r/KoreanFood

yes!

With Shin Tomato Rose ramen 🌶️🍅🍜

🥲 im going to miss these breakfasts!! My aunt whipped this all up in 1 hr - unrelated she also gave me some vintage korean pottery

I know my cooking is not authentic, but Korean food is my most favourite to cook, eat, and learn about 😍 i would love to some day ferment my own gochujang

title - Analysis of Sugars in Modern Foods

From the left (Baekseolgi / Japchae / Kkakdugi / Neobiani)

This is a phenomenon that has emerged over the roughly past decade or so, and it faces significant criticism within Korea as well. In fact, South Koreans who defected from North Korea to the South have even criticized South Korean food for It's tasty, but too sweet.

Traditionally, Korean cuisine used to derive its sweetness from a touch of honey or jocheong(a syrup made from rice), but things have changed significantly Recently then.

Development of the delivery market tamed through processed foods and Influenced by people in their 20s and 30s who have developed a taste for sweetness, the food at ordinary restaurants has become much sweeter. (and The influence of Chef Baek Jong-won from popular TV Show - His nickname is Sugar Boy.) In particular, most ordinary restaurants use Chinese-made kimchi (because it is cheap), and Chinese kimchi has always been sweet.

Furthermore, the incidence of colorectal cancer among people in their 20s and 30s has surged by 125% (don't really Cardio workout, either), a rate significantly higher than that seen in the 40s(42.9%) to 50s(9.8%) age group.

If you are preparing Korean food, it is best to halve the amount of sugar in the current Commercial recipe or use only a small amount.

Sundubu jjigae is my ultimate comfort food and I always make it with lots of kimchi :)

I’ve wanted to make pa kimchi for awhile and every recipie I watch, they usually all use a different thing for the sweetener

I’ve even seen some like maangchi use sugar/honey/maple syrup which I felt like prolly wouldn’t be that good tbh lol

I assume that it DOES matter what would be used for the sweetener, as I’m sure they all affect fermenting differently…right?

Piping hot bean sprout soup (Kongnamul-gukbap) served in an earthen pot with a side of soft-poached egg (suran), roasted seaweed, kimchi, and a bottle of Makgeolli. The proper way to eat it: spoon a few tablespoons of hot broth and seaweed flakes into the egg bowl, mix, and slurp it down first!

I didn’t have any meat,so I used bacon instead.
Add egg sunny sides up.

Hey everyone!

I finally tried making Dakgalbi at home for the first time, and I am absolutely blown away.

I browsed through a lot of threads here before cooking, and I made sure to follow some advices:
- Soaked the chicken thighs in milk first
- Added a tiny pinch of Korean curry powder to the marinade
- Let it marinate for a full 24 hours
- Did the classic mozzarella "cheese river" in the middle.

It turned out so flavorful and perfectly spicy. The sweet potato texture was amazing. I didn’t add tteok because, well I finished 😅 And yes, of course, I saved some sauce at the end to make the legendary fried rice 😂🤗

Any other tips for next time?

Freshly caught spear squid sashimi (Hanchi-hoe) served on lettuce. It’s translucent, naturally sweet, and has a softer, melt-in-your-mouth texture compared to regular squid. Best enjoyed dipped in vinegared red chili paste (chojang) or sesame oil with salt!

So I am new to korean cuisine and as part of exploring various korean foods many recommended me about gochujang sauce for one of my post and hence brought sauce and prepared the pasta with flavor based from gochujang after watching one of the recipe from youtube . Came out well but can be more better.

Tender, chewy octopus stir-fried with crunchy cabbage, scallions, and a smoky, fiery gochujang chili sauce, topped with toasted sesame seeds. The ultimate rice thief—best mixed with warm steamed rice, a drizzle of sesame oil, and crunchy bean sprouts!

Neoguri with pan seared sweet sausage, sesame scallion rolled egg, green cabbage, caramelized onions, seaweed, and spring onion.