Welcome to Cookim's Kitchen

During the Japanese colonial period, Korea's traditional Jang culture for soy sauce was significantly diminished. In its place, mass-produced, chemically-driven "acid-hydrolyzed soy sauce" (like Jinganjang) became the norm. However, many artisans across Korea are still dedicated to preserving our authentic heritage. To rediscover the roots of Korean cuisine, I am currently learning the art of fermentation from Jang master (specially gan jang) Ki Soon-do, a designated National

Ssuk-Jjinbbang Ingredients (10 jjinbbang) 400g All-purpose flour 200g Mugwort water (Warm, approx. 40°C) 1 tbsp Yeast (1 tbsp Dry Yeast or 5g Fresh Yeast) 50g Sugar 1 tsp Salt 30g butter • *Red bean paste Recipe In a large bowl, combine 200g warm mugwort water (40°C), 1 tbsp dry yeast, 50g sugar, 1 tsp salt, and 1 tbsp baking powder. Mix well. Add 400g of all-purpose flour and mix for 3 minutes. Add 30g of butter and knead by hand for 10 minutes until the dough becomes s

Gochujang Bibimmyeon Ingredients (2 serving) 180g Capellini pasta (somen noodles is better if you have ) 150g Gochujang (I used Sempio Gochujang) 2T rice vinegar 4t Sugar 2T Plum cheong (If unavailable, use 4t sugar) 2T Soy sauce (I used Sempio 701) 1t Minced garlic 1/8 Onion Thinly sliced pork belly (or bacon) Sesame oil Sesame seeds Cucumber Boiled egg Sauce In a blender, put Gochujang, rice vinegar, sugar, plum cheong, soy sauce, minced garlic, and onion, then blend until

Yuja Tiramisu (3L tray, serves 6–8) Ingredients Yuja Curd 3 egg yolks 1 whole egg 200g yuja cheong 60g butter 2T yuja juice (or substitute with 2T lemon juice) Yuja Mascarpone Cream 250g heavy cream 250g mascarpone 120g yuja cheong 4 egg yolks Recipe Yuja Curd In a mixing bowl, put 3 egg yolks, 1 whole egg, and 200 g of yuja cheong Place the bowl over hot water and whisk until the mixture becomes thick Add the butter and yuja juice, then blend until smooth Yuja Mascarpone Cre

Strawberry Makgeolli (3~5L) T = Tablespoon t = teaspoon 1 Cup = 240ml Strawberry Makgeolli Ingredients Glutinous rice Water Nuruk (Korean fermentation starter) Strawberries Time ⸻ Strawberry Makgeolli Recipe First, make makgeolli using the single-stage method (recipe below) and let it ferment for about 20 days. On day 20, blend 1 kg of strawberries and add it to the makgeolli. Let it ferment for one more day, then it’s ready to drink. (you can add water depending on your tas

Soondae Gukbap Meal Prep (for 10 servings) T = Tablespoon t = teaspoon 1 Cup = 240ml Ingredients (10 servings) 2 kg pork marrow bones 2 kg cooked rice 1 kg soondae Green onions Perilla seed powder (optional) Dadaegi (Spicy seasoning paste) Dadaegi (Spicy Seasoning) Ingredients 5T gochugaru (Korean chili flakes) 5T anchovy fish sauce 2T sugar (plum syrup works even better as a substitute) 3T minced garlic A small amount of water Mix all ingredients until a thick paste forms.

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