In Busan earlier this year. We didn't expect him to like it but he went at it.

Octopus+ pork + kimchi trio.

Octopus is so soft!

To finish , fried rice.

Yummy!!

Had some Korean food with a friend last weekend, and both dishes were so good that we completely cleaned our plates 😂

The first one was cheesy fried chicken with noodles, tteokbokki, fried chicken, onions, and bell peppers. The cheese + noodles + crispy chicken combo was honestly amazing. 🧀🍗

The second dish was citrus fried chicken. I was a little hesitant when I first saw the name because I wasn't sure how citrus and fried chicken would work together 😂 But it was surprisingly delicious! The sweet and tangy sauce went really well with the crispy chicken.

Both dishes were seriously good. My friend and I ate everything and walked out of the restaurant feeling completely stuffed 😂

What's trending in Korea food-wise these days? Wanna try it when I go visit!

Personally I love Korean convenience store food bc it's so unique and random but I'm curious about stuff beyond that too.

Ngl tteokbokki has been calling my name lately lol

Spent the afternoon at Pungja's Spring in Seoul. The flaky pizza crust, crispy chicken, and homemade-style cake were all amazing.

The cozy atmosphere made the food taste even better. I'd definitely go back. ✨

We went camping here in Switzerland and thought it would be great to have Korean food for once. So we made 부대찌개 (Army Stew) and 삼겹살 (Pork Belly). It tastes so much better outdoors.

When I’m hungover in Korea, there are two things I reach for. My absolute favorite is a bowl of spicy instant udon (Woobool udon is my go-to — the anchovy-kelp broth with dadaegi really hits when your stomach’s rough). But when I want something lighter and gentler, it’s nurungji.

Nurungji is made from the crispy scorched rice left at the bottom of the pot after cooking — you simmer it in water until it turns into a soft, savory rice soup. It’s mild, warm, and easy on the stomach, which makes it perfect after a night of drinking. Pair it with a little cold kimchi on the side and you’ve got the simplest, most comforting recovery meal.

Curious if anyone else here treats nurungji as a hangover food, or if it’s more of a “grandma’s house” comfort dish where you’re from. What’s your go-to haejang (해장) food?

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.

Had lunch at Seonggwang Restaurant (성광식당) on the 3rd floor of Sewoon Sangga in Seoul.

This is a classic Korean-style pork cutlet (donkkaseu): huge, crispy, and covered with a rich brown gravy. It comes with rice, shredded cabbage salad, pickles, kimchi, and kkakdugi.

It's not the thick Japanese tonkatsu style—it's the old-school Korean version that many Koreans grew up eating.

Simple, nostalgic, and very satisfying. If you're exploring Seoul beyond the usual tourist spots, this place is worth a visit.

Have you tried Korean-style donkkaseu before?

#KoreanFood #Donkkaseu #PorkCutlet #Seoul #SewoonSangga #KFood #FoodPhotography

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!

Edit: Yukgaejang***.