𝑻𝒉𝒆 𝑬𝒂𝒔𝒕𝒆𝒓𝒏 𝑻𝒂𝒃𝒍𝒆

 The ultimate comfort food. This spicy Korean Soft Tofu Stew (Sundubu-jjigae) is packed with silken tofu, savory pork, and kimchi in a rich, bubbling chili broth. Introduction If you want a meal that feels like a warm hug, Sundubu-jjigae (순두부찌개) is it. "Sundubu" refers to extra-soft, silken tofu that hasn't been pressed, giving it a custard-like texture that melts in your mouth. Unlike other stews that simmer for hours, this dish comes together in just 15 minutes. The secret lies in creating a quick chili oil (Gochu-gireum) at the start to build a deep, complex flavor base before adding the broth. Ingredients The Base 1 tube (11oz/350g) Extra Soft/Silken Tofu (Sundubu) 1 cup Kimchi, chopped 4 oz Pork Belly or Pork Shoulder, minced (or substitute with Clams/Shrimp) 1 cup Anchovy Broth (or Chicken Stock/Water) 1 Egg The Seasoning Paste (The Flavor Bomb) 2 tbsp Gochugaru (Korean Chili Flakes) 1 tbsp Sesame Oil 1 tbsp Vegetable Oil 2 cloves  of garlic, minced 1 tbs...

 The ultimate healthy meal in a bowl. Learn how to make authentic Bibimbap with seasoned vegetables (Namul), crispy rice, and our signature sweet-spicy Gochujang sauce. Introduction Bibimbap (비빔밥) literally translates to "mixed rice." It is one of the most iconic Korean dishes because it is visually stunning and incredibly balanced. It features a bed of white rice topped with various seasoned vegetables (namul), meat (usually beef), a fried egg, and a dollop of spicy Gochujang paste. The magic happens when you mix it all together—the flavors of sesame oil, chili paste, and fresh veggies merge into the perfect bite. It’s the best way to "eat the rainbow." Ingredients The Base 4 cups Steamed short-grain white rice 1 lb (450g) Ground beef (minced) or thinly sliced ribeye 4 Eggs (fried sunny-side up) The Vegetables (Namul) 1 bunch Spinach, blanched and seasoned with sesame oil/salt 2 cups Bean Sprouts, blanched and seasoned 1 Carrot, julienned and sautéed 1 Z...

 Make authentic Tteokbokki at home in 15 minutes. Chewy Korean rice cakes simmered in a sweet and spicy Gochujang sauce with fish cakes. The ultimate comfort food. Introduction If you are looking for the ultimate Korean comfort food, look no further than Tteokbokki (떡볶이) . These chewy, cylindrical rice cakes are world-famous for their addictive texture—soft like mozzarella but chewy like mochi. They are simmered in a thick, fiery red sauce made from Gochujang (chili paste) and Gochugaru (chili flakes). This version is the classic "street food style" you’d find at a Pojangmacha (street stall) in Seoul: sweet, spicy, and savory. Ingredients The Base 1 lb (450g) Korean Rice Cakes (Garaetteok) - fresh or frozen 2 sheets  of Korean Fish Cake (Eomuk), cut into triangles 2 cups Anchovy Broth (or water with dashi powder) 2 Green Onions, chopped (save some for garnish) The Sauce (Seasoning) 3 tbsp Gochujang (Korean Chili Paste) 1 tbsp Gochugaru (Korean Chili Flakes) - Adjust ...

 Learn how to make authentic Japchae. A savory-sweet stir-fry featuring chewy sweet potato starch noodles (Dangmyeon), fresh vegetables, and tender beef. Naturally gluten-free. Introduction Japchae (잡채) is arguably Korea's most beloved noodle dish. Made from sweet potato starch noodles (Dangmyeon) , this dish is famous for its translucent, springy texture and colorful assortment of vegetables. It represents the perfect balance of savory soy sauce, sweet sugar, and nutty sesame oil. Whether you serve it as a main course or a festive side dish (banchan), this recipe ensures your noodles stay bouncy and never get soggy. Ingredients The Noodles 6 oz (170g) Korean sweet potato starch noodles (Dangmyeon) Water for boiling The Protein 4 oz Beef (ribeye or sirloin), cut into thin strips (Vegetarian Option: Substitute beef with sliced Shiitake mushrooms) The Vegetables 1 Carrot, julienned (cut into matchsticks) ½ Onion, thinly sliced 1 bunch Spinach, washed 2-3 Dried shiitake mushroo...

 The secret to authentic Korean Fried Chicken? The double-fry technique. Learn how to make extra crispy, sticky, and sweet Soy Garlic Chicken (Dakgangjeong) at home. Introduction If there is one thing Korean cuisine is famous for globally, it’s Fried Chicken . Unlike American-style, Korean Fried Chicken (Dakgangjeong) is known for its paper-thin, crackly crust that stays crunchy even when coated in sauce. The secret lies in using potato starch (or cornstarch) instead of flour and the crucial "Double-Fry" technique . This recipe features a sticky, savory-sweet Soy Garlic glaze that will make you ditch takeout forever. Ingredients The Chicken 1 lb (450g) Boneless chicken thighs or wings, bite-sized 1/2 cup Potato Starch (or Cornstarch) – Essential for the crunch! Salt & Black Pepper 1 tbsp Ginger, minced 1 tbsp Rice Wine (Mirin) The Soy Garlic Glaze 3 tbsp Soy Sauce 2 tbsp Honey (or Corn Syrup for shine) 1 tbsp Brown Sugar 1 tbsp Minced Garlic 1 tsp Minced Gin...