Do you have any foods you’ve been eating a lot lately? I’ve been eating mandu-guk (dumpling soup) really often. Somehow, I got hooked—sometimes I make it with rice cakes added (tteok-mandu-guk), sometimes just dumplings (mandu-guk).
Honestly, I love dumplings the most, but now that it’s cold, I’ve been craving hot soup, so I end up eating mandu-guk a lot for that perfect combo of soup and dumplings.
Threw some Korean dumplings (mandu) into my ramyeon and it was perfection! Simple combo, ultimate comfort. Who’s tried this? 😋
I had a warm bowl of Yukgaejang Kalguksu. Yukgaejang is one of Korea’s representative nourishing soup dishes, made by simmering beef, green onions, bracken fern, and taro stems in a spicy broth…
Classic Korean comfort combo. What’s your favorite tteokbokki brand or style?
This is the breakfast on the second day after a warm night’s sleep~ They served ramen with slightly thick noodles and added fish cakes, and as a side, we had assorted jeon…
I had a bowl of kalguksu at Gwangmyeong Market. Freshly made noodles dropped straight into a big pot of broth, then finished with seaweed and green onions. Simple, comforting, and exactly what…
This is makguksu tossed with Korean perilla oil. It’s simple but very aromatic — buckwheat noodles coated in nutty perilla oil, topped with seaweed and sesame seeds. Light, clean, and surprisingly addictive.
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The dumplings in the soup look round and cute 🙂