Learn how to clean abalone and make abalone sotbap, a nourishing Korean stone pot rice dish with tender abalone, miyeok, garlic, and crispy scorched rice at the bottom.

A comforting Korean beef noodle soup topped with tender beef and spicy seasoned buchu in a clear anchovy-kelp broth. A flavorful and nourishing one-bowl meal.

Since leaving Korea and living abroad for many years, I’ve come across a few fish that were unfamiliar to me when I lived in Korea. Two of them are whiting and branzino, and I found that they can be especially delicious when cooked with Korean flavors. In a previous recipe, I used whiting to make […]

A bubbling Korean spicy fish stew made with tender whiting and a rich, savory broth. Warm, comforting, and perfect for sharing with family!

Dakgangjeong, extra crunchy on the outside, tender inside, and coated in a sticky, sweet-savory sauce. Boneless chicken cooks faster and stays super crispy, making this dish perfect for parties or a special snack at home!

These delicious carrot cake muffins are low sugar and low in oil, and the carrot is camouflaged from children They will love it as a healthy snack!

Fermenting can't get easier with this fish sauce based ferment of pickled peppers in soy sauce. It's made with traditional Korean green peppers that are mild, sweet, juicy, and super crispy. The flavorful juice in the peppers squirts out with every bite, so be careful!

Who doesn't like Gimbap? Quick, fun, easy to make, easy to eat, and with endless variations, it's no wonder than they are so popular on my website and videos. I thought it would be fun to make a sausage version for the summer.

Here's a cool summer punch that beats the heat and tastes delicious. It features the 5-flavor omija berry which has an incredibly unique taste and is really good at quenching your thirst!

This radish salad is super-easy to make and is the perfect side dish to rice or noodles. Fresh, crispy, spicy, salty and savory, it looks beautiful and tastes fantastic!

Here's a delicious, flavorful, juicy, crispy, spicy, small-batch kimchi you can make pretty much anywhere for 1 or 2 hungry kimchi-lovers. The ingredients are easy to find, too!

In the final episode in Real Korean Cooking Stories, I have one last farewell dinner with my old friends.

I made a Korean dosirak (lunchbox) for my father made up of many traditional sidedishes. Here's a list of them all, plus recipes for each if you want to recreate what I made.

A lot of people in my late father's hometown of Namhae, South Korea remembered him well. I got them together and made spicy pork and a few side dishes for lunch.

I headed to Namhae, my father's hometown and where I had spent a lot of time when I was young. I was visited by my old friend Ms. Im for a seaside fresh fish lunch.

My Auntie in Yeosu taught me so many things about cooking and has been my role model for many years. She's always been there for me and my family so when I visited Yeosu I wanted to make her a special meal using local seafood.

After being away for years I revisited my hometown of Yeosu in South Korea. So much of what I love and remember is still there, including some of my family's favorite restaurants. And of course the traditional markets are all still there too!

This video is part two in my Real Korean Cooking Stories, a series of videos I filmed after finishing my first cookbook in 2015 when I traveled to Korea. This episode shows my visit to my friend Ji-hyun’s home, where we made a Hanwoo beef lunch together and enjoyed a wonderful time with her mom. […]

I traveled to Seoul and made kimchi for a potluck party with my readers! Here's how I did it, from buying ingredients and kitchenware in local markets to making fresh kimchi in my hotel room. Fun fun!

I had some juicy radishes, so I made kkakdugi (cubed radish kimchi) this morning. First I made many small cubes and salted them. I drained and seasoned them with gochu-garu (hot pepper flakes), fish sauce, salt, garlic, ginger, and green onions. The final kkakdugi is crunchy, salty, and tastes so fresh that it stimulates my […]