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  • This Q&A section is where you can ask me (or other people) 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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570 thoughts on “Q&A”

  1. I just found your website today, and I think it’s great. But I would like to find a recipe for 파전, and unless I just didn’t see it, I don’t think you have one. Can you tell me a good place to find a 파전 recipe in English? (My Korean is still beginner-level.) Or is there a way that one of your other 전 recipes can be modified to make 파전? I considered buying some of the 전 mix from H-Mart to try and make it, but there were so many kinds and I can’t read the packaging, so I got intimidated and left without buying anything.

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

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


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

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

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

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

    Thank you very much
    Kezia 🙂

  4. Hi Sue,

    thank you for sharing your marvellous recipes.

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

    I have a picture here:

    Thank you.

    Best wishes from Germany,

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


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

  6. Hello Mrs Sue,

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

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

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

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

  8. Hi Sue,

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

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

    Thank you!

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

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

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

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

  10. Hi Sue,

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


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

  11. Hi Sue!

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

    Thank you

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

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

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

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

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

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

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

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

  14. Hi, Sue,

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


  15. Hi Sue!

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

    Love your site, and look forward to your response


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

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

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

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

  17. Hi!

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

    Thanks and I look forward to hearing back from you!


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

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

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


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

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


  20. 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.

  21. 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. 🙂

    • 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.

  22. 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.

      • 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.

  23. 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.

      • 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.

  24. 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.

  25. 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.

  26. 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! 😀

  27. 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


  28. 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!

  29. 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

      • 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.

  30. 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.

  31. 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

  32. 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.

  33. 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

  34. 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


  35. 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.

  36. 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!

  37. 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.

  38. 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!

  39. 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

  40. 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?

  41. 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!

  42. 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.


  43. 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.


  44. 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?

  45. 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.

  46. 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

  47. 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.

  48. 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,,

  49. 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.

  50. 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!!!

  51. 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,

  52. 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.

  53. 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

  54. 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

  55. 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!

  56. 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 i spend quite a lot of time out near darra train station aka little can buy fresh perilla leaves at any of the shops .

  57. 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,,

  58. I am trying to cook Korean sweet rice for the first time and your blog is the first place I went for information. I love your articles, I’ll be back for more recipe ideas!

  59. Hey, I just discovered this blog and am definitely going to start using it starting with some miyeok guk for my husband’s birthday this weekend. He’s Korean (I’m white), but I love most Korean food and make several Korean dishes. But I have a question that I don’t know if you’d be able to help me with, can you think of any Korean dishes that travel well and keep (in a cooler for several days)? We are traveling with my parents-in-law and they want us to bring some food so we don’t have to eat out all the time, but they really prefer Korean food. Help!!

  60. I love Korean food and have been for many years, on my last visit we went to a very Korean restaurant where I had something called “NAZOGI” I tried to find a recipe online but didn’t find even the slightest clue as to this chicken dish is being made , any ideas on how the dish is prepared I remember it contained sesame and red pepper, the chicken breast pieces were fried ,, I really appreciate help , cheers Philip

  61. 안녕하세요~ Thank you so much for the wonderful recipes on your website. My fiancee and I were living in Korea the past year and we really fell in love with Korean food. Now we are trying to make some things at home for our family, and thanks to your recipes, it is so easy! Thanks again!

  62. I am addicted to things made with glutinous rice! But I’ve noticed on food packaging that it’s super high in calories. How do you Korean gals stay so thin?!

  63. Hi there!,
    I recently brought two Korean stuffed pancake premix box but the instructions are in Korean and I am not Korean but loves the foods!! One box is the hoddeok and the other I can not find the pancake name. The picture on the box is a round bread color like with sesame seed and it is not fry but bakes in the oven. I’m sorry that’s all that I can tell u about it, I hope you can help me make it. It’s by samyang products.

  64. hi! i read your blog during a latenight craving for korean food! i love your recipes!! i hope you can put some low fat cooking which i can cook for my holiday diet!! haha
    but most of the food looks low fat 🙂
    thanks for your really easy to understand recipes!

  65. I was in South Korea 83-85 near kunsan Air force base and had many meals in A town a little military compound near Kunsan. I had a meal that I remember being called (non ja won su) the best I can do. It looked like a meatball dish with several vegetables served with a light sauce or gravy. I am not sure it may have been a Chinese meal also. I just miss it to death and cant find it. Saw your site and thought I might ask. Thanks for your time.

  66. 안녕하세요. 제가 아는 미국분이 한국식당에서 오징어채볶음을 먹어보고 계속 영어 레시피를 묻는 통에 인터넷을 검색하다가 우연히 들어오게 됐어요^^ 좋은 레시피가 많네요. 저같이 한식에 꽝인 사람은 외국친구들이 레시피를 물어오면 너무 당황스러운데 이제 걱정할 필요없이 이곳을 소개 해주면 되겠어요. 감사합니다^^

  67. The photos all look great. Your site is very classy. I wish you could add videos alongside all these photos and writings. Thanks for sharing your writings and photos. Have you thought about putting recipes on app store? People might be interested to purchase.

  68. Thanks for sharing, really. I pretty much loved every meal i glanced over on your site. Everything looks absolutely amazing and perfected with Korean love and authenticity. Great work
    i wish i could try some 🙁

    Greetings from greece!

  69. Thanks for sharing your experiences with us 🙂 I love the way Korean people cook. And I tried to cook rice as in the way they do, my brother even liked it (cos’ he cant eat meals with little or no oil 🙂 ). We can exchange of our views on cooking ( i am good at cooking Turkish meals 🙂 )

  70. Thank you for this blog !!! I have been looking for a korean food recipe book in the books store but I can’t really find it except on internet.
    I love your posts and pictures.. well anything! Hehe

    Thank you again for this lovely blog!


  71. Hi
    I am looking for buying on line a few Korean BBQ Gril Plates
    How can I do that?
    I need them to be shipped over to Israel -so Aluminum must be the material to make it low weight

  72. I puchased a Cuckoo IH Rice Cooker CRP-HQXT0310FG 3cup but I can not find any english translation or english manual can anyone help 🙂

    • All rice cookers I have used work pretty much the same way–If there is a cup included for measuring, it usually holds 750ml–if you dont have a cup you can use that amount for each “CUP”-for 3 “cups” put that much rice in pot ,wash it till water runs clear or nearly clear. Then-WITH THE WET RICE IN THE POT–add water to the 3 mark on the side of the pot(you are measuring rice AND water) There is usually a start button which will turn itself to a “warm ” position when the rice is done which will keep it long for a long time. Usually it is suggested to stir the rice only one time, when it has started to boil ,but BEFORE there is no water on top.

  73. hi, i’m curious about the recipe for hoddeok… what is in fermented yeast water? is it possible to make it or must i buy it?

    i’m raring to try make this (i’m not korean), have loved it since i had it at a korean restaurant.. XD

  74. Hi! I am new to your website and I discovered a lot of yummy looking food! I’m just suggesting that you should post videos of you cooking the recipes so people can visually see how you cook it and get a better understanding if they don’t understand something. That would help a lot! Thank you! 🙂

  75. Hello,

    You’re website it quite pretty and I love all your photos, so crisp and clean. I was just wondering what type of camera you used because it seems to work magic.

  76. Hello,
    Your blog is great. When I was very young, my best friend was korean. There was a dish that they ate with every meal. It was some type of red sauce that they put on top of a lettuce and rice roll. I have tried several recipes that are slightly similar, but none have really come close. I believe it’s called Ssamjang, but not sure. I tried a recipe that I had found on the internet for this, but it seemed to be too sweet. Would you have any recipes or know where I could find one for this sauce or even if this is what the sauce is called? I appreciate any feedback at all.


  77. Just found your blog! YIPPIE! We have an exchange student from South Korea and I think she is missing food from home. Great site! Maybe she will like a few of the recipes I prepare from here! THANKS!

  78. hi

    i love your blog. i am a frequent visitor & i am an indian.i have a question , i watch lot of korean dramas their they serve lot of side dishes do they make it everyday or make ahead & keep in the fridge. if that is the case how they reheat it or eat it cold. i know lot of questions but i don’t have any korean friend to ask. i’m a working mom & i want to feed my family well like korean do. pl help me thanks a lot in advance.


  79. I am a second generation Korean-American and I am in love with your blog. Thank you so much ^^ and please keep adding ‘American-style’ measurements. A pinch of this, and a dab of that is not accurate, especially because I have long, slim fingers. I never get enough of any seasoning on my first try! Luckily, though, I found your blog ^^ Again, thanks!

  80. Thank you so much for sharing your recipes and thoughts. I LOVE Korean food and it is difficult finding great recipes. I could spend hours on your blog! I’m so excited to begin my Korean cooking journey!

  81. hi, i was wondering which is the best or the popular makgeolli that people drink. I am living in U.S and there are many brands, so i don’t know which 1 is good. Thx and i love this blog.

  82. Hi, love your blog. Only wish I had found it when I lived in Korea. Your tips and pics of coupons etc. would have been awesome. I’m going to forward your link to expat friends still living the good Korean life.


  83. Great Blog u have! It taught me alot about cooking korean dishes, anyway i got a question…
    How do u store the paste?
    In room temperature? or in the fridge after its open.

  84. Great blog you have here, Sue! I’m learning a big lot from all the korean recipes (of which the cuisine I am a big fan of!), and will whipping up all these food for my family and friends. Hope you and Michael are well, and that the blog will flourish (just as the food do :D) Thank you and keep up the good work!

  85. I love your blog very much ~ ^^
    your recipes really explain very clear for each steps ~
    i’m not living in Korea and it’s hard to find korean ingredients in Malaysia. We got a korean street with korean marts … but its three hours car ride from my place T^T …
    reading your blog posts make me want to try to cook each of them more… 😀
    thx for the recipes will be anticipating for your future post ^^

  86. Thanks for your blog, I love it and it’s been super helpful!

    I’m curious, do you have a recipe on how to make sikhye? Please let me know; i’m curious to try it!

  87. I just really need to say, thank you so much for this blog ~ ! I am your typical american girl, and my boyfriend is 100% Korean and has been away from home for 4 years. I really wanted to learn to make him the food his mother made for him while he was in Korea, but I could only ever find recipes written by non-korean people ~ ! So I didn’t trust them ! But, I’ve made a few of these dishes and he absolutely loves them ~ and loves me ! So thankyouuu sooo much ♥

  88. I am from Hawaii and recently moved to Maryland. I grew up with Korean food and your recipes look so easy to make! Korean restaurants can be expensive so I will try to make some of your recipes.

    Thank you and keep up the good work!

  89. Hi, I love your blog 🙂

    I wanted to know about serving sizes though. If I want to make a dish for lets say 6 people but your recipe is for 2, do I just triple all the ingredients?

    Thank you!

  90. hi sue,
    love ur blog! i’m indonesian chinese living in Kota Kinabalu, Malaysia. Everytime i watch korean dramas and see the jajameun or those beautiful “red” dishes i wish i could cook them. I like that you take a photo of what the ingredients packaging looks like, makes it less intimidating to go to my korean grocery. thanks girl!

  91. OMG! Thank you so much for this blog!
    I mean, I’ve been loooking for Korean recipes like crazy on the Internet and yours are so easy to follow that even when I’m a rather clumsy cook, I think I’ll be able to follow your instructions.

    I’m Mexican and I’m dating a Korean guy. Moreover, I just love Korean cuisine! so I’ll start making a few recipes ^^, Hope everythings turns out right haha.

    PS. I couldn’t believed you actually made floured tortillas 🙂 It’s a little difficult you know?, When I made them for the first time it didn’t taste as they supposed to hahaha

  92. I lived in Korean for 5 years and now been living in the states for 3 years. I have been looking everywhere for the recipes for the side dishes I cant figure out ( from the taste ). The 1st one is, made up of cole slaw without the american style sauce, its a green-clearish color,made with wasabi sauce. The second goes along with the 3rd, both are made with a mayonaise type dressing/sauce. The macaroni is mixed with this sauce and the other dish is corn also mixed with this sauce. I can tell you where to go in korea to get these but I can not find them on the internet anywhere! Do you have any idea what I’m talking about?

  93. Your recipes are really helpful for me because I can now prepare more delicious recipes for my husband. I love Korean Corn Dogs especially the ones with fries on it but I still have to travel to Dongdaemun or Myeongdong in order to satisfy my cravings. As much as possible I wanted to learn how to prepare them. Is it possible for me to request that recipe? Thank you so much! Gamsahamnida ^^

  94. I’ve enjoyed reading this blog.
    As a korean who has a girl friend from overseas,
    it was really helful for understanding korean
    food in English. Hope you post more and more
    usful tips and review of korean food in this
    Thank you!

