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)
Korean Food
Hi,
It’s me again. I bought soybean paste yesterday. What other dishes I can make besides tofu stew? Do you know any good korean cookbook I can buy? I mean real korean food. Thanks a lot!!
I forgot to say that I would like to see more fish dish, noodles and side dish recipes on your blog. Thanks again!
Soybean past (Doenjang) can be used for lots of things.
It is usually used in soups. It can also be used when cooking fish or other meat (I haven’t cooked like that yet though).
For the soups, you can use Doenjang in soups like vegetable soups or shellfish soup (or others).
I don’t use many cookbooks in English (the ones I have are in Korean).
I’ll recommend an English language Korean cookbook soon.
Hi,
Thanks for your reply! I was reading the table setting last night but I am a little bit confused.. Are side dishes means kimchi, soybean sprouts, cucumber, stir fry fish cake, kimchi radish…etc? (This is the way the korean restaurants serve in the U.S. They put them in the smaller dish to serve) But on the website I read last night seems not like that.. The side dish can be some kinds of meat stew, mushroom pancake…etc. How about main dish? What kinds of dish consider as main dish? Does korean table settings needs one kind of soup (Tofu soybean paste stew) for people to share besides individual soup? How about lunch table setting? Can it be only one kind of noodles, rice, meat, or stew plus kimchi, soybean sprouts, cucumber..etc?
Basically, in most Korean meals, the central dish (or biggest one)on the table is the main meal, and all the others in the small bowls or plates are the side dishes.
Korean meals are not traditionally served in courses (with appetizer, main, dessert etc). The main dish and all the side dishes are all put on the table together (though they may take a few journeys to place on your table if there are lot of dishes).
In some websites and in some Korean restaurants outside of Korea, they will list appetizers or courses because that is what many westerners are used to.
If you look at the pictures on Cuisine of Korea at Wikipedia, you will see examples of meals with side dishes.
With soups, the meal will either have small individual soups or one large shared one, not usually both.
Oh my SUe!!! Great work wiht the korean dishes! OH WOwww I’m so glad you linked me to your absolutely amazing blog! Technorati rolled me in
haha…I’m so happy to finally find a great list of korean recipes in ENGLIsh…haha and I love how you have a write up for all of them too! I’ve just been starting off with Korean cuisine and its alot of fun. I have a Korean sushi chef as a “mentor” but she doesnt speak much ENglish..so it can be difficult >.
Hi, Su Yin
Good to see you here.
Thanks for your compliment.
I really like your blog too, especially your writing style. It is very intriguing and humorous.
I hope my blog is helpful for your new Korean cooking adventure.
Keep in touch.
Take care
-Sue
Hi,
I have a question. What is cooking syrup that you added in to your spicy mussels recipe?
Thank you
Pepy
Hi Andaliman,
The cooking syrup I use is either a corn syrup or sugar cane syrup (basically a sweetener).
Hi,
Thanks for the link to my blog and for your wonderful recipes. They are very well-written and are encouraging me to try new dishes at home. I want to try the gul jeon next, they look so yummy.
I have a question:
In some of the recipes here and in others I have seen, it calls for rice wine. However, I have been having a hard time finding rice wine in the store. What kind do you usually use? I seem to fine rice vinegar but not rice wine for cooking. I am probably seeing it but not realizing what it is? Can you write the Korean name for it? I will look for it in the store the next time.
Thanks again for such a great blog!
Hi Cat,
I am sorry about your trouble.
I meant rice wine for cooking, the alcohol.
Here is the link to the picture and price.
Refined Rice wine
If you can’t find it, using some left over wine or Soju can be good.
Though, I haven’t tried it that way.
Also if you have further questions you are always welcome.
Additional:
I just came from grocery shopping, and also bought a bottle of rice wine for myself.
You can find it in the condiment section (maybe near vinegar or sauce such as gochujang, ketchup etc)
I bought a small bottle this time (360 g), same brand as the link, for 1,850 won at Homeplus.
Hi,
I notice that in korean food cooking sometimes people use fish sauce 피시소스(참치원액). Is that same as Southeast asia fish sauce or koreans have their own fish sauce? I looked up the dictionary, I think it made by tuna… Am I correct? Is that imporment for korean cooking? Also about rice papper 라이스페이퍼 and 쌈무… What are the differences between them? To me, I have seen southeast asian cuisine use that only. Does korean cooking have that as well? Am I able to buy from Korean grocery store? Thanks a lot!!
I’ve never used fish sauce in my cooking life, also I haven’t seen many people using fish sauce unless they are cooking Thai food.
