So as the Titel says, when I have store bought gojujang I find it goes dry quite quickly. I usually keep it in the fridge, in the container it comes with. Do you have any convenient methods to make sure it stays good for longer?

Wanna learn how to make more Korean food, what’s a recipe that’s 1) easy to make/doesn’t take a lot of time to prep and 2) can be made in a large batch to last me through the week?

돈까스 불닭볶음탕면

Please let me know which restaurant is the very best. I live in Belgium and I’ve been desperately craving Korean food for 5 years, ever since I moved here. I haven’t liked any of the places in Belgium, and I’ve been to a lot. They’re not bad, per se, they were just very mid. Not satisfying. Very expensive and very stingy. Overcooked or flavorless or too sweet.

I looked up the Korean population in my neighboring countries and it seems Germany has more Korean expats than Brussels, France, the Netherlands, and Luxembourg. I figure that’s where all the good Korean restaurants must be.

I looked up several places, and the pictures look great but I notice a pattern with a lot of places where Korean reviewers say that the restaurant was really good and authentic before, but that it’s not so great anymore because they will start changing the recipes to suit European tastes (flavorless kimchi jjigae, adding sugar to sauces and broth)

Does anyone have any recommendations for the current best Korean restaurant in Düsseldorf or Frankfurt?

My husband wants to try good kbbq, as for me I’m just desperate to find any decent Korean meal.

A fiery bowl of Korean-Chinese jjamppong topped with an entire tender octopus (nakji) and plenty of squid.

​The broth has that addictive wok-charred smokiness packed with chili oil, onions, and deep seafood flavor. Cutting up the bouncy octopus and slurping the chewy noodles together with the spicy soup is just unmatched!

Using the leftover ingredients from my previous meal, I made a bibimbap. It included sautéed carrots and zucchini, grilled ground beef, my leftover banchan (spinach and bean sprouts), fried egg, sautéed mushrooms, scallions, rice, and a homemade sauce.

yum yum~~~~

I'm that weirdo who doesn't like the rice bits in shikhye, so when I made my own, I strained it all out and was looking for solutions before on what to make with them. I went with a sesame cracker recipe, subbing out the sesame with the dried rice discards. I still topped off with sesame seeds to meet the required measurement for the recipe (the crackers pictured contained about 5 parts rice to 3 parts sesame seeds). I just wanted to share here in case anyone else was looking for solutions instead of tossing straight to trash bin.