• 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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  1. Hello. I enjoy your recipes. I was wondering, which banchan do you think last longest in the fridge?

  2. Hi there! This blog looks fantastic! I may be inspired to cook real food instead of eating instant korean spicy noodles (my favourite!) as it’s an unhealthy habit.

    Just a quick question: where can I buy korean soju in Brisbane? (Dan Murphy’s only sell 720ml bottles and they are pricey). The smaller korean grocery stores I visit, don’t sell them?

    • Hi Miffy, I didn’t even know Dan Murphy sold Korean soju! As I never bought Korean alcohol in Australia, I don’t know where they can be purchased officially. However, I’ve seen some Koreans getting soju from a Korean grocery store. Though as this is not permitted, you might have to ask around.

  3. Hello!

    I find your website really nice! Thank you for your hard work!
    Do you think you can tell us how to make homemade yujacha?


    • Thanks Mailys for your kind words! Of course I would love to make yujacha at home. Only if I can find fresh yuja first! I’ll let you know when I post this recipe. Thanks. :)

  4. Preserving side dishes made with eggs

    About this recipe,


    is it safe to make batches of this and store in the refrigerator for later as side dish?

    I like the korean side dishes but because I only cook once a week on sunday for the week, I’m curious to know if this is safe to prepare, store and consume within a week.

    I’d appreciate a response on this.


    • Hmmm,, It’s very rare to freeze this side dish. I’ve never done it myself (because it only takes 3-5 mins to make and I prefer eating freshly cooked food) nor heard other people doing it. You can always give it a try though. Just seal it in a freezer safe and air tight container.

  5. Gerald Huget says:

    Is it possible to cook beans (black beans etc.) in the Cuckoo Rice pressure cooker. How would you go about it (amount of water per amount of beans, length of time).

    • How do you want to cook beans? If you are just adding beans when cooking rice, you don’t need to put any extra water on. Just choose the mixed rice setting. Some Cuckoo version do, however, has black bean rice setting.

      If you are only intending to cook black beans, assuming you’re steaming, you can use the multi steaming function. I don’t know how much water to put on as I’ve never tried it myself (nor the length of cooking time). But I would think it shouldn’t take no more than 10 mins. (As I cook rib eyes for 45 mins setting and it’s much thicker ingredients to cook.) Hope this helps.

      • Éva Gyorke says:

        Hi Sue,

        I also want to try the black beans. Before cooking, should I put the beans in a cold water for a night? Or just put into the cuckoo and select black bean rice?
        By the way, I tried the Thai rice and it was delicious, also I bought short grain rice from the Japanese store and it was also delicious. :) we love it! :)
        I have plastic tray for steaming. Do you know how many water should I put in a cuckoo, if I would like to steam veggies? In this case should I use the multi Cook function? I bought kimchie from the Asian store and I will do the kimchie pancakes based on your recepie. What is kimchie liquid?
        Thanks for your help,

        • Hi Eva

          Great that you’re enjoying your cuckoo now. :) I’ve never cooked beans in cuckoo so I can’t really give you good advice on that. Though I do know when people cook (lots of) beans, they do soak in water overnight to soften.

          To steam veggies, yeah try multi cook function. I don’t use cuckoo for steaming veggies as I normally use steamer pot over the stove.

          Kimchi liquid is red water that’s sitting in your Kimchi container.
          Let me know if you have more questions.

  6. Éva Gyorke says:

    Hi Sue, I like your webpage very much. I am Hungarian. I was in South-Korea last week. :)
    I have been in Pusan/Busan and Seoul. It was my best holiday. We enjoyed the culture, food, drinks and everything. So..I bought a rice cooker. :) Finally it is in my kitchen and nothing happened on the way back. :) it’s a new model of Cuckoo IH rice cooker ( CRP-BHS0610FV). It speaks English, so it is easy to understand, however there is no Sushi/Kimbap rice function. It has these fuctions:
    glutinous rice low and high heating power
    Mixed rice high heating power
    Soft glutinous rice
    GABA rice low and high heating power
    Black bean rice,
    nutritious rice,
    Nu ru Jin
    Can you give me an advice which function should I use for sushi rice? Also can I cook the Thai jasmin rice on glutinous rice function?
    Many thanks for your help.

    • Hi Eva, Congrats on getting your first Cuckoo rice cooker. I love it so much! :)
      It’s strange that it doesn’t have sushi/Kimbap rice function because my current/old version both has it. (My current one is only 1 year old).
      I just looked up your rice cooker on google and based on the image I saw sushi/Kimbap rice setting is located between glutinous rice and mixed rice setting. If you can match the Korean words, it is “김초밥”.

