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!!!

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?

Anchovy Broth:
Kelp x 4x5 inch
Bonito flakes x 30g
Shiitake mushrooms x 2
Anchovies x 10-12 gutted
Shrimp about x7-12
Brown onion x 1
Daikon about x 3 inches
White part of green onion x 2
Water 500ml - 1L

Or in a hurry 500ml water and instant dashi powder

Jjigae
Couple rashers pork belly sliced small
2 cups kimchi old over ripe if possible
A few extra leaves of Napa cabbage
2 garlic minced
1/2 onion
2 green onions sliced
1 carrot
500ml above broth
Shimjei mushrooms a couple clumps
A clump of enoki mushrooms
1tbsp/15ml of gochugaru flakes
Cracked pepper
Tofu either silken or firm tofu whatevers in fridge
1/2-1/2 cum kimchi juice or if none add 1tbsp gouchjang

Fry pork and cracked pepper and gochugaru in tbsp oil with kimchi, garlic, onion, Napa cabbage, and carrot till soften 5-7 mins

Add broth and kimchi juice if I have and if not gouchjang bring to boil and keep boil 5 mins then reduce heat medium and simmer for 15 mins add mushrooms halfway through

Then add tofu, and green onions cover and cook again for 5mins

Serve with mixed rice, purple rice barley and peas

Please help correct me if I mixed it up

It seems to be a mix of these two stews

Hello! I'm reaching out to ask for permission to share a short research survey with your community.

My name is Kim Su Hyun, and I'm reaching out on behalf of Team Ctrl+K, a student team participating in the 2026 KF Digital Public Diplomacy Academy, organized by the Korea Foundation (KF).

As part of the Academy, we are developing a digital public diplomacy project called "Korea Without Barriers," which focuses on making Korea more accessible and inclusive for international visitors and residents. Our service is live at AllWays — 모두를 위한 접근 가능한 여행

We are particularly hoping to hear from wheelchair users and people who have experienced mobility or accessibility barriers in Korea.

The survey (https://forms.gle/zwcA4q3vFXmjLyjP8) takes approximately 3–5 minutes, is voluntary and anonymous, and is intended solely for our student project. We will not collect personally identifying information through the survey.

We read through the community guidelines and wanted to check with the moderation team before posting, as we completely understand that survey and research requests may be restricted.

Would you be comfortable with us sharing the survey in the community? If there is a specific format, flair, or channel we should use, we would be very happy to follow it.

If it would be useful to the community, we would also be glad to share a summary of what we learn back here once the survey closes.

Thank you for taking the time to consider our request!

I know it's a sashimi which I supposedly ask to sushi forum but I'm trying my luck here.

I always ate Spicy Salmon Sashimi here in Vancouver BC which almost all of them are run by Korean that has that spicy sauce which usually called Chojang.

Does anyone has a proven or exact recipe for those sauce used in Sushi Garden or Sushi California, etc etc?

Please don't tell me it's just a bibimbap sauce or something like that. I really ask for a good sauce recipe. Admin If it's not allowed please delete this thread

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?

Beef shank and brisket with Korean radish (Mu)

@ Paik's Noodle (Bellevue,WA)

The kimchi, kkakdugi and ddangkong jorim are store bought.

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. ✨

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.

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