Korean kitchen pages

  1. On the Tasted channel

    Last month the new Tasted channel filmed me cooking rice cake soup for some of my readers.

  2. Specialized ingredients

    You don’t always need to keep these in your pantry for immediate use because they are less versatile than the other ingredients in this guide. They are usually for more specialized dishes, but they are crucial to those dishes! So if you don’t have easy access to Korean ingredients and are stocking up, then get […]

  3. Good-to-have ingredients

    If I run out of any of these, I feel uncomfortable. The good thing about most of them is that you can store them for a long time in the fridge or freezer. I don’t always keep extras of all of these ingredients at all times, but I always buy more when they run out. […]

  4. Essential Korean ingredients

    These are the must-have Korean cooking ingredients: I can’t tolerate running out of them. I keep replacements in stock at home, and bring a small supply of them with me if I travel for a long time. If you have these items, you can always make some kind of delicious Korean food no matter where […]

  5. Introduction to Korean ingredients

    This section of the Beginner’s Guide is going to tell you which ones to buy and what they can be used for.

  6. Heukimjajuk (Black sesame seeds porridge)

    Hello everybody! I’m introducing a delicious, nutritious, healthy, and simple recipe today. Ow ow lots of adjectives, huh? : ) It’s black sesame seeds porridge! Are you saying, “Uh oh! Warm porridge on hot day?” But this porridge is good for any season. It’s a very popular dish all year round. The black sesame seeds […]

  7. Pumpkin seeds (Hobakssi)

    Pumpkin seeds are mostly used to make or garnish Korean desserts.