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)
Hi – I live in New York City – can you tell me where I can purchase brown seaweed – also what is the chinese name for it? thank you.
This blog is great! I saw your post “Strawberry rice cakes for my valentine” and I really want to try out that recipe. It looks quite similar to Japanese omochi. They’re yummy too. ^_^
Well, anyways, I’m going to follow this blog.
Thanks!
Elisebeth
Hi,
Great site, love the food and pictures. I do have a recipe request. How do I make “bo sam” ? Its that dish with pork, some fish/shrimp paste/ kimchi. There is 1 restaurant that makes it the way I like it but they changed chefs and its different now. Biggest difference is that the pork is light colored, moist and soft. Other places make it dry and hard.
BTW, I’m in Vancouver BC.
Thanks!
Sue,
Can you tell me the proper directions for seasoning my new stone bowl prior to use. Can it be heated/used on my gas stove top?
I read another post that said to fill about 1/3 full of salty water then bring to boil then season with sesame seed oil (inside & out or not???).
Also care for stone bowl after using. Can it be washed with soap and water?
Hi, could you recommend a good online store where I can buy the stone bowl, the stainless steel rice bowl with covers and the black clay bowl for making korean stew. I lived in melbourne australia.Love your blog. Thanks
HI….I am looking for a Korean dish that and old friend in the Military once made for our office. He called it (spelling???)
Pa go gee?? It had chuncks of steak with rice and fresh mushrooms in it and he also put sugar in the skillet when he cooked it. Does anyone know of this dish and can they please tell me what it really is called since I can not find it on the internet? I really want to make it at home. Thanks
Sue,
I love love love your blog. My boyfriend is Korean and I’ve been trying out different recipes from your blog for the last couple months and he loves every single one of it!!! Thank you so much. You are a life saver as I don’t used to cook, let alone Korean food.
Pink Bear from New York
Hey,
I´m a German who is living in the very East of China, where lots of Korean people are living and therefore I started to getting to know the Korean kitchen =)))
I found your blog and I just love it!
Do you know how to make the purple-rice-mix? It just tastes so much better than normal rice, but I cant find a recipe…
Regards
Melissa
Have you ever tried cooking like braised meat with the Korean rice cooker CUCKOO??? It is very tender and the meat practically melts in your mouth. I love my CUCKOO~ you can eat the sticky rice or be healthy and try the brown rice. I love it…I bought it here at this website….Check it out.
http://www.keycompanyusa.com
hi sue,
this is the best blog, i love it!! thank you for all your wonderful recipes. i was looking for some dishes to make for korean new year and i have found everything i need on your blog. thank you so much!!
mira
Hi Sue,
I can’t tell you how much I love, LOVE your website!! Please keep posting – you are actually making my marriage better thanks to these yummy korean recipes!!
I had a cooking question: When you refer to “soy sauce,” what kind do you mean? There is the traditional kikoman soy sauce most commonaly used here in the United States, there is the traditional korean jin gan jang, and there is gook gan jang.
Just wanted to make sure I follow your recipe to the T!!
awesome site! if you develop a recipe for yuk gae jang (spicy beef noodle soup?) I would be eternally grateful. Tis my favorite korean meal!
Keep up the great work!
Hey guys!
How is life in Australia? I love your blog, Kathleen and I totally miss Korea and Korean food, so we always turn to your site when we are trying to make something. Kathleen is teaching full time and I work for a bank, though I am going back to University for a Master’s in September. We miss you guys! Hope you’re doing well in Brisbane, happy holidays and all the best for the new year!!!
Your friends in Canada,
Dan & Kat
Hi!
Stumbled upon your blog as I’m new in this Korean wave. =)
I decided to try and make some Korean dishes as seeing them on tv whet my appetite up.
I know Koreans love their pork and wine. As I cannot consume them,what can i use to substitute for wine?
Also, I’m planning to travel to S.Korea next year,are they any “kosher” or vegeterian restaurants that I can visit?
Sorry for the many questions..
I LOVE Korean food! I’m so glad that I have found your site and can learn more. I am not a professional cook, not a good home cook either, but I am trying to learn more about cooking now that I am a mom.
