Q&A

  • This Q&A section is where you can ask me questions regarding my recipes, general Korean food, cooking techniques, where to buy tips or requesting a new recipe or submitting your suggestions.
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Comments

  1. Hi Sue, my cousin is looking for wholesaler selling cheap items open a Korean resturant. Where can he find those in Seoul?
    1) Ban Chan plates, rice bowls, spoon and chopsticks
    2) Cooking utensils and pottery like stew pot, steamers with many layers
    3) Those wholesaler for round metal looking bbq table with fixed grilled on the table

    Can you let us know where he can get these in korea? That would be a great help for him to source and buy them.

    Cheers!

    • Hi Angie, is he going to visit Seoul? I hope he can speak Korean. Most of these sellers at the market don’t speak English. He should visit here. http://www.namdaemunmarket.co.kr/english/
      They have many stores selling Korean kitchen stuff (incl. for commercial kitchen). Just note, I haven’t been there myself, but I heard about them.

      • Hmm.. I think he can speak a little. But do they also sell those korean type grill table there also? I think he has a hard time sourcing for those. Do you by the way know where he can get those too?

        • Hi Angie, I would think he should be able to get the BBQ grill table at the market I mentioned earlier. It’s a big market. If he can speak Korean, he can ask around at the market as well. One of those kitchenware sellers should know.

  2. Hi!! I loooove korean food, it’s not only delicious but it’s healthy too!
    I wanted to know whether you have a simple korean food recipe as i am a student
    so i don’t have that much time to cook and buy groceries…

    And could you tell me more about meet-banchans?
    Those banchans you can keep for a long time, and if possible the recipes too?

    Thank you very much
    Kezia :)

  3. Sebastian says:

    Hi Sue,

    thank you for sharing your marvellous recipes.

    I was in Korea last year and they had such sauce for dipping in the grilled meat. Do you know how to make this sauce?
    It was dark red with little pieces insinde (peanuts?), but not very hot or spicy. It was a bit salty, so I think they use soy sauce.

    I have a picture here:
    http://s15.postimg.org/kci89znuz/IMG_5414.jpg

    Thank you.

    Best wishes from Germany,
    Sebastian

  4. Hi Sue,
    I am glad that I came across your blog, since i’am a Korean food lover.
    And I have tried some of your recipes, best of all my kids love them.
    But I wanted to ask you as for the spinach side dish, is it ok to store some left overs in the fridge? (cause in my country they say that we should not eat left over cooked spinach).
    And also in your melon popsicle recipe, do you have a suggestion on the kin of cream being used?

    Ratna

    • Hi Ratna, It’s so great to hear that your kids love my recipes. Yes, it is ok to store spinach in the fridge. Keep it in an air tight container. It should be OK for 2 days at least. – Yes, I also heard that saying “spinach can go bad quickly” as I was growing up. But as long as it’s kept in a tight container & in the fridge it should be ok for few days. The cream I used for the melon popsicle are just 100% pure runny cream (no additives are added incl. sugar). – So this is thiner than thick cream but slightly thicker than milk. I hope this makes sense. :)

  5. Hello Mrs Sue,

    I’ve recently found your blog when I was searching for Korean Homemade foods. My Name is Nina and I’m Filipino though living in New Zealand now for about almost 6 years. Your blog is really amazing! I spent the whole night reading most of it :)

    You see, my Siblings and I fell in love with your Culture especially the food and dramas!! I came across one drama and saw that they made lunch box similar to a bento in japan. Is there a list of what food to cook for that or recipes even? I would like to make them because they look soooo goood! Btw desserts in this blog looks and tastes fantastic!! Thank you for creating your blog Mrs Sue! :)

    • Hi Nima,
      I haven’t published Korean lunchbox ideas on this blog yet on but I would really like to add to my do list! I do have many recipes that are suitable for making Korean lunch boxes, I just need to collate them together in a separate page. Thanks so much for your suggestions and your kind words!

