Noodles for Jajangmyeon and Jjamppong

Noodles for Jajangmyeon and Jjamppong

This is a short post about one of the cooking ingredients I used for Korean black bean sauce noodles (Jajangmyeon, 자장면) I made the other day. I used this pack of noodles for the first time and I … [Read more...]

What Kinds of Pear for Bulgogi?

Korean Pear

(William Pears - Sorry, I don't think you are suitable for Korean cooking) One of my readers asked me if I can specify the type of pear I use for making Bulgogi. Because my recipe just says "pear". … [Read more...]

My New Cooking Wine – Temporary? or Permanent?

My New Cooking Wine - Temporary or Permanent 2

White wine for fish and chicken (left) and Red wine for red meat (right) Koreans use refined rice wine fairly often for their cooking, including myself. It gets rid of the smell of meat and adds a … [Read more...]

Square Cucumbers

Square Cucumbers

Look at these square cucumbers! Have you seen these before? I recently found them at a local supermarket. It was only US $ 1.50 for 3 of them. I found that they are easier to peel and use for … [Read more...]

How to Pick a Fresh and Delicious White Radish

Thinly Sliced Radish Kimchi radish

I got a question from one of my readers. She was wondering if I have any tips on how to pick a fresh white radish(Mu-무). Let's see how I pick it at the market. I go to the white radish corner and … [Read more...]

Korean Chili Powder (Gochutgaru)

chili powder

One of my blog readers, Anthony, asked me what kind of chili powder I used for the thinly sliced Kimchi I made the other day. (I was confused about what to buy when I went chili powder shopping the … [Read more...]

Anchovy Sauce (Myeolchi Aekjeot)

salted anchovies

Anchovy sauce is a kind of fish sauce. This is a picture of the anchovy sauce bottle (멸치액젓) I was talking about yesterday. (I added it when I made radish Kimchi) I bought it for 1600 won (US … [Read more...]

Chinese Dates (Daechu)

Chinese Dates

Chinese date's are known as a warm food. (People believe that all kinds of food have characteristics -warm or cold, in oriental culture.) So it makes you relax and warms you up (good for insomnia and … [Read more...]

Korean Black Bean Paste (Chunjang)

Korean Black Bean Paste  (Chunjang)

Korean black bean paste (Chunjang, 춘장) is made from a salty fermented soybean and coloured with caramel. It is an essential condiment to make "Korean black bean sauce noodles (Jajangmyeon, 자장면)". It … [Read more...]

Anchovy Powder (Myeolchi Garu)

Anchovy powder

When you make some kinds of soup, it is tastier to use meat or vegetible stock instead of just water. To make gravy, Koreans often use anchovy (멸치) or kelp (다시마). However anchovy is quite expensive … [Read more...]