Kimchi dog with kewpie mayo & ketchup, served with steamed pork dumplings & a Buldak dumpling. Solid meal, was very satisfied.

Hi everyone, I’ve been craving sundubu jjigae for a while now and the only times I’ve had it were at Korean restaurants. I’ve never made it from scratch before. Does anyone have any recipes or recommendations for sundubu jjigae? Thanks so much in advance.

Ok so I'm asking this a bit early in the year but we are planting daikon radishes in our garden and I'm wondering if turning some of them into danmuji would be a good way to preserve some of them. Just having some jars that I don't need to refrigerate until they're opened and popping open a jar of yellow pickled radishes whenever I want them the same way I would open a jar if pickled cucumbers would be so convenient! All recipes I see are for refrigeration only though, I wondered if anybody has any idea of how it might be possible.

"A Finnish fan of Korean food here, here's my own version of chicken noodles. Chicken is little pale(air fried), but was very good😋 I tested alternative to Buldak, was yammy but not as good as Buldak Carbonara.

Spent a whole day during the weekend making this braised oxtail, dubu jjorim and buchu muchim, it was divine 🤍

Just finished a bowl of Buldak (stir fry as soup)with lemon juice, and a side of kimchi, gim, and bap.

So apparently Im a crazy lady and I lean away from the super sour kimchis (I know I know) but I can’t help it that I’m a sweeter kimchi girl. I can not for the life of me remember which is sweeter between the two, Tobagi or Bibigo? If anyone knows offhand or has any other recommendations on brands that are on the sweeter side I’ll take em.

Today we had Bulgogi.

How are the side dish and main dish arranged?

Curious what these are, puffed rice treat coated in a sugar syrup and dipped in different coating?

Hello everyone,

I had the luck to do my semester abroad in Seoul and there i fell in love with Tteokbokki.

My favourite restaurant for that was:

Link: https://maps.app.goo.gl/4QbBJLAhVuUYWUau5

There were open 24/7 and always Tteokbokki were ready.

Till today I wasnot able to find a single Tteokbokki restaurant, which was as good as that.

Resulting from that, I want to start to try it out myself.

For that I have two questions.

1. Rice Cak in Tteokbokki - Soft or Chewy?

-The Tteokbokki I had in Seoul was always soft and not chewy at all. But after that I had quite some Tteokbokki at different places (mostly korean restaurants in europe), which were all chewy or like gummi.

-So how is it correct and does it get soft, when i let it boil for a longer time?

2. Is it worth to do the rice cake yourself? Does it taste better?

-I saw a video from Maangchi how to do it yourself, but it seems quite time consuming and I´m not sure if the taste is so much better. So is it worth to do it yourself?
Video: https://www.maangchi.com/recipe/garaetteok/comment-page-1

Thank you! :)

I’ve seen huge frozen briskets at some of the Korean supermarkets locally, and they’re like 1/3 of the price of the frozen pre-cut shabu shabu meat. I usually can’t justify $10+ per pound for that, but if I could prep my own for $3-4 a pound, I would basically live on shabu shabu lol.

What equipment do you use for those super thin cuts? Was it worth the purchase?

… until I tried Buldak noodles and tobokki out of a package 🥵I always ate Indonesian and Thai food which is spicy and I could handle it really well. Korean spice is on a different level!!! Has anyone (who hasn’t been raised to eat spicy food) managed to get used to it?

I just bought a bowl for the first time and I was expecting a spicy, sweet, and garlicky taste but instead it's just spicy and really earthy. I'm a bit disappointed because I don't like earthy tastes, but I'm also wondering whether it's the restaurants' spin on the flavoring or if this is the default taste. I really wanted to like it, and I'm willing to try it again at a different spot if the flavor profile is off. The bowl had rice cakes, fish cakes, green onion, carrots, and a slice of cheese.

Does anyone know the recipe for the gochujang served on Korean Airways? It seems milder and more savoury than other sauces I've had or made.

Tell me the greatest Korean street eats created.

The egg was poached in the microwave 😋

It will be my first time making a seaweed soup (“miyeokguk”) for a Korean person’s birthday. I’ve never really made a Korean food before, so I would appreciate a very detailed and authentic recipe! Thank you.

What’s the traditional way to eat samgyeopsal? How do you serve with?