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r/KoreanFood

Need help! What food is this?
▲ 102 r/KoreanFood+2 crossposts

Need help! What food is this?

My friend made this for me but won’t tell me what it is. I love it so much

u/Miserable-Can268 — 5 hours ago
▲ 75 r/KoreanFood

소꼬리 찜 Braised Oxtail

I saw this dish on "The return of superman". Jungwoo cute kiddo made this dish look so delicious. I decided to try it myself and I'm glad I did because it was AMAZING!

u/Wooden-Mycologist-24 — 8 hours ago
▲ 72 r/KoreanFood

I made Tomato Kimchi!

  • 2 medium tomatoes
  • 1 tbsp gochugaru (Korean red pepper flakes)
  • ¼ stalk green onion
  • ¼ onion
  • 1 tsp minced garlic
  • 1 tbsp maesil-cheong (Korean green plum syrup)
  • 1 tbsp fish sauce
  • 1 tsp sesame seeds
  • ½ tsp sugar
u/RealmanPwns1 — 11 hours ago
▲ 3 r/KoreanFood

I hardly eat instant ramen, but this is the only one I’ll eat when I do.

u/WHW01 — 4 hours ago
▲ 16 r/KoreanFood

Hand-picked and dehydrated radish leaves 🫜👩🏻‍🌾

Yesterday, some of my radishes finally grew big enough to harvest! Washed, chopped, and dehydrated them at 95°F for 15 hours and here’s the result! Smells amazing and it’s way cleaner than store-bought. So proud 🤩🤩
I never knew snails could hide inside the soil and munch on the actual radish root 🫣

u/TownKetchup8232 — 7 hours ago
▲ 18 r/KoreanFood

Hotteok 호떡

Hotteok 호떡 my first time trying to use the box recipe. Next time I definitely will make them smaller. Off camera I made one with green onions and truffle oil and was so delicious 😋.

u/Wooden-Mycologist-24 — 7 hours ago
▲ 7 r/KoreanFood

could a big fast food chain ever do korean food without it being embarrassing

been thinking about this since I saw shake shack still has korean stuff on the menu. when they first did that gochujang chicken everyone clowned it, like slapping gochujang on something doesn't make it korean. but it clearly sold because they never stopped.

so now I keep wondering when one of the actual giants tries it. like a mcdonalds or a wendys or one of those huge gas station chains dropping some korean fried chicken thing or a bibimbap bowl or whatever.

part of me thinks I'd try it out of pure curiosity. the other part knows I'd take one bite and start comparing it to the real thing immediately.

the thing me and my friend keep arguing about is what would even be the right way for them to do it. she thinks it only counts if there's an actual korean chef or korean brand involved in the recipes. I think that can just be a shield, and I'd almost respect it more if they went "this is korean american fusion, we're not pretending it's what you'd get in korea" but then that kinda sounds like an excuse to be lazy too. we've gone back and forth on this for like a week

what would make it feel lazy to you? the recipe / the way they push it? and would you even try it in the first place

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u/Ok-Conference8323 — 14 hours ago
▲ 26 r/KoreanFood

Country style ribs

This is not traditional by any means. I love Korean flavors, so I made a Korean inspired rub with gochigaru, sesame seeds, scallions, soy, vinegar, sugar and smoked some country style ribs. After about 2.5 hours on the smoker, I put them in a little chicken stock, soy, sugar, and gochijang and put back in the smoker for another hour, then I thickened the braising liquid to make the finishing sauce. Turned out pretty good.

u/Coercitor — 10 hours ago
▲ 21 r/KoreanFood

Interesting question about kimchi from my dad

Hey folks!

My dad grew up in Killeen, Texas around Ft. Hood and had a lot of home made Korean food in the 60's/70's and loved it! I now live in an area with a ton of great Korean food and took him out to lunch one day and he was a little disappointed that the Kimchi was not nearly as spicy as he remembered. I know that the longer kimchi ferments, the capsaicin is diluted, so I wonder if he was had fresher kimchi than is served in restaurants. He was super psyched to have some good bulgogi and soondubu jjigae that was fairly spicy and had a great meal!

I was wondering if spicy kimchi has fallen out of style or if it's just because we're in America. Thanks in advance for the input and hopefully I can look around for a place near me that has some lip-burning banchan!

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u/dragmonkey — 15 hours ago
▲ 133 r/KoreanFood

My family won't stop asking for bulgogi burger and I can't even blame them.

When the grill season started here in Germany, I tried to make bulgogi burger and it was a love at the first bite. I change the recipe every time, but the best combo seems to be minced meat, fried zucchini and carrot, spring onions, ginger, garlic, soy sauce, sugar and sesame oil. I like mine with kimchi and mayo.

u/denisalivingabroad — 21 hours ago
▲ 35 r/KoreanFood

What's the secret to getting a deep, savoury, rich kimchi jjigae?

What I do:

I buy the big jars of Jongga kimchi. I make it to use up the last bit of kimchi so there flavour is stronger.

Make a stock with green onion root, dried kelp, anchovy tablet.

Salt, sugar, fine Korean chilli powder. Finish with sesame or perilla oil.

Use the more fatty cuts of pork e.g. belly.

But it's just...too watery, too bland. Hot and spicy, but that's about it. Not like the rich, flavourful restaurant kimchi jjigae.

I've tried things like oyster sauce, fish sauce, doenjang. Is that still even kimchi jjigae?

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u/Parabellum1262 — 23 hours ago
▲ 1.9k r/KoreanFood+1 crossposts

This entire pork soup meal in South Korea costs exactly 10,000 KRW (approx. $7 USD). No hidden taxes, NO TIPPING, and unlimited side dish refills. 🍲🇰🇷

Ate this at a local gem called "Choe-mi-sam Sundae-guk" (최미삼 순대국).

It's a traditional Korean blood sausage and pork soup (Sundae-gukbap). A lot of foreigners worry about the "gamey" or porky smell when trying this for the first time, but this place has absolutely ZERO bad smell. It's just pure, deep, savory pork umami. You can really taste the mastery of the chef.

The absolute highlight was the Geotjeri (freshly made, unfermented kimchi on the right). If you want to experience what authentic, crisp, fresh kimchi tastes like before it gets sour, this is the gold standard.

All of this, including the rice and a table full of banchan, for just 7 bucks flat. Tipping fatigue is real back home, so dining in Korea feels like a blessing.

u/teamenochsolution — 1 day ago
▲ 550 r/KoreanFood+1 crossposts

Korean Sogogi-miyeok-buldak-tangmyeon

This is the ultimate hangover ramen—a spicy and refreshing soup made by adding beef and seaweed to the famous Buldak Ramen

u/Complete_Peach_1301 — 1 day ago