We do sort of have fish sauce, mainly when we make Kimchi, that is anchovy sauce. However I’ve never bought any.
About the rice paper, it is not really authentic Korean food as far as I know. It became popular as one of the ingredients for Vietnamese food.
Ssammu is pickled radish in vinegar, salt, sugar etc, People use it for wrapping when they eat bbq meat or make mussamari.
I don’t know whether you can get it in a Korea grocery store in Taiwan or not. Because I’ve never been there, I don’t know what the Taiwanese market is really like. Though it is very easy to get at a supermarket in Korea.
I guess it really depends on how many Koreans living in Taiwan want ssammu.
I noticed on your booklist that you have Ana Sortun’s Spice book, did you like it? I’m thinking about ordering it.
Sorry, Kat.
I don’t own this book. It is on my wish list.
However if we both want to have it, it must be a good book.
Sorry, I missed that part on your blog…I’ve actually gone ahead and ordered it and it will be coming in a couple of days, when I get to reading it, I’ll let you know
Wow, are you exited? I hope it is a good book.
I am really looking forward to hearing about that book from you.
I’ve actually purchased several “foodie” books and am quite excited about it. Will let you know how they are when I get to them
I suggest you use medium-ground cornmeal (don’t get finely-ground) to make your tortilla. Tortillas are usually made out of ground corn/cornmeal. Is it hard to find cornmeal in Korea?
Thanks Pat,
I don’t know if I can get some cornmeal here or not.
I will definitely search for it when I go shopping this weekend.
Sorry Sue, the book we were talking about is in my order waiting to be processed for next May
That’s OK. I will let you know if I ever get it.
Hi Sue….do you make your own kimchi? Any good recipe to share?
Hi Christina,
Sorry, I don’t make my own Kimchi at the moment, but maybe in the future. I will tell you when I make some.
Sure…I can wait!
Thanks in advance!
I’ve tried several of your recipes, and each time the food (esp. the pork kimchi stew) just make my day!! (my husband gives two thumbs up too!) Be aware that your efforts on writing this blog are much appreciated….I’m sure by many others too!
Hi christina,
I am really glad to hear that your husband gave you two thumbs up.
Thanks for your support.
I got two thumbs up for that stew from my husband too.
Take care
I was wondering if you can do a post on instant noodles. What you like to add in them. Like what are your favorites.
Thanks.
Hi Mika,
First, What kind of instant noodles do you mean? Do you mean Korean instant noodles, like shin ramen? or udong noodles?
Most of the time I don’t add any special ingredients, especially for instant noodles (it comes with pre made package as you know.)
Or perhaps I am misunderstanding what you are saying. I think you need to give me more detail what you meant about instant noodles.
Good idea though, I will cook some instant noodle meals with my own additions. I think that’s what you mean.
I was in Korea almost 5 years ago. I was on a course through an american university and luckily enough one of the students was Korean. While in Seoul, he took us out for traditional meals. He also took us to a restaurant that from what I could tell specialized in a spicy chicken noodle dish that was very spicy and tasted great. He explained that this was not traditional Korean, but was a very popular dish with younger or university age Koreans (similar to Pizza in North America).
From my faded memory, it was noodles in a sweet, spicy, garlicy sauce with chicken pieces. They brought a large serving of it to the table which we all shared. Is this a popular dish? Does this make sense? How can I make it?
Thanks for the info. I hope you know what dish I’m talking about.
Bryan,
To be honest, I don’t know what you’re describing, it could be regional.
As you know, most Korean food is sweet, spicy, and garlicky, which means it can be anything.
If you can contact your Korean friend who took you to that restaurant,
find out its exact name.
Also I don’t think it is easy to find out the recipe, especially if it was just a fad. However, I can create a dish which tastes sweet, spicy, and garlicky with several experiments. Though you might have wait several of weeks.
Hi Sue,
I can’t help but be impressed by your Blog!
It’s really nice to have now that I’m into kimchi and stuff!
Just wondering - I’ve tried making Kaktugi Kimchi but oversalted it, so now the radishes are horribly salty and hopelessly inedible! Before I dump them into the rubbish chute, do you know if there’s anything else I can do with them? Can I do a normal Kimchi Jiggae with them you think?
sarah.
Hi Sunshinesarah,
I think you can make Kimchi jjigae, I know my mom used kaktugi when it became sour after long fermenting. (I know it is a bit different to your case. ) But you might need to add less sauce when you make jjigae with it, since kaktugi itself is quite salty.
Also some people make bokkumbap with it. (Stir fried rice with Kimchi and some vegetables or spam.) If it is too salty, you can rinse it in water before you use it too.
hey,
thanks for the post. love your blog.
