Kimchimari

In my attempt to categorize/analyze Korean sauces, I have searched high and low for some reference site or book that organizes the sauces in some structured way. No such luck.  So, here’s my attempt – to me the most natural way of categorizing the sauces is to base it on what the main ingredient is. […]

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 […]

It’s only been a few days since my arrival in Seoul but I just couldn’t wait any longer to post– The last couple months have been a very exhausting but also a very meaningful time. I went through every single item (including 5 cans of WD40′s – don’t ask me why we have so many […]

Kimchi Soondubu Jjigae is one of the variations of the spicy soft tofu stew  (순두부 찌게 Soondubu Jjigae) that I wrote about some time ago. I know that my original recipe may taste a bit bland to some people and if that’s the case for you, you really have to try this version with kimchi […]

Ten years ago, I would have never imagined that Soondubu Jjigae would become so popular with non-Koreans. I always thought that it was unfortunate how Tofu got such a bad wrap for being a healthy but bad tasting food. I wanted to tell those people that it’s because you just don’t know how to make […]

Ssamjang Ssamjang is a condiment used to add the final flavor punch to the Korean Ssam which is rice, a kind of protein(bulgogi, grilled pork belly, kkongchi jorim and more) wrapped in lettuce or any vegetable leaf that is big enough to make a wrap. Here’s what you need: 2 T Korean soybean paste (된장 […]