What makes Jjolmyeon special is the texture of noodles. The noodles are very chewy and bouncy almost like rubber band!
In Korea, people make side dish called ‘namul’ with thicker and more crinkled spinach leaves, after blanching them in boiling water.
There are many Korean traditional foods that need a long cooking time, and it is interesting that you can easily cook most of them using American slow cookers.
Abalone rice porridge used to be a very precious food, so I could not eat very often. Only when I … More
“Pa” means Green onion in Korean. So, this is in other words, “Green onion Bulgogi gimbap”. Using green onion for … More
When Koreans greet each other, they often say “Did you have lunch (dinner)?” instead of saying “Hello”. Some say that … More
I often use my favorite stainless steel skillet when cooking. If you use the stainless steel pan like a Teflon … More