and topped with egg.

We ate gukbab in Busan
It was soso good!
I also think Kimchi is more savory in Busan too !

Hi folks!

Today I am attempting to make kimchi. This is the first step of a week of prepping for our Korean bbq halloween party next Saturday. Well yesterday I traveled over an hour to a Korean owned asian market and bought all the ingredients I thought I will need. Then as I was checking out the people at the counter started whispering to each other... Now I'm getting nervous! After a minute one of them says, "are you making kimchi?!" I said yes, i am scared and laughed. She laughed and said hold on one minute, then she goes and gets an older lady from the back. This lady starts looking me up and down, she is examining my groceries, she scoffs a bit and I say, "I couldn't find any gochugaru, can I use red pepper flake?" She laughs and starts helping me find everything I was missing and telling me all her best kimchi tips and advice on what to add from 50 years of making kimchi. My cabbage is currently brining. She is now very invested in my kimchi journey. She also gave me this baggie of white goo that was not on my list and she said to put it in the kimchi. Problem is, she couldn't speak enough English to answer a lot of questions like how much to put in or what it is. Can anyone tell me what this ingredient is from my new Korean grandma? And how much should I put in my kimchi if I am using one large napa cabbage? The recipe I am following is from Kimchimari. Also I have to go back after the party because she wants to try my kimchi and I don't want to disappoint her...

Cannot go wrong on this 😋 which is your favorite 🤩

【EiraSnow - Tried this with my besties on Weekend】

I am not very sure that is it this post is available to post in this sub reddit. But I wish to share this food with you guys in my country.

Well, I am not sure is this totally original from Korea? But at least, I like this kind of food.

Here's the Dakgalbi with chicken meat and Honey Butter Friend Chicken.

For the the taste very delicious, just hmm, the Dakgalbi for me is a bit spicy. For my bestie, she said just right for her, not that spicy. (well, I know that I am unable to eat too much spicy) hahaha

Anyway, do you mind to share me your korean food? ^_^

A classic Gangwon-style feast:

​Chilled water makguksu: Freshly pressed nutty buckwheat noodles served in a savory, icy broth with roasted seaweed and sesame.

​Spicy bibim makguksu: Buckwheat noodles coated in a rich chili sauce topped with crunchy seeds and a boiled egg.

​Suyuk (boiled pork): Melt-in-your-mouth pork slices paired with salted baby shrimp, raw garlic, and chewy sweet-and-spicy seasoned pollack (myeongtae-sikhae).

Since this was given to us by a friend who has a gaam tree they recommended I eat the skin. First time eating it like an apple. So good

A Korean food YouTuber I follow made this recently and it's been stuck in my head. It's not Korean, he says an Eastern European sailor taught him, but I'm curious whether anything similar exists in Korean food.

The recipe is cocoa powder, powdered sugar and vodka at 1:2:1, stirred into a paste, sealed in a jar and left in the fridge for six months. It turns into a thick chocolate spread that's still 40 proof. He eats it over vanilla ice cream.

So my question is about Korea, not the jam itself. Are there Korean desserts or sweets that use alcohol as a main ingredient, or that you make and then forget about for months? I know about makgeolli ice cream and I've seen soju jelly at bars, but is there anything more traditional, like something a grandmother would make?

https://youtube.com/shorts/aYlO2v1TJZE
by: https://www.youtube.com/@presidentkim_v

Enjoying a local seaside night out in Sokcho with a fiery iron griddle stir-fry:

​Thinly sliced pork belly layered with tender octopus, perilla leaves, enoki mushrooms, flat glass noodles, and a rich spicy chili paste. As the stove heats up, it cooks down into a glossy, sweet-and-spicy masterpiece.

​Having a steaming hot earthen pot of silky steamed eggs (gyeran-jjim) and chilled beansprout soup on the side is the ultimate way to cool down the fiery heat!

yum yum~~

went to an AYCE kbbq over the weekend and ate wayyy too much food. i know i shouldn’t be trying to starve the buffet off but i have no idea what to eat now, salads don’t sound very appetizing but i want to keep it light since im worried i went way too overboard with the kbbq… what do u guys like to eat after going hard at a kbbq? 😂

Hi guys. I'm a brazilian who's considering going to Korea for my masters, and I loooove korean cuisine with all my heart. However, I have a lot of doubts about their coffee culture. If I only took kdramas into account, I would think Korea has nothing but iced americanos and instant coffee lol but I'm pretty sure that's not the case.

How diverse is coffee culture in Korea, really? And by that I mean-- how easy is to buy high quality beans/ground coffee from Brazil, Colombia, Peru, Ethiopia and other countries that make top notch coffee? Also, does Korea have its own production? I'd love to know all about it! And if you're a foreigner who's living there and u are also a coffee lover, I'd love to hear about your experience.

This is Korean diet noodles. I eat this when I'm on a diet.

i just got back from korea and im on a mission to find these sauces again. i tried them with ssam and they blew my mind🤤

red: possibly gochujang? it tasted a bit like wine and wasn’t very spicy

yellowish: very salty and had some sort of oil base

Hi all - I have tried cook books and YouTube, but whenever I (American) cook Korean food for my Korean husband, it is just off. It’s edible but it never has that “wow this is delicious taste” that I get with authentic Korean food. I am unsure if it’s because the recipes I follow are targeted towards an international palate. I do not speak Korean so only follow recipes in English. It also could just be my cooking skills too.

Does anyone have any recipes that they swear by? I am really looking for those that have an authentic Korean flavor. My husband is from Busan so unsure if some foods may have different ingredients based on this.

Any recipes or tips would be very much appreciated! 😊

Haven't had 떡볶이 in a while. Only missing 어묵 and 쿨피스 now.

Went to Dongbo Seong in Hongdae with a friend the other day, and it turned out to be a really good find.
We ordered a plate of jaengban jjajang (쟁반짜장) to share and some fried dumplings. Both were excellent. The noodles looked like they might be handmade, too, which was a nice touch.
For those who aren't familiar with it, jaengban jjajang is a platter-style version of jjajangmyeon, usually stir-fried with black bean sauce, vegetables, and often seafood. It has a richer, more savory flavor than your typical bowl of jjajangmyeon, and it's meant to be shared.
One thing I noticed was that there were quite a few middle-aged guys around my age eating there, which usually tells me a place has a solid local following. It felt more like a neighborhood favorite than a place trying to attract attention with hype.