I was just wondering kind of instant noodles do you like to eat most. Would love to see pictures too. Korean noodles btw.
and yeah, what you usually add to the kind you are cooking. Because I read some people like to add cheese and other stuff with their noodles.
Hi Mika,
Shin-ramyun is my favorite brand of noodles. However, I don’t use instant noodles that much as my husband doesn’t really like them. (Though he does like Udong noodles)
On the occasional times I cook noodles, and if I add something extra, I add fresh vegetables like bean sprouts, spring onion, mushrooms, or green chili, and kimchi.
I’ve never tried cheese on noodles, just on spaghetti.
Thank you for your blog, it makes me so happy. My Mother never had time to teach me how to cook Korean food and my Aunt is too far away. Your blog is teaching me how to cook many of the foods I remember eating as a child. Now I can move on from rice and kimchi(and too many bowl noodles).
Hi Kyon
I am glad that my blog make you happy.
I will do my best to post more Korean recipes.
Take care
I’m so glad I found this site! It looks so delicious and I am glad there are an abundance of recipes. Thank you!
Hi Matt,
Glad to see you here. I really love your blog too.
Thanks for stopping by.
In the Dak Galbi recipe, one of the ingredients in Sesame Leaves.
Here is what one web site says about that ingredient:
Sesame (Sesamum indicum L.)
To my knowledge, the leaves of the sesame plant are not used in the kitchen. Nevertheless, “sesame leaves” or “wild sesame leaves” are sometimes called for in Korean cookbooks. This is due to erroneous translation and should read perilla.
Would anyone know what I can use instead of sesame leaves or perilla, as they are not available where I live.
Before today, no one questioned me about sesame leaves. I wonder how people still cooked without asking me if they are not sure of what it is. I have to guess that they are just accustomed to other Korean cookbooks and you are not.
When I searched 깻잎(Kkaenip - this is the Korean name) in a Korean English dictionary, it says “a sesame leaf” and “perilla” next to it, so my guess is most Koreans decided to use the first description for it.
I researched a little bit and I think you are right that it should be called perilla leaf. However I think it can be called Korean sesame leaf, because that’s what the majority of Koreans think and mean, so you can say Korean style sesame leaf.
Kkaenip, the actual Korean word, generally means a type of sesame or perilla leaf, but most of the time when people say kkaenip they mean perilla leaf.
I don’t think any other herbs can replace perilla leaf since it has such a distinct taste and smell, though you never know right?
Did you try any Korean or Asian grocery shops?
I hope you can find it.
Hi Sue
I have come up with three subsitutes for sesame leaves
–apple and mint leaves
–sesame oil
–basil leaves
I will try the first.
I am not a cook, even an ameteur one, but your presentation is so clear that I am sure I can do it. Thanks for providing such an excellent web page.
Philip
Hi Phlip,
I hope your substitutes turn out well and if you have time let me know, so I can tell other people about it.
Sue — I used sesame seeds instead of sesame leaves in the end, I am sure it tasted different from what it it supposed to taste, but thanks to your instructions, which are really outstanding, it was quite good. The chili paste provides a much tastier base than I thought. I have no idea what galbi chicken should taste like, and I have no experience with perilla, but I liked this version. I also used honey instead of corn syrup. Thanks again for spending so much time creating clear instructions. Philip
Well done Philip.
You are right that sesame seeds will taste very different from sesame leaves, but I’m glad that it turned out well for you.
Hi!
I just wanted to say I really enjoy your blog (have been lurking for a little while now…) The photos are great and I love that you write up your experimental foibles as well as outright culinary successes. (I would’ve been rather traumatized to have to throw out all the roe too. I probably would’ve scraped off all the eggs and rinsed them because I’d be too sad to throw them all away. But some things are beyond salvage…
I’ve linked you on my blog - hope that’s alright. Lots of people in my neck of the woods LOVE Korean food so I thought it might be of interest.
Have a Happy New Year! (Will you be doing a traditional New Year menu?)
-Beast Mom
Hi Beast Mom,
Good to meet you and I am glad that you are enjoying my blog.
I hope you have a good time with your family.
I am planning to make some ddeok guk on new year and I think that is pretty much it.
Happy New year!
Hi
Awesome blog, I work for LG Electronics in the U.S. and became exposed to Korean food from my fellow co-workers. I fell in love with it and now cook a lot of Korean dishes myself. I saw in the previous posts about perilla leaves. Have you ever tried the canned versions? They come in tins like sardines. I see a lot of Koreans eating them as a side dish. And do you have made marinated black beans(Kong Jang)? Mine usually turns out to salty or not salty enough, just can’t seem to fix it like the Korean restaraunts do.
