Leave your general comments or questions here.
- Suggestions
- Questions
- Recipes you would like to see (I may not always be able to cook the requested recipes. It will depend on the availability of ingredients in Australia, my preference on the food, and if the recipe requires expensive ingredients)
where did you learn to cook these dishes?
who taught you?
Do you have or know someone who would be willing to share their recipe for Gejang? I don’t know if I spelled that correctly, but basically it’s the raw crab dish that’s so popular at various Korean restaurants. My mother is really fond of the soy version while I like the spicy one, but I’d love to be able to make her favorite for her during times that she visits as she doesn’t know how to cook but adores this dish.
Hello–I love your website. I’ve found recipes of dishes that I haven’t had since I lived in Korea almost 10 years ago!
I was hoping that you have a recipe for “chicken cheese ramen”?? I was stationed at Camp Red Cloud near Uijongbu some time ago and I used to order this from the Korean snack stand on post. I have looked for a recipe high and lo and have even tried to recreate it myself with no luck. I’m not sure if this is a fusion dish or a traditional korean meal–but I would absolutely love and appreciate the recipe if you know it.
Thanks,
Shelley
USA
I have a South Korean Foreign Exchange girl in my home and she wants to fix the seaweed birthday soup for her birthday. Your recipe seems easy enough, but what Grocery store cut is BEEF SHANK? Is beef shank = arm roast?
Is beef shank = rump roast? Or is it some steak cut?
Hello,
congratulation for the webside, is really good and interesting.
people like me, that love korean style, korean food and korean life, would apreciate a lot all your recipes.
continue like that,
bye
I’ve had a gorgeous seafood (clams), egg and silken tofu stew at a Koren restaurant in Edinburgh, and absolutely loved it. It made me completely addicted to Korean food. I’m not sure what else was in it.. But I was wondering whether this rings a bell, and whether you had a recipe for it at all? Thanks a million!
Hi I was just wondering if you know how to make the pickled garlic side dish (manul changachi)? I’ve searched high and low for a recipie but was only able to find one. I’ve tried making it numerous times but the result is never as good as the store bought product. It’s probably really simple to make but I just can’t seem to get it right! =[
Hi Vivian~
Here’s a recipe I have. I haven’t made it yet, hope to make it soon.
Pickled Garlic (Manul)
Fills a 225ml jar
2 heads of garlic with plump cloves
115ml rice vinegar
115ml soy sauce
2 tbsp sugar
1 tsp salt
Put the garlic in a clean, dry 225ml jar. Bring the remaining ingredients to the boil in a small saucepan then simmer gently until reduced by half. Pour over the garlic, cover tightly and leave for 2mths. It will keep for up to 1 year in a cool, dry place.
*After pickling, the cut garlic heads are cut crossways to make attractive slices
새해 복 많이 받으세요!!
(“May you receive many blessings in the New Year!”)
Hi Sue,
I came across your blog a little while ago, but have now had a lot more time to go through it and I must say I LOVE IT!
I lived in Suji, Yongin for a year in 2007-2008 and a lot of my family came to visit me. Now, being back in Canada I have made quite a few different meals for them over the past year (different jjigaes and rice dishes mainly). However, I am sooo happy to see recipes for a few of my favourites: Ddeokbokki and dakgalbi and samgyeopsal.
I have also used your other jjigae recipes as a guide etc.
Thank you so much for doing this. THere area so many things I miss about Korea, including the food, and reading your blog and looking at your pictures take me right back to that year of my life.
My husband and family are going to love that I can now make even more delicious Korean meals.
Thanks again!
Hello,
I am an amateur in Korean cooking. Would you happen have the recipe for traditional black bean paste. I would it, if you could provide it for me.
Rosa Ly Oul
roul2295@aim.com
Hi! We would like to know your email address so we can inquire about getting our site in “Featured Sites” in your sidebar. Please do send a message to my email address. Thanks.
