Korean cooking for total noobs.
Being a mom myself, I sometimes seek commiseration to the hectic chaos that children bring. But these women make household chores look effortless and… beautiful. They plan, shoot, edit their own videos while doing all the stay-at-home mom things. Not only are they keeping house expertly, you’ll be shocked at the movie-quality of their videos. … Read more
For those times you just want to watch food being made in Korea but don’t want to listen to chatter. This is documentary-style food film making at its best. High quality video that with absolutely no talking. I enjoy these when folding laundry or completing other mind-numbing household tasks 👍. yummy boy hi foodie yummy … Read more
You’ve heard of The Korean Vegan, an Instagrammer who’s exploded into the mainstream. She makes me almost want to vegan 🤭. If you love the visuals of Korean food and are searching for something new, these relatively smaller accounts may be right up your alley. These are Korean people, living in Korea, eating Korean food. … Read more
This understated noodle is actually the most well-known and versatile Korean noodle. You can usually find them labelled as Somyeon or Mak Guksu. They are made with only wheat flour and salt (and water). The history of this noodle is very long. Since the times of Kings and Queens during the Joseon Dynasty when wheat … Read more
The most common type of soup broth in Korean cooking is made from anchovies. At its most basic, all you need to buy is dried anchovies from the Korean market. Throw some into boiling water and you’ve got an umami-rich base to make lots of Korean soups. These convenience soup tea bags are fairly new … Read more
Many people new to Korean food will have their first experience at a Korean restaurant. Korean BBQ and Kimchi Stew may surprise and delight but it’s the numerous small dishes of banchan that leave a lasting impression. Kimchi should always be in stock (ahem, I mean if you can, we have been known to run … Read more
If Kimchi is the representative Korean side dish (#famous), Jeotgal has to be the national hidden gem. I can’t say I’ve seen jeotgal served much as banchan at Korean restaurants. If you’ve never had jeotgal, you’re in for a surprise! It’s usually raw seafood (in this case, squid) that’s fermented in lots of salt and … Read more
There may be thousands of types of kimchi in Korea varying by region and recipe, but when you drop by your local Hmart, you will likely see less than 10 (if you’re lucky). This one is the most basic, made out of Napa cabbage that’s already been cut into bite-sized pieces. It’ll usually be labelled … Read more
This Korean banchan is made from the root of the beautiful lotus flower. Peel this ugly bulb, blanch it and simmer it in a soy sauce dressing and you’ve got a sticky, sweet, savoury side dish with serious crunch. Help Me Pronounce It! “Young Gun Jorim” 연근조림 I personally love lotus root. I’d liken the … Read more
Did you know beans could taste so sweet? Black Bean Banchan is a very common side dish you’ll most likely have come across at Korean restaurants. It’s also a popular banchan with kids- the sweet and salty combo of soy sauce + sugar is a winning match made in heaven. What beans to use for … Read more