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L.A. Galbi   T = Tablespoon t = teaspoon 1 Cup = 240ml Ingredients LA galbi cut short ribs 500g *Galbi Marinade *Mu Saengchae Galbi Marinade (for 500g short ribs) soy sauce 4T (I used Sempio 701) Yeondu 1T (or substitute with soy sauce 1 T) Sugar 3T Water 5T Korean pear 1/4 (for tenderizing) Onion 1/4 (about 75g) Garlic 4 cloves (30g) Ginger 1 piece (10g) Sesame oil 3T Black pepper *Mu Saengchae White Radish (Daikon) 500g (thinly julienned) Gochugaru 2T Minced garlic 1T Mince

Garlic Jangajji   T = Tablespoon t = teaspoon 1 Cup = 240ml Ingredients garlic 700g water 1 1/4 cup soy sauce 3/4 cup (i used sempio 701) sugar 1/2 cup vinegar 3/4 cup (i used rice vinegar. white vinegar is also good) ⸻ How to Make It Boil the water, soy sauce, and sugar. Let it cool, then add the vinegar. wash garlic and mix it with jangajji brine Store in the refrigerator for at least 5 days (The longer it sits, the less spicy and more flavorful it becomes) ⸻ Tips You can s

Steamed Kimchi Cabbage Mille-Feuille  (for 2 servings) T = Tablespoon t = teaspoon 1 Cup = 240ml Ingredients 200g of beef (thinly sliced) 1 Kimchi Cabbage (Napa cabbage, young and small cabbage(알배기) is better!) *Bulgogi marinade *Soy vinegar sauce (Choganjang) Bulgogi Marinade 2T soy sauce 1T sugar 1t minced garlic 1T sesame oil 1/2 cup water (I used Sempio 701) Soy Vinegar Sauce (Choganjang) 5T soy sauce (I used Sempio 701) 3T sugar 4T vinegar (i used rice vinegar, but apple

Bibimbap Meal Prep  (for 10 servings) T = Tablespoon t = teaspoon 1 Cup = 240ml Yak-Gochujang ( Bibimbap Sauce ) Ingredients Ground pork 300g Minced garlic 3T Light soy sauce 2T (i used Sempio 701) Sugar 2T Gochujang 1 cup Water 400g Vinegar 2T (white or rice vinegar etc, i used rice vinegar) Sesame oil 2T Recipe 1. Brown the ground pork over medium-high heat. 2. Add garlic and sauté for about 1 minute (don’t burn it). 3. Add soy sauce, sugar, and gochujang. Sauté for 1 minut

In Korea, plain fried chicken is not the most popular style. Instead, fried chicken coated in flavorful sauces is loved by many. Varieties like Yangnyeom Chicken, Soy Garlic Chicken, and Honey Garlic Chicken are especially popular. Among them, I’d like to introduce Soy Garlic Chicken — a fried chicken coated in a savory soy-garlic glaze.   Soy Garlic Fried Chicken  (for 2 servings) T = Tablespoon t = teaspoon 1 Cup = 240ml Ingredients 400g chicken breast or boneless chicken t

There is a famous Korean dish called 'Ganjang Gejang'—soy-marinated raw crab . Ganjang Saeujang is the same thing, simply replacing crab with shrimp. In Korea, there is a long-standing food culture of preserving food by aging it in jang (fermented sauces like soy sauce, doenjang, or gochujang). This method was born in a time before refrigerators, when people needed ways to store fish and meat safely for longer periods. Because jang is salty, it slows spoilage and allows in

In Korea, people have long made something called “cheong.” It is used in cooking instead of sugar, or mixed with water to make tea. Cheong is made by combining fruit (or other ingredients) with sugar and letting it mature over time. Because no heat is applied, the natural aroma of the ingredients is well preserved. As time passes, the osmotic pressure of the sugar draws out the fruit’s moisture and fragrance, allowing the aroma to infuse into the syrup. The result is a richly

Buldak Spam T = Tablespoon t = teaspoon Ingredients Ground pork 1 kg Cold water 130 g Salt 15 g (i used kosher salt ) White sugar — 20 g Potato starch — 30 g Pickling salt — 2 g ( pickling salt contains 8.6% sodium nitrite ) Buldak sauce — 50 g How to make Place all the ingredients in a powerful food processor and blend for 5 minutes to emulsify the mixture. Add ice water little by little as needed to prevent the temperature from rising Transfer the mixture to a steamer an

Rice is a staple food in Korea, as in many Asian cultures. That’s why rice is used to make so many different foods — even alcohol. From makgeolli to soju, Korea has a long tradition of rice-based drinks. Today, let’s start with the most basic one: makgeolli :) Makgeolli (single-stage fermented way) T = Tablespoon t = teaspoon Ingredients Glutinous Rice Nuruk Water How to make Wash 1.8 kg of glutinous rice until the water runs clear (about 20 minutes. Gently wash in one direc