Hallo,
I really hope to ask for some advise as we are planning to develop a Korean Fast Casual Dining restaurant in Hong Kong and we would like to think out of the box to create some Korean Fusion Appetizer/Snacks & Noodles for the market. Do you have any suggestion on these items from your experience on what kind of Fusion Crossover may work for our Korean project?? Thank you in advance if you could help.
Please kindly e-mail me if possible,
Gary To
e this is the right place for my question. Before
that, I really enjoyed going through your website.
This regards the korean Pear. I have heard that it is also used as a meat tenderizer but nowhere does it tell me how much of the pear to use on how much meat and for how long. Can someone tell me? Also heard that Coca Cola is good too….the same questions apply here also.
Thanks.
Hi Sue,
just want to say that you’ve done a great job on the website. So enjoyable and informative.
Well done!!!
please tell me where can I buy the barbecue grill plate?
please reply
I live in canada
bridget2896@yahoo.ca
Hi,
First of all, congratulations for your website.
My name is Ray, I’m from Mexico city, last November a korean friend of mine came to my house, he brought some Red Pepper Paste and cooked for me and my family, last week he left, and I have some Red Pepper Paste, and I don’t know, how to use it. Could you help me with this trouble?
Thanks a lot
Ray Cassani
Hi,
I just wanted to comment on your site. It’s very nicely done, very simple and easy to understand n easy on the eye. I also love the photos you provide along with the receipes. Is it alright to copy n use some of the pic. found on your site for my own use? If not, can you suggest a site where i can find simple,contemporary style pics of Korean dishes?
Thank you
Hi, I wonder where is your Chapchae (glass noodle) recepie? I used to cook that with your recommendation but today when I try to look it up again I can’t find it.
)
Thank you and thank you for all the simple to follow receipes and yummy to boot
Merry Xmas n HAppy New Year
Hi, I’m not a Korean, but I am interested in making Korean food. kimchi seems to be a very important dish in Korean cuisine. Can u teach me how to make a traditional kimchi? Thanks.
Hi Sue & friends! I LOVE the site! The concise step-by-step procedures & beautiful pictures make things so painless–important for someone like me w/no energy (health condition)to waste on trying to fill in the procedural ‘gaps’ encountered on other sites–so thank you for making things so simple!
I just have a quick request for suggestions; I often shop at H-Mart, Lotte, etc but am having NO luck finding a good soy bean paste/Doenjang. I get into the aisle, face a billion indistinctive brands & am forced to choose randomly. This hasn’t worked out very well
Can anyone suggest a good brand? Thanks so much. Be well! 
Hi Starlore
Finding a good Doenjang can be very difficult. I recently bought this one and I am satisfied with it.
Also, when I used live in Korea, I used this one.
I hope you are successful finding a tasty Doenjang!
Thanks so much Sue! I ran to H Mart & picked up what I -think- is the same brand (the container is the same but the label imaging is a bit different)–everything on the label is in Korean of course, & I can’t read it haha–but it worked very nicely. I’m satisfied! Warmest regards!
Love your site, so sad I just found it today!
I am going through your recipes and they are wonderful. I have spent considerable time in Korea the last 20 years and we cook Korean food all the time in my family. I look forward to making some of your recipes soon.
It seems that you have not posted for a while. I hope you do soon. I would love a recipe for for Jae Yuk Gui (Hot ans spicy pork) I miss it.
thanks for the great blog.
hi! just discovered your blog and i love all your pictures and posts.
just wondering if you knew anything about dduk galbi. i’ve been hearing about for the past year and always wanted to try it. the korean show “infinity challenge (muhandojun)” recently showed a segment about korean food and it involved dduk galbi. they seemed like meat patties.
also, those little cups! where did you get them? they seem like the perfect set to cook eggs in for people.
thank you! i will certainly be coming here more often.
Hi, I would like to know what is the name of seomoktae in English. Is it a black bean?
