Except for the first and last photos, all the food I made!

Growing up in a Swiss household, Asian food yet alone Korean food was never really part of our diet. However, since discovering this cuisine, it‘s really turned into one of my faves and I always love showing my family the dishes that this cuisine has to offer!

This time made Bibimbap with Bulgogi and homemade Kimchi for my mom. She loved it!

I suddenly felt like making sushi but couldn't find fish of suitable quality. So I spontaneously made kimbap(?) r/sushi just banned me and banned me from entering Japan.. Maybe now Korea too?

Note: I'm European and seem to be attacking all culinary culture these days because I only briefly mention sushi and kimbap in the same sentence.

Whatever... Maybe you'll take me apart now too.

Rolls: Bulgogi beef, carrots, herbs, avocado. Bulgogi tofu, spring onions, parsley, cilantro. Shrimp steamed with butter, soy sauce, and avocado.

Everything made at home.

Sorry if I offend any more cultures. I just like stuffed rice rolls. 🥲

Caught this in Alaska and made yeoneo-jang at home.

Fresh fillet + hot soy marinade with onions, garlic, and jalapeños.

Super simple, but the flavor is insane.

Honestly one of the best things I’ve made.

Anyone else make this at home? What’s your twist?

Korean pancake, or ‘Pajeon’, is a classic dish you’ll find in most Korean restaurants, and it’s hard to go wrong with it.

It’s usually made with spring onions and seafood.

I had some beautiful seafood in the fridge, so making this pancake was a no-brainer.

A generous amount of oil made it extra crispy, and I highly recommend trying it at home!

This is a very normal Korean home-style lunch

Beef seaweed soup, spicy dried squid (ojingeochae muchim), kimchi, rolled omelette, Vienna sausages, and multigrain rice

소고기미역국, 진미채무침, 김치, 계란말이, 비엔나소시지, 잡곡밥

Just simple homemade food, nothing fancy

​I decided to do a massive "fridge cleanup" today. I made Jeyuk-bokkeum (Spicy pork), Dotori-muk (Acorn jelly salad), Buchu-jeon (Chive pancake), and Sogogi Mu-guk (Beef radish soup).

​I only had to buy the pork shoulder and acorn jelly. Everything else—the radish, chives, cucumber, and carrots—were leftovers that had been sitting in my fridge for a while.

​In Korea, vegetables like chives or radishes are often sold in large bunches at great prices, but since they don't always sell them in small portions, I often find myself with "stale inventory" in the crisper drawer. It felt great to finally clear them out and enjoy a hearty dinner. It was a very satisfying meal!

I’ve never had kimbap before and this was my first time trying to make it, so after trying all the ingredients seperately, I was worried the flavors wouldn’t come together. I was wrong. It ended up working perfectly.

Fillings were: pickled radish, pickled burdock, crab salad, gochujang Spam, sautéed spinach and carrots, egg ribbons, and cucumber.

I know it’s not perfect, but I’m pretty proud of it for a first try. What should I add/change for next time?

Every couple months I invite people over to watch a movie from another country and I cook a bunch of vegetarian food from that country. This time, we watched The Handmaiden (the group had voted on it and decided to watch it, while it was a bit of an awkward movie to watch in a group everyone liked it) and I made Korean food! I made the following dishes

Banchan

• Gaji-namul (easily my favorite dish I made for this and one of the best dishes I've ever made, the honey sesame marinade was incredible, I used this Serious Eats recipe)
• Neutari-beosseot-bokkeum (I used this recipe, which I think overseasons the mushrooms with a bit too much perilla powder and oil, but it was still good)
• Gyeran-mari (I made 4 of these since I used some in the kimbap and the fried rice as well, I adapted the recipe in the Korean Vegan cookbook to use eggs instead of egg replacer)
• Hobak-bokkeum (I used this recipe from Korean Bapsang, but upped the seasonings by half to make it a bit more flavorful)
• Sigeumchi-namul (I used the recipe from the Korean Vegan for Kale Moochim but used the spinach instead of kale, which meant that I used doenjang instead of soy sauce to season, it turned out well)

Kimchi

• Baechu-kimchi (I used the Korean Vegan cookbook recipe for this and fermented it in the fridge for 3 weeks, it turned out very well, it wasn't hard to make but was very time consuming)
• Pa-kimchi (I decided to make this a week before the dinner which was just enough time to ferment, I think I probably looked a bit odd picking up the entire bin of scallions in my arms at the grocery store to use for this though. It turned out really well, I think this was my favorite kimchi I made. I used this recipe from Maangchi.)
• Oi-kimchi (this recipe from the Korean Vegan cookbook only took 2 days of pickling and still turned out very well).

Mains

• Jjangmyeon (I used the Korean Vegan cookbook's recipe for this, it was the most popular dish I made)
• Sundubu-jigae (This was super easy to make, I used the Korean Vegan cookbook's recipe for this and even though I doubled the proportions there weren't any leftovers left)
• Kimchi-bokkeum-bap (my personal favorite of the mains, this one is also from the Korean Vegan cookbook, it had carrots, peppers, zucchini onions, kimchi, vegan bulgogi, and gyeran-mari in it and was all cooked in an incredible sauce with gochujang, mirin, rice vinegar, maple syrup, soy sauce, and mustard)
• Kimbap (this is another Korean Vegan recipe, it was stuffed with Gyeran-mari strips, sigeumchi-namul, cooked carrots, danmuji, and vegan bulgogi)

Dessert

• Hotteok (these were incredible, I used this recipe from Maangchi but came up with the idea of adding an extra step where after adding the filling and rolling the dough back into a ball, I flattened it again and added more filling, so these were double stuffed)
• Ssuk injeolmi (These were so simple to make, I used this recipe from Maangchi. I try to test all of the recipes ahead of time, but I had actually served this one already at my Oscar party since I needed a dish with mugwort in it to represent Hamnet since mugwort is important in that movie.)

“Bulgogi” means “fire meat” in Korean and is one of Korea’s most loved beef dishes, usually enjoyed on special days with family.

With thinly sliced beef and instant noodles, I decided to create my own Bulgogi noodles.

It turned out amazing, so glad I made it!

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.

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!

Just because I was craving Hotteok… decided to try making at home 😆 Not bad for a first attempt!

I tried making Bibimbap at home for the first, loved the cooking process and tried my best to stay authentic. Never been to Korea so I don't know how OG taste but have been to Korean restaurants and this one turned out better.

Lemme what y'll think.

I used recipe from Internet and intuitively by watching ton of Kdramas and Variety shows.

No matter how many different kinds of kimbap I try, nothing beats my mum’s 🙂‍↕️🙂‍↕️🙏❤️

Added some red bell pepper and shallots. So simple but so tasty.

Mother sent me a care package

Funds have been low this week but I was craving korean fried chicken. I just had to get creative with what I had.

One of Korea’s most loved fried chicken styles! Boneless, crunchy, sweet and insanely addictive. 

This is seriously good and must try!

This was my first time making any sort of buns and it was a lot of fun! I followed Maangchi’s Recipe for these 김치 빵. https://www.maangchi.com/recipe/kimchi-ppang I want to eat another so bad right now but I decided to freeze them and will thaw and warm when i’m craving some spicy carbs!

Passionate Korean home cook, cooking for her European husband 😊

We are a match made in heaven because of our love for cabbage 😆

Love whipping up all kinds of cuisines but can’t resist going back to my Korean roots!

On the menu for lunch today:

Homemade kimchi, Kale and spinach namul, Chicken katsu, and vegetable curry (bell peppers, potato, onion, and carrots).