I made kimchi, and the sauce turned out a bit watery instead of thicker😅. I made it about two weeks ago, but it hasn't fermented yet because I put it in the fridge after a day, and the weather was cold. I feel like I might have done something wrong. Now, I want to add some grated radish, cooked rice flour, a spoon of oyster sauce, and fish sauce to it . I also want to move the kimchi into a smaller jar than the one it's in now. Will this affect it, or what should I do? Plz help me 🥲

It's not spicy hot at all to me. My wife thinks it's got a little kick.

Hi folks! New to the sub! I started making Korean food for myself last year, and I’ve just been absolutely loving what I’ve been learning about it! Today I made some banchan and doenjang-jigae, using Maangchi’s recipes. Hope to learn more and share my efforts! 💜

Currently trying to make steamed rice cakes from scratch and the instructions call for a steamer which I don't have, but I do have an instant pot with a steam function. I can't seem to find a recipe for it specifically for the instant pot though. Would the steamer instructions apply to the instant pot or is preparing them in the instant pot different in some way?

Can someone suggest where I could purchase an egg mold like this?? Amazon is not the answer. Thanks in advance.

For Halloween I made my child Moomin themed Rabokki with Mårran and Hattifatteners.

Instead of fish cake, I used konjac!

I spotted these little pine cones at Gyeongdong Market and brought a kilo back to Europe. After washing, if you cover them in sugar, you create a syrup that is called Cheong in Korea

Really delicious stuff, not sure if there is a huge difference in flavour between Korean and German pine cones 😂

I planned to go to an Asian store today but it's freezing cold outside so I just want to stay in my room. I have Sriracha sauce, a sweet spicy sauce and some Mauritian and Antillean chili paste. Would it work, or do you have any other idea ?

Is it possible to replace tofu to prep dumplings by old bread soaked in milk or water? I understood from recipes that tofu brings moisture to the filling, but I am looking for more local substitution to tofu

What is the difference between dashida - specifically beef version and beef bone broth powder? Or are they the same? If not, where can I get beef bone broth powder? I've seen beef dashia at hmart but not the latter.

TIA!

Im currently in California while my baby is in the hospital (he has been for almost 2 months now). I needed some good food as I've been stressed so look what I ordered for delivery! We don't have this in my state so I've always made it by myself and it's sooo delicious! I make it well but it's just that much better when you don't have to make it yourself sometimes! It was amazing! I plan to order from this restaurant again soon but it's far more expensive out here than my state so wish my wallet luck!

Heya!

Looking for a gift for my partner. We really enjoy Korean food and we're trying to get a bit more protein in for the gym.

I had a brief Google and couldn't really find anything but I'm keen to find some Gym/Protein forward cookbooks with Korean influence/flavours.

Any help would be super appreciated!

(my first Korean army stew attempt as tax)

Hello!

Im European and this will be my cca 3th time buying daikon. Im gonna use the delicous parts for kimchi, but idk what to do with the rest.

Do you have any dishes or techniques which: 1.) Remove the bitterness 2.) Make the bitterness tasty

All Asian dishes (Vietnamese, Chinese, etc) are welcome!

P.S.: Is putting it into kimchi a solution that I may be missing out on? Does it make kimchi better?

thank you!!

Made Beef Bulgogi and Gamja Jorim. First time making Gamja Jorim, delicious 😋 Served with Kimchi and Soju