My son and I are full-blown Americans from the south, but one of our favorite things is to do is cook new dishes.

This week we are only cooking Asian inspired cuisine for breakfast, lunch, and dinner.

This is a meal I found online as a Korean breakfast dish. Egg, rice, soy sauce, sesame oil, and kimchi. I added butter too.

The kimchi is store bought and probably a water downed American version.

Regardless, does anybody eat this and how do you usually prepare yourself? Or has the internet deceived me once again?

I add new dishes to a recipe cook so that one day I can pass it to my son and he can have all these fun recipes we made

Went to a bakery in Daejeon and got in this massive line thinking it was to pay for my stuff.
Turns out it was a separate line just for egg tarts.
I didn't even want egg tarts, but I waited 20 minutes so I bought four anyway out of pride.
I felt so stupid but They were actually amazing😂

So… this is my very first time making kimbap. My kitchen looks like a rice battlefield, but somehow the rolls survived. I tried both inside‑out rolls and the classic seaweed‑wrapped ones 🤩 not perfect, but I’m proud they actually look edible!

Any tips for a newbie roller? And what’s your go‑to roll when you make or order kimbap?

Wanna try?

If you’re traveling across Louisiana on I 10 Han Bat in Gonzales LA is a must stop.

What kind of homemade snacks did you have at home as a kid, in a Korean household? Sweet and savory?

Things you made yourself, or things made for you when you were too little to make your own?

And which ones still retain the right texture after sitting in a kids lunchbox?

My granddaughter LOVES Korean food ( probably even more than I do), and she wants ALL her lunches Korean style. I have gotten good at a few things, and she will always eat vegetables if they are done Korean style. As a reward, I've also been getting her Korean snacks ( at least the ones I can find that are gluten free), but they can be pricey where I live in the US, and I'd like to make some at home.

I have rice flour, gluten free baking flour, gluten free soy sauce, etc.

I'm relieved and thrilled that she went from being a. Incredibly picky eater to adventurous, and getting her to eat healthier foods isn't so much of a struggle.

Whether they are healthy or unhealthy homemade snacks, I'm interested! And if they aren't gluten free, I'll look for ways to adapt them.

I usually had lunch with my coworkers.

This time, I decided to eat on my own and finally try something I'd been wanting for a while.

It was a tonkatsu (pork cutlet) and jeyuk bokkeum (spicy stir-fried pork) combo, with rice and a few side dishes.

The whole set cost 14,500 won (about $10.86).

It was nice to just pick whatever I felt like eating for a change.

One of the greatest pairings in Korean comfort food dining:

​A scalding hot stone pot of Sundaeguk (pork broth packed with tender meat and blood sausage), seasoned at the table with salted shrimp, crushed chili, and savory pepper paste before pouring the whole bowl of rice right into the broth.

​On the side, a smoky, flame-grilled spicy squid (ojingeo bulgogi) that brings a sweet, fiery punch between rich spoonfuls of soup. Absolutely unbeatable on a brisk day!

Just something about this soup that goes so well with changing seasons.

This time with mu, beoseot, and soondubu.

Breakfast: Cup Ramen and Triangle Kimbap

Lunch: Korean Beef Intestine Soup

Dinner: Grilled Pork Belly & Somac(Soju bomb)

Reached the 3rd Gate (Joryeonggwan) of Mungyeongsaejae right as the sun began to set behind the fortress walls.

​After a long walk along the ancient Joseon-era pass, stopping by the rustic rest stop right near the summit gate is unbeatable: a huge, crispy wild mountain herb pancake (namul jeon) paired with chilled makgeolli (traditional rice wine) served straight from a clay pot. The absolute peak of traditional Korean hiking culture!

