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yum yum~~~~

it was really delicious, but i don't know what it's called.

Just a normal bulgogi recipe and threw in packaged udon noodles and it was soooo good!

Homemade Kimchi jjigae with picked daikon and kimchi on the side.

A less traditional kimchi jjigae as I had some courgette and daikon radish to use up.

This is my all time favourite Korean dish so I am biased when I say it was phenomenal.

1. Rice with a Little Brown Rice
brown rice is known to healthier than white rice in Korean home meals, so it is often come out my table. Some people don't like it because it is tougher, but I like it.

2. Kimchi
A side dish no explanation GOAT.

3. Tonkatsu and Tonkatsu Sauce
soul food for Korean men. It tastes good no matter when you eat.

4. Seasoned Green Plum Pickles
This is a country-style side dish made with plum pickles. It is sweet and sour, and it tastes really good when eaten with rice.

Hi everyone ! I’m looking to see if anyone knows of a recipe for a side dish. My mom recently passed away, and a lot of her recipes with her. There was a side dish she would make, especially for when the weather got hot. The side dish was either a cucumber or pickle in salty water. Literally just the salty pickle in refreshing salty water and nothing else. I couldn’t find it on google since it keeps thinking I’m looking for Oi Kimchi but there was no gochugaru in it at all. Thanks for any help !!

Bonjour! 안녕 Avez vous des recommandations de livre de cuisine coréenne (traduits en anglais ou en français) ?

Je cherche un livre avec des recettes un peu différentes des classiques, je suis habituée à cuisiner coréen et je cherche à découvrir des recettes "maison", delicieuses, j'adore tellement cuisiner et manger coréen ! Je veux apprendre de nouvelles choses ! Disons autre chose que le bulgogi, kimbap, bibimbap et poulet grillé que je retrouve dans les livres en librairie.

Je pensais au livre Umma (par Sarah Ahn et sa maman Nam Soon Ahn), je suis leur compte youtube et j'ai beaucoup aimé le sogogi mubap. Donc voilà : je cherche un livre pour un public déjà familier avec la Corée. Merci beaucoup !

I’ve been trying various local foods during my stay in Jeju Island, and I wanted to share a few unique ones with you all!

1. Gosari Haejangguk (Bracken Pork Soup) & Momguk (Pork Soup with Gulfweed)

These two are truly traditional Jeju dishes. They have a very deep and rich flavor, but I think they might be a bit hit-or-miss depending on personal taste. To be honest, even for me, it was a little challenging at first! haha

2. Omegi-tteok (Jeju Rice Cake) & Bing-tteok (Buckwheat Radish Roll)

On the other hand, these soft rice cakes and subtle buckwheat rolls are light and delicious—I think most people would really enjoy them!

3. Gwa-il Mochi (Fruit Mochi)

And finally, these fruit mochis are super trendy and hot at the local Jeju traditional markets lately! Juicy fruit wrapped in soft rice cake is always a win.

Have you ever tried any of these unique local foods or traditional snacks before? Which one looks the most delicious to you?

Perfect dinner for a chilly evening: a big pot of Gamjatang boiling right at the table.

​Tender pork ribs simmered in a deep, savory broth packed with perilla leaves, enoki mushrooms, scallions, and wild perilla seed powder. The meat literally falls right off the bone, and dipping those tender bites into that tangy mustard-soy sauce is absolute heaven.

​Can't beat this kind of comfort food with fresh geotjeori kimchi on theside!

Elevating my traditional Korean Doenjang-jjigae with a seafood twist! I was really craving soup and this combination hit the spot perfectly. I hope you love this recipe as much as I did. #Doenjangjjigae #Seafood #KoreanFood #Recipe #ComfortFood 🍲🥘🦀 ‎⁨@atcenterla1231⁩ 

yum yum~~~~

The first I used for tteokbokki carbonara today, second is made with matcha and filled with strawberry powder mixed with condensed milk, third is filled with sugar and black sesame seeds, last one is with cocoa powder filled with walnuts, caramel condensed milk, peanut butter and roasted soybean powder.

I used frozen US Blue Crab the last time I made Gejang. I made the spicy kind. It was good but the crabs were really small. Can I use live Blue Crab? What is the protocol for making it safely with live crab ?

You can't say you had K-BBQ without making fried rice in the leftover pork belly fat!
Ingredients: Leftover pork fat, kimchi, bean sprouts, perilla leaves, seaweed flakes, and a sunny-side-up egg right in the center.

Formed it into a heart shape because fried rice is absolute love! 💖

Breaking that egg yolk and mixing it into the crispy bottom layer was perfection. Is there any better way to end a meal? 🤤🥢

I bought changja and kkaenip kimchi at Lotte Dept Store to take to Japan as gifts and am wondering how safe they’ll be if they’re unrefrigerated for possibly as long as 9 hours travel time.

I know with salted and fermented foods, and fully cooked foods in general, Korea and Japan aren’t as uptight as in the US and if these were for myself I wouldn’t worry too much but as they’ll be gifts, I have some concerns.

If anyone has practical experience with this type of thing, would very much appreciate any advice or info.

Cheers and many thanks in advance.

Hey everyone. I love nothing, but Korean food and tteokbokki is my favorite. Last time I went to Korea, I had this perilla leaf (깻잎) for the first time at the restaurant was soooooo good. Now, I think I wanna make tteokbokki by myself and put perilla leaf (깻잎) in. My mom said hell no, but what do you guys think?? Thanks!