Kimchimari

Happy New Year everyone!! I received this ’2012 in review’ report from WordPress and thought I would share this with all of you. When I started my Korean Food at Home blog in Jan of 2011, my average visits per day was 4 and now my blog gets over 1000 daily! I want to say […]

Just like many other cuisines, sauces play an important role in Korean cooking. The same kind of sauce is used in many different dishes so many Koreans can make these sauces with their eyes closed. When I was preparing to write about sauces I was hoping that there would be some well organized categorization of […]

I recently bought some brisket from an American grocery store. But when I brought it home and cooked it, it looked and tasted different from the Yangjimeori(양지머리 – also labeled “brisket”) that I usually buy from the Korean supermarket. And this is not the first time– it has happened to me many times before and […]