In euljiro

Been a while since I had some soju…

Hi, I'm working in a Korean Grocery Store in Manchester. :)
I'm trying to decide which Korean sweets to stock in our shop. 🍬
If you were to visit our shop, which sweets would you most like to buy?
Please pick your top 2 from the options in the below. I'd really appreciate your help! 😊

Raspberry/ Blueberry/ Orange/ Citron
/ Soda/ Cola/ Coffee/ Milk/ Cinnamon
/ Tomato/ Viamin-C/ Green Tea/ Raw Sugar Candy
/ Butter/ Ginger/ Roasted Rice/ Korean Red Ginseng

https://youtu.be/5ONBdTs7Er0?si=SzIaLiE3LjqacFMc

Why it keeps sizzling: the stone bowl is heated until it's very hot before the rice goes in. Stone holds heat for a long time, so it keeps cooking long after it leaves the stove. That's what turns the bottom layer of rice into a golden, crispy crust (nurungji).

Simple dolsot bibimbap (1 bowl):

1. Brush the inside of a stone bowl with sesame oil, then heat the empty bowl on the stove over medium heat for a few minutes.
2. Carefully add about 1 cup of cooked rice and press it flat against the hot bottom. It should start sizzling right away.
3. Arrange toppings on top: seasoned spinach, bean sprouts, carrots, zucchini, mushrooms, and some cooked beef or tofu.
4. Keep it on medium heat for another 3–5 minutes, until you hear the rice crackling.
5. Top with an egg yolk (or a fried egg) and gochujang. Mix it at the table, and save the crispy rice at the bottom for last.

Do you mix yours right away, or wait for the crust?

Sept. 29 (pic 1)

1. Spicy radish salad (mu-saengchae) / 2. Braised pork jowl in gochujang (red chili paste) / 3. Braised potatoes / 4. Stir-fried zucchini / 5. Rice / 6. Rolled omelet (gyeran-mari) / 7. Beef bone soup (gomtang)

Oct. 1 (pic 2)

1. Stir-fried spicy eomuk / 2. Stir-fried small dried anchovies / 3. Spicy radish salad (mu-saengchae) / 4. Rice / 5. Soy sauce braised chicken (Andong jjimdak)

Oct. 2 (Bunsik day) (pic 3)

1. noodle soup (kalguksu) / 2. Pan-fried dumplings (gun-mandu) / 3. Stir-fried small dried anchovies

Oct. 6 (pic 4)

1. Braised mackerel with radish / 2. Stir-fried small dried anchovies / 3. Aged kimchi (mukeunji) / 4. Stir-fried beef brisket with Mung bean sprouts / 5. Rice / 6. Egg and soft dubu soup

Oct. 12 (pic 5)

1. Stir-fried spicy eomuk / 2. Stir-fried spicy pork (jeyuk-bokkeum) / 3. Stir-fried Kkwari- peppers / 4. Kimchi / 5. Home made Ssamjang / 6. Rice / 7. Soft dubu stew (sundubu-jjigae) / 8. Perilla leaves / 9. Hot chili peppers / 10. Korean Lettuce

Oct. 13 (pic 6)

1. Seasoned Mung bean sprouts / 2. Japchae / 3. Stir-fried Kkwari- peppers / 4. Kimchi / 5. Rice / 6. Soybean paste stew (doenjang-jjigae) with Korean mint (bang-a)

Oct. 14 (pic 7)

1. Seasoned aster greens (chwinamul) / 2. Grilled hairtail fish / 3. Kimchi / 4. Acorn jelly (dotori-muk) / 5. Rice / 6. Short rib soup (galbi-tang)

Oct. 15 (pic 8)

1. Seasoned aster greens (chwinamul) / 2. Green onion kimchi (made this morning) / 3. Unfermented fresh kimchi (prepared this morning) / 4. Rice / 5. Pork back bone hangover soup (Pyeo-haejang-guk)

Two special kinds of kimchi were served today, and they were so good with the pork bone hangover soup that no other side dishes were needed

Stopped by a cozy local neighborhood restaurant in Mungyeong tonight. In countryside Korea, order a couple of drinks or a main meal and the table simply fills up with honest, homemade dishes.

​Sizzling spicy pork (jeyuk bokkeum) right in the center, flanked by seasoned cockles (kkomak), boiled sea snails, a big bowl of warm mussel soup, glossy japchae, crispy chive pancakes, and braised fish. Country hospitality at its finest.

Is this supposed to be one of the side dish? Or snack? Am I supposed to cook it?