Thank you,
I’ve come to know about Korea through KBS. It is a very good channel compared to the American and Greek channels. I am a greek woman leaving in the States. Mostly, I watch KBS.
Hi Despina
I was only able to find botanical name. It’s called “Rhynchosia Nulubilis”.
I’m a chinese-american college student dabbling in recipes to teach myself how to cook. I love korean food (my dad raised me on it) and I’m really excited that you have your website up with all the recipes! Thank you so very much for doing this! Do you happen to offer your recipes compiled in a word doc? I don’t always have internet when I want to cook, so it’d be superrrr awesome to be able to pull up your recipes when I’m at a friend’s place on my laptop.
But once again, thanks for the awesome recipes!
Hi Sue:
I have been looking all over the recipe of a street food called GIMAREEH or something like that.. it is Glass Noodles wrapped in laver and fried..but do not know the detailed recipe.
Any idea?
Thanks
Mario
Hi Mario
I think what you are looking for is here.
http://mykoreankitchen.com/2006/11/20/spring-rolls-in-laver-gimmari-in-korean/
OMG! O______O Sue!!! It’s been years since your last post… What happened? 괜찮아요? We miss you… ㅠㅠ Please post something soon!
I love your website. I live in Korea now, but in a month I will be moving. I just want to make sure that I can get some of these great dishes no matter where I go.
I’m looking for a recipe for Andong jjimdak. I want one with the glass noodles. Do you think you can make it?
Thanks
Josie
Hi~
I have also been searching for an Andong Jjimdak recipe. Can you help Sue? Please!!!! It is so delicious.
We had an amazing 5 week family holiday traveling Korea in Sept – Oct 2009. Our Korean adopted children loved experiencing their birth country and visiting our Korean friends. We traveled to Andong to savour the delicious flavours of Andong Jjimdak. Then found it in Myeongdong, tasted just as good.
Thank you in advance,
Julia
I am looking for a recipe for the marinade used at Korean BBQ restaurants for chicken, but it is a white/clear marinade, sweet, without soy sauce.
Thanks for any help!
Hi Sue!
I just have 2 quick questions for you
a) Can you post up a recipe for Jjam B(p)ong?
I miss seeing your updates!
b) Why have you stopped putting new recipes on the blog?!
-Anthony
hi,
i came across your entry about gochujang.
i like to eat spicy maggi noodles but will not want to empty the powder for the spice into my noodles.
is it healthier to add it a tablespoon of gochujang to make the soup spicier? how should i go about this?
thanks.
For sure, gochujang will make it spicer, but I wouldn’t think it will make the soup tastier.
You can try mix of chili powder and salt perhaps.
tried the red Korean gochu garu. It’s not the paste but in red pepper powder form.
I’m not sure if there’s a recipe for Yuk Gae Jang soup here; if anybody wants a recipe you can email me at swadesyoboATliveDOTcom…and I’m using a few of your recipes for today’s dinner too; needed some inspiration and this is a great place to get it, thanks Sue!
Hi Sue, just came across your website and I find it really fun and useful. I just bought a cuckoo rice cooker, and I love it, starting to cook more Korean food lately; after years of dabbling in Western stuff, I’m coming back to my childhood flavors, partly cause I want my kids to grow up knowing about Korean food. But I tried to make porridge in it today for my baby, and when the pressure was released, there was a huge mess—rice and seaweed (I put miyuk in it) everywhere on my counter. It’s dawning on me that there is no porridge mode on my rice cooker, and now I’m sad, because it seem that the “multi” mode makes it boil over. Is there any way to “game” the cooker into making juk without making a mess? I was thinking of using the “multi” mode for just 10 minutes at a time. (Btw, I was making the juk with already cooked brown rice and lots of water.) Any advice you can offer would be great. Thanks, and keep up the good work!
