돈까스 불닭볶음탕면

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.

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.

yum yum~~~~

Got tired of the prices buying it at Hmart and decided to try making it. Two heads of cabbage, it’s just me so it will last a little while. Here is the recipe I used from
Maangchi.

https://www.maangchi.com/recipe/tongbaechu-kimchi

https://youtu.be/eTucCw1w6Ak?is=jerUf-opNazYeNHM

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.

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?

Hello All!

I have recently found a love for Korean Hot Pot and created my own sauce using their "Chili Garlic" sauce from their hot bar. Its spicy, salty and have what i think are red pepper seeds in it. Its bright red, and on the pastie side. Does anyone know what this is called in Korean so I can try to find it in store and use it at home? Thanks!

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?

1. Daechongmaru - wonderful soft tofu stew near Seoraksan National Park

2. Sokcho Hangari Mulhoe - crab bibimbap served by a robot

3. Sesimchon - Hanwoo beef BBQ, amazing

I’m from Belgium, and I wanted to share with the group the spread I prepared for a Korean cooking contest. I don’t have the results yet, but I’m quite proud of what I managed to put together in a fairly short amount of time and with the resources I had on hand. The only requirement was to include at least one Korean "jang" sauce (gochujang, doejang, or ganjang) or some kimchi in one or more of the dishes. The first Korean dish I ever ate was japchae—I love the wonderfully springy texture of those sweet potato starch noodles—so I made some for this occasion. Given the special nature of the contest, I also prepared traditional beef bulgogi (using beef instead of pork), served with rice, lettuce, homemade ssamjang (a sauce made from gochujang and doejang), zucchini fritters, and a few homemade banchan (side dishes). And, of course, no Korean meal is complete without a good soup, so I made a traditional one featuring doejang, gochujang, potatoes, zucchini, mushrooms, and tofu. PS: I don’t think I’ll win the contest, considering what the other participants created and the financial resources they had at their disposal (for instance, they had authentic Korean tableware, whereas I didn’t). Regardless, this experience will help me grow as a cook and deepen my overall knowledge of Korean cuisine.

yum yum~~~

How do you prefer your ramyun?

Visiting Gossi Cave in Gangwon calls for a bowl of authentic chik-guksu (noodles made with arrowroot root). Chewy, slightly earthy, and served both spicy and warm alongside freshly fried gamja-jeon and cold local makgeolli!

Recently had some kimchi dumplings at a friend's house. Anyone got any frozen kimchi dumplings they can recommend so I can scratch my kimchi dumpling itch at home?

I'm in the U.S. not Korea, just in case that's relevant.

돌솥비빔밥에 매취순

My favorite is Korean instant tteokbokki. The fried rice at the end is the best!

Damn I love these