Great site!
oops! the pictures didn´t apear but i give you the link.
sorry and thaks!
http://s528.photobucket.com/albums/dd327/motyle_photo/?action=view¤t=HPIM0799.jpg
http://s528.photobucket.com/albums/dd327/motyle_photo/?action=view¤t=HPIM0803.jpg
Hello sue!
I am Ana. Thanks a lot for your blog it´s awsome and delicious!!! ^^ thanks to share the traditional korean food.
I have a doubt… one day i went to korea and i drank a soup? it is like a Frost soup (like a smoothy or frape)and it tastes like lemon, garlic, vinegar? i don´t know but it is acid and salty.
I add some pictures i hope you can see it.
Could you tell me what is that? i saw a picture a little similar named Gaya milmyun.
thanks!
Dear Sir,
I recently visited your http://www.mykoreankitchen.com and I am very much interested to get some text links from your website.Regarding the client I will place link for my client related to food and health for a full year.
So please let me know how much it will cost a text link for year.
Awaiting for your awesome reply.
Best Regards,
Jems
Hello Sue,
I just wanted to let you know that I am addicted to your site! it’s beautiful and the recipes are really easy to follow and pretty delicious.
I am korean, born in canada, and I am unable read korean very well, but looove my korean food, so this site is a real blessing.
keep up the good work!
and wish you good luck in your studies.
How about a nice recipe for ho-pong or ho-bong?
Hi my name is Jamie Zarzycki from the LifeStyle FOOD Channel.
LifeStyle FOOD Channel is compiling a list of dedicated FOOD bloggers across Australia and would like to know if you would be interested in finding out more about the new FOOD programs we show on the channel and also be kept up to date with special offers and promotions we run online that you may also wish to share with your fellow readers.
We are launching a brand new website in December filled with delicious recipe ideas from some of the world’s biggest celebrity chefs and are very excited about all the new functions we will be able to offer FOOD lovers like yourself across Australia.
If you would be interested in joining our FOOD family could you please reply to this email with your mailing address & full contact details and we’ll send you a small gift to get the upcoming 2009 FOOD year started!
http://www.lifestylefood.com.au
You have a recipe for acorn muk but don’t tell how to make the acorn powder from acorns. There is an older Korean lady I see picking up the acorns but she doesn’t speak enough English for me to find out how to make it and my Korean is very limited. Do you know how to do that from the acorns? My kids would really like to learn.
Thank you
Cerrissa in California
WannabeKoreanChef
That is pine nut. Happy cooking!
Hello.
My friend gave me a Korean cook book.
It is called ì‹¤ê¸°ì¶œì œë¬¸ì œì§‘.
It has many recipes that are all delisous.
I know there are may variations of paticular dishes, but my favorite dish is 약밥.
I made it one time in Korea but I for got one of the ingredients name in english.
the ingerdient in Korean is —–> 잣 —–> what is this in english.
hello!What a neat page!thank you, I’m looking for a recipe of a kettle tofu soup,it can be made of seafood, meat or just vegetarian,my little girls love that soup,I sometimes prepare just miso soup with vegetables and tofu and seafood,but you can see what I/m talking about if you check the menu and pictures at http://www.tofuhaus.com is a restaurant in San Diego.Thank you.
I had the great oportunity to live in Korea as a soldier for 4 years and I got hooked on a pork dish that is called “bulgogi”, which is traditionally made with pork. Can someone pretty please help me recreate this dish right here in Atlanta. I am having withdrawal from not having this dish for so long. I have purchased several Korean cook books but I think something is missing from the authentic taste of the little Korean road stands, and that is the taste I am missing. Wish I could order take out frozen staight from Itae Won.
Would appreciate any help I can get……thanks.
Hi Sue
Greetings from Newcastle in England. I had my friends round yesterday including a Korean friend who was very complimenatry about the samgyeopsal and dolsotbimpap !(she did help me though!) Next time I cook Korean I’m considering galkuksu – is that correct I think the name of the soup translates as knife soup or cutting soup but I’m not too sure about that. Anycase, if you could provide me with any advice about this dish I’d be very grateful.
