I tried a Korean-style kongnamul muchim (seasoned soybean sprouts) that was not spicy but incredibly savory!
Even though it didn’t use a red spicy seasoning, it wasn’t bland at all—the umami flavor was amazing. It was the perfect side dish, and I became really curious about the recipe.
I tried Korean fried dumplings, and wow, I was blown away! They’re stuffed with so much meat. Is this what Korean generosity is all about? They really don’t hold back on the…
I had a fish cake gimbap. It was packed with fish cake and filled with plenty of cucumber, along with a strip of pickled radish. Even with just three ingredients, the flavors…
Today’s office lunch featured Sogogi Muguk (clear beef and radish soup). It looks simple, but the broth is incredibly deep and comforting. Paired with some braised quail eggs (Jangjorim) and sweet&
It’s been a while since I had a proper Korean meal with lots of side dishes. And of course, you can’t skip jeyuk-bokkeum! The star of today’s meal was definitely the peppers…
I served stir-fried beef brisket and green onions over brown rice, topped it with a fried egg, and finished it off with some garlic chili oil. After mixing everything together, it was…
It’s a spicy chicken stew with soft, chewy wheat rice cakes! It’s actually a menu item from the Korean franchise Yupdduk, which is famous for tteokbokki. They also sell this delicious dakbokkeumtang…