  95. thanks !

    i love the blog . it’s a bit difficult to find some korean recipe . but i can find everything here .
    i’m waiting for another recipe c:

  96. I love the website, but there is not a recipe for gal bi on here and my hubby loves him some gal bi. Can you get a recipe up for gal bi? Thank you!

  97. Thanks! this blog is of many help to those who love to taste & make their own korean food at home. I find most of your food in soupy style fit for my diet planned and will try to substitute some of the ingredient to low fat item. Hope you can show us more on low fat korean food, keep up the good work and double thumps up!

  98. THANK YOU FOR THIS BLOG!!!! I’ve been meaning to cook Korean dishes for my roomate and suitemates, but asking my mom and grandma never really helped…they can’t give me EXACT measurements! (You know how Korean “ah-joom-mahs” are all about the experience and “feel”…Hehe.) Although there are other websites for Korean recipes, I’m in love with your blog. Thank you so much, and hope to see more recipes!!! 🙂

  99. Very cool site and very yummy dishes! I can’t have dairy or wheat, so naturally I’m a big fan of the asian cuisine. I always love to try new stuff and I had never heard of gochujang until yesterday. The recipe for bibim guksu was so intriguing I just had to get the ingredients today – it is sooooo delicious! Keep up the good work!
    Love, Sharon from Berlin, Germany

  100. Very cool and creative ideas! I am looking for whole wheat tortillas. I have a taste for whole wheat egg tacos in the morning sometimes with some salsa. What do you recommend I do to create this snack? I live in the country of Korea and can’t find whole wheat anything.

  101. Do you have a recipe for Korean sweet potato pizza? I recently went to love letter also known as Cheogajip, and loved it!

  102. Do you have or know someone who would be willing to share their recipe for Gejang? I don’t know if I spelled that correctly, but basically it’s the raw crab dish that’s so popular at various Korean restaurants. My mother is really fond of the soy version while I like the spicy one, but I’d love to be able to make her favorite for her during times that she visits as she doesn’t know how to cook but adores this dish.

  103. Hello–I love your website. I’ve found recipes of dishes that I haven’t had since I lived in Korea almost 10 years ago!

    I was hoping that you have a recipe for “chicken cheese ramen”?? I was stationed at Camp Red Cloud near Uijongbu some time ago and I used to order this from the Korean snack stand on post. I have looked for a recipe high and lo and have even tried to recreate it myself with no luck. I’m not sure if this is a fusion dish or a traditional korean meal–but I would absolutely love and appreciate the recipe if you know it.


    • I was also stationed at CRC with my husband. I am looking for a recipe also, maybe you can help lol. The resturant is out the front get to the right then the next left, we always called it beef and leaf. Anyway there were these two side dishes that were always served. IT was corn with a mayo type sauce and the other was macaroni noodles made with the same type of sauce. The one I really loved was the (grass) dish I called it, It was cole slaw with out the sauce and it tasted like grass to me along with the cole slaw mixture, the koreans made it with wasabi sauce I believe, it was greenish but clear watery like..Do you know what dishes I am thinking of?

  104. I have a South Korean Foreign Exchange girl in my home and she wants to fix the seaweed birthday soup for her birthday. Your recipe seems easy enough, but what Grocery store cut is BEEF SHANK? Is beef shank = arm roast?
    Is beef shank = rump roast? Or is it some steak cut?

  105. Hello,

    congratulation for the webside, is really good and interesting.

    people like me, that love korean style, korean food and korean life, would apreciate a lot all your recipes.

    continue like that,

  106. I’ve had a gorgeous seafood (clams), egg and silken tofu stew at a Koren restaurant in Edinburgh, and absolutely loved it. It made me completely addicted to Korean food. I’m not sure what else was in it.. But I was wondering whether this rings a bell, and whether you had a recipe for it at all? Thanks a million!

  107. Hi I was just wondering if you know how to make the pickled garlic side dish (manul changachi)? I’ve searched high and low for a recipie but was only able to find one. I’ve tried making it numerous times but the result is never as good as the store bought product. It’s probably really simple to make but I just can’t seem to get it right! =[

    • Hi Vivian~

      Here’s a recipe I have. I haven’t made it yet, hope to make it soon.

      Pickled Garlic (Manul)

      Fills a 225ml jar

      2 heads of garlic with plump cloves
      115ml rice vinegar
      115ml soy sauce
      2 tbsp sugar
      1 tsp salt

      Put the garlic in a clean, dry 225ml jar. Bring the remaining ingredients to the boil in a small saucepan then simmer gently until reduced by half. Pour over the garlic, cover tightly and leave for 2mths. It will keep for up to 1 year in a cool, dry place.

      *After pickling, the cut garlic heads are cut crossways to make attractive slices

      새해 복 많이 받으세요!!
      (“May you receive many blessings in the New Year!”)

  108. Hi Sue,
    I came across your blog a little while ago, but have now had a lot more time to go through it and I must say I LOVE IT!
    I lived in Suji, Yongin for a year in 2007-2008 and a lot of my family came to visit me. Now, being back in Canada I have made quite a few different meals for them over the past year (different jjigaes and rice dishes mainly). However, I am sooo happy to see recipes for a few of my favourites: Ddeokbokki and dakgalbi and samgyeopsal.
    I have also used your other jjigae recipes as a guide etc.
    Thank you so much for doing this. THere area so many things I miss about Korea, including the food, and reading your blog and looking at your pictures take me right back to that year of my life.
    My husband and family are going to love that I can now make even more delicious Korean meals.
    Thanks again!

  109. Hi! We would like to know your email address so we can inquire about getting our site in “Featured Sites” in your sidebar. Please do send a message to my email address. Thanks.

  110. Hallo,

    I really hope to ask for some advise as we are planning to develop a Korean Fast Casual Dining restaurant in Hong Kong and we would like to think out of the box to create some Korean Fusion Appetizer/Snacks & Noodles for the market. Do you have any suggestion on these items from your experience on what kind of Fusion Crossover may work for our Korean project?? Thank you in advance if you could help.

    Please kindly e-mail me if possible,
    Gary To

  111. e this is the right place for my question. Before
    that, I really enjoyed going through your website.
    This regards the korean Pear. I have heard that it is also used as a meat tenderizer but nowhere does it tell me how much of the pear to use on how much meat and for how long. Can someone tell me? Also heard that Coca Cola is good too….the same questions apply here also.