      I never cooked Jasmin rice on my cuckoo yet but I think you can cook with glutinous rice function. Glutinous rice setting on cuckoo really means “white rice”, not true glutinous rice. Let me know how you go.

      • Éva Györke says:

        Dear Sue,

        Thanks a lot for your answer. I checked again the panel, and I cannot find it…maybe it’s written in a different way. As this cuckoo speaks English it doesn’t say sushi rice…so I think it doesn’t have. I hope I still cook sushi rice with it..maybe I have to use the soft rice? I am a little bit upset now…and angry. I should have checked this in the shop…arghhhhh
        Just to make sure I sent a photo on your email add about the panel.
        Thanks again,

        • Hi Evi,
          I just checked your email and OMG, there’s no setting for sushi/Kimbap. I’m very surprised as this is my first time seeing cuckoo rice cooker without it. I’m sorry about that. However, don’t be too upset as you can still cook rice for sushi/Kimbap. Just add slightly less water than standard (glutinous rice) setting. That should make rice a bit less stickier, drier and slightly harder in texture. I hope you still enjoy your cuckoo. There’re so many things you can make with it.

  7. Hi Sue

    Actually that Mirin seasonsing for me to make Japanese noodles however I don’t have any knowledge for it. I just tried pork belly for bbq tonight. That’s delicious. I also bought the crystal noodles which I don’t see any recipe of it. Normally, I found it as appetizer in the restaurant. Is it also make the same way of spinach or bean spout?


    • Hi Jean, I don’t have recipe for Japchae yet. This Korean dish is made of crystal noodles you’re referring to. However the recipe will be available for sure in the very near future. Cooking method is slightly different to the way spinach or bean sprout is prepared.
      Also, I’m not 100% certain but I think you can use your mirin seasoning for marinating BBQ meat. Glad to hear you enjoyed your pork belly BBQ.

  8. Hi Sue

    Thanks for sharing all your great recipe which make my day in Netherlands. I want to make Korean BBQ. I saw one of your recipe use Mirin wine however I got Mirin seasoning. Are they the same? It’s hard for me to know which part of meat for BBQ though. Can you tell which part of meat I should buy for BBQ? I just use indoor bbq pan not grill. Do you have any suggestion for meat and marination?


    • Hi Jean, I’m not sure which of my recipe you’re referring to. I think (refined) rice wine, which I normally use for cooking/meat marinating is different to mirin but you can certainly substitute with it. For BBQ pork – I usually use pork belly, for BBQ beef – sirloin and rib eye and for BBQ chicken – I use breast or thigh. Hope this gives you some ideas.

  9. Nur Shahirah Yunus says:

    Hi, Sue..

    recently my Korean friend brought me some wheat noodles,seaweed and a sauce ( I do not know what sauce is it but it has chilli image on it but it taste a sour and I do not read Korean..hmm) so i am thinking of cooking something with those ingredients (or additional ingredients) any idea on simple recipe?

    next is that, is korean red pepper paste really contain alcohol and where can i find the free alcohol one in Malaysia? Thanks! :D

    • Hi Nur Shahirah Yunus,

      I think you will have to send me a photo of a bottle. I can’t tell you what would that be without looking at it. Just upload it on my facebook page to make it simple.

      Also I think it’s better to use those ingredients you received separately instead of try using them together in a meal. -

      For noodles recipe, you could have a look at my noodles category to get some general idea. http://mykoreankitchen.com/category/noodles/
      Is wheat noodle dry and thin? If so, this bibim guksu recipe would particularly suit well. http://mykoreankitchen.com/2007/05/29/spicy-sweet-and-vinegary-noodles-bibim-guksu/

      For seaweed, is it seasoned? or just dried seaweed? If it’s already seasoned, you don’t need to do anything. Just eat it with your bowl of rice with other side dishes. If it’s not seasoned seaweed, you could make some Kimbap. http://mykoreankitchen.com/2006/10/13/vegetable-kimbab/. I also have different kinds of Kimbap recipes on my blog, so use the search function and type “Kimbap”. That should bring you a couple of recipes.

