Hey, guys!

I'm planning to open a little kimbap store and was wondering what kimbap flavours I could put on the menu. Obviously, I will have the traditional Kimbap, but I want more options something that even non asian people would like and, if possible, easy to make in bulk. Do you have any suggestions?

Thanks in advance! ❤️

Our first time making kbbq at home... it was delicious!

My first time making Seogogi muguk and I’m very happy! It taste very similar to what my mom made for us growing up.

I was excited to make this for my family and was certain everyone would love it, but I did worry a little when no one liked the taste of the Korean radish (uncooked). I used to wait in the kitchen for my mom to give me a big slice of it to snack on while she cooked. I used to think it was such a treat! Apparently, my kids (and husband) felt otherwise. I still like it raw but I also promised them it would taste different once cooked.

The soup was a big hit with almost everyone and even the radish turned out to be very much loved. My husband says it’s similar to potato (I disagree, lol). Our youngest (4), is still adamant he does NOT like Korean food. This is true. At least for now. He only likes Dino nuggets, butter pasta, pizza and blueberries 🤷‍♀️

Not my recipe but the one I used. Couldn’t call my mom for her version since this was a impulse meal prep and we live in very different time zones:

https://kimchimari.com/korean-beef-and-radish-soup-seogogi-mu-guk/

Hello, I normally cook a lot of Japanese food but due to scarcity of resources (not many Japanese people here) I've not had much variety. There is a very large presence of Korean and Chinese people where I live, and this is what the markets sell.

I am pescatarian primarily (meaning I only eat fish) and I prefer more traditional stews

thank you :)

I recently went to a soup spot in the LA koreatown. Got there at 8pm and they were closing at 9pm. The place was full when we got there and initially one waitress (in Korean which, unfortunately, I don’t speak) was telling us not to order I think. A second waitress then told us that it was fine (the other customers helped to translate which was very nice). So we sat down and ordered very quick. The first waitress made it clear that she was unhappy and was rushing us the whole time (including bringing the check and scoffing when it wasn’t ready fast enough), which was a huge bummer because I’ve been going to this spot for years and really love their food. We did end up leaving before 9pm but were the last customers. It’s seemed like everyone else knew to get out well before closing though. In my experience this is pretty weird, I’m used to dining rooms staying open after the kitchen starts cleaning up for the night. My question is whether this is a thing that everyone sort of knows in Korea that we messed up? It seemed like we just didn’t know something that everyone else did but we did leave before closing still. I thought it was really rude but I want to make sure that I was not in the wrong. I don’t want to make this mistake again and really hope it was just a misunderstanding because I’ve loved this restaurant for such a long time. It would feel pretty bad to stop going after all these years. Any insight/Korean dining knowledge would be much appreciated!

I've read that gosari is popular, even indispensable ingredient in bibimbap. It's hard to find in the US though, and from what I can find on the internet, ostrich fern has less health risks than bracken. Has anyone tried this substitution before, or at least had both to compare?

Chatgpt had this to say:

"Taste: Fiddlehead ferns have a unique taste that is often described as slightly nutty and grassy. Gosari, on the other hand, has a more earthy and slightly bitter flavor. Keep in mind that the taste of the ferns will contribute to the overall flavor profile of the dish.

Texture: Fiddlehead ferns are tender and have a crisp texture when cooked properly. Gosari, when rehydrated and cooked, tends to have a chewier texture. The texture of fiddlehead ferns may be more delicate compared to gosari."

There’s a small restaurant in my area with good Korean food but im afraid to eat alone there. Has anybody had the experience of eating alone at a smaller Korean restaurant? (note - it is Saturday, the weekend)

So I went to Hmart and bought some Yakgwa but I want to know if Traditional Yakgwa suppose to taste like a less sweet honey bun or like a honeybun without the glazed layer? Does Traditional Yakgwa give you the same concept or did the package of Yakgwa I got not legit ?

Are there any brands of sweet potato noodles for Jap Chae that are not made in China, and where can I find them?

Thanks!

By the end of the day I'll have made 4 different namuls (bean sprout, cabbage, cucumber and spinach) and potato jorim! What are your favorite banchans and how long do they keep in the fridge?

Hi, I’m trying out glass noodles with my Jap Chae. When I ate them they were somewhat difficult to chew. I followed instructions on the bag. Is this just the way the noodle is made, or am I making it wrong?

Thanks!

i usually cook well and the dishes come out the same if not better than restaurants. but i cannot cook kalbi for the life of me…

all the recipes i looked at and watched say almost the same thing. i’ve tried so many recipes and they come out good, but not the same as restaurants at all

idk what i’m doing wrong, please help!

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Finally got to try this viral kitten pudding in a restaurant nearby my uni, and while it looks super cute it tastes normal lol. Mine was a chocolate fudge flavor.

can anyone help in telling me what this is called? the side dish towards the bottom. the stringy one. it’s so delicious but i have never asked the restaurant what it is. it’s part of the banchan we get for korean bbq. i know the top one is kimchi and the other is cucumber. thank you!

I saw a long thread on a video of over 200 comments arguing over what Bibimbap actually is which involved nationality, race, politics and pettiness. Is it just as the name implies any "mixed rice", or is it something specific? If it's just mixed rice, why even call it Bibimbap? Is it just used to denote that Korean ingredients might make their way in, but technically, any mixed rice could be Bibimbap?

Edit: Damn, people might be thinking I'm trying to "debunk" Bibimbap. That's not what I'm doing at all. I'm asking what goes into this food that makes it uniquely Korean because I'm not aware of the culture. For example, Japan has Yakiniku but it's not all that different from KBBQ so at what point would we say Yakiniku?

Not sure where the animosity is coming from, but I apologize if it came across as upsetting.

Edit 2: For those that said "It's not made to clear leftovers" it's literally written to clear leftovers on Wikipedia. I guess googling did work, and I guess people here didn't know that fact? Maybe we can all do a little googling to get our facts straight.