Thanks for your great site
Jeremy
Newcastle
UK
Hi,
I was wondering, is it possible to make the rice cake used for ddeokbuki ourselves? Cause I don’t think I found it in the Asian Supermarket here and I really crave for ddeokbukki!!!
linfoong
Do you have a recipe for the black beans panchan? I don’t remember what it’s called in Korean, but it is firm little black beans with a taste of soy sauce and a little oil. I hope you know what I mean. I would really appreciate it if you would let me know how to prepare them. Thank you. I found your blog through a comment made on Serious Eats. I have enjoyed reading and love your pictures.
Hi,
I just found your website, and I just spent 2 hours looking through the recipes… I have to say I love your blog!!! ^^
Oh if you can, can you post up how to make japchae and songpyeon?? I’ve found some recipes for japchae but most of them are quite complicated. I need the simple one where you just get all the ingredients cooked and then mix them up in the big bowl. And for songpyeon, I wonder if you usually make it by yourself. I’ve been wanting to make it, especially since Chuseok is coming. Well, it’s too late for this year, probably for next year.
Thank you, and Happy Chuseok!!! ^^
I lived in Korea for over a year and loved every second of it. I got many great recipes that I use here in Canada. My question though is what kind of rice is it that they use in Korea. I know that the family that I lived with usually had a kind of white rice but sometimes (to my disdain and the 10 yr old girl of the family I lived with) they added a dlightly darker color rice, something of a more whole grain variety or something. Anyways, I’ve been using sushi rice and jasmine rice depending on the recipe since Im not sure what the rice is supposed to be.
Can you please let me know what kind of rice it is, the english for it? So I can see if my local grocer has it (I live in a little village in Canada, but we do have a Superstore that carries a decent variety of rice).
Thanks,
Cecilia
Hi! I really love your blog!! (especially the recipes ^^). My friend gave me mung bean jelly (nokdumuk), but I’m not sure what to make with it. I don’t know how to make tangpyeongchae. Do you have any recipe suggestions? Thanks!!
Hi there, I just wanted to tell you that your blog has been so helpful for me to learn korean cooking…well cooking in general. My boyfriend and I love the recipes and everything always comes out just the way you describe it. thank you so much
hi
I want to know how can I buy cuckoo ?Iam from belgium and can I buy online in internet and how much must pay shiping to belgium?
thanks
I just wanted to say that your hoddoek recipe was great. And with the two extra pancake that came out of the recipe, I actually got to have a taste!
Thanks again
Thanks for the Gamjatang recipe, we’re trying it right now. We’re also trying the spicy chiken wings.
Here in Canada, we got back and neck bones really cheap. We got 7.5Kg of fairly meaty bones for $4.63.
I’ve seen this soup served with a dry mixture of spices added on top as sort of last step. It probably has some chili in in but also has bits of beige and brown stuff that were probably ground.
Any idea what that could be?
Hi Sue,
Thank you, thank you for your amazing website! My family and I just spent a year teaching outside of Hongseong and now we are back in the states and wanting to cook some of our favorite foods for our family and friends and your site answered so many questions that the Korean cookbooks I bought just couldn’t do. Thank you!
I can’t wait to share the fantastic Korean cuisine with my family. I read an earlier entry on your site that asked about cookbooks in English and I have two excellent ones (in my opinion); I’d like to share the names with your readers. I enjoy cooking many of the recipes from them, too.
*The Food of Korea: 63 Simple and Delicious Recipes from the Land of the Morning Calm, by Injoo Chun, Jaewoon Lee, & Youngran Baek available online at http://www.periplus.com.
*Good Morning, Kimchi!: Forty Different Kinds of Traditional & Fusion Kimchi Recipes by Sook-ja Yoon ISBN#1-56591-216-0.
Goodluck and I’ll keep checking your site for more fantastic ideas!
trisha
Hi,
Just wanted to say thanks for this amazing site.
I’m french and crazy about Korean Food thanks to a few Korean friends of mine who teach me sometimes. Since this type of cuisine is not very common in France it is people like you who can bring your culture/knowledge to other countries.
Never underestimate a blog.
Never underestimate Korean food
thanks for sharing korean recipes..
hi, plese let me know what is this laver sheet made up of?? to make kimbap
Hello, Sue.
I have really enjoyed your site. You are a terrific writer. I will be traveling to Jeju this month for a week, and I will write about the island for an American travel magazine.