I LOVE YOUR WEBSITE AND ALWAYS REFER TO IT WHEN I’M COOKING FOR MYSELF OR MY SWEETHEART. KOREAN FOOD ROCKS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
HEALTHY AND OHHHHHHHHH SOOOOOOOOOOOOOOOOOOOO GOOOO000000000000OOOOD FOR YOU!
KEEP UP THE GREAT WORK, I’M FOREVER BE YOUR LOYAL FAN.
RESPECTFULLY,
RENEE
N.Y.C.
Hey Sue,
my name is Jenny and i love love love koreans and the korean culture although i have no relations to any koreans at all. anyway, i finally went to a korean restaurant today called ‘Color’ in Allston – boston massachusetts. i ate bulgogi kimchi fried rice and it was delicious. i loved the side dishes especially the ojingeochae bokkeum. i also got the kalbi which i loved a lot. but i wanted to also try the bibimbap. could you please post up the recipe on how to make bibimbap?
thank you.
first you need about 5 different ingredients you can easily find in any close Korean market.
This is how I make mine.
prep the difficult one first or something that you think it’s going to take more time than other.
Ingredients: Kongnamul (sprouts), Korean raddish, zucchini, carrots, spinach and bulgogi (meat) optional.
1. cook kongnamul
a. wash in water
b. put in pot add 1/4 cup water
teaspoon salt
2 pinch black pepper
bring it to boil let it steam out
do not open pot otherwise it will smell
garnish with spring onion and sesame seed tsp sesame oil
at the end
2. slice you carrot and raddish like thick spaghetti
salt the raddish for about 45 minutes to wilt
sautee your carrot on a pan with little oil like grilling onion
3. cook spinach
wash thoroughly in cold water
pot of water to boil
when it boils you add spinach into the boiling water
cook until leaves turn green green
drain and wash in the cold water quickly
squeeze the water out
in a bowl:
salt 1/4 tsp
pinch black pepper
1/2 to 1 tsp sesame oil
1/8 tsp fresh minced garlic
add all and mix, garnish with sesame seed
4. bulgogi
mairnate beef prefer eye roll meat sliced
1/2 lb beef
sauce: 3TBSP soy sauce
1 TBSP sesame oil
1/4 tsp fresh mince garlic
2 pinch black pepper
1 to 1/12 tsp sugar add more sugar if you it sweeter
mix all ingredients and add meat
I had a friend who claimed that there is a Korean beef which is superior to Kobe. I forgot the name and my friend, a Korean, had been incommunicado for a long time. Anybody out there who knows the name and store where available?SOS!
To stefgab,
Did it have bone on it?
If not bul go gi with bone it’s gal bi
what town do you live in, if I know that I might be able to assist you better direction.
Hi. Many years ago in Lansing, Michigan there was a restaurant that featured Korean and Southern Chinese cuisine. They served a dish that I believe was called conja jung. At least I asked the owners and I believe this is what they said. I could be totally wrong. It was not on the menu. It did look similar to pictures of Jajangmyun that I’ve seen online. It was served in a bowl with noodles. It was not a soup but it does seem that it was fairly thick liquid sauce. It was very dark from black bean paste as an ingredient plus vegetables and various meats that were diced and small shrimp. It was fairly spicy.
I loved the dish. The restaurant closed many years ago and I’ve moved away. I loved this dish but have never found it since.
Any ideas? Thank you
Frank,
I think you might be referring to Gahn Jja Jang – or any variation of spelling.
It’s basically the same as regular black bean sauce but this version is fried with more ingredients.
I just wanted to tell you how useful this website is to me. I had made a big jar of kimchee the other day and then found some recipes here on the site to add to my meal. Great job and keep the info coming.
I have just come across your website and I think it is fantastic. Many thanks for sharing all the great photos, recipes and knowledge!
I remember when I ate the Mandu in Korea, there’s also cellophane noodles inside, but you did not put that in your recipe. Also, by putting in bean sprout, that will that make the dumpling crunchy, right?
