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 extensive time to prepare)
If you have any enquiries about advertising, publication, or reprint rights, you can e-mail me at: sue at mykoreankitchen dot com
Do you have a banchan potato salad recipe? or hash brown patty? please and thank you…:)
Hi Deborah
I am not quite sure what potato salad banchan you are referring to. Are you talking about creamy mashed potato salad mixed with other veggies, like diced carrots? Also I know what hash brown is…but what is hash brown patty? Is that Korean food? Potato based side dishes I have so far are:-
http://mykoreankitchen.com/2013/01/28/korean-potato-pancakes-gamja-jeon/
http://mykoreankitchen.com/2006/10/29/braised-baby-potatoes-1-algamja-jorim-in-korean/
http://mykoreankitchen.com/2013/02/19/candied-sweet-potato-in-caramel-sauce-goguma-mattang/ (sweet potato recipe)
However, if you can give me more specific names and descriptions, I can add them to my “do list”.
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!
Hi akasha,
Please have a look at the below link. I think you are referring to the elvan stone baked eggs, possibly. I don’t have the recipe for this. However, somebody made some notes on how to make it in the comment section of the post.
http://mykoreankitchen.com/2007/01/13/eggs-baked-on-elvan-stone/
I will see whether I can do it at home myself too. But I don’t know when I will do it yet.
Akasha,
I did a recipe post for this egg. Check the link below.
http://mykoreankitchen.com/2013/03/06/how-to-make-korean-sauna-style-eggs/
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
The only radish kimchi recipe I posted on this blog is this one.
http://mykoreankitchen.com/2006/12/12/thinly-sliced-radish-kimchi-mu-saengchae-in-korean/
However, I am planning to make more radish Kimchi in the near future, so stay tuned!
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.
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
Hi farzane
I have two fish cake soup recipes. Please check out the below links.
http://mykoreankitchen.com/2006/10/30/fish-cake-soup-eomuk-guk-in-korean/
http://mykoreankitchen.com/2006/12/22/fish-cake-soup-2-eomuk-guk-in-korean/
Cheers
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
Marian
Hi Marian,
I am very glad to hear that you find this blog useful. Hope to see you more often here.
Cheers
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.
I’m mean *craving for it!
Hi Anjeleen
What kind of Korean ice cream are you craving for?
I don’t know whether there are any Korean grocery stores near Sunshine coast. There is one Korean grocer near Chermside in Brisbane if you are planning to come down.
Cheers
The melona ice cream, or any sorts actually. Yeah anywhere in brisbane I can go too.
I am not sure whether you have noticed. I made melona at home the other day. Here is the recipe if you would like to try it.
http://mykoreankitchen.com/2013/02/11/homemade-melona-bar-honeydew-melon-ice-pops/
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.
http://www.yoogane.co.kr/images/pro/pro_detail_1_1.png
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!
I have a recipe for Grilled Korean Style Flanken Ribs. I calls for an Asian Pear. Can I use any other pear?
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.
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!
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
can you please put if the foods are north or south korean
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?
How can I submit my site to you guys?
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!
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.
Best,
Christine
Hi
May someone help me to find a training centre in Seoul teaching korean Sweets? i would appreciate it
Tnx
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.
Aaron
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?
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.
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
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.
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,,
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.
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!!!
Do you have a hobakjuk recipe, preferably one with the little rice balls?
Hi,
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,
Dearbhla
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.
HI!
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
who can suggest me Korean vegetarian recipes? Thank you very much.
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
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
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!
where are you living?? if you live near london or madrid I can tell you,,
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 .
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,,