      For Korean red pepper paste, I read that some people use alcohol (soju, a Korean whisky) to prevent mold building in the sauce. Though the one I buy doesn’t say that it contains alcohol. Here’s what I use. http://mykoreankitchen.com/2006/09/25/gochujang-sauce/

  10. luizinha Fernandes says:

    where can we get this sauce call gochujang. do you get this from the Korean store and where do these stores are in Toronto, Canada

    please email me Thanks


  11. THANK YOU so much Sue for spending your time sharing Korean cooking and recipes. I am in Australia & plan to visit South Korea one day, so trying our recipes before hand is a must!! Reading your recipes makes me so excited like a little kid in a candy store! Have you considered publishing a book?? All the best for 2014…and by the way your daughter is simply gorgeous!

    • Thanks Jill for your kind words! I hope you enjoy trying my recipes. When would you likely to visit Korea? That sounds very exciting.

  12. 안녕하세요. 저도 블로그를 운영하곤 있지만 워드프레스로 수익 모델까지 창출하신 것을 보니 놀랍고 존경스럽습니다.

    전 브리즈번에 온지 두달 정도된 한인 학생입니다.
    아직 학교가 1년여정도 남았지만 영어를 늘리고자 호주에 오게 되었네요. 제가 이렇게 뵌 적도 없는데 무턱대도 글을 남기게 된 연유는 자세히 보진 못했지만 얼핏 한식레스토랑을 여신다는 글을 본 것 같아서 입니다. 지금은 영어학원에 다니고 있지만 이제 다음주 내로 정규과정이 끝나 일을 구해야 하는 입장에서 혹시나 해서 연락드립니다.

    기분 나쁘셨다면 죄송합니다. 달리 방법을 알지 못해 이렇게 글을 남깁니다. 혹시라도 직원을 구하고 계시다면 답글 주시면 감사하겠습니다. 그럼 블로그 번창하시길

  13. Hi there, I’ve been a big fan of Korean cuisine. Once I got a chance to taste a simple yet very special potato banchan at a Korean restaurant in Chatswood. Been wondering a lot and google but this is all i can find:


    Can you please tell me what that dish is, and of course it would be so great if you can give the recipe. I really love it. Thanks.

    • Hi May, the picture looks like Gamja jorim (braised potatoes in soy sauce). I don’t have the exact recipe for this yet. Though I do have work in progress recipe that I made a long time ago here.
      http://mykoreankitchen.com/2006/10/29/braised-baby-potatoes-1-algamja-jorim-in-korean/ I will add this to my ‘To do recipe list’, so stay tuned! Thanks.

      • Thanks, I’ll be waiting for you.
        I saw the recipe of gamja jorim at some places but their result is that the potatoes are really dark, I have tried to make it too but not that the color is dark, the taste is quite different. so I think there must be a trick or a different sauce other than soy sauce.
        Hope to see your recipe soon.

        • Yes, I suppose the taste, texture and presentation would be different depending on a cook’s style and preference. It would be difficult for me to recreate the exact Gamja Jorim you’re after as I’m sure my style would be different to the restaurant’s style. :) Let’s see.

  14. Great site. I have a large clay rice cooker and can never get the rice “right” it makes good rice but I want to get the rice on the bottom burned more. Are there any tips you have for using the clay rice cooker? Thanks

    • I’ve never used a clay pot to make rice, so I can’t speak from my own experience. But from what I read on a Korean community forum,
      1. you need to soak the rice for a while before cooking it. (not sure for how long, perhaps 30 mins to 1 hr?)
      2. you need to cook the rice on high heat until it boils (supposely it’s boiling enough once a pot lid is moving. Though isn’t clay pot lid heavier than a normal sauce pan lid?)
      3. once step 2 happens, you need to turn the heat down to its lowest setting and steam the rice thoroughly for a while. (people said the longer you steam the rice, the harder and crisper the bottom of the rice gets. Obviously you need to be careful not to burn the rice.)
      I hope you can experiment your clay pot rice cooking based on the above suggestions. If you don’t mind, could you please share your outcome later? Thanks. :)

      • Hey thanks for the info. SO i have gotten closer to where I want the rice with the crispier bottom. Here are the tips,
        1. Soak the rice for at least 1-1.5 hours. The longer ive soaked the more tender the rice.
        2. Put enough water to cover the second joint on your index finger (closest to the knuckle)of course hand size will affect how much water.
        3. Heat on high till lid vibrates (yes it does move)it takes 5-7 minutes
        4. Turn to low and continue to cook i have gone as long as 10 minutes and have started to get the crusty bottom.

        Thanks Again, I’ll post another update.

        • Superb! Thanks Dave for sharing your experiment! And I’m very pleased to hear that the result was closer to what you wanted.

