Couldn't find good kimchi around here, so I made my own. I just need to borrow a Korean person to tell me if I did it right 😭

I challenge you all to introduce me to the most Korean food combos out of 2-3 products or ingredients! ♥️

What is your best combination of Korean convenient store food?

Is this supposed to be one of the side dish? Or snack? Am I supposed to cook it?

I initially tried to make kimchi pancakes via a stainless steel pan, but no matter what I tried, it still stuck. I then tried a cast iron skilled that was well seasoned, and it did work. The pancakes did brown/blacked nicely but issues were that

1. the skillet was too heavy to do a proper flip (my fault for being greedy and getting a 12 inch) so when I did it with a spatula, the pancake fell apart.
2. It just did not cook all the way through. The outside looked good, but the inside wasn't crisp and still seemed underdone. I cooked this on medium to medium high heat and with a decent amount of oil (the skillet was preheated on medium low for 4 min, completely coated by maybe 5-7 mm of oil, then more oil was added after turning the pancake over). I tried turning up the heat but that didn't work either. The oil might not seem like much, but I've seen youtube videos where they use less. The pancake was near paper thin and I have seen youtube videos where they successfully make thicker pancakes

The only thing I can think of is to improve my wrist strength so I can do a proper flip and use a crap ton of oil, which I am reluctant to do. If I must do the latter, how thick a layer do I need?

I have heard this Nobrand has collab with Aniimo , I don’t live in South Korea so it would be cool if someone shared the code they don’t need with me so I can make use of it , thanks for taking time and reading my post

EDIT: I know I am asking for free stuff but I don’t understand why you gotta be rude about it , I didn’t ask them to go buy it for this code , I just asked if someone went and has a spare code

Scored a bunch of pork neck bones on sale so my wife made a huge pot of kimchi tang, a lighter version of kimchi jjigae. Broth is thinner than standard jjigae. Neck bone addition is awesome.

Much of the soup placed into containers for freezing.

I added yellow potato to mine.

Sept. 29 (pic 1)

1. Spicy radish salad (mu-saengchae) / 2. Braised pork jowl in gochujang (red chili paste) / 3. Braised potatoes / 4. Stir-fried zucchini / 5. Rice / 6. Rolled omelet (gyeran-mari) / 7. Beef bone soup (gomtang)

Oct. 1 (pic 2)

1. Stir-fried spicy eomuk / 2. Stir-fried small dried anchovies / 3. Spicy radish salad (mu-saengchae) / 4. Rice / 5. Soy sauce braised chicken (Andong jjimdak)

Oct. 2 (Bunsik day) (pic 3)

1. noodle soup (kalguksu) / 2. Pan-fried dumplings (gun-mandu) / 3. Stir-fried small dried anchovies

Oct. 6 (pic 4)

1. Braised mackerel with radish / 2. Stir-fried small dried anchovies / 3. Aged kimchi (mukeunji) / 4. Stir-fried beef brisket with Mung bean sprouts / 5. Rice / 6. Egg and soft dubu soup

Oct. 12 (pic 5)

1. Stir-fried spicy eomuk / 2. Stir-fried spicy pork (jeyuk-bokkeum) / 3. Stir-fried Kkwari- peppers / 4. Kimchi / 5. Home made Ssamjang / 6. Rice / 7. Soft dubu stew (sundubu-jjigae) / 8. Perilla leaves / 9. Hot chili peppers / 10. Korean Lettuce

Oct. 13 (pic 6)

1. Seasoned Mung bean sprouts / 2. Japchae / 3. Stir-fried Kkwari- peppers / 4. Kimchi / 5. Rice / 6. Soybean paste stew (doenjang-jjigae) with Korean mint (bang-a)

Oct. 14 (pic 7)

1. Seasoned aster greens (chwinamul) / 2. Grilled hairtail fish / 3. Kimchi / 4. Acorn jelly (dotori-muk) / 5. Rice / 6. Short rib soup (galbi-tang)

Oct. 15 (pic 8)

1. Seasoned aster greens (chwinamul) / 2. Green onion kimchi (made this morning) / 3. Unfermented fresh kimchi (prepared this morning) / 4. Rice / 5. Pork back bone hangover soup (Pyeo-haejang-guk)

Two special kinds of kimchi were served today, and they were so good with the pork bone hangover soup that no other side dishes were needed

It was so good 🙏🏻

Nothing hits the spot quite like a boiling stone pot of galbitang. Massive beef short ribs that fall right off the bone in a rich, clear broth packed with scallions. Served with warm rice, fresh kkakdugi (radish kimchi), and spicy chives. Pure comfort food in a bowl.

Stopped by a traditional local spot right outside UNESCO-listed Tongdosa Temple today.

​Sanchae Bibimbap (wild mountain vegetables, seasoned greens, and rice) paired with Dotori-muk muchim (savory acorn jelly tossed with crisp lettuce, perilla oil, and toasted seaweed). Earthy, refreshing, and deeply comforting vegetarian meal after a peaceful temple walk.

Been craving this all week. Silky soft tofu, clams and big chunks of green onion in that spicy red broth, still bubbling in the ttukbaegi. The clams are what make it for me, they give the broth a sweet briny taste you don't really get with the pork version.

Team seafood or team pork? And do you crack an egg in or leave it as is?

Stopped by a cozy local neighborhood restaurant in Mungyeong tonight. In countryside Korea, order a couple of drinks or a main meal and the table simply fills up with honest, homemade dishes.

​Sizzling spicy pork (jeyuk bokkeum) right in the center, flanked by seasoned cockles (kkomak), boiled sea snails, a big bowl of warm mussel soup, glossy japchae, crispy chive pancakes, and braised fish. Country hospitality at its finest.