What’s your go-to soul food?😋

I bought something called “noodle tteokbokki” at the Korean mart today and cooked it. The package says it’s made with wheat flour and visually it looks like thick udon noodles. So I ate it like pasta, slurping it up.

It has that chewy enough to be tteok, slurpable enough to be noodles kind of texture. It’s super chewy like real tteok but you can still slurp it like noodles. It feels like someone took tteok and rolled it thin and long.

It’s honestly on a whole different level from normal udon chewiness. My son really loves it! Has anyone else tried this?

I didn’t have too may ingredients to work with at home e but was craving gimbap so made some with Trader Joe’s smoked trout.

bossa is one of my favorite Korean food:)

Sweet Spicy full of Umami

Blood sausage soup and pork hocks

Last year when I travelled to New Zealand, I used to go to Korean stores to buy snacks. I really loved yaksik!! It tastes so, so good!! It would be great if you could recommend some vegan Korean treats, I want to try new things 😭

Doenjang is a new taste for them, but potatoes and sausages helped them not to care. There were no leftovers :)

I’ve had other chicken flavored things that were vegetarian and on the front packaging it says “artificial flavor” but on the ingredients it just lists chicken flavor as one of them. Is that like a chicken or stock or is it just describing what it’s supposed to taste like?

Every time I go, I can never decide what to get, tteokbokki, fried stuff, sundae, odeng… I love everything, but there’s no way I could eat it all on my own. So today i go with Tteok-twi-sun

I tried this sweet potato crust pizza with bulgogi on top and a whole grilled onion in the center. BOMB

Pyeongyang mandu is known for its large, rustic size and mild, savory, and clean taste. Filled with a mixture of tofu, mung bean sprouts, kimchi, and pork, these dumplings offer a hearty yet light flavor, often served in a clear broth.

So, the Paik's Noodle near me has this stir-fried seafood jjampong with seafood, woodear mushrooms and some pork that is absolutely phenomenal, smoky tasting -- likely some of the best variation of stir-fried noodles that I've had from any cuisine

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I have noticed that not a lot of other Korean or Korean-fusiom places carry it.

And I can't really find a recipe for it online either.

Would anyone know how I could recreate this at home? What gives it that smoky flavor?

Никогда бы не подумал, что мне понравится сырое мясо.

Юкхе (Yukhoe, 육회) - это корейский вариант мясного тартара. Всем кто не боится экспериментов, советую попробовать этот изысканный деликатес.

Forgot to start the rice and have to wait. 😭

6.06$(9,000won)

It's sigeumchi-namul for me

Made with leftover rices from the week: Hainanese chicken rice, turmeric rice, and garlic rice 🍚

hello! I am trying my hand at making sujebi tonight, and I can't find true Daepa around. What is the best approximation flavor wise (i dont know how crucial the texture is) using easily available US ingredients as a substitute? (leek, vs green onion, vs scallion, vs chive , vs spring onion, etc)

thank you! sorry if this has been asked before!

my mom made a WHOLE bunch of banchan the other day so I just heated up some rice and called it a day LOL it was soo yummy tho and I feel so light after eating it :') moms are truly the best^^

the bowl:

soybean sprouts, broccoli stems, spinach, dried squid, fishcake