  6. Hi Sue
    Like your recipe of Bibimbap – makes a difference from simple fried rice. Reminds me of the days when I lived in Seoul and was able to sample some of the great street food available late at night.
    In addition to your ingredients I always add a slice of crispy fried Spam on top to compliment the egg – and some home-made Kimchi in with the rice .
    Of course there are no limits really to what one can add to Bibimbap – just a matter of personal taste…

  7. Hi Sue,

    I just came across your blog today as I was looking for a bibimbap recipe, and so I used yours and I loved it! Thank you for sharing ^^

    I was wondering if you know how to make cheese corn? I’ve seen and tried a lot at korean bbq restaurants and I’ve tried making my own with recipes that I found online, but it didn’t taste as good as the restaurants of course. Any idea on how to make cheese corn?

    Thank you!

    • Hi Pia, Glad you liked my Bibimbap recipe! Can you show me what the cheese corn looks like? I might not have tried it yet. I’m not sure… Or I might know this by different name. Thanks!

  8. Hi Sue,
    I cane across your blog to look for ways to cook korean rice. I was wondering if you could tell me what is the perfect recipe for korean rice using black rice, white and brown rice?
    Thank you in advance.

    • Hi Tia, Just want to understand your question correctly, are you asking me the perfect mix ratio of black, white and brown rice?

      • Yes. Thank you for replying. :)

        • Hi Tia, There’s no rule of thumb for the perfect portion of mixed rice in general as it really depends on personal preference. :) Frankly, I haven’t tried with those three ingredients combination. My current portion is only with brown rice and white rice (1 cup brown, 2 and 1/2 cup white). I haven’t found black short grain rice yet here. Too much brown rice doesn’t digest very well that’s why I don’t add it too much. I asked my mum how she does and she said for one cup of white rice, add 1 Tbsp of black rice and 1 Tbsp of brown rice. Then she added we can add more or less of black and brown depending on our preference…. I hope this help in some way. :) What’s your secrete portion, Tia?

          • Wow. Thank you so much for the info! I really appreciate you asked your mom!! I haven’t found it yet because i always put too much black rice and it taste weird. That’s why i asked you to help. Thank you so much though. I love your blog!!

  9. Hi Sue,

    I love your website! I served in the Army and was in Korea in 1985. There was a soup they made in the wintertime on your table and I believe it was “Gogi Jjigae”
    It was very spicy and awesome, I believe Pechu Kimchee was in it among other things, possibly some glass noodles? Can you help me with the recipe? Please forgive my spelling.

    Thanks!

  10. Hi!
    Congratulations for your website!
    Do you have a homemade black soybean paste recipe?
    Thanks in advance!

  11. Hii…
    Where to buy vegetables seeds in Korea?
    My husband plan to visit Busan and Seoul..
    Thank you

    • That’s such a broad question. Vegetable seeds are available at seeds store (Jongmyo-sa, 종묘사) and there are so many stores around Seoul and Busan. One name from google search came up is this. Jung-Ang Jongmyosa (중앙종묘사) Address: South Korea, Seoul, Jongno-gu, Jongno 5(o)-ga, 193-7 I’ve never been to this place but it looked closest from the subway exit. I’m sure you will be around Jongno a lot as there are lots of opportunities to experience Korean traditional culture. Enjoy your trip to Korea!

  12. Hi Sue!

    I would like to make kimchi but I’m a vegetarian. Can you please tell me is there is something to substitute the fish sauce with?

    Thank you

    • Hi Cass, Unfortunately I don’t have the answer yet. I’ve been looking into making Kimchi without the fish sauce lately for myself as well but I haven’t found any useful information yet. I’ll let you know when I do though. I’m thinking of starting with eliminating the fish sauce and slightly increasing the salt. I’m sure the taste won’t be the same but I will see how it turns out first. :)

      • Increasing the salt is not a healthy option – most Kimchis already contain far too much salt anyway – especially shop-bought ones. A better option is to try light soy sauce as a subsitute for fish sauce and cut out the salt completely. Keep all other ingredients the same.

  13. Where can I buy Elvan Stone?

  14. I was at a Korean store yesterday & bought a root vegetable, thinking I’d google it to see what to do with it. (I was being adventurous) I get no results from google!!! Can you tell me what to do with nasaimo? Thank you very much!

