A new year has begun~
Among all the food you ate last year, what was the most memorable?
For me, I keep thinking about the green tangerine buckwheat noodles I had in Jeju last summer.
The refreshing tanginess of the green tangerine went perfectly with the buckwheat noodle broth.
Maybe because it was summer, the cold broth and the fresh green tangerine felt like such a great choice.
I tried a unique version of jjamjjamyeon where jjamppong and jjajangmyeon are mixed together and eaten as one dish. The jjamppong is served without broth, so it feels more like spicy mixed…
I had a set of tender boiled pork slices and nutty perilla seed kalguksu!😄 The pork was soft and melt-in-your-mouth, and the kalguksu had a rich, nutty flavor thanks to the perilla…
“The combination of my beloved chadolbagi and Jjapagetti takes me straight to heaven!! When these two come together, it’s like the Avengers!
Ramen cooked for you at a Korean snack bar—ramen made by someone else! That has its own charm, haha. It somehow has a nice chewy texture when it’s made outside. Korean ramen…
It’s bibim naengmyeon and mul naengmyeon topped with beef jeon~ It’s not just a simple meat garnish—the beef is coated and pan-fried like jeon, then served on top to eat together. I…
This is a comforting North Korean-style dumpling hot pot featuring large, savory dumplings and fresh vegetables in a clean, mild broth. It has such a light and subtle taste that you’ll find…