  112. Hi,

    First of all, congratulations for your website.
    My name is Ray, I’m from Mexico city, last November a korean friend of mine came to my house, he brought some Red Pepper Paste and cooked for me and my family, last week he left, and I have some Red Pepper Paste, and I don’t know, how to use it. Could you help me with this trouble?

    Thanks a lot
    Ray Cassani

  113. Hi,
    I just wanted to comment on your site. It’s very nicely done, very simple and easy to understand n easy on the eye. I also love the photos you provide along with the receipes. Is it alright to copy n use some of the pic. found on your site for my own use? If not, can you suggest a site where i can find simple,contemporary style pics of Korean dishes?
    Thank you

  114. Hi, I wonder where is your Chapchae (glass noodle) recepie? I used to cook that with your recommendation but today when I try to look it up again I can’t find it.
    Thank you and thank you for all the simple to follow receipes and yummy to boot :))
    Merry Xmas n HAppy New Year

  115. Hi, I’m not a Korean, but I am interested in making Korean food. kimchi seems to be a very important dish in Korean cuisine. Can u teach me how to make a traditional kimchi? Thanks.

  116. Hi Sue & friends! I LOVE the site! The concise step-by-step procedures & beautiful pictures make things so painless–important for someone like me w/no energy (health condition)to waste on trying to fill in the procedural ‘gaps’ encountered on other sites–so thank you for making things so simple!

    I just have a quick request for suggestions; I often shop at H-Mart, Lotte, etc but am having NO luck finding a good soy bean paste/Doenjang. I get into the aisle, face a billion indistinctive brands & am forced to choose randomly. This hasn’t worked out very well 🙁 Can anyone suggest a good brand? Thanks so much. Be well! 🙂

      • Thanks so much Sue! I ran to H Mart & picked up what I -think- is the same brand (the container is the same but the label imaging is a bit different)–everything on the label is in Korean of course, & I can’t read it haha–but it worked very nicely. I’m satisfied! Warmest regards! 🙂

  117. Love your site, so sad I just found it today!

    I am going through your recipes and they are wonderful. I have spent considerable time in Korea the last 20 years and we cook Korean food all the time in my family. I look forward to making some of your recipes soon.

    It seems that you have not posted for a while. I hope you do soon. I would love a recipe for for Jae Yuk Gui (Hot ans spicy pork) I miss it.

    thanks for the great blog.

  118. hi! just discovered your blog and i love all your pictures and posts.

    just wondering if you knew anything about dduk galbi. i’ve been hearing about for the past year and always wanted to try it. the korean show “infinity challenge (muhandojun)” recently showed a segment about korean food and it involved dduk galbi. they seemed like meat patties.

    also, those little cups! where did you get them? they seem like the perfect set to cook eggs in for people.

    thank you! i will certainly be coming here more often.

  119. Hi, I would like to know what is the name of seomoktae in English. Is it a black bean?

    Thank you,

    I’ve come to know about Korea through KBS. It is a very good channel compared to the American and Greek channels. I am a greek woman leaving in the States. Mostly, I watch KBS.

  120. I’m a chinese-american college student dabbling in recipes to teach myself how to cook. I love korean food (my dad raised me on it) and I’m really excited that you have your website up with all the recipes! Thank you so very much for doing this! Do you happen to offer your recipes compiled in a word doc? I don’t always have internet when I want to cook, so it’d be superrrr awesome to be able to pull up your recipes when I’m at a friend’s place on my laptop.

    But once again, thanks for the awesome recipes!

  121. Hi Sue:

    I have been looking all over the recipe of a street food called GIMAREEH or something like that.. it is Glass Noodles wrapped in laver and fried..but do not know the detailed recipe.

    Any idea?



  122. I love your website. I live in Korea now, but in a month I will be moving. I just want to make sure that I can get some of these great dishes no matter where I go.

    I’m looking for a recipe for Andong jjimdak. I want one with the glass noodles. Do you think you can make it?



    • Hi~

      I have also been searching for an Andong Jjimdak recipe. Can you help Sue? Please!!!! It is so delicious.

      We had an amazing 5 week family holiday traveling Korea in Sept – Oct 2009. Our Korean adopted children loved experiencing their birth country and visiting our Korean friends. We traveled to Andong to savour the delicious flavours of Andong Jjimdak. Then found it in Myeongdong, tasted just as good.

      Thank you in advance,


  123. I am looking for a recipe for the marinade used at Korean BBQ restaurants for chicken, but it is a white/clear marinade, sweet, without soy sauce.
    Thanks for any help!

  124. Hi Sue!

    I just have 2 quick questions for you

    a) Can you post up a recipe for Jjam B(p)ong?
    b) Why have you stopped putting new recipes on the blog?! 🙁 I miss seeing your updates!


  125. hi,

    i came across your entry about gochujang.

    i like to eat spicy maggi noodles but will not want to empty the powder for the spice into my noodles.

    is it healthier to add it a tablespoon of gochujang to make the soup spicier? how should i go about this?


  126. I’m not sure if there’s a recipe for Yuk Gae Jang soup here; if anybody wants a recipe you can email me at swadesyoboATliveDOTcom…and I’m using a few of your recipes for today’s dinner too; needed some inspiration and this is a great place to get it, thanks Sue!

  127. Hi Sue, just came across your website and I find it really fun and useful. I just bought a cuckoo rice cooker, and I love it, starting to cook more Korean food lately; after years of dabbling in Western stuff, I’m coming back to my childhood flavors, partly cause I want my kids to grow up knowing about Korean food. But I tried to make porridge in it today for my baby, and when the pressure was released, there was a huge mess—rice and seaweed (I put miyuk in it) everywhere on my counter. It’s dawning on me that there is no porridge mode on my rice cooker, and now I’m sad, because it seem that the “multi” mode makes it boil over. Is there any way to “game” the cooker into making juk without making a mess? I was thinking of using the “multi” mode for just 10 minutes at a time. (Btw, I was making the juk with already cooked brown rice and lots of water.) Any advice you can offer would be great. Thanks, and keep up the good work!





  129. Hey Sue,
    my name is Jenny and i love love love koreans and the korean culture although i have no relations to any koreans at all. anyway, i finally went to a korean restaurant today called ‘Color’ in Allston – boston massachusetts. i ate bulgogi kimchi fried rice and it was delicious. i loved the side dishes especially the ojingeochae bokkeum. i also got the kalbi which i loved a lot. but i wanted to also try the bibimbap. could you please post up the recipe on how to make bibimbap?
    thank you.

