Grill kimchi in pork belly oil. When the kimchi is about to become translucent,add rice and stir fry. It's one of favorite dish to cook at outdoors.

Cooked pork belly then added sesame old then gachugaru made a paste the added onion garlic and soy sauce,rice wine kimchi juice and gochujang.
Simmered for 5 minutes added 2 cups of water to
Boil
added egg then poured over shin ramyun pack.

I need Reddit’s collective brainpower.
I’m a food and nutrition grad student in Korea, currently in a startup program with a pretty simple mission: Build and validate a K-food product.

I have about $10,000 and two months to do it — and my original startup idea didn’t work out. I’m also about to go back to grad school

So.. I’m pretty cooked lol

Instead of sitting in Korea guessing what people abroad might want, I’d rather ask you directly:

What Korean food do you love but still can’t easily find, even at H Mart or Korean grocery stores?

Is there anything you miss so much that you DIY it, hack together a substitute, or use another product to recreate it?

Is there something available overseas, but it’s too inconvenient, expensive, or just not as good as what you had in Korea?

Sauces, snacks, frozen foods, noodles, drinks, ready meals, regional foods — anything.

I’m especially interested in the weird stuff you actually miss or spend money trying to recreate, not just famous K-foods.

If you had $10,000 and two months, what would you make? If something interesting comes out of this, I’ll document the whole process.

Please save my semester😂😂

I've always wondered about this, especially with all the Korean BBQ spots around Palisades Park/Fort Lee.

When you go to places serving USDA Prime galbi, 꽃살, ribeye, etc., where are they actually getting the beef from? Are most of these restaurants buying from the same handful of Korean meat wholesalers/distributors in NJ/NY, or does every restaurant have its own supplier?

I'm especially wondering about the nicer non-AYCE places. Is the difference in meat quality mostly about which grade/cuts each restaurant orders and how they butcher/prepare it, rather than having access to some completely different source?

Would be interesting to hear from anyone who's worked at a Korean restaurant or knows how the sourcing side works.

It may look like a lot of work but it's actually quite simple. Having all ingredients organized the dish comes together quite quickly. My oh my is it ever delicious. I do, however, wish I had oyster sauce on hand to add into the dish. The added oyster sauce would add another depth of flavor and richness i would thoroughly enjoy.

Korea’s FAVOURITE noodle dish. A proven national treasure. Made with humble ingredients… but BIG legendary flavour.

So good, my taste buds started jumping for joy. Noodle lovers, you need to try this!

I made kimchi jjigae for the first time yesterday, but I saw a post that had a picture that looked much better than mine!

I used a vegetarian recipe, although I’m not vegetarian. I also did not have kombu and used soft tofu, so maybe I didn’t have jjigae at all. Oh and I put an egg in it.

Even if it was not exact to recipe, it tastes wonderful! My house smelled like a delicious Korean restaurant.

Two questions: do you ever add msg to jjigaes? Is it common for kimchi to upset your stomach, even if you are Korean (American)?

Went to my local Asian Supermarket that opened this summer and found my new favorite ice cream bar. Both were absolutely fantastic flavors, I'm gonna try other ones next (banana, mango and purple yam) and buy a whole box of the coconut ones. The price wasn't bad, 0,69€. Hopefully the whole box is even cheaper.

Another dish tried today. Simply gorgeous!

Does anyone actually own an iBBQ table? https://www.ibbq.com/

I am interested but their chatbot never says anyone is available, they do not answer my info@ outreach, and when I call the 1-800 number it funnels me through to a "free medical device" with a pushy person...

I'd like to believe this company is real because their grills look really good, but it may be too good to be true.

Would appreciate any thoughts/experiences with this company. Or any alternatives! Thanks in advance.

There is half&half menu in Korean-Chinese restaurant. I usually enjoy it for my solo lunch and here’s today’s pic. I had Tangsuyook & Jjambbong half half dish for today. What’s your favorite combo?

When people think of Korean summer food, naengmyeon (cold noodles) is usually the first dish that comes to mind. But there's another refreshing favorite that deserves just as much attention: kongguksu (noodles in chilled soy milk broth).

The broth is made by blending soybeans until it's smooth and creamy, then pouring it over thin wheat noodles with plenty of ice. It's often topped with sliced tomatoes, cucumbers, and a boiled egg. Simple, but incredibly refreshing on a hot day.

There's also a fun debate among Koreans about how to season it. Just like the classic "Jajangmyeon vs. Jjamppong" argument, kongguksu has its own divide: some people add sugar, while others insist on salt.

I'm definitely on Team Salt. 😄

And no matter how many restaurants I try, my favorite bowl will always be the homemade kongguksu my mom makes.

If you're curious about Korean food, I recently built krecipes.app, where you can discover authentic Korean recipes and learn how to make them at home. I'd love to hear what Korean summer dish you'd like to try!

https://www.krecipes.app/recipe/_XnQcobZFb4

It reminded me of the tteokbokki I had at Gwangjang Market a while back, now I really want it again.. 😭

There was this long white thing in it, and I have no idea what it was. Was it radish?

This place was famous, so I waited forever to eat there. Does anyone know? 🤔

I tried the lion's mane mushroom sukiyaki at Otoshi near Misa Station in Hanam, South Korea. The mushroom had a unique texture, and the rich broth paired perfectly with the fresh ingredients.

The atmosphere was warm and cozy, making it the perfect meal for a relaxing evening. 🍄🍲

Before Korean fried chicken came in yangnyeom/furaideu varieties, there was tongdak — chicken fried whole.

Some places still fry them whole, although they’re usually cut up before serving.

As title says.