Korean kitchen pages

  1. Short grain rice (Mepssal)

    Mepssal, or uncooked short grain rice, is the kind of rice Koreans use for all their meals. It’s also called “sushi rice” in Western grocery stores. It’s stickier than long grain rice, and can be found in all Asian grocery stores. Store in a cool, dry place. Here’s how to cook it properly.

  2. dotorimukmuchim

    Seasoned acorn jelly (Dotorimuk-muchim)

    Hi everybody! Dotori … dotori … dotorimuk-muchim recipe is here! : ) Dotorimuk is made from acorns. Some people in Korea still make homemade dotorimuk from scratch, using acorns that they gathered or picked  from the mountain. The traditional way to make acorn jelly is to shell, dry, and powder the acorns, then mix them with […]

  3. Acorn jelly powder (Dotorimukgaru)

    Acorn jelly powder is also called “acorn starch.” It’s used to make dotorimuk.

  4. Cold noodle soup made with radish water kimchi (Dongchimi-guksu)

    Hi everybody! Here you go, dongchimi-guksu recipe is here! I know some of you are waiting for this recipe because I mentioned it in my previous video for dongchimi. Some of my readers have already showed me photos of their delicious-looking dongchimi, so they are well-prepared to make dongchimiguksu. This video has a spicy and […]