I just bought a package of mixed grain consisting of brown sweet rice, red rice, jasmne rice, red kidney beans, millet, black beans, etc. I realize I need a pressure cooker to cook this rice, but I don’t own one so what is the best method to cook this mixed grain rice on stove top?
Just wondering if you were able to give a good recipe for Yoo Gae Jang and Budae Jigae. Sorry if I spelled it incorrectly. I tried to make Budae Jigae, but without the beef broth, and missing some things. I do make a really tasty Ramyun that has some of the things from Budae Jigae in it, and my wife and I call it ‘Tomyun’. Haha! Love your site and I’ll check it out more in depth. You should review the restaurant Nolboo, which makes the most amazing Budae Jigae. My American co-workers always loved it there.
where are you from? you know so many korean food!Yeon-gn Jorim is one of my favourite side dishes too!
P.S. I’m Korean
Hi, May I know where can I buy a stone earthen cooking pot cauldron in seoul also how much will it cost. Thanks
my email ceen_ceen@yahoo.com.sg
Regards,
what town do live in?
Maybe there is a store near you if I know that.
Dear Sir
some years ago, in Korea, i had a BBQ that uses a very unique BBQ pot that looks like a helmet. Made of copper and have torny holes all around.
i find it very ingeniously design utensil, and had been looking for it ever since. BUT cannot find it here in singapore.
can you tell me where can i buy it (including in korea) as i would like buy one even if i have to air freight it.
very appreciate if you can help me.
most sincerely
Leonard
Hello,
I’m Indrawati from Indonesia.
I have tried your Gamjatang recipe. It’s very delicious and my family favorite.
Whenever I am in Singapore, I always go to Le Meredien food court and eat at a korean food stall.
Their soup and fish are very delicious, so are their side dishes.
They have 2 side dishes : Kichi and Anchovy
I can make my own kimchi now and still looking for the recipe of anchovy.
Can you help me?
Thank you and have a good day
Indrawati
Great Rice Cooker, took me few days to understand the Instructions, and that is only for cooking rice.
Is there anybody out there that can help this hopeless male to understand how to use steamer functions and High Pressure Food Cooking
So I can fully utilise my wonderfull Cuckoo Rice Cooker.
Thanks,
Hi there…
Wanna said that you have such a great size. All the food and recipe look great.I’ve tried one of your recipe, it’s the kimbap, thank you very much now that I know how to make it.
Anyway, I have a question about a name of the korean food. My korean friend brought this food when we have a class gathering. His immu cooked it for us, it’s like a cucumber fried with egg. I don’t know the name of the food and I don’t have a chance to ask my friend at that time and now he has went back to korea. I’m pretty sure it’s a korean traditional food since I’ve watched it in one of the korean show.
Maybe you have written about it, but since i don’t know the name I can’t find it. Oh yeah, and also for doboggi ( sounds like that), have you written about it?
Thank you
never hear of cuccumber and fried egg before in my life!
May zucchini and batter mix over it?!
and what about ddukboggi?
be more specific.
Do you need a recipe?
Hello! I’m actually wondering if you could find a recipe for the dduk bokki that is sweet and not spicy. I don’t know if you know what i’m talking about but some people call it goong joong dduk bokki and it has a base of soy sauce and sugar (i believe). I attempted to make it just now but with no avail. Help! thank yoU!
iris
yes the kind that served in the palace to the royal family, perhaps to the king in the old days.
buy the gare dduk first
make bulbogi that is sweeten with marination
you forgot the soy sauce I think maybe a teaspoonful
sesame oil
try again
oh by the way did you cooked the dduk first?
I cook mine first to make it soft and chewable
Otherwise it’ll be too hard
I would like to buy Kimchi cutting and mixing machine from Singapore or Malaysia. Pls assist me. Thanks
To Tom K:
The dish you’re referring to is bulgogi – it’s pretty versatile, in terms of the veggies you want to serve with it.