When summer arrives, one of the first Korean noodle dishes that comes to mind is Kongguksu (cold soybean noodles)!
Today, we tried a special version made with pine nuts—Jat Kongguksu. It was incredibly rich, creamy, and full of nutty flavor. The chilled broth was so refreshing that we couldn’t stop drinking it straight from the bowl!
I made buckwheat noodles and soy sauce bulgogi and had them with a fried egg. Surprisingly, they went really well together! The soy sauce bulgogi was especially successful! 😊
Do you think you’d like Pyongyang naengmyeon, with its subtle, delicate flavor? The first experience is really important. If you try it for the first time at a place that doesn’t make…
The best thing about making spicy whelk noodle salad at home is that you can add as much whelk as you want! 😂 There’s actually twice as much whelk as noodles in…
I bought a seafood kalguksu meal kit and made it at home! 🍜🦐 I enjoyed it with some kimchi on the side, too. 🥬 It’s such an easy and convenient way to…
They pan-fried these Pyongyang-style dumplings to make them nice and crispy! Since these dumplings have a mild, subtle flavor, I think they might actually be better suited to being steamed or served…
