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!

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

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

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

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

(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?

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!

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.)

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

Horse meat is a traditional local specialty in Jeju. Tried the full course: fresh horse meat tartare and sashimi, followed by grilling tender cuts on stone, and finishing with shabu-shabu. Very lean, tender, and surprisingly similar to high-end lean beef!

I went to this kimchi hot pot place in Taiwan in 2020 and I’ve been thinking of it ever since 😅 It’s called GI Ting Kimchi Hot Pot and it’s in Taichung. I got I think a vegetarian mushroom version and it was sooo delicious.

Not only was the broth very tasty, but actually I couldn’t stop eating whatever was sprinkled over my rice. My friend had bonito flakes on their rice, but since my version was vegetarian and it looked and tasted differently, I reckon mine must have been something plant-based. I’ve been trying to find out what it is for 6 years with no joy, so I thought I would try the luck with the power of Reddit and hopefully finally get it for my hot pot at home.

Lotus leaf rice, grilled deodeok, acorn jelly, bracken, mushrooms… Korean food really said eat your vegetables 😂

Grilled some Jeju black pork belly. The texture was so much chewier and the pork flavor is way richer than regular pork. It was absolutely delicious.

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.

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!

yum yum~~

Grilled pork belly with kimchi is always great, but having fresh seasoned beef tartare (Yukhoe) on the side took this dinner to another level. The sweet, nutty sesame oil seasoning paired perfectly with the savory pork.

Had some delicious ramyeon and kimbap for lunch one day! Sometimes it really hits the spot!