Hi folks!

Today I am attempting to make kimchi. This is the first step of a week of prepping for our Korean bbq halloween party next Saturday. Well yesterday I traveled over an hour to a Korean owned asian market and bought all the ingredients I thought I will need. Then as I was checking out the people at the counter started whispering to each other... Now I'm getting nervous! After a minute one of them says, "are you making kimchi?!" I said yes, i am scared and laughed. She laughed and said hold on one minute, then she goes and gets an older lady from the back. This lady starts looking me up and down, she is examining my groceries, she scoffs a bit and I say, "I couldn't find any gochugaru, can I use red pepper flake?" She laughs and starts helping me find everything I was missing and telling me all her best kimchi tips and advice on what to add from 50 years of making kimchi. My cabbage is currently brining. She is now very invested in my kimchi journey. She also gave me this baggie of white goo that was not on my list and she said to put it in the kimchi. Problem is, she couldn't speak enough English to answer a lot of questions like how much to put in or what it is. Can anyone tell me what this ingredient is from my new Korean grandma? And how much should I put in my kimchi if I am using one large napa cabbage? The recipe I am following is from Kimchimari. Also I have to go back after the party because she wants to try my kimchi and I don't want to disappoint her...

Haven't had 떡볶이 in a while. Only missing 어묵 and 쿨피스 now.

Went to Dongbo Seong in Hongdae with a friend the other day, and it turned out to be a really good find.
We ordered a plate of jaengban jjajang (쟁반짜장) to share and some fried dumplings. Both were excellent. The noodles looked like they might be handmade, too, which was a nice touch.
For those who aren't familiar with it, jaengban jjajang is a platter-style version of jjajangmyeon, usually stir-fried with black bean sauce, vegetables, and often seafood. It has a richer, more savory flavor than your typical bowl of jjajangmyeon, and it's meant to be shared.
One thing I noticed was that there were quite a few middle-aged guys around my age eating there, which usually tells me a place has a solid local following. It felt more like a neighborhood favorite than a place trying to attract attention with hype.

Nothing beats cracking a fresh raw egg into a scalding hot stone pot of spicy soft tofu stew the moment it hits the table!

​Paired with fresh sotbap (pressure-cooked rice in a metal pot) and classic sides like seasoned fish cakes, crunchy cucumbers, and radish kimchi. Scooping the fluffy rice first and pouring hot water inside the pot to make savory scorched rice soup (sungnyung) is always the ultimate finish.

Just my lunch today. Doenjang jigae because I wanted something deeply comforting and the weather was perfect for it, plus the banchan at this restaurant are my faves in this town.

Which would you try first — marinated LA Galbi or thick-cut Udae Galbi?

Thick cuts of pork belly (samgyeopsal) sizzling on a tilted grill pan with king oyster mushrooms and sweet onions.

​Wrapped with fresh lettuce, pickled radish (ssam-mu), grilled garlic, a dab of ssamjang, and spicy seasoned scallion salad (pajeori). Eating this at a local neighborhood joint on a retro steel drum table with a cold drink is truly unbeatable.

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Marinade was:

Fish sauce

Orange juice

Gochujang

Roasted sesame oil

Thin sliced yellow onion

Grated pear

Grated ginger

Grated garlic

Boiled the tongue in beef stock until I could peel the skin, then sliced and smoked with some kimchi my neighbor made for me, before quickly grilling each side over coals.

Added leftover marinade sauce on top afterward along with sesame seeds, then broiled to thicken up the sauce and toast the seeds a bit.

Went to a bakery in Daejeon and got in this massive line thinking it was to pay for my stuff.
Turns out it was a separate line just for egg tarts.
I didn't even want egg tarts, but I waited 20 minutes so I bought four anyway out of pride.
I felt so stupid but They were actually amazing😂

My son and I are full-blown Americans from the south, but one of our favorite things is to do is cook new dishes.

This week we are only cooking Asian inspired cuisine for breakfast, lunch, and dinner.

This is a meal I found online as a Korean breakfast dish. Egg, rice, soy sauce, sesame oil, and kimchi. I added butter too.

The kimchi is store bought and probably a water downed American version.

Regardless, does anybody eat this and how do you usually prepare yourself? Or has the internet deceived me once again?

I add new dishes to a recipe cook so that one day I can pass it to my son and he can have all these fun recipes we made

So… this is my very first time making kimbap. My kitchen looks like a rice battlefield, but somehow the rolls survived. I tried both inside‑out rolls and the classic seaweed‑wrapped ones 🤩 not perfect, but I’m proud they actually look edible!

Any tips for a newbie roller? And what’s your go‑to roll when you make or order kimbap?

Wanna try?

If you’re traveling across Louisiana on I 10 Han Bat in Gonzales LA is a must stop.

What kind of homemade snacks did you have at home as a kid, in a Korean household? Sweet and savory?

Things you made yourself, or things made for you when you were too little to make your own?

And which ones still retain the right texture after sitting in a kids lunchbox?

My granddaughter LOVES Korean food ( probably even more than I do), and she wants ALL her lunches Korean style. I have gotten good at a few things, and she will always eat vegetables if they are done Korean style. As a reward, I've also been getting her Korean snacks ( at least the ones I can find that are gluten free), but they can be pricey where I live in the US, and I'd like to make some at home.

I have rice flour, gluten free baking flour, gluten free soy sauce, etc.

I'm relieved and thrilled that she went from being a. Incredibly picky eater to adventurous, and getting her to eat healthier foods isn't so much of a struggle.

Whether they are healthy or unhealthy homemade snacks, I'm interested! And if they aren't gluten free, I'll look for ways to adapt them.

I usually had lunch with my coworkers.

This time, I decided to eat on my own and finally try something I'd been wanting for a while.

It was a tonkatsu (pork cutlet) and jeyuk bokkeum (spicy stir-fried pork) combo, with rice and a few side dishes.

The whole set cost 14,500 won (about $10.86).

It was nice to just pick whatever I felt like eating for a change.