    • What is nasaimo? It sounds like Japanese name. I googled it but no plant/vegetable came out with this search. Are you spelling it correctly?

    • This is the spelling on the label. It is about 18″ long, 1″ across at the narrow (top?) and 2″ across at the other end. It is rounded at the bottom end, it looks like it had small roots all over it. I should have asked at the store, I guess, but I couldn’t find anyone who didn’t seem to be incredibly busy. It was right next to the yukka root. Does it sound like anything you are familiar with?

      • Sorry Sharon, I wish I could help you. I have no idea what this vegetable is… :( Maybe take it back to the store now and ask? Or if not urgent, freeze it now and ask next time you go to the store.

        • OK, thanks for trying. I’ll either peal it & try it raw tomorrow, or cook it, or go back to the store! Who knows, I may do all 3!

  15. I am looking for small, square, box like edged serving plates. I was given one by a Korean friend several years ago and want to buy several now to use regularly. It is made of paper or cardboard and painted brown. He told me these small side plates are traditional for serving Korean side dishes. Can you help me locate a supplier?

    • Can you take a picture of yours and send it to me? I can sort of grasp what you’re talking about but when you say it’s made of paper or cardboard, it puzzles me. I don’t know what it is.

  16. Hi, Sue,

    I served in Korea during the late 60’s and loved the country and the food. I have been disappointed with American rice since that time, and your instructions on how to prepare Korean rice helped me a lot. Thanks for your blog. I will be back!

    David

  17. Hi Sue!

    I live in Gladstone on the Central Queensland coast, and am passionate about cooking Korean food. I have huge love for Tteokbokki, however no stores in Gladstone sell rice cakes to make this. Do you know of a reputable on-line shop that would sell this item? Gladstone unfortunately does not have a lot in the way of Asian supermarkets, and the one that is here mainly stocks Filipino items. I do go to Brisbane often and try and stock up on what I can, but there is only so much you can bring back!

    Love your site, and look forward to your response

    Martin

    • You’re probably not going to be able to find that online except in the instant/microwaveable form because it’s so perishable. You can try making it though. It takes a little while but the ingredients aren’t obscure or anything. Just google recipes for it, there’s a ton out there.

      For future reference hmart.com is a good place to buy korean food. I use Amazon a lot too.

    • Hi Martin, I feel your pain! I haven’t came across a good online Korean grocery store in Australia yet. I googled and looked around but non of them sells Korean rice cakes. I think it’s the nature of the food (that it has to be kept in the fridge if not used within 24-48 hrs) is preventing shipping long distance. Though I’ll let you know once I find one. Good luck until then!

  18. Ann Castaneda says:

    Sue, Since you speak Korean and know Korean food, I wonder if you could help me? My father is writing a book about his experiences in the Korean War. He is trying to remember a couple of Korean words that he learned there, but I think he may be way off. He says the Korean word for plain cooked brown rice sounded like “go hung” rice to him and that the
    word(s) good or very good sounded like “jo toe”. Do you have any idea what the actual words may have been?

  19. Hi!

    I’m traveling to visit my brother in Seoul for Christmas, do you know of any gluten free options other than rice? Or can you recommend places to eat? I love you site and was hoping you had some suggestions for food.

    Thanks and I look forward to hearing back from you!

    -Natalie

  20. Hi again! My last message was incomplete…XD

    I wanted to ask if you know “Momoya kimchee base”, because I read online that it’s nothing like the real kimchee, that uses gochugaru. Is it similar to gochujang in taste?

    Again, thank you for sharing this nice blog! ^o^

    Ayu

    • Hi Ayu, I hope you enjoy my pork bone soup and bibimbap recipes. I’ve never heard of momoya kimchee base. Though in general homemade Kimchi base doesn’t use gochujang. So I don’t think it would taste similar to gochujang.

  21. Hi Sue!
    I recently ordered Gochujang (and Gochugaru), because I must try some of your korean recipes! (the first ones will be the pork bone soup and bibimbap >_ ◡ < )

    Ayu

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