Even Kids Are Better at Promoting Korea (Than the Korean Government)




A few things have bring floating around this week. The big one, even getting tweeted by the Blue House, is this jaw-dropping video of Seoul by independent filmographer Brandon Li.

He also has a directors commentary, and he’s putting together some classes to learn how to make videos like this.


On the other end of the spectrum, a Facebook friend posted a mock ad one of his young students made to promote Korean food.

Even Kids Are Better at Promoting Korea (Than the Korean Government)

Photo: Jason Cutler

Simple. Provocative. Effective.


We’re getting more silly crap from the Korean government. Keep in mind that the top two didn’t have the ample budgets of the video below.

The post Even Kids Are Better at Promoting Korea (Than the Korean Government) appeared first on ZenKimchi.

Dolsot Bibimbap (Korean Stone Pot Rice Bowl)

Bibimbap in Stone Pot with vegetable and meat toppings and egg yolkDolsot Bibimbap (Korean Stone Pot Rice Bowl) is a classic Korean rice dish that’s served with various vegetable and meat topping which comes SIZZLING HOT in a stone pot. Which means.. you will have a fantastically browned burnt rice in the bottom – making this dish extra delicious! If you can handle piping hot foods,…

Read More »

The post Dolsot Bibimbap (Korean Stone Pot Rice Bowl) appeared first on Kimchimari.

Ultimate Bibimbap Sauce, 4 Ways!

Ultimate bibimbap sauce recipe in four ways! Here, you will find four styles of delicious Korean bibimbap sauce.  It covers spicy to non-spicy bibimbap sauce and classic to funky flavor! As each sauce has a unique flavor profile, you can choose one according to your preference and pair it with your favorite bibimbap ingredients! Bibimbap…

Read More

The post Ultimate Bibimbap Sauce, 4 Ways! appeared first on My Korean Kitchen.

New Korean-American Web Drama: Eating It


Kevin is a second generation Korean-American student contemplating dropping out of medical school as his passion for the culinary world increases, much to the dismay of his traditional parents. I’m sure Chef Hooni Kim could relate.

I’ve gotten a sneak peak at a few episodes, and the writing is fun. The production values look good.


There is a problem of Asian stereotypes in Hollywood. This series is one that tries to break that mold.

Here’s the trailer.

Also follow on Instagram @eatingitwebseries

The series itself will be available in full soon. Sign up for our newsletter or subscribe to their YouTube channel to know when it drops.

The post New Korean-American Web Drama: Eating It appeared first on ZenKimchi.

The Kimchi-topped “The Korean” Pizza at E-Mart Traders


The Kimchi-topped "The Korean" Pizza at E-Mart Traders

Traders makes these limited time pizzas. They’re pretty much copies of Costco pizzas.

We just moved to another apartment yesterday. Our gas hadn’t been hooked up. The kitchen was too disorganized for cooking anyway. I offered to pick up a pizza after work.


At Traders, I was planning to get a neutral crowd-pleasing cheese pizza, when I saw “The Korean” Pizza and read its toppings.

Stated that it was for Korean tastes, it had beef bulgogi. I’ve had bulgogi pizzas before, and they’re just fine. What caught my eye was the addition of stir-fried kimchi.

“Oh, that’s blogworthy.”

The Kimchi-topped "The Korean" Pizza at E-Mart Traders

The pizzas are doughy and floppy, as you can see. They also come with onions, green peppers, and mushrooms.

Verdict: Pretty good

I like sour toppings to cut through the grease, like jalapenos. Kimchi makes sense, which is why I’d been puzzled as to why you don’t see it often here.

This is stir-fried kimchi, so it’s also a little sweet. I think this steps it up over plain kimchi.

I don’t know how long “The Korean” Pizza will last at Traders. Try a slice if you can.

The lesson from this us that kimchi makes a good and logical pizza topping, especially if it’s stir-fried with a little sweetener.

The post The Kimchi-topped “The Korean” Pizza at E-Mart Traders appeared first on ZenKimchi.

Korean BBQ Dinner Cookbook – FREE to subscribers!

Korean BBQ Cookbook cover with Kalbi bbq spread in the backgroundGet Kimchimari’s FREE Korean BBQ Dinner cookbook! YES!! I can’t believe it myself but it is true. I just completed my very first cookbook! And when you join my email list or if you are already subscribed to my email list then you can get this cookbook for free! What my Korean BBQ Dinner cookbook…

Read More »

The post Korean BBQ Dinner Cookbook – FREE to subscribers! appeared first on Kimchimari.

Cucumber Kimchi (Oi Kimchi)

Cucumber kimchi (oi kimchi)

If you ask me which is the easiest kimchi you can try to make this summer, I’d say this cucumber kimchi (oi kimchi, 오이김치)! It’s summer, and we all should be eating more cucumbers. This recipe is super easy! Simply cut up the cucumbers, salt briefly, and then mix with the seasoning!

As such, it’s an excellent alternative to the stuffed cucumber kimchi, oi sobagi (오이 소박이), if you don’t want to bother stuffing the cucumbers.

Because the cucumbers are cut similar to cubes, this cucumber kