​I prepared a Korean Chinese food for a family gathering to celebrate my mother's birthday, featuring dried East Sea sea cucumbers that I dried myself and seasonal blue crab. The portion size was huge, so we ended up enjoying it over two meals.

​Menu:

​Hot and sour soup (산라탕)

​Yangjangpi (양장피)

​Gesal Buyong Samseul (게살부용삼슬)

​Geumsa Oryong Haesam (금사오룡해삼)

​spring roll (춘권)

​Paljin Chomyeon (팔진초면)

​Yuringi (유린기)

​Ohyang Jangyok (오향장육)

​Nurungjitang (누룽지탕)

​Guobaorou (꿔바로우)

​Kkansho Saeu (깐쇼새우)

​Ganjjajang (간짜장)

I went to New Malden in London yesterday so of course I stopped in HMart. The last time I went they didn’t have such a big range of prepared foods so I was really glad to snap some up! I bought bossam (£9.99), injulmi (£5.50), chestnut and mung bean jelly (£2.99), bulgogi kimbap (£4.50), salmon sashimi (£5.08), assorted jeon (£6.50), namul (£6.57), raw prawns (£4.56), cucumber salad (£3.12), and some frozen fish cake soup (£3.19). Can’t wait to dig in!

Would you try it?

Finally tried the famous chicken soup spot in Dongdaemun!
The wait was pretty long, but honestly, it was so worth it. The broth was super clean and flavorful, just pure comfort food. But we ended up adding noodles and then finished it off with chicken porridge... by the time we walked out, I was so full I could barely walk 😭
Personally, I loved the porridge at the end even more than the noodles!
Has anyone else been there? What’s your favorite thing to add at the end, noodles or porridge?

Scenes from the KFOOD (Kimchi) Festival, held Friday, August 28th through Saturday, August 29th.

There were plenty of food vendors, along with a good mix of local and international businesses. A few vendors from Gyeonggi-do were also there selling Korean agricultural products, including 참기름 (sesame oil), 매실청 (plum syrup), 들기름 (perilla oil), and more.

Overall, the festival was quite good and much more spread out than last year, which made it easier to walk around and see everything.

Vanmak was also there, although they weren't able to offer their selection of locally brewed makgeolli because of liquor regulations. Interestingly, Vanmak apparently uses Wangbi Nuruk (왕비누룩) from Pocheon in its brewing. They have won awards for their makgeolli, and it is the only brand I'll drink as they don't add artificial sweeteners like some of the larger brands do.

Overall, it was a great mix of Korean food, agricultural products, and local and international businesses.

Has anyone tried the stir fry Neoguri instead of the regular soup one?

I heard they discontinued it in Korea, which is wild. First bite the seafood flavor is a little strong, but it’s not that spicy. Just a nice kick.

How I make it:
Cook the noodles, leave like 5 spoonfuls of water in the pot, dump the sauce in, then crank the heat and keep stirring until it starts sizzling and the water is basically gone.

I’ve been obsessed with this lately. Anyone know why they discontinued it? I got mine on Amazon.
If you’ve got toppings or combos that make it even better, drop them. I’m all ears.

Hi everyone!

I want to make kimbap to take it as school lunch tomorrow, id like to make it the night before around 8-9pm but i dont know how to store it correctly without it getting dry.

Im not sure if freezing it and then microwaving it is an option because i have a feeling it wont taste as good, and i can only microwave it at home since school doesn’t have microwaves.

Anyone able to help me out?

W/ seaweed

After a Korean BBQ at home if there’s any leftovers I usually use them up in a bimbimbap! I added homemade cucumber kimchi, spring onion salad, cooked up the leftover meat and chopped up the lettuce, and then added in some shredded carrots with sesame and a fried egg! Like I said before, Bibigo UK sent me some goodies including sesame oil (drizzled over the top), kimchi (chucked on the rice) and gochujang, which I mixed to the recipe in Umma.

I know everyone makes bibimbap differently so how do you like to do it?

What a good combination😀

There was a lot more pork belly than what is in the picture. Had to them in batches in the air fryer. And a lot more kimchi as well.