Hi
I made dakgalbi again tonight, this time with sesame oil instead of sesame seeds in the sauce. It was much better, but sort of Cantonese tasting, which I am sure is not right. I saw where Tracy (above) suggested canned perilla leaves. I will see if T and T has these, as they don’t have sesame leaves.
I have 2 questions for Sue — do you leave the chicken in the saki, and add the spices and paste into the saki/chicken/pepper mix? And you use sugar and corn syrup as a sweetener; I used honey, but is refined sugar more traditional? I want to get it right, not Cantonese tasting.
Thanks and Happy New Year.
Philip
Hi Tracy,
Canned perilla leaves, they are marinated with some kind of sauce already. You can eat them as it is as a side dish, but you need fresh leaves to make dak galbi.
I haven’t made kong jang myself yet, but I am planning on making some in the near future. So stay tuned.
Hi Philip
Yes, you are right. You marinate the chicken in the pepper and rice wine, then you add the seasoning sauce to it. I prefer to use dark sugar (least processed) instead of corn syrup now. I haven’t tried the recipe with honey.
I just wanted to say how excited I am that I found this website! I am always trying to make more korean dishes. I know how to make Doenjangjjigae, and Kimchijjigae, but that is all that I know. My soon-to-be mother-in-law is Korean and would be floored if I learned some more dishes. Yesterday was New Years Day and ofcourse we had the traditional rice cake and dumpling soup…..it was so good! Do you have a recipe for home made mandu??
Thanks
I have a homemade Kimchi mandu recipe that I posted a couple of weeks ago. I am still developing it though if you are urgent, you can adjust it a bit.
Hi Sue
I found a supermarket that has perilla leaves, thats what they call it. I got a package, the taste is really unique. I will try the Chuncheon chicken recipe again tomorrow, and see the difference from using sesame.
Philip
Hi Philip,
It’s good to hear that you finally found some perilla leaves. If they look like these, then you found the right one. They really make good dish of dakgalbi.
Hi,
I would like to share 2 things with your readers. Recently, I found out actually Korean soy sauce is sweeter than other kinds of soy sauce. Actually, I think it tastes better otherwise a little bit too salty for Korean food. Also, the korean salt is not as salty as American salt. Hope these information will be useful.
Thanks baobaighost,
I suspect that Korean soy sauce is a bit sweeter than other kinds, I didn’t know about the salt.
Thank You for having the BEST english language site for Korean food on the internet. Your work and effort is awesome.
I live in Arizona and love to cook Korean food. Especially kim-chi and such. It is great to have your site as a reference.
Happy New Year!!
Thanks Paul,
Your comment is one of the best compliments I’ve heard.
Thanks you. I will do my best to guide you in cooking Korean food.
Happy New Year.
Hi Sue,
I think you know I’ve become a regular reader of your blog and I’m so appreciative of all of your hard work. I hate to bother you with my question, but I bought some acorn powder (starch) and I tried to make 도토리묵 but it wasn’t gelatinuos–just mushy. I followed the directions on the bag as well as I could. I wonder if you could tell me how to make it? If you have time, that’d be great.
Thank you so much!
Hi beloved,
I would love to tell you how to make dotorimuk on the spot, but I haven’t tried making it from scratch myself and I don’t even have experience buying acorn powder yet.
However, I can put your request in my reader’s request notebook, and I will try to make it some other time.
I hope that’s OK with you?
Hi Sue,
Question about kimbap…Can I use seasoned laver or just plain roasted?
Thanks,
jennifer
Hi Jennifer,
For Kimbap, you use plain roasted laver.
I hope you make delicious Kimbap.
Hi Sue
I tried the kalbi chicken with sesame leaves and it worked out very well, I like the favor better than sesame oil, which other versions give.
wow sue this is a great site. my best friend is korean and his mom is an amazing cook…my best memories is always eating dinner at his house.
i was looking for a recipe for bibimbap and i came across your site..i’m glad I did! i will try your recipe soon.
thanks for having an awesome site.
Hi Philip,
Excellent! Most people who tried the recipe say that sesame leaves are the core of the flavour.
Hi Ryan,
Thanks, I am glad to hear that this blog is great.
I am adding new recipes nearly everyday, so I hope you enjoy them too.
wow! your blog is something that I have always wanted to do but never got around to it! keep up the great work!!! Look forward to more step by step recipes!!!