    • first you need about 5 different ingredients you can easily find in any close Korean market.
      This is how I make mine.
      prep the difficult one first or something that you think it’s going to take more time than other.

      Ingredients: Kongnamul (sprouts), Korean raddish, zucchini, carrots, spinach and bulgogi (meat) optional.
      1. cook kongnamul
      a. wash in water
      b. put in pot add 1/4 cup water
      teaspoon salt
      2 pinch black pepper
      bring it to boil let it steam out
      do not open pot otherwise it will smell
      garnish with spring onion and sesame seed tsp sesame oil
      at the end
      2. slice you carrot and raddish like thick spaghetti
      salt the raddish for about 45 minutes to wilt
      sautee your carrot on a pan with little oil like grilling onion
      3. cook spinach
      wash thoroughly in cold water
      pot of water to boil
      when it boils you add spinach into the boiling water
      cook until leaves turn green green
      drain and wash in the cold water quickly
      squeeze the water out
      in a bowl:
      salt 1/4 tsp
      pinch black pepper
      1/2 to 1 tsp sesame oil
      1/8 tsp fresh minced garlic
      add all and mix, garnish with sesame seed
      4. bulgogi
      mairnate beef prefer eye roll meat sliced
      1/2 lb beef
      sauce: 3TBSP soy sauce
      1 TBSP sesame oil
      1/4 tsp fresh mince garlic
      2 pinch black pepper
      1 to 1/12 tsp sugar add more sugar if you it sweeter
      mix all ingredients and add meat

  130. I had a friend who claimed that there is a Korean beef which is superior to Kobe. I forgot the name and my friend, a Korean, had been incommunicado for a long time. Anybody out there who knows the name and store where available?SOS!

  131. Hi. Many years ago in Lansing, Michigan there was a restaurant that featured Korean and Southern Chinese cuisine. They served a dish that I believe was called conja jung. At least I asked the owners and I believe this is what they said. I could be totally wrong. It was not on the menu. It did look similar to pictures of Jajangmyun that I’ve seen online. It was served in a bowl with noodles. It was not a soup but it does seem that it was fairly thick liquid sauce. It was very dark from black bean paste as an ingredient plus vegetables and various meats that were diced and small shrimp. It was fairly spicy.

    I loved the dish. The restaurant closed many years ago and I’ve moved away. I loved this dish but have never found it since.

    Any ideas? Thank you

    • Frank,
      I think you might be referring to Gahn Jja Jang – or any variation of spelling.

      It’s basically the same as regular black bean sauce but this version is fried with more ingredients.

  132. I just wanted to tell you how useful this website is to me. I had made a big jar of kimchee the other day and then found some recipes here on the site to add to my meal. Great job and keep the info coming.

  133. I have just come across your website and I think it is fantastic. Many thanks for sharing all the great photos, recipes and knowledge!

  134. I remember when I ate the Mandu in Korea, there’s also cellophane noodles inside, but you did not put that in your recipe. Also, by putting in bean sprout, that will that make the dumpling crunchy, right?

  135. I just bought a package of mixed grain consisting of brown sweet rice, red rice, jasmne rice, red kidney beans, millet, black beans, etc. I realize I need a pressure cooker to cook this rice, but I don’t own one so what is the best method to cook this mixed grain rice on stove top?

  136. Just wondering if you were able to give a good recipe for Yoo Gae Jang and Budae Jigae. Sorry if I spelled it incorrectly. I tried to make Budae Jigae, but without the beef broth, and missing some things. I do make a really tasty Ramyun that has some of the things from Budae Jigae in it, and my wife and I call it ‘Tomyun’. Haha! Love your site and I’ll check it out more in depth. You should review the restaurant Nolboo, which makes the most amazing Budae Jigae. My American co-workers always loved it there.

  137. where are you from? you know so many korean food!Yeon-gn Jorim is one of my favourite side dishes too!
    P.S. I’m Korean

  138. Dear Sir

    some years ago, in Korea, i had a BBQ that uses a very unique BBQ pot that looks like a helmet. Made of copper and have torny holes all around.

    i find it very ingeniously design utensil, and had been looking for it ever since. BUT cannot find it here in singapore.

    can you tell me where can i buy it (including in korea) as i would like buy one even if i have to air freight it.

    very appreciate if you can help me.

    most sincerely


  139. Hello,
    I’m Indrawati from Indonesia.
    I have tried your Gamjatang recipe. It’s very delicious and my family favorite.

    Whenever I am in Singapore, I always go to Le Meredien food court and eat at a korean food stall.
    Their soup and fish are very delicious, so are their side dishes.
    They have 2 side dishes : Kichi and Anchovy
    I can make my own kimchi now and still looking for the recipe of anchovy.
    Can you help me?

    Thank you and have a good day

  140. Great Rice Cooker, took me few days to understand the Instructions, and that is only for cooking rice.
    Is there anybody out there that can help this hopeless male to understand how to use steamer functions and High Pressure Food Cooking
    So I can fully utilise my wonderfull Cuckoo Rice Cooker.

  141. Hi there…

    Wanna said that you have such a great size. All the food and recipe look great.I’ve tried one of your recipe, it’s the kimbap, thank you very much now that I know how to make it.
    Anyway, I have a question about a name of the korean food. My korean friend brought this food when we have a class gathering. His immu cooked it for us, it’s like a cucumber fried with egg. I don’t know the name of the food and I don’t have a chance to ask my friend at that time and now he has went back to korea. I’m pretty sure it’s a korean traditional food since I’ve watched it in one of the korean show.
    Maybe you have written about it, but since i don’t know the name I can’t find it. Oh yeah, and also for doboggi ( sounds like that), have you written about it?
    Thank you

  142. Hello! I’m actually wondering if you could find a recipe for the dduk bokki that is sweet and not spicy. I don’t know if you know what i’m talking about but some people call it goong joong dduk bokki and it has a base of soy sauce and sugar (i believe). I attempted to make it just now but with no avail. Help! thank yoU!


    • yes the kind that served in the palace to the royal family, perhaps to the king in the old days.
      buy the gare dduk first

      make bulbogi that is sweeten with marination
      you forgot the soy sauce I think maybe a teaspoonful
      sesame oil
      try again
      oh by the way did you cooked the dduk first?
      I cook mine first to make it soft and chewable
      Otherwise it’ll be too hard

  143. To Tom K:

    The dish you’re referring to is bulgogi – it’s pretty versatile, in terms of the veggies you want to serve with it.

  144. 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.