  15. Deborah Reyburn says:

    Do you have a banchan potato salad recipe? or hash brown patty? please and thank you…:)

  16. We live in Jeolla and everywhere we go we find 2-3 eggs in a net as a snack. I love these eggs. Their texture is different from the way I hard boil eggs.

    How do you make them. I’ve heard they are baked, others have said steamed, and this blogger,http://happylunatic.blogspot.kr/2010/07/new-korean-diet-craze-brown-eggs-and.html said boiled with salt.

    Thanks for the blog, it is great!

  17. I have been looking for a recipe for sweet daikon radish kimchee. It is sweet with a little spice, very crunchy with a deep dark red color. It

  18. Sue – I tried to leave a comment on your yummy melona recipe but I couldn’t find a comment section. My husband loves those ice bars as well and when it is summer here (since it is winter in Canada) we go to the local asian market to pick them up. But I will definitely try to make them at home!

    • Hi Leslie,

      Thanks for letting me know. The comment section was “locked” by accident. :) I wouldn’t have known if you didn’t tell me.
      It would be super cold to make melona in Canada now. Let me know how you go in summer.

  19. hi , thanx for this great site … i really enjoyed everything!
    im searching for the recipe of fish cake or fish stick… i saw them in the korean drama , boys over flowers and since then i`m looking for it, i want the one which would have the same shape… can u put it here,please ..thanks

  20. Hi! This is a great blog with great recipes! Thank you for the effort of keeping this awesome site alive. It is a big help to beginners and well received. Greetings from Vienna.

    Sincerely yours


  21. Anjeleen Lozano says:

    Hi, I’m Anjeleen. I live here on the Sunshine coast, I was just wondering, if you knew where I can get Korean ice cream?? I’m so desperate for it, been carving for it.

  22. Hi there,
    I just came back home to Canada after spending a year in Korea. My boyfriend and another friend who visited Korea fell in LOVE with one Korean dish that is very popular with Korean university students. It’s called Marinated Chicken Galbi Fried Rice. I can send you a picture to your email of the finished product, but you can visit their site to get an idea.


    We simply call it “Cheesy rice” because the added mozarella is the best part. :)

    Anyway, I really want to make it. I’m thinking of making or buying the Dak Galbi sauce for the chicken, then frying it with chicken, rice, a few green onions, a little bit of seaweed. What do you think? Thank you!

  23. John Conrad says:

    I have a recipe for Grilled Korean Style Flanken Ribs. I calls for an Asian Pear. Can I use any other pear?

  24. Hi, I was wondering about your recipe for the korean version of inarizushi. When I was in Japan I used to eat store bought inarizushi all the time and when I had to return to the united states I wanted to figure out how to make it. I’ve tried about 4 times now and still haven’t been able to get the taste right. I use canned inari no moto, the tofu skins, sushi rice, sushi vinegar, sesame seeds, and a little bit of sugar. I’ve tried various amounts of vinegar from none to 3tbs which was way to much. I’ve also changed up how much sesame seeds I use. The rice has a bad after taste and it doesn’t really resemble that of what I had in Japan. The tofu skins seem kind of rough or dry on the inside and I don’t remember it being like that with the store bought ones. I’m hoping that the korean version is similar because I never had any when I was there, but from your post the do seem similar. Do you have any possible suggestions? I really appreciate the help.

  25. Because I’m from Hawai’i, kimchi is a staple in my household. I enjoy it so much so that I have been making my own from time to time. A few of the recipes I want to try call for salted shrimp sauce(seau chot). I recently bought a BIG bottle of seau chot, and I don’t know if I can make enough kimchi to get through it all. Here are my questions for you:

    1. Does seau chot go bad once it has been opened?
    2. If so, about how long is its shelf life?
    3. How will I know when it is no longer safe to eat?
    4. Can it be measured into serving sizes and frozen for use in future batches of kimchi?

    Any advice you have would be most welcome. I hope you keep blogging!

  26. ko choo jang, or koh chee chung, whatever name they are giving it in the past 30 years, is my one and only most favorite korean paste that goes with anything and everything. My favorite I was familiar with was made by “Sam Bok” which I believe isn’t around anymore. It is so difficult for me to find the special blend with meat and sesame seeds, I’d like to make it myself, but have no clue. the base might be a sweet rice flour paste, I’m not sure. Is their anyone out there that can help without me moving the family to Korea from Maine(USA)? Com somneedah-Kenny

  27. can you please put if the foods are north or south korean

  28. Understand that some cooking oils leave a rather strong, unpleasant odor in the house and if it gets in the carpet, it is very hard to get out. Can you advise which oils do this? Also, is it common in Korean to re-use the oils? Does that increase the odor issue?
    Lastly, what is the practice of disposing of the oils; are they poored down the drain?