Hi passionfruit,
Thanks for stopping by. I noticed that you are writing about Korean culture on your blog. Are you Korean or someone who is really into Korean things. When you talk about Korean food, you are welcome to refer to my blog if you want. See you around.
Oh my goodness, Sue! That is perfectly fine. Thanks for putting my request in your book–you’re the BEST!
I am kyopo living in Korea for the past 10 years……and thanks for the link approval! Thanks for letting people know how to make korean food!
Hi,
I have one suggestion but I don’t know if you will agree with my idea. I was thinking that actually your readers are from all over the world. Maybe we can have some other cuisines in this blog otherwise you are the one who is doing the work. People can share their homeland cuisine with other readers. Of course, Korean food recipes are fine too. Well, that means your readers have some homework.
Hi,
I forgot to tell you that thanks a lot for all your hard work!!
Hi baobaighost,
I prefer to keep my blog focused on Korean food, but I do want to put on a forum for people to discuss their variations or even other recipes and interact with each other. I just don’t know how to set up a forum yet. (But hopefully I will soon.)
Hi,
I think that is a good idea!
Sue,
I notice that the use of cooking syrup and sugar is very common in many Korean recipes. Traditionally, how was the sweet element added. Was honey or malt syrup used? Or, have Koreans become accustom to sweeter foods during today’s times? Thanks for you replies and tremendous contribution to web-gastronomy.
Hi Paul,
That is one thing my husband complains about. He thinks Koreans use too much sugar or corn syrup.
I am trying my best to avoid corn syrup and sugar, especially corn syrup, but it is kind of hard to make a decent taste without them now. I must have ruined all my taste buds while I was growing up in this culture.
My husband asked the same question just a couple of days ago, how did Koreans make the sweet taste before the sugar or corn syrup was imported. I have researched about it though, I haven’t found an answer yet.
Sorry, I couldn’t help here, but I will keep looking for an answer, if I do, I will mention it.
Thanks
Neng Myun Particulars
Sue, while traveling in Korea I would always stop to eat neng myun and it leads me to these questions. Why is there so many different types of neng myun in restaurants, yet no difference in names. Sometimes the noodles are white, green, brown or even black.
I have noticed that some restaurants make their own with a noodle extruding machine, while others use packaged.. When browsing the isles in the Korean Markets in America, I have noticed many types of neng myun noodles. Some dry, others frozen and some refrigerated. Yet in Korea, rarely did I find this assortment of noodles in hyper-markets etc.
So what’s up with neng myun? Is it a predominant restaurant food that you go out and eat or something else? And do Koreans differentiate between house-made extruded type noodles and those from the package? Arrowroot noodles, buck-wheat noodles and acorn starch noodles. Are these all called neng-myun and be used interchangeably or are certain noodles for particular dishes? Why is there potato starch or other starch mixed noodles in neng myun? Was it originally only buck-wheat and non-elastic? And what’s the difference with Pyung-Yang style neng-myun?
Sorry for many questions, I just love these noodles as there is nothing similar in other Asian foods or European pasta!
Thanks for your help with this delicious and chewy Korean noodle!
Paul
Hello,
You mentioned that your husband is perhaps allergic to wheat. My boyfriend is also allergic to wheat (perhaps speficially, gluten).
It depends on how severe the allergy is (my boyfriend’s is moderate), but I wasn’t sure if you knew that soy sauce contains gluten–you use it in many of your recipes. I cook without soy sauce or try to find wheat-free soy sauce, otherwise my boyfriend wakes up in the middle of the night with stomach pains!
There are lots of other foods with “hidden” gluten, but some things like buckwheat are fine to eat. I usually substitute rice noodles or buckwheat noodles for flour-based noodles, for instance. The same goes for flour.
Just thought I’d mention it. Thanks again for all your wonderful posts.
Adrienne
Paul,
Naengmyeon is the overall word for cold noodles, with lots of different noodles used for the different varieties.
A good intro page about them is at http://en.wikipedia.org/wiki/Naeng-myun
I don’t know much about the individual noodles and I have never made them from scratch, but most of them seem easily available at the shops near me.
Adrienne,
Thanks for that tip about soy sauce.
Once we move to Australia (fairly soon now) we should be able to find more gluten free products (mainly because my husband will be able to help me search too, instead of always leaving it up to me here in Korea).
hi Sue!!
I just noticed ur comment about your moving to Australia! Which part? I m in Adelaide.
Cheerios!!
Hi Joyce,
I am moving to Brisbane. I have been to Adelaide, it is a beautiful city.
Hi Sue
First of all.. congratulations, your site absolutely rocks. I discovered it looking for kimchi stew recipes. I have to admit I am a total noob concerning korean food. But I already cooked about ten of your recipes and each one was splendid.