I was wondering if you or any of your readers have been to Jeju, and if you and/or your readers would make any recommendations for restaurants in Jeju or special cuisines.
All my best,
Min
Hi,
I just love your website. I stumbled upon your website looking for ddok recipe that my grandmother used to make. I love to cook but some Korean recipes are pretty hard for me. Your website lays everything out so clearly. I can’t wait to try some of my favorite Korean food. Thanks for putting this website together. I’m going to forward it to my friends.
Alicia
Hi
I’m really happy I found your site (through my best friend, who fact-checked it when making kimchi bokumbap yesterday); like my friend and all the fans here, I appreciate your work, and the pictures inevitably make me hungry and nostalgic.
I have a recipe request; I believe this dish isn’t too widely known outside of Korea, but I LOVE IT and have missed it for the past three years. If you can put up the recipe I would be incredibly grateful.
It’s called JJIM DDAHK(L) and is typically made with these ingredients:
-chicken
-potato
-onion
-green onion/scallion
-japchae/vermicelli-style noodles
-garlic
-chili peppers
-soy sauce
-sugar?
It’s served on a large, flat plate and has a very sweet, savory and spicy/garlicky black sauce (very thin, I think its base is made from soy sauce). some variations will serve it with seafood instead. I hope you know the receipe, thanks again for your work!
- L
I wanted to tell you how much your site means to me. I’ve known how to cook some dishes, but yours has pushed me over the edge. I am friends with Julia, and her boyfriend John told me to come to your site. Thank you so much.
I wanted to let you know that I’ve struggle finding a place in white suburbia that would slice my meat the way it needs to be sliced — very thin. I was at Wal-mart and found a personal, foldable meat slicer…guess what. It works SOOOOOOO well.
Thank you for your dedication. It helps adoptees find their connection to their motherland.
Much love,
Laura
HI Sue,
I had been reading your blog and was very excited that finally, I found some recipes of my favorite korean side dishes. I noticed on your archives that you have 20 entries but I couldn’t find your older posts. Please pardon my ignorance. I am particularly interested in making seaweed salad and the spicy potato they serve at Korean Restaurants.
Thank you in advance.
Hi Sue,
Great job on your website. You have put so much love and time into your website and I appreciate your passion and heart to share with others. Thank you.
The LORD bless and use the gifts He’s blessed you with mightily for His glory and good pleasure in Jesus’ name I pray. Amen.
107.9FM kwve.com pst
Pastor’s Perspective
(888) 564-6173
Live Bible answers
Mon-Fri 3-4PM
“For as the heavens are higher than the earth, so are my ways higher than your ways, and my thoughts than your thoughts.†Isaiah 55:9
Jesus loves you.
In Christ,
Sunny
Hi!
Great website! Just a question…
I was recently in Sokcho, South Korea and had a chance to taste something that was described to me as “tofu” made out of vegetables (not beans). I had a dark brown colour and a jelly like consistency. Tasted rather sweet. Would you happen to know what it was made out of? Or what’s it called?
Thanks in advance,
Zeak
Hi there! I was going through your recipes and I’m wondering if you might be able to help me out with something. I am currently in South Korea and I don’t know how to ask for instant yeast. I have looked everywhere for it, but I can’t find it and I know someone has to have it. So, could you tell me how to say it phonetically?
Thanks,
Sandy
Hi Sue,
Come back again….
I tried genjang ji ge soup, would u teach me how to make.
Is it use the brown paste box same like go chu jang paste ( red box )?
I think u need to take pic for some ingredients therefore i can confirm my self when i go to korean supermarket.
So love stay here coz many korean now at Vietnam. The korean restaurant also not too expensive like in korean or indonesia.
To : Dewi,
U might try to go Diamond supermarket at Kelapa gading or sogo supermarket to find gochujang or Wijaya area kebayoran at Jakarta.
Hope it help you.
Tks Sue….waiting ur reply.
Hi Sue,
I am Indonesian. I really like your website as I crazy for korean food. Luckily can find u. Even my husband told me that I should get married with korean becoz I am korean food lover.
By the way, read some ur tip. can you tell me how to make gyepi ( cinnamon drink), first time tried at korean restaurant at Vietnam ( my current place now ).
Hope can hear from u soon. Thank you.