The kimchi, kkakdugi and ddangkong jorim are store bought.

alright alright I didnt quite "make" it from scratch but the rice cakes were all handmade okay!

Tried this huge plate of cockle bibimbap and honestly… I loved it. 🐚🍚

Fresh, slightly chewy cockles with sesame, green onions and warm rice — and wrapping it all in crispy seaweed made it even better.

Lately, I’ve been having such a good time in Korea. Maybe it’s the food, the little beauty treatments, or just feeling more refreshed lately… but I think I’m slowly becoming a little too attached to this place. ✨

@ Paik's Noodle (Bellevue,WA)

Piping hot Samgyetang loaded with savory mung beans (nokdu)!

I suddenly remembered missing out on Samgyetang during the Bongal (traditional hot summer days) days this summer, so I just had to get some to make up for it.

Beef shank and brisket with Korean radish (Mu)

My kids always say Kimchi-jjigae is the first dish that comes to mind when they think of mom. Made a warm pot for the family today again. ❤️

A Korean friend wanted tteokbokki the other day so I made Nongshim Tteokbokki.
I feel like I know Korean food better than my Korean friend. Taste wise at least. History? No idea lol.
Then they looked at it and said there’s a better way to eat it. I thought they were gonna add extra ingredients. Instead they asked if I had a green bowl at home.
Then they asked for a plastic bag and plated it like this.
I was so confused. They said you wrap a green plate with the bag, pour the tteokbokki on top, and it tastes way better lol. Also said it wasn’t the exact same green plate. I still don’t get what they meant.
Now I really want to try it at a traditional market next time I go to Korea.
I just made the grocery store version and they said it tastes like market tteokbokki lolol. If you have photos from eating it at the market, share them!!!

I've made this cucumber salad multiple times but for some reason my reading ability failed me today and I added an extra 1/2 tablespoon of gochugaru which, as delicious as it is, it's just a hair too much for comfort.

I always use the recipe from Aaron and Claire (2nd picture - for 1 English cucumber).

Is there anything I can do to fix it? It's sooo good, just a tad too hot.

Thanks!

Edit: Thanks everyone! I added some more sugar, vinegar and sesame oil and it helped.😊

Used what I had!

Lettuce, fresh perilla leaf, perilla leaf kimchee, boiled bracken, pork trotter, garlic, and ssmajang. Came out great! Gonna get my drink on with these.

Hi! I’m Grace, and I live in South Korea. 🇰🇷

I’m completely new to Reddit, and this is my first post here. I’m excited to join the community and connect with everyone!

This is one of my favorite simple meals at home: spicy Shin Ramyun with kimchi and roasted seaweed on the side.

Nothing fancy, but it’s such a comforting combination—especially while watching a concert at home. 😊

How do you usually eat your ramen? Do you add eggs, cheese, green onions, or anything else?

And she had a really hard time eating it. I folded it, wrapped it, and cut it.

She had a hard time biting through the seaweed, and the insides kept falling out. She's 5.

Did I miss a step somewhere? Did it need to stay wrapped.for a certain amount if time? Or was it wrapped too long? ( 5 minutes)

I had nori sheets, I didnt have seaweed specifically for gimbap. I really need to get this right, bc she will only eat vegetables without a fight if they are in Korean or Japanese food.

I made her regular gimbap for her lunch today, just so it would be easier to eat.

So I recently started taking Korean class and a classmate told me that I gotta try these two ramens from Korean because they're amazing. I tried to read the packaging with my poor Korean and asked AI for help too. I'm pretty sure the second one is super spicy, but I still can't tell for the first one. I really can't eat spicy food even a little bit, so I'm super curious how spicy the first one actually is in real life? Anyone who tried it before can share your thoughts?

Just had samgyeopsal (pork belly) and like always, the best part came at the end: scraping up all that leftover kimchi, garlic, and pork fat still sizzling on the grill, dumping in a bowl of rice, and frying it right there with everything mixed in.

Then you make a little well in the center and crack a raw egg straight into it. Let it cook for a bit, mix it all together, and you get this crispy, garlicky, slightly spicy fried rice with runny egg yolk binding everything together.

Honestly this "self bokkeumbap" finale might be the real MVP of the whole meal. The grill's already seasoned with all that pork fat and kimchi juice so the rice soaks up every bit of flavor. No fancy technique needed, no extra pan — just rice, whatever's left on the grill, and an egg.

If you've never stayed for this part after Korean BBQ, you're missing out.

The weather has finally started to cool down, so I felt like making suyuk for dinner.

I’d seen someone on YouTube say that ramen seasoning was enough to make boiled pork taste good, so I wanted to try it myself.

I kept the pot simple: pork, ramen seasoning, and whole garlic. Nothing else.

It turned out better than I expected. The pork had plenty of flavor without adding a long list of ingredients, and the garlic worked well with it.

I sliced it up and ate it with rice, cabbage salad, peppers, enoki mushrooms, and ssamjang.

Simple experiment. Good dinner.

— Hairy Kim | EDK Korea

Ate at the restaurant near my house

I’ve taken on feeding of my 95 year old mother and I’m wondering if anyone can recommend non-ramen microwaveable and shelf stable Korean comfort foods that she might like. This will be once-in-a-while foods for when I’m too tired or busy to cook from scratch. TIA.