And luckily although living on the other side of the world, I easily found a korean shop where they have absolutely everything you mentioned.
What was it, I actually wanted to say?
Oh yes, thank you and keep up the good work.
Greetings from Switzerland
Philipp
Hi Philipp
Thanks so much for your support and kind words.
I am very happy to hear that you are happy with your results.
You are really lucky to find ingredients easily, because lots of people ask me how to find certain ingredients and how to substitute.
I hope you don’t have difficulty in finding ingredients in the future too.
Take care.
I’m a single Korean-American living alone so I try to get as much Korean food as I can. My mouth was watering the entire time I browsed your blog! Glad I found it, I’m gonna have to try to make some of these myself.
Hi 5thape,
I am glad to meet you too. More friends to talk about Korean food.
See you around.
Hi :] I stumbled upon your blog, and I absolutely love it, and hope you keep up the amazing work ^^; you have been an incredible help to me! I’m trying to understand my boyfriends culture a little but more, and I adore cooking, so I’m stepping into the realm of Korean food! Cooking is easy for me, but finding the ingredients … not so much =P
I have a comment though. I downloaded Firefox to make your page more viewable. But when I click on a side link, such as “Ingredient Descriptions” under “Categories.” The page only shows three of them, but there is a number (18).
I’m assuming this is the number of posts under that category, right? So how do I view all 18? I’m having trouble viewing other ones as well
I only see a max of three on the page, and there is not link for a “Page 2, 3, 4″ or anything … What am I missing here?!
^_^; am i such a babo? :] thanks, courtney
Courtney,
Sorry about the trouble using the categories and archives.
My husband just upgraded this blog to Wordpress 2.1 (a new update to the blogging software), and that seems to be causing the problem.
Hopefully we’ll fix the problem in the next few days.
In the meantime, you can still find all the past articles via the Sitemap (in the menu under the header), or by searching for the name of an article or recipe (search is at the top of the center column).
Hi Sue
I’m glad I found your website, it’s great. I’ve had a brief look and read a few comments from people.
These are the 2 Korean cookbooks I have which are written in English - “Korean Home Cooking” by Soon Young Chung. The other book - “Korean Cooking” by Hilaire Walden. Some of my favourite recipes that I’ve made from these books are - Mushrooms with Chicken & Vegetables (Posotbokkum). Stuffed Zucchini (Hobakseon). Fresh Vegetable bibimbap (Sanchae Bibimbap). Our family loves Korean food.
I can’t wait for your Homemade version of Sweet Pancakes (Hoddeok). We tried them at a street stall (Nov 2004) near Sinchon. We had them a couple of times and they’re mashisumnida.
A friend who lived in Korea for 2yrs got us onto a recipe he whipped up. Cook Kimchi Ramen or Shin Ramen noodles with milk (used instead of water), add tuna and an egg. Mixing occasionally so the egg is evenly distributed. Sounds weird but it’s tasty.
Some Korean Grocery stores in Brisbane *KOZ Market. Shop 3/85 Elizabeth Street, Brisbane. Phone - 3220 2677. *OK Mart - Princess Plaza, 14 Annerley Rd Woolloongabba. Phone - ?? *Seoul Supermarket. Shop 13/247 Brunswick St, Fortitude Valley. Phone - 3852 6263. *Kimchi Grocery Store. 6 Zamia St, Sunnybank. Phone - 3423 8989.
I’m sure you’ll both enjoy living in Brisbane Australia. We live 25 mins north of Brisbane CBD.
Lucas Kajok
Thanks for all the information Lucas kajok,
It will help me a lot when I move there.
That noodles cooked with milk sounds weird, though if you like it, that doesn’t matter, right? I hope I don’t disappoint you with my recipe of hoddeok.
See you around.
Sue, did you take off Dak Galbi 1? I was searching for it but only found 2 and 3.
Philip
Hi Philip,
No, I haven’t taken off any of my recipes. The search function isn’t working properly at the moment, but we expect to fix it very soon.
Here is version 1 you are looking for, by the way, what is the 3? I only have 2 dakgalbi recipes as far as I remember.
http://mykoreankitchen.com/2006/09/27/marinated-chicken-stir-fry-with-gochujang-sauce-dakgalbi-in-korean/
Wow, awesome website!!! I lived in Korea 2 years and although I am back in the states now, my wife and I return every summer to teach English and study Korean. I tried your dak galbi recipe the other night, and it came out awesome. We like it spicy, so I doubled the amount of gochujang and it came out just right. In fact I am getting ready to bokkumbap the left-overs right now. Thanks again and keep up this incredibly informative website.