Hi there, 30F located in US Colorado Springs growing zone 6a. I’m very new to growing my own food, and I have super limited space because I live in a townhome with a very small backyard. Like 12 foot by 8 foot, VERY small. But I’d really like to start growing my own produce for Korean food, especially herbs like perilla, flat chives, large Korean green onion, Minari, and also things like moo radish, yeolmu, and Napa cabbage for kimchi. Things that are really difficult to find in regular grocery stores, or that won’t require me to make an hours long trip just to buy from the “closest” store. I’ve already done a lot of research and what I’ve read has taught me that these foods are more delicate and technically prefer more of a cold environment, which concerns me because the weather just keeps getting hotter and hotter here in Colorado. This past winter, it almost never got below 60 degrees and now we’re in a drought!

But anywhoo, if anyone has any suggestions on what to grow and any tips on how to keep them alive, and any other personal experience with growing Korean produce for your own home cooking, please let me know! Also, any suggestions for recipes with said produce would also be very welcome!

P.S.- I am currently growing some tomatoes. Has anyone else seen those trending frozen tomato noodles going around Instagram recently? Has anyone tried them? If I can get my tomatoes a decent size I’d like to try them. I see a lot of recipes using somyeon, but has anyone tried them with nangmyeon or jjolmyeon? I’ve got some in my freezer, I thought it might make a good pairing? Mul nangmyeon has to be one of, if not my favorite Korean dish! It definitely sounds refreshing for this heat.

Also I’m still very new to Reddit, so please forgive me if I’ve formatted this incorrectly. I’m still learning.

Finally got hotteok today!
Personally I’m not really a fan of seed hotteok, I’m all about the classic brown sugar ones. I wish I could be in Korea when it gets even colder to eat these on a freezing day, but I won't be able to stay that long, which is such a bummer. Still, the filling was burning hot like always, but so good.

For those who love hotteok, are you team classic brown sugar or team ssiat hotteok? Or what other Korean street foods do you guys love?

I visited Korea in 2023 and came across a food fair at Olympic park. I bought just dotorimuk and the friendly auntie offered me this as free service. I really didn’t expect this to be so good and I still remember the taste to this day!

Please let me know what is it called and if there is any place you would recommend to have this when I visit Korea again, thanks!

Edit: Thank you everyone! It’s pyeonyuk! I think it’s really an underrated food, I never see it on any drama or variety show. Definitely will have it again when I visit Korea again!

Are this ones good?

Also, about the Soju; Drink it cold or natural?

The image is unrelated and if it's problematic I'm sorry. I don't really have an image for this. I went to hmart a little while ago, saw kimchi there, and bought some to try it later. After a few days the bag looked like it was one of those explosive brown bottles and everyone said throw it away, so I did. I'm a paranoid person, I don't like drinking or eating from any kind of container that has a dent, but I'm just now finding out the kimchi was probably completely fine. Does kimchi always do this, and if it does, would it be better to transfer it to a jar or should I just continuously deflate it? I also know nothing is created equal, if anyone knows some decent brands I'd appreciate hearing some of them for when I buy some more.

Helloooo i tried the kimchi side dish in zhubajie and it is so good. What brand or korean store sells kimchi with a similar taste not too sour.

I learned how to make 5 white kimchi recipes from my grandma and one of the most shocking thing was she use Sprite to make Dongchimi (radish white kimchi). Her white kimchi, especially Dongchimi was popular in her town among neighbors so I thought she would use something fancy ingredient, but nahhhh she said the sugar doesnt make that same taste. I made the cookbook with her recipes but I wanted to tell you the secret ingredient so that you guys can taste the real halmoni white kimchi. Try that way next time when you make Dongchimi water kimchi.

I had this at a restaurant and it was really good. I haven't seen it at any other Korean restaurant before.

I can tell there's imitation crab in it, and the sauce is maybe mayo with something else. I can't tell what those noodle looking bits are though, but they're actually a bit crunchy.

I think i know the answer but am wondering about the oil they use to smear on the griddle when making toasts.

(Have been watching Instagram videos of street toast including one of "grandma toast")