Krynauw Otto

This time our Korean Food Fan is Krynauw Otto from South Africa!
He’s a 13 year old student and loves Asian culture and cuisine. He found my website when he did an internet search for a kimchi recipe. Now he makes kimchi, chapssaltteok (Korean style mochi), kimchi stew, kimchi pancakes, and fish cake soup (eomukguk)! He says he’s still a beginner but I think his cooking and presentation skills are superb.

Nice meeting you Krynauw!


What is your name and where do you live?
My name is Krynauw Otto and I live in Pretoria, South Africa. I’m really interested in Korean cuisine and culture.

This photo was taken  at a zoo in South Africa. Isn’t the tiger cub cute!?

Tell me about the first time you ever tasted Korean food. Where were you, and what did you eat?
I was about 4 when me and my mum went to a Korean restaurant. I couldn’t really remember what I had, but the first Korean dish I made at home was Kimchi jjigae and it was delicious!!

How often do you cook Korean food following my recipes?
About 1 or 2 times a week.

What are your favorite Korean dishes? Choose 3, please!
KImchijjigae, Eomukguk, and Chapssaldeok

What’s your best Korean dish, the one that everybody compliments you on when you make it?


Eomukguk with homemade fishcakes.

kimchi in an earthenware pot

Baechu kimchi in my new onggi pot

Kimchi jjigae

Kimchi jjigae with rice


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One Comment:

  1. Krynauw Otto Pretoria, South Africa My profile page I'm a fan! joined 9/13
    Posted January 10th, 2014 at 5:32 pm | # |

    For anyone who wants to know how to make the fishcakes here is the recipe:
    300g white fish (pollack, hake etc. )
    2/3 cup of potato starch
    A pinch of salt
    1/2 tsp of sugar
    A pinch of pink food colouring (optional)
    1 egg
    1 teaspoon of mirim (rice wine)
    Vegetable oil for frying


    1) Puree the fish in a food processor until it’s a smooth paste then transfer into a mixing bowl and mix all the ingredients except the oil. Mix until well combined.

    2)Heat the oil in a skillet until the oil is hot enough, form the fish paste mixture into balls and fry in the oil until golden brown. You can now make eomukguk and fishcake stirfry!

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