Do some people eat jokbal just to have it with bibim makguksu? For me, jokbal alone feels a bit too rich, so I always make sure to have bibim makguksu with it! Sometimes, I even crave bibim makguksu on its own, but the version you get at a jokbal restaurant tastes really amazing. 😄
This is daechang bean sprout ramyeon topped with a huge pile of bean sprouts shaped like a volcano! The rich, spicy broth balances out the fattiness of the beef intestine, and the…
We had shabu-shabu at home and ended up with a lot of leftover veggies and broth, so I threw in some noodles and turned it into kalguksu! The shabu-shabu itself was amazing,…
Grabbed these from a street mandu stall today—so fresh and legit! But tbh I cook frozen mandu at home all the time too. Thin chewy wrappers + juicy kimchi/meat fillings = every…
Threw some Korean dumplings (mandu) into my ramyeon and it was perfection! Simple combo, ultimate comfort. Who’s tried this? 😋
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…
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…
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Jokbal and bibim makguksu go really well together.😄