  145. 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.

  146. 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.


  147. 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?

  148. 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

  149. 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

  150. 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

  151. 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…

  152. 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.

  153. 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!!


  154. 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!!

  155. 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!

  156. 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

  157. 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..

  158. 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.

  159. Dear Sir,
    I recently visited your 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,

  160. 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.

  161. 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!

  162. 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

  163. Hello.

    My friend gave me a Korean cook book.

    It is called 실기출제문제집.

    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.

  164. 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 is a restaurant in San Diego.Thank you.

  165. 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.

  166. 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

  167. 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!!!


  168. 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.

  169. 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!!! ^^

  170. 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).


  171. 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!!

  172. 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 🙂

  173. 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?


  174. 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

  175. 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?

  176. 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

    *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! 🙂

  177. 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 😀

  178. 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,

  179. 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.


  180. 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:

    -green onion/scallion
    -japchae/vermicelli-style noodles
    -chili peppers
    -soy sauce

    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

  181. 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,


  182. 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.

  183. 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 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,

  184. 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,

  185. 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?



  186. 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.

  187. 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.

  188. I love you, your website, your pictures, and your food!
    I never could make Korean food well (even though I’m Korean!) because I just couldn’t get a real ‘recipe’.
    I love your great instructions and your beautiful pictures. Everything I have made from your site is amazing and I’m excited to try more things.

    Thank you!!!

  189. i stumbled across your blog somewhere somehow…can’t really remember but anyway i think its wonderful with all the easy instructions and PICTURES. thank you thank you thank you for all the pictures! i’m wondering if you know how to prepare Gaji namul [i think that’s how you pronounce it]? its a boiled eggplant banchan…i’ve been searching for a recipe but nothing has sounded good to me. any ideas? thanks and keep up the good work!

  190. To me, your blog is really heaven sent! I’ve been staying in South Korea for 2 months and almost starved to death (not really) because I didn’t know what I was going to eat at the restaurants, and I missed all those yummy looking snacks that people sell on the street because it might be some kind of food I don’t like/ meat I don’t eat.

    Now I know what I’d like to have and based on those lovely photographs, I just need to look for the places that serve them. The next two months, my stay here will be more enjoyable, this will turn out to be a great trip… thanks to you!

  191. Hello –

    I am a mother of a 10 month old American Asian boy. We are getting ready to host his first birthday which his father wants to throw a big traditional Korean style party. We are looking to purchase the big tower rice cakes but can not find any retailers or bakeries that sell made to order traditional rice cakes. We live in Ann Arbor Michigan and willing to travel if need be. Please give us any information you may have on how we can get our hands on some of these cakes.


    Melissa Kim

  192. Hi Sue,

    I came across your blog, and I love it! I am Korean also, who was raised and lives in the United States! I love the delicious recipes! At my work a small group of coworkers and myself cook Korean food and have a potluck lunch. It is a nice way to bring a piece of home with us to work- not to mention eating kimchi, without being hassled. It’s wonderful!

  193. hi sue, thanks for the wonderful recipes! your photographs are making my mouth water 🙂 i was wondering if you could recommend some korean websites (korean language based) where i might search for additional recipes? thanks!!

  194. Hi Sue, I have been really curious as to the little drink that is served after a meal at most korean restaurants, the chilled sweet drink in a tea cup that has little bits of rice in it. I want to incorporate it into my wedding, I am half korean and want to embelish my reception with some korean culture any help would be great and a recipe would be even sweeter!! I searched for something like it, but seeing as I don’t even know the name its almost hopeless. Help!
    I love the site by the way, just found it today!!

  195. Hi!

    I am totally in love with your website.
    My boyfriend is korean, and we both love korean food. with a mixture of this website (to refresh my memory) and his mother, I make a lot of korean food at home! Ive noticed that you have some of the best recipes and most accurate that ive been able to find online.

    my next challenge.. kalbi..

    but i cant find the recipe! You dont seem to have on on your website! I am wondering if maybe you can pass one along!?



  196. Hi Sue,

    I’ve just been introduced to your fabulous website and I’m thrilled about trying some of your recipes! Thank you for archiving your cooking adventures.

    A Korean cookbook I checked out from my local library calls for salted shrimp in several of its kimchi recipes. It seems like you may not be a big fan of this ingredient because I didn’t see it in any of your recipes, but I’d love to see a photo and description of salted shrimp if you ever buy it. If not, just keep up the great work!! 🙂


  197. Hi,
    I was wondering if you can help. I’ve been looking for a jjimdak(?) recipe for the longest time. I know that it is a relatively recent dish in terms of popularity in Seoul and I can’t find an english version online.

    My Korean friends found some recipes on Korean websites but didn’t send me the link (so I could use Babelfish to translate). I don’t know hangul to put it in a serch engine myself. SO frustrating! I love, love, love this dish.

    Could you either find me a Korean website with a recipe or translate one here on your blog.

    Thank you so much if you do!!!

  198. I really like the recipes on your site but you need to fix the categories or the keywords on some entries. I am having a difficult time finding recipes which I have enjoyed because they don’t seem to be linked in the categories correctly. I wish you could fix this as its a bit of a bother and may turn some people off from your site.

  199. hi sue

    thanks anyway . can you tell me what the whole dried squid tastes like(not shredded) and how to prepare it. i think you put it under a grill for a few minutes?

    thanks again

  200. Hello,

    I tried to send this by email, but I kept getting an “undeliverable” message for some reason, so I’ll post an abbreviated version up here instead:

    My name is Scott Dunham, and I’m in my final year of studying Comparative Sociology at the University of Puget Sound. I’m writing my thesis about the cultural role played online ethnic food communities such as blogs, journals, and forums. My current focus is Korean food communities. I have been reading your blog as part of my study, and if you are interested, I would love to have an opportunity to interview you to get your own thoughts and opinions.

    If you’re interested, I can be reached at sdunham (at) ups (dot) edu.


  201. hi

    important question. can you make whole dried squid( that flat whole squid with body and tentacles) into your ojingga bokum?

    thankyou very much

  202. Hi Dewi
    I suggest that you do your best to find a Korean grocery shop for Gochujang. I am 99.9% sure that any Korean grocery store should sell it. It is possible to make it at home, however it is very timing consuming and labor intensive. Thus, I don’t have a recipe (and I haven’t seen it elsewhere either.)

    If you make cabbage Kimchi(standard Kimchi), you don’t need gochujang. The main red color comes from Korean chili powder.


