually make my own maesil syrup. You can use it as a sweetener, typically one or two tablespoons along with other sweeteners such as sugar or corn syrup (or Korean oligodang). Simply reduce the amount of the other sweetener. This is not scientific, but I’d reduce the sugar level by 1/2 tablespoon if you are using 1 tablespoon maesil syrup. Also, it’s great as a tea if you stir some in water to your taste. My children love maesil tea. Here are some recipes in which I used maesil syrup.
https://www.koreanbapsang.com/2015/06/spicy-grilled-korean-chicken.html
https://www.koreanbapsang.com/2015/06/baechu-geotjeori-fresh-kimchi.html
https://www.koreanbapsang.com/2015/10/tofu-bibimbap.html