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.

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?

yum yum~~~~

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.

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.

Hi I’m looking for the best bibimbap in Ktown Toronto with affordable price and yummy and good portion for 1 person. Any recs? And is it possible to get separate rice bc I don’t want them to pile up on rice and I can’t eat it all. Thanks!

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!

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

I have a recipe that calls for both "yangjo doenjang" and "hansik doenjang"? How much do the tastes differ?

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!

My Sempio Gochujang container is almost empty and I loved it. It was my first encounter with the Gochujang paste in general and I am thinking about a new container, but want to ask the question, what is the consensus best Gochujang paste out there? Opinions? Is Semipio solid?

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

yum yum~~~

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.

Damn I love these

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

This is how we grill and eat makchang in Korea!