Hi Brandon,
That’s great. Wow you must be a spiceholic.
Thank you.
Hello Sue,
I just wanted to say I found your blog today, and I have really enjoyed reading through it. I think I will try some of your recipes next week. Do you ever make ojingeo bokeum (spicy squid sauteed with vegetables)? I’ve been looking for a good recipe and didn’t see one on your blog. P.S. I live in Los Angeles and it’s pretty common to use Thai fish sauce in recipes here. They sell it at all the Korean markets. TIA
Tiff,
I have an Ojingeo Deopbap recipe, which is Ojingeo bokkum on rice. So as long as you don’t serve it on rice, that is what you are looking for.
http://mykoreankitchen.com/2006/09/23/stir-fried-calamari-squid-on-rice-ojingeo-deopbap-in-korean/
Dear Sue,
I am living in London right now, and after chancing upon your blog one very fine day, I decided to source down one of only TWO korean supermarkets in the whole of London!! I am very pleased this evening as I followed your recipe (quite closely) for your Dwaejigogi Kimchijiggae and it turned out absolutely superb and just as tasty as the one I recently tried in a Korean restaurant!!
In my excitement I did however manage to spend an absolute bomb in the korean supermarket today but mostly on korean snacks. I would think it is much more expensive to get ingredients here, for 2 fistfuls of kimchi cost me GBP 1.30 and 20 ricecakes set me back GBP 3.00!!
I will be trying your Dobukki recipe tomorrow.
Your blog absolutely RAWKS!! =D
xo
Beverley
Hi Beverley,
That is good news. I totally loved that recipe too, yet I haven’t had it since then. Too busy with making other recipes.
I hope ddeokbokki turns out well for you as well.
Take care.
Hi!
I’m sooo happy to chance upon your website. I just recently moved to Seoul to be with my Korean husband. I barely speak the language and has to be fully dependent on my husband until I take Korean courses. My husband has been wanting me to cook him some Korean dishes and I have to convince him I can learn through recipes rather than attending classes. He thinks it will be fun for me to learn with other people. We will see about that
Nonetheless, your steb-by-step pictures and translated ingredients are great help! Will definitely pull out some korean dishes for him (my previous attempts taste very Chinese-Korean)
Hi Sue!
Hope you and your husband will have a smooth transition from Korea to Australia.
Keep up the good work with this blog as you are a true ambassador of Korean cooking. Excellent pictures too! That’s why I can’t resist placing a link to your site from mine
Hi Sue,
I stumbled upon this site a couple days ago and wanted to tell you what a great job you’re doing. I’ve been in Korea 4 years and love the food, but have never attempted cooking any of it because it seems too complicated. (My boyfriend does all the cooking.) I like that you show different pictures of packages so I know what brands to pick up and can follow the directions on your blog. I’ve wanted to try many pre-packaged foods, but not being able to understand the directions put me off. Thanks so much for all your hard work! I’ve got a lot of recipes to try now.
By the way, dakgalbi is also my favorite Korean food. I had some from dakgalbi street in Chuncheon a couple days ago. Delicious!
Hi Sue!
I would like to request some recipes. Do you happen to have chapssalddeok or mujigaedeok recipe?
I am looking for some dessert-type deok. I love them so much. I only had them once on a trip to korea.
Thanks!
Love your blog!
Hi Sally,
Mujigae ddeok is on my requested recipe list already. Someone else asked for it long time ago. I am planing to make it once I move to Australia.
About the chapssalddeok, do you remember my strawberry rice cakes? If you don’t add any strawberries, that is chapssalddeok.
Ahhh I see… that sounds simple enough…
Thanks Sue!
안녕 :]
I stumbled on your blog just today and I actually spent most of the day reading your recipes and looking at your yummy food photos!
It’s a shame that I haven’t found your blog earlier.. I’m so keen on recipes for Korean food I feel like being in paradise here~
It’s wonderful, really!
I’ll try to cook as many of your recipes as possible.. as far as I can get the ingredients (I live in Germany T.T It’s hard sometimes to get Asian ingredients over here..)
I tried your home-made-pancakes recipe and it worked out very well, though I had to replace the walnuts by hazelnuts.. but it was really good :]
The only problem I had was that there wasn’t enough dough to make 6 pancakes. I got only 4 out of it.. I don’t know why. Perhaps it’s because the cup I used was smaller than yours. ^^
Anyway…
Actually I wanted to ask you if I may translate the home-made-pancakes recipe (and maybe other ones as well, if that’s ok!?) into German and post them on my website. Of course I’d put a comment with a link to your blog to each of them.
