Food & Life

This Injeolmi Tteokgalbi recipe, created by Korean singer Son Tae-jin, combines 250 g (8.8 oz) of ground beef rib meat and 250 g (8.8 oz) of ground pork rib meat with 70 g (2.5 oz) of finely chopped injeolmi, a Korean glutinous rice cake. The injeolmi adds a pleasantly chewy texture while helping the meat … Read more

If you want a sweet, aromatic coffee drink made with simple convenience-store ingredients, try this banana milk coffee recipe. Fill a large cup of ice with 70% Cantata Iced Hazelnut Coffee and 30% Binggrae Banana Flavored Milk, then stir everything together. It takes only about 2 minutes to make. The nutty aroma of hazelnut coffee … Read more

Kim Jaejoong’s instant coffee matcha latte is a simple home café drink made by shaking 2 packets of instant coffee mix, 1 tbsp matcha powder, 300 ml (10.1 fl oz) milk, and 6 ice cubes together for 20–30 seconds. There is no need to dissolve the powders separately in hot water. The key is to … Read more

Dakbokkeumtang is a Korean spicy braised chicken dish made by first stir-frying the chicken with minced garlic and soy sauce, then simmering it in a sweet, spicy sauce with oyster sauce. This Dakbokkeumtang recipe uses 1 whole chicken weighing 1.5 kg (3.3 lb), which is first seasoned and stir-fried with 6 tbsp soy sauce. Then … Read more

This Yuni-style Chapagetti recipe turns Korean black bean instant noodles into a heartier meal by stir-frying finely chopped pork belly, green onion, and onion, then combining them with the Chapagetti seasoning and oyster sauce. For 2 packs of Chapagetti, this recipe uses 100 g (3.5 oz) ground pork belly along with 1 tbsp soy sauce, … Read more

This gambas al ajillo recipe starts with garlic and shrimp cooked in olive oil, then adds 150 ml (5.1 fl oz) water, 1 coin-shaped stock tablet, and 20 g (0.7 oz) butter to create a rich, spoonable sauce. Unlike traditional versions that are centered mainly around olive oil, this variation adds stock and butter for … Read more

Mazesoba is a Japanese-style mixed noodle dish tossed with savory ground pork seasoned with doubanjiang and chewy wheat noodles. Unlike ramen, it is served without broth, allowing the rich meat topping, egg yolk, aromatic oils, and fresh garnishes to coat every strand of noodle. This mazesoba recipe uses 150 g (5.3 oz) ground pork per … Read more

For tender, juicy steamed oysters, the key is to place them in a fully steaming pot and cook them over high heat for just 3 minutes. Keeping the steaming time short helps prevent the oysters from becoming tough while preserving their moist, tender texture. This steamed oysters recipe pairs lightly steamed half-shell oysters with a … Read more

When making jjimdak at home, the key is reducing the chicken’s gamey odor while allowing the savory soy sauce seasoning to soak deeply into both the meat and potatoes. This Korean soy sauce jjimdak recipe uses 1 whole chicken (1.2 kg / 2.6 lb), simmered with 120 ml (4.1 fl oz) cheongju and 120 ml … Read more

When you’re craving a hot, spicy soup with a clean and refreshing broth, Korean pollock roe soup made with frozen pollock, roe, and milt is a satisfying choice. The key to reducing the fishy smell is thoroughly cleaning the frozen pollock, especially the dark membrane and any blood clots inside the cavity. Doenjang, gochujang, cooking … Read more