Korean Cooking Basics

Learn the basics of Korean Cooking to become a better cook.

I share tips on brining Kimchi, making basic Anchovy stock and more.

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My pretty measurement cups and spoons from Anthropologie~

Guide to Measuring Cups – US vs Metric vs Korean

Purple Rice close up in green ceramic rice bowl

Korean Purple Rice or Black Rice (Heukmi Bap)

Tips on brining cabbage for Kimchi

Hearty Korean Beef Soup (고깃국 Gogiguk/Kokiguk)

Vegetable Broth for Korean Recipes

7 Uses for Rice Water

How to make Korean Rice on Stovetop

Pan-Fried Abalone Recipe with Soy Glaze

How to make Acorn Jelly (Dotorimuk 도토리묵)

Anchovy Broth for Korean Recipes

Korean Multigrain Rice (Japgokbap or Ogokbap)

Korean Purple Rice or Black Rice (Heukmi Bap)

How to Make Rice Flour for Rice Cakes (Maepssalgaru for Tteok)

No Slimy Kimchi – Reasons Why and How to Prevent It

Guide to Measuring Cups – US vs Metric vs Korean

Tips on brining cabbage for Kimchi

Kimjang Day: Part 2 – Ingredients and Tips

Kimjang Day: Part 1- How it’s done

Korean Seasoning Sauces II – 4 Yangnyumjang Recipes for Seasoning

Korean Sauces I (3 Recipes For Dipping)

Hearty Korean Beef Soup (고깃국 Gogiguk/Kokiguk)

No Crazy Kimchi – How to Ripen or Ferment Kimchi Properly

Nutritional Facts in my recipe cards are provided PER SERVING and it’s an estimate and may not be accurate. Due to different brands of ingredients having different nutritional values, the values I provide here may be different from your preparation.

– Gluten-Free recipe assumes you are using gluten-free soy sauce (since many soy sauces contain gluten or wheat) and/or gluten-free gochujang.

– MSG & Corn Syrup FREE – these are never used in my recipes

Korean Cooking Basics

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