How to Make Korean Style Dashi

How to Make Korean Style Dashi (Dried Kelp and Dried Anchovy Stock) | MyKoreanKitchen.com

Do you know Dashi? Dashi is cooking stock in Japanese terms. It's used in soup as a base broth, in some side dishes and in noodle broth etc. It's like a back bone of Japanese cuisine. So why am I … [Read more...]

How to Make Korean Fish Cakes for Soup

How to Make Korean Fish Cakes for Soup from scratch | MyKoreanKitchen.com

(This is part II of How to Make Korean Fish Cakes. If you want to find out How to Make Korean Fish Cakes for appetisers/sides/snacks, click this link. )  Last week I shared a recipe - How to Make … [Read more...]

How to Make Korean Fish Cakes

How to make Korean fish cakes (Eomuk, Odeng) from scratch - Easy & healthy recipe, Kids, Adult & Party friendly |MyKoreanKitchen.com

(This is part I of How to Make Korean Fish Cakes. If you want to find out How to Make Korean Fish Cakes for Soup, click this link.)  The mystery of how to make Korean fish cakes from scratch has … [Read more...]

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 (Gochugaru)

chili powder

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

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