  29. How can I submit my site to you guys?

  30. Hi, I really LOVE Mul-kimchi; and I have bought ones from the store that tasted great; but the ones I make; is kind of like drinking vinegar, there’s no other taste to it. What am I doing wrong, and can you do one so I can try? Thanks!

  31. Hi Miya,
    I’m an edit assistant at Kimchi Chronicles, and we’re interested in featuring one of your recipes.

    Please email me if you’d like to get in touch.


  32. Hi
    May someone help me to find a training centre in Seoul teaching korean Sweets? i would appreciate it


  33. I am an avid baker who just moved to Seoul. Is there a Korean version of bread flour I can find at my local market? I’ve hunted around and can’t figure out which of the local flours would be high in gluten.

    Thank you.


  34. Hi Miya,

    I love korean food. When I was in Seoul, I had some cold noodles in a soy bean broth (it was white, so it was not a miso broth).

    Do you know the name of it?

  35. Sheila Guillot says:

    I love your site. I have been to South Korea several times and the food is so wonderful. I try to cook Korean often. Your site really makes it simple. Thanks and please continue.

  36. I’m basically new to Korean cooking… I have noticed that some Red Pepper base brands are pretty much all natural ingredients and some have all kinds of ingredients listed that no one can pronounce… I am looking for a good paste that is MILD (I can’t eat many hot foods anymore) Can anyone suggest a good brand for me? And where to find it?? Thank-you

  37. I was fortunate enough to travel from the US to Korea. I met up with friends from England who used to live there and with their local friends. Seoul was nice, but I had a much better understanding of the culture when I left the area with the most Americans. I must say the food and eating experience was a highlight. I do not want to insult the native language with my phonetic spelling, but the Hot Kimche soups, samgypsal, biminbap, Hens stuffed with rice, chessnuts and ginger root, and at last the soju were standouts. I am a cook and so glad that I left with many cookbooks in hand. There is only one close to authentic korean restaurant by me and it is 1 1/2 hours away from my home. I thank you for your beautiful pictures and detailed instructions. I have been brave enough to try to recreate my favorites here. I even grow Korean sesame here very successfully and give plants to friends. I brought back the chopsticks, stone bowls, etc and do my best to recreate the meals. It is not just food, but an experience to share meals with people there. Much more social and a bonding experience then here. Your site is inspiring and nostalgic. Thank you for the time you put into it.

  38. hello,, I´m korean ,, I used work in London as a chef,, and now I´m in Madrid,, I just got Idea about blog and visite your site ,, it looks very good and I´m so proud about korean food,, in spain there are also alot of korean food fans..
    if you need any help I´m happy to help.. thank you so much to keeping this blog,, 대한민국화이팅,,

  39. Hi!

    I recently tried some Korean food and immediately felt in love with it! I went to Asa restaurant in London (in China town to be precisely) and order some kind of noodles, I think it’s Udon noodles! They have some kind of chili paste for anyone to add into the dish if you prefer it to be spicy! It’s like ketchup for you to eat with fries or fried chicken! Can you lease tell me the name of that paste sauce? Thank you very much!

    • hello that must be yangnyum gochujang, it´s basic gichu jang with garlic, saseme oil, soring onion, little bit of sugar.. that goes with rice as well, enjoy..

    • I have had incredible Korean food in London. A little upscale compared to some is Myung Ga. It is 1 Kingly Street, London W1. My second favorite, which is more like a true restaurant in Korea is when you exit the Tottenham court tube station by center point.

  40. Hi,
    I have a recipe for Korean steamed rib which I like to cook. But there is just one problem, one of the ingredients is phygo mushrooms and I have no idea what it is exactly and if there are any substitutes for it. I also tried to google it…without success!
    Does anybody know what other mushrooms I could use instead?
    Thanks a lot :)

    • that name is pyogo you can buy in chiness shop that coming in pack dried you can suck in water over night and use it,, in japaness they say shitaki mushroom brown on top and white inside.
      I don´t know what you making but steamed rib will be galbizzim?? steamed rib in sweet soy sauce??? if so, mushroom is not that important,, so don´t worry. good luck!!!