  203. I am Dewi from Indonesia, i am very interested to make homemade korean food and have problem finding a few of the ingredients locally.

    some of the recipe in your website contain Gochujang. Is it possible to make homemade Gochujangjust incase i couldn’t find it in any store nearby?

    and do we need this sauce also to make kimchi?

    thank you so much

  204. Hi all , i’m Andy from Indonesia. Thanks to Sue for this great blogs. I’m very interested to make korean rice cake which used for lapoki . Do you know the detail process of making rice cake, ingredients and where can i buy the machine.

  205. Hi,

    Do you have a good recipe for use with those big bags of frozen assorted seafood packs you find in Korean markets?

    Thanks. Love your site.

  206. Hi,
    I realisd that alot of your recipes use vinegar and i’m wondering which vinegar do you use. I recently went to a korean supermarket and was overwhelmed with all the different types of vinegar available! e.g….they even had apple vinegar….The one i bought was called Sempio Vinegar….and the reason why i chose this one is because there was an english label saying white vinegar on the back. could you direct me to which one i should use?

  207. I’m an English teacher in South Korea and I just spent the last 30 minutes looking at the back of a stuffed pancakes box, trying my best to make out the instructions. I gave up and did a google search and found your instructions in English for the exact same premix box! Just wanted to thank you for the time and effort you took to help the rest of us out.

  208. 안녕하세요! 이번에 영국에서 결혼하게 되어서 한국 음식을 피로연 때 올릴 생각을 하고 있었습니다.
    레시피를 영국인 요리사에게 전달해야 하는데 여기 설명을 너무 잘 해주셔서 정말 감사합니다!
    많은 도움 정말 감사합니다. 이곳을 알게 되어서 기뻐요.
    앞으로도 자주 찾아뵐게요.^^

    Thanks! X

  209. Hi Sue;

    I stumble on your blog tonight and love it, it’s great!
    Do you have the recipe for white rice cake that has variety of beans inside, and sort of crumbly? Also the one that is soft and covered with mashed mung beans or red beans? I don’t know what they are called. I usually buy them at H Mart in Vancouver area but most of the time they are sold out.
    Thanks a million.

  210. Hi,

    I love this site! I really wanna know how to cook chun-guk-jang… i know it’s similar to dweng jang jjigae, but i wouldnt know where to start! teach me your way kitchen god!

  211. hi,
    im a college student living with 6 other friends, and its really hard to come up with a different dish for dinner every day. a couple weeks ago i stumbled upon your site and its been saving me since then! they all love your recipes! thanks!

  212. Hello Sue,

    Greetings from Vancouver!

    What an awesome and informative blog! I happened to stumble onto your blog while “google-ling” just now. I am so glad that I did. Can’t wait to try out all of your recipes.

    I absolutely love “Soon Tofu”/ Tofu soup. Although I can order it at the Korean restaurants here in Vancouver, I want to try to make it at home. Do you have a recipe available ?

    Many thanks,

  213. Hi! i love this site – one of the best korean food english language resources around!

    i am sure you have been asked this before but…. would it be possible to include the 한글 name for the dishes? if so, that would be great!

    otherwise, is there somewhere on your site where you describe the romanisation system you use?

    many many thanks!

    danielle (usually living in canberra, but temporarily in seoul :))

    p.s. one of my all time favourite korean dishes is kimchi-dubu jjigae. i was recently in pyongyang and thought you might be interested to know that i ate at two of the so-called “peoples’ restaurants” and had two of the BEST tasting kimchi-dubu jjigaes i’ve ever had – the flavour of the broth was just so rich……..

  214. you’ve got awesome recipes here… I am thinking about making few because we have a multicultural dinner coming up and I’m not very good at cooking but i love how you explain with pictures!

    great site!

  215. Hi Sue,I bought a pack of SHIK-HYE powder,but I can’t read the instruction.Just wondering if I can email you the photo of the instruction and you translate for me?

    Kind regards

  216. Hi.
    I just found out about your website/weblog today.
    Thanks for the hardwork and recipes!
    Because korean food has been my favorite cuisine since I first tried it!
    Whenever I go to a korean resturant, I do not know what I am ordering, i just get anything and it is always good!
    So thank you for this informative webpage!

  217. hey

    new here. i really enjoy reading your website, esp the part where it teaches u how to make things. u make it so simple. lol keep up the good work & i’ll definitely keep checking back!


  218. Hi Sue,

    I’ve tried a few of your recipes and they’ve been a great introduction to Korean cooking. There are a couple of Korean restaurants near where I live (Providence, Rhode Island).

    I’m interested in the whole gluten-free problem though, because I have celiac disease, and I wondered if anyone could help me out with this. I’ve been looking everywhere for gochujang and soy sauce that are gluten free.

    From what I’ve learened, it seems that traditionally fermented Korean soy sauce should not have gluten in it, but it is difficult to find. I’ve been using cheaper non-aged soy sauces (apparently a variety that is often used in soups) that are gluten-free, and they work out OK, but they don’t have a very complex flavor.

    Also, every brand of commercially prepared gochujang appears to have wheat flour in it. I found a recipe for making gochujang with sweet rice flour, dried red pepper, and a few other ingredients including barley. The barley is a problem (because it contains gluten), but I have seen it suggested that there are other traditional gochujang recipes that don’t contain wheat or barley.

    If you, or anyone else, could get their hands on a traditional gluten-free gochujang recipe, I would be really grateful. Apparently all of the brands of gochujang offered from the online markets have wheat flour, it seems that the ingredients listed on the and other sites are not entirely accurate. 🙁

    If anyone can help, thanks in advance. 🙂

  219. Hi there,

    First thing…WONDERFUL site! Having recently return from korea (teaching) i am having fun making some of my favourite dishes.

    Im now back in Brisbane too, and was wondering if you could point me to any Great korean resturaunts.

    i have found the one in queen st mall, bu ti am looking more for BBQ house
    samgyopsal, galbi etc

    hoping you can help a fellow brisbanite out


  220. Hi Sue!!
    I hope everything has been going well for you, I haven’t seen any new recipes in forever!! I’ve been looking forward to some new foods to suprise my hubby with.
    I hope Australia is good to you! 😉

  221. Hello Sue!

    I just wanted to tell you that we love your page and tried out nearly every recipe by now. I told a korean friend of mine about it and she as well is very enthusiastic about it.
    We hope to read more from you in the future!
    A big Yieh-Hah (these days we hear a lot of Johnny Cash…) from Bielefeld/Germany!


