Breakfast: Cup Ramen and Triangle Kimbap

Lunch: Korean Beef Intestine Soup

Dinner: Grilled Pork Belly & Somac(Soju bomb)

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

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.

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

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 😭

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.

Hi everyone :) I love kimchi (and basically all other Korean/ Asian foods) but I have a SEVERE shellfish allergy. I’m so sensitive to it that smelling shellfish will give me a full reaction. Does anyone know of any good kimchi brands (or recipes) that are shellfish free? I’d love to eat more of it! I made my own batch last August and it was good but definitely didn’t taste authentic. Thanks!

I made Dakgalbi myself last night, and this morning I made these rice balls with the leftover. Tasted amazing, and reminded me of the Samgak Gimbap I had from a GS25 in Seoul lol
If you have leftover meat dish, try making rice balls!

What is your best combination of Korean convenient store food?

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.

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?

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.

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?

mine is sunduju-jjigae!! a hot bowl of spicy tofu stew always makes me feel better after a long day, especially when the weather is cold

Featuring Costco fried shrimp and leftover tteokbokki sauce for dipping

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

I see a lot of the posts in this sub are people enjoying Korean food in countries outside Korea.

I am curious, where to do most of the followers this sub live and what attracted them to Korean food.

Followed the recipe from Nam Soon Ahn and Sarah Ahn's Umma cookbook, right down to using their seasoned chives recipe. Obviously some kimchi on the side.

I have yet to successfully grow chwinamul but I intend to try again this spring. For now, I buy it dried. It's worth the prep time! My super picky eater 10 year old absolutely loves chwinamul in rice.