Dear, My Korean Kitchen Readers,
I’ve had this blog nearly 3 months now. Thanks to ZenKimchi and The Journal of a Girl who Loves To Cook I had a lot of visitors lately. Thank you both of you.
I really appreciate some of you who like my blog, visit regularly, and interact with me by leaving me some comments even if my writing isn’t humorous or as useful to you as it could be.
Before I get to the point, I apologize in advance that my writing can be very blunt or can be rude, due to my English barrier or my personality I got from the garlic and chili food culture. (like Italians, Mexicans etc) 
Recently, I have found some difficulty in answering people who started to request from me certain recipes I haven’t posted yet, or comparing my recipes to someone else’s then asking many questions about why they are different.
I would like to answer properly everything you ask though this is Not a company owned website nor am I a super girl who can do everything. It usually takes me about 2-3 hours just to write one post and choose the pictures to upload for that post. Also, when I cook, it takes another 1-3 hours depending on the food, because I am taking pictures on the way, which is the specialty of My Korean kitchen. So I often spend 5-6 hours (sometimes more) on a post.
Cooking, writing, and photographing for this blog is a full time job for me. I don’t have much time to translate other recipes or research and answer why the certain recipes are different for you. A lot of the meals I cook are experiments. I encourage you to add, or change ingredients if you want. Experiment and have fun with your cooking, if it tastes good, go with it.
I am leaving Korea, possibly permanently, in three months. So the priority of the recipes I cook while in Korea are :
- Food that has ingredients I can’t get easily outside of Korea (i.e. Korean ingredients).
- Recipes that most people want to see.
- Food that isn’t too expensive (within our household budget)
- Food I like (If I don’t eat it, what’s the use of cooking it?)
Once I leave Korea, the recipes might be even more useful for you since most of my readers are from outside of Korea. As you can guess, I will need to start from scratch. I will need to find sources of ingredients and might have to make some ingredients myself to cook certain food.
There is a reason for not posting certain recipes right now, like rice cake or noodle dough etc. When the time comes, you will get to see what you want. So, please be patient with me. Of course you are still welcome to ask for certain foods or meals. I make a note of your suggestions and will make it in the future if I can.
Here are some links I think are good English recipe resources. If I don’t have the recipe you want yet, try these websites.
Related posts:
You ought to do Ok for Korean ingredients in Brisbane(Brisvegas).
There’s a KOZ market in Elizabeth(?) Street downtown as well as in Chinatown though smaller and more expensive.
Anyways,KOZ market downtown had really nice meat for shabu shabu(Japanese,Ok..)and bulgogi.Infact much better than here in Korea.
She’ll be right mate,no worries^^
TW,
Thanks for the encouragement.
And don’t worry, I will continue with the picture recipes of Korean food even when I’m in Australia.
tellos,
Wow, you travel a lot.
I hope you do well in Perth. (I’ll be in Brisbane).
If I ever go to Switzerland I now know where a Korean store is. Thanks.
Hi Sue,
Your blog is great, the best resource for korean recipe!!!
I’m going to australia with my korean girlfriend in February too, we going to live in Perth!
I’m also a bit worried, but i think it’s going to be great. Hopfully my girlfriend is with me:-)
About korean ingredients, Vancouver was the best place i went too!!! they have a H-mart, and you can find a lot of stuff even the tomato ice-cream!!!! And in the us you can order groceries by mail^^ Lucky you USandA people.
If you live in switzerland it’s quite difficult. but i heard about a shop in Zurich i give the address just in case Yumihana, Schützengasse 7, 8001 Zurich.
Keep cooking like that…
Sue, I read your recipe-blog quite often because I like good food – cooking/eating, although I havent yet gotten around to cooking here in SK. But when I do start, I’m sure it would be easier knowing so much about various ingredients & preparations as you’ve described. Thanks!
I enjoy the style in which you present the preparations and the lucidity of steps involved. Mostly I really appreciate the pictures, simply because looking at a picture gives a much better idea than words alone.
I hope you’d be able to keep adding recipes while you’re down-under and someday there’ll be a fabulous recipe book for the expats here in Korea. Best wishes!
Thanks everyone,
I didn’t mean to imply that I am quiting or will quit.
Thanks for your encouraging comments and your support. I haven’t had this many comments on one post before.
I will do my best to keep everybody happy and us happy.
See you around.
Take care everyone, it is freezing cold in Korea at the moment.
I think you’ll love Australia. I’ve only visited Sydney but am looking forward to seeing more of it someday.
Wadda-ya-talkin’-about..?^^
I like your site a lot.The pictures make it easier to follow when I try to cook and your recipes aren’t too pungent,they still have a fairly savoury basis.(Another site had kimchi quesqadillas and monk fish offal soup.Sorry,I can’t go for that…..)
You’re making Korean food in a way that appeals to a kind of western sensibility.It suits my taste at least.
Cheers~~
Hello Sue. I just discovered your fabulous blog, thanks to Mary at Mary Eats. I lived in Korea for 6 years (from ‘96-’02) and married a Korean guy; we now live in the U.S. I cook Korean food everyday and as you know, it can be really involved and in my case (living in the U.S.) the difficulty of finding ingredients can make things hard (which you’ll soon encounter in Australia). Nevertheless, I do like to cook and I especially like new recipes so I’m thrilled to find your site! It looks absolutely fantastic!!! Keep up the good work; you’ll surely be hearing more from me. I have several recipes on my site (either from cookbooks I have or from combining various recipes until they suit my husband’s taste) but I want to group them together on a side bar so they can be found more easily. Anyway, sorry for the long comment but I’m just so excited about your blog!
I am leaving Korea too. It breaks my heart. But I encourage you to continue to write up Korean recipes. You’re readers will continue to follow you where ever you go!
Hi Pepy and Kat
Yes, I am leaving Korea in late February or early March to Australia.
I am half scared and half excited, though My Korean Kitchen won’t stop updating even if I move to another country.
Thanks for your support. I really like having this relationship with you both.
I love your site too. Where will you be adventuring to next?
Are you leaving Korea?
Thank you for the links
i love your site!