  41. Do you have a hobakjuk recipe, preferably one with the little rice balls? :D

  42. Dearbhla Farrell says:


    I lived and worked in ROK in 2006 as an English teacher. It was a wonderful experience for me and some of the most enduring memories I have is a persistent longing for some of my favourite Korean dishes. I live in Dublin in Ireland and we have some very good Korean restaurants in the city and many shops which sell all types of ingredients from around the world so I have been able to recreate some of my favourite Korean dishes at home with the help of your website, thank you :).

    However, I have been unable to find a recipe for a particular type of Korean Shabu-shabu dish me and my friends used to love when we went out to eat. I lived in Ilsan in Jeong-bal-san and my favoutie shabu-shabu restaurant was upstairs on the second floor of the huge shopping street called ‘la Festa’. The restaurant was fantastic, everybody had to take off their shoes and sit Korean style at their table. The staff were very friendly and helpful to us foreigners who only knew a few Korean words. My favourite was the beef shabu-shabu; paper thin slices of beef cooked with white straw mushrooms, kimchi and spicy sauce. There was a green vegetable too but I never found out the correct name. After we ate the meat and vegetables the server would add udon noodles to the soup and extra water if required. All this food was followed by even more delicious egg fried rice which was expertly cooked for us by the staff at our table. We visited this restaurant many times and always left it with very full happy tummies :)
    Could you post a similar recipe for this spicy shabu-shabu hotpot on your website with a list of ingredients so I can try it myself in Ireland?

    Best wishes,

  43. I do love the way you have framed this particular difficulty and it really does present us some fodder for consideration. On the other hand, through what I have experienced, I just hope when the reviews stack on that individuals stay on point and not get started upon a tirade regarding the news of the day. All the same, thank you for this excellent point and whilst I do not necessarily go along with the idea in totality, I respect your standpoint.

  44. Daphne Medina says:


    I made the Korean Chicken wing recipe and it was FABULOUS! I am an ESL teacher who has worked in Korea and I miss it and the food very much. I visit our local Korean restaurant as often as possible to hold me over until I get back to Korea.. Thanks for creating this blog–I LOVE IT!

    Daphne Medina
    Colorado Springs, Colorado, USA

  45. MarcoMaria Freddi - Italy says:

    who can suggest me Korean vegetarian recipes? Thank you very much.

  46. can i know if my kinchi is 2 days produce ist okey to eat and cook again because i see my kinchi is oily why is oily i cant deer the oil….thaks for read….i hope you can reply me…..thanks

    • hello!! kimchi doesn´t get oily never,, maybe you put it when you made it or the container you keeping now had bit of oil,, anyway when you made kimchi we normally keep outside to forment, if you like strong kimchi like me. I wait nutill it gets little bit buble and then you put it in the fridge and then after over night the buble goes away and stay on nice tasty kimchi for awhile to make kimchi soup or stir fried you must wait until strong…uuummmm

  47. I truly appreciate this post. I have been looking everywhere for this! Thank goodness I found it on Bing. You’ve made my day! Thank you again

  48. matt middleton says:

    why isn’t there a link for consumers to purchase products that are listed/reviewed/recipied?

    I want to purchase some STRAWBERRY RICE CAKES(korean), but cannot find a place on line to order them! Every since i saw them being included in the film “Fist of Fury”, I’ve always wanted to try them! I want the sweet ones!

    Can someone please assist me?

    Thank You!

  49. barry Ozmo says:

    haven’t seen any perilla leaves (aka sesame leaves) yet. However Kimchi store even had a label “Precious perilla leaves available” in the fridge.I am in a vietnamese phase as i’m going there in november.so i spend quite a lot of time out near darra train station aka little vietnam.you can buy fresh perilla leaves at any of the shops .

  50. When I was in Seoul recently , one of our friends brought us to this place, he said serves the best GalbiJim. Its like a hot pot but no soup. In it is the best beef and one of the condiments interestingly is Ddeokbokki. I think it was an interesting way to serve Ddeokbokki apart from cooking with the red sauce we usually know. When I came back to Singapore, I eagerly went to Korean restaurants and order up the same thing, but to my disappointment, the GalbiJim here cannot hold a candle to what I have eaten that night in Seoul, what’s more, no where can I find Ddeokbokki in the dish. Is it a common condiment to put in GalbiJim? Do you have a similar receipe to share?

    • our food is basically to share, there are so many big dishes to share ,, I dón´t know what first..and if you went to korea don´t expect anything will be the same,, coz depends on country there is law that restaurant can use candle etc coz fire issue.. stupid,,

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