The reason I’d like to do this is that I’m trying to get my friends into Korean food~ And I also think there are too little Germans, who really get to know about Korean food. Most think there’s no difference between Japanese, Chinese, Korean etc food.. like Asian food would be all the same ^^
However I really, really love your blog, the way you write the recipes, your photos, etc.
Thanks! :]
Greetings from rainy Germany ^^
엘자
Hello, i’ve been watching ARIRANG TV…and enjoy the FOODelicious series. And just seen Nanking with their fun performance and they are original!
Anyeow Hashimika!
Hi Elsa,
Thank you for stopping by. It is very good to hear that you have enjoyed so much already. I liked the header picture on your blog too. Unfortunately that is the only thing I could understand on your blog.
You’re welcomed to translate my recipe into Germany, like you said.
It is a good idea to let people know about Korean food in Germany.
Hi relly,
Yet that food series sounds interesting!
I don’t watch TV much, so I don’t really know what you are talking about.
Hi Sue. I just wanted to say I love your site and the pictures are great in helping me along. I was wondering what camera & picture editing program do you use?
hello,
i have been searching for a recipe called
해산물구이 Haesan Mul Gui (Assorted Grilled Seafood)
or
해산물볶음 Haesan Mul Bokgum (Assorted Stir-Fry Seafood)
it’s best to have both of these recipes….
been looking all over the places !
Thank You Very Much ! ^^||*
hello.
i just want to know how to make the best Gal bi bbq and Bul go ki BBQ.
can you suggest me with the best you’ve got?
thanks much.
dan.
Have a SAFE & WONDERFUL move to Aussie land. I will miss your great pics of Korean products and the authenticity you presented from Korea in the English language.
Now, that you will be shopping and working with many imported ingredients, we all have much to look forward to as you navigate your way through the Asian markets in Australia. Possibly some new flavors and substitutions that we can all work with world-wide.
I can’t wait until your new posts and HAPPY NEW YEAR!!
Hmmmm, for Paul and Sue:
Before the use of sugar, fruits and wild honey were used, mostly in royal cuisine though, not in the common cuisine.
Korea had some very active merchant companies in the times of Chosun, Peakje, Buyo, and Shilla periods. These merchant companies rivaled the power of kings and traded with places as far away as India for goods to present to the Royal Houses. Some of the most profitable items for them were exotic foods and seasonings from other lands.
@ i-mooney
I don’t have those seafood recipes you are looking for. Maybe I might do it in the future.
@ dan
For Bulgogi you can try this http://mykoreankitchen.com/2007/02/06/bulgogi-wrapped-in-rice-paper/
For Galbi you can try this
http://mykoreankitchen.com/2006/12/04/steamed-pork-ribs-dwaeji-galbi-jjim-in-korean-natural-sauce-version/
Do you know the recipe for the Korean birthday cake? The cream cake with fresh fruit. My friends BD is in a few days. Please help if you can.
Thankyou.
Hi, I just wanted to tell you that I love your website. Your recipes are always great. I lived in Korea for a couple of years, but never knew how to make a lot of the food. Your site has been really useful. Good look with your move!
Hi Kiisha,
I don’t have a recipe for that type of cake. It is not a Korean traditional cake either. It is a sponge cake (western style), spread the cream on the cake after baking, then decorate it with fresh fruit.
I am sure you can easily get a sponge cake recipe on the internet.
Hi deborah,
Thank you. I am glad to hear my blog has been useful to you.
Take care.
hiii!
this is amazingly beautiful and VERY informative website~!! i just found it and i know that i’ll be trying and experimenting with everything on the site soon…so thank you for all that!!
just a random question…what kind of camera do you use to take all your pictures? you are a wonderful photographer!
Hi I am Hyeokhwan Gwon. I am happy to visit your blog.
I found a post about King Oyster mushroom(Sae song ie).
Can I ask where did you but them in Austrailia? and how much was it.
Please leave a reply or mail me. I will wait for you.
thank you.
Hi Andy,
I posted about King oyster mushrooms when I was in Korea. I just moved to Australia and I haven’t seen any myself. Soon I am going to visit Korean groceries stores (next week)and if I find one, I will let you know.
Take care.
Dear Sue,
May you have a smooth move to Aust. I’m in Canada and what a joy to find your blog. I’m learning so much about Korean food and cooking ( LIve to eat is my motto hehehe)and have been making some stuff. After your blog, I’m no longer limited to Kalbi and mandus at the korean restaurant.
Hi Sue. I was wondering if you had a recipe for making steamed buns with fillings?