  222. Hello~ Today I watched a show, and there’s this boy who made Korean SUgar Candy by putting a brownish looking thing, and sugar on a stainless steel soup spoon and cooked it directly on top of the fire.

    It seems easy, but I don’t know the material and the exact procedure.
    Could I request this? Pretty please~ ^^

  223. Hi Sue,

    I stumbled upon your website while surfing the internet for Korean recipes. I’m so impressed with your site! I’m a newlywed (both my husband and I are Korean American) and I have been trying to cook more Korean dishes for dinner, but it hasn’t tasted quite like my mom’s. Anyway, I am going to try some of your recipes soon!

    I have one request though — Do you know how to make the roll cakes found in Korean bakeries? I tried to make the one from a Korean cookbook (Vignette of Korean Cooking, Volume II) and it turned out really dry and spongy. Any suggestions?

  224. Hi, Sue

    I stumble upon your homepage while surfing the internet.
    There is very useful information.
    It’s easy to explain Korean food to my foreign friend.

    Thank you for providing good imformation!

  225. Hi Sue, can you recommend a good soybean paste? I’m looking for the really good, dark, old-fashioned kind that my grandma used to make and put into those big earthenware pots outside. It’s been years since I’ve tasted that kind of soybean paste. Thanks!!

  226. I posted this question in forums before I saw this section on your site. I often refer to your site when wanting to cook Korean dishes.

    I have the hardest time cooking something as simple as sticky rice on the stove. I do have a microwave rice cooker. Do you know a good ratio for sticky rice in the microwave? I used the direction ratio of 1 cup rice to 1 1/4 cups water but after burning it horrible, this obviously does not apply to microwaving.

    I want to cook some nice sticky rice. We are hosting a Korean exchange student and I seemed to have gotten worse since she was here! She has no idea herself how to cook it on the stove 😉

    Thanks! I LOVE your site by the way.

  227. Hello!

    I’ve stumbled across your website a few times searching for Korean dishes left and right. I’m Chinese and my Korean MIL is really difficult to pry out a recipe unless I’m like in the kitchen with her and asking endless questions. I did get the hang of kimchi and a few soups but it’s the sidedishes and simple salads that I am having trouble with. Do you have recipes for sweet dried anchovie and one for eggplant? Thanks!

  228. hi all!
    i was wondering if anyone have the recipe for dukk gook? my boyfriend’s mom made it for me one day and it was really good! i’m chinese so i haven’t had something like this and they told me when they make it it’s usually on special occasions, like new years. thanks!

  229. Hi Sue
    I been a supporter of ur blog since I stumble upon it via the web..
    the other day i waws watchign a program and they were showing a korean dish that is firm beancurd sliced up and pan fry… may i know if u do have any details on such dish? since i have bought some organic firm beancurd =)

    kamsa hamnida

  230. Hi!

    I’m a Spanish girl and I love korean food. I met some Korean people a few years ago and we used to prepare to each other typical food from our countries. I’ve found your website from a friend’s friend and I’m looking forward to have time to test ALL your recipes 🙂

    I’ll let you know if I’m able to do it.

    Thanks for your website,


  231. Hi, Sue.
    I’m happy to found your website!

    I’ve got a question about korean rice – the one, which is not transparent, but white, very starchy and is used to make a rice flour, from which the korean bread is made. Do you know what I’m talking about?
    Could you please give me the name in korean?
    And also, if you are familiar with risotto rice (arborio, vialone nano), is it similar to this best korean rice I’m looking for?

    Thanks a lot,

  232. Hello,
    I would like to know how to pepare a mixed grain rice dish. It comes already mixed with brown rice, brown sweet rice, barley, black sweet rice, green pea, and peeled mung bean. I have never tried this before. I do have a rice cooker, not a pressure cooker, just a rice cooker,

  233. Hi I was wondering how to create the white beef soup base. The soup thats used for Sollongtong or Kal Guksu etc etc. Also, growing up my mom would make Sollongtong with Trip, I assumed that was standard but now I realize that’s not the case. How do you cook the trip so that its not rubbery but also not so overcooked that its worse than boiled okra. thanks

  234. Sue,

    Is your Dalkalbi recipe still available? I made it before and it tasted great, but couldn’t find it on the site now. It was listed under eggs and poultry before. Thanks.

  235. Hey, what are those korean grills built on the tables called? If you could get back to me at my e-mail, I would appreciate it. By the way, good job on the website.

  236. Hi Sue!
    I love your website, and check it often. I was wondering if you could help. I am dying to make my own gochujang. Most of the gochujang in the stores are made in China, and I don’t really trust what’s inside. Do you happen to have any gochujang recipes? Or dwenjahng recipes? I tried to google this, but to no avail. Thanks so much either way! 🙂

  237. hey sue!
    i’m so glad that i found ur website, i’ve been looking for this type of website on korean food for many years.
    i’m malaysian and i adore korean food.
    this website has helped me in cooking more variety of korean dishes..gosh..i just LOVe korean food.
    n thanks for putting a post on why koreans normally eat seaweed soup on their birthday. i’ve been wondering why.

    thanks again for your hard work!

  238. Hi Sue,

    Congrats on the great website. I haven’t been able to find a recipe for Budae Jjigae (Army base soup) on your website. Is there one I failed to find or haven’t you posted it(yet)?


  239. You should have your own show on the food network iron chef…im a single male who i recently moved out of the city to the suburbs…i’ve been forced to start cooking korean food and your site was a huge help…thank you…how do you make that cinnamon ginger desert drink?

  240. HI SUE,

    finally I decided to write to you. I love your food and was cooking a lot from it. I recently started my own blog about spicy cooking and added your site to my absolute most favorite 🙂

    I wanted to ask you a question:

    I ve been wanting to make my own kimchi for ages. I tried like 7 different recipes, all of them went wrong… I dot understand what is it that i cannot get right.

    I browsed your site, but couldnt find an answer. Do you have any suggetions on who has the recipe for the most authentic kimchi?


  241. Hi, another fan here… I first came across Korean popcorn at Seoraksan national park and I now make a point of going into Dublin to buy them from the only Korean market there is. I’m curious as to why the shape is different from the popcorn I have seen in Europe and the US. Any ideas?

  242. Came across your site accidentally. Wow, I’m impressed by the pictures and the details in your recipes. Thank you for setting this blog up, it really helps alot of us out. I have bookmarked it, and now very tempted to go buy som