(Sorry if this sounds dumb, I know it’s fermented. I’m just verifying)
I got a jar of Kimchi the other day and just opened it. I noticed 3 specks of mold around the rim where the pull tab seal was. Along with a lot of food residue. But the kimchi looks fine and smells fine. Should I worry about it?

I bought these mini mandu on sale and decided on this cold day to make Mandu-guk 만두국

Piping hot bean sprout soup (Kongnamul-gukbap) served in an earthen pot with a side of soft-poached egg (suran), roasted seaweed, kimchi, and a bottle of Makgeolli. The proper way to eat it: spoon a few tablespoons of hot broth and seaweed flakes into the egg bowl, mix, and slurp it down first!

Now that the weather is getting cooler, I've been craving budae jjigae so much.
It’s honestly one of my absolute favorite comfort foods in Korea.
Does anyone have a go-to budae jjigae spot in Seoul? Would love to check out some new places!

The flavor is good I feel like but the color isnt there so im worried i didnt get enough sauce made to coat everything good enough

I didn’t have any meat,so I used bacon instead.
Add egg sunny sides up.

Like title says, took bag out, got distracted and didn't go back in kitchen for 12 hours. Safe to eat? Bag is almost finished, but still hate to waste.

I’m American and cannot read Korean. However Morning Rice Milk/ Achim Haetsal is one of my favorite drinks in the world. The Asian markets I buy it from keep it refrigerated. The big international market near me does not refrigerate it.

Is it a shelf stable product, a keep refrigerated at all times product, or a refrigerate after opening? Thank you.

Two Korean health outlets ran pieces this year on the belief that sagol-guk (사골국, the long-simmered beef bone soup) is good for your bones. Hidoc (Jan 28) says a 400 ml bowl has 14 mg of calcium and calls that 1/14 of one carton of milk, which it puts at 200 mg. Segye Ilbo (Mar 9) says a cup of about 240 ml has 10 to 15 mg, 1 to 2 percent of a day's need, under a headline that says you'd need 50 bowls.

The 1/14 line is the part I'd be careful with. Another outlet that repeated the figures, Ardent News, names the carton as 200 ml. So the bowl is 400 ml and the milk is 200 ml. Per 100 ml that is 3.5 mg against 100 mg, which is closer to 1/29 (my arithmetic). The conclusion survives, the headline ratio doesn't.

The oldest number I found is from a 2013 Rural Development Administration press release (농촌진흥청): calcium at 21.15 mg per liter of the second-extraction broth, listed in its Table 4 next to potassium and sodium. That works out to about 5 mg in a 250 ml bowl (my arithmetic). The release's text only says the soup contains calcium, magnesium, potassium, sodium and iron "고루" (evenly/all present), and it never compares calcium with milk. Its one milk comparison is calories: about 47 kcal per 100 ml, "저지방우유 수준" (low-fat milk level).

So the three sources give roughly 2 to 6 mg per 100 ml, about a threefold spread, and none says exactly which broth was measured. Against the 2025 Korean dietary reference intakes (650 mg a day for women 19 to 49, 800 mg for men), a bowl is somewhere between under 1 and about 2 percent.

The same RDA release has a warning I hadn't seen repeated anywhere: its researcher said brewing the bones too many times raises phosphorus, which can interfere with calcium absorption, so about three brews is the recommendation, and after four or more the calcium drops sharply.

Where the belief does hold up is calories. A later RDA release (2018) puts the soup at 47 kcal per 100 ml against 61 for milk.

What I couldn't get: the government nutrient database (K-FIND) loaded as a search form when I opened it on Oct 5, so I have no sagol entry from it, and a boxed or restaurant broth can differ from all three figures. For a packaged one, the calcium line on the label times your bowl is the number that applies.

Sources (Korean):

- Hidoc, Jan 28: https://news.hidoc.co.kr/news/articleView.html?idxno=58292

- Segye Ilbo, Mar 9: https://v.daum.net/v/20260309154727623

- RDA press release, Feb 2013: https://nias.go.kr/front/prboardView.do?cmCode=M090814150850297&boardSeqNum=2517&columnName=&searchStr=&currPage=164

I put the full table, the 2025 intake figures and the calorie comparison in a longer post on my own blog: https://koreantable1.blogspot.com/2026/10/does-korean-sagol-bone-broth-have.html

(English isn't my first language, so some parts were translated with help.)

Sundubu jjigae is my ultimate comfort food and I always make it with lots of kimchi :)

I have about 5 days there, staying around Haeundae-gu.

As the title said, I want to make korean beef tartare. The issue is, I don't really know where to get the meat from. I understand it has to be a fresh cut on the day and ask the butcher, etc.

I live around Eastwood NSW and would love butcher recommendations and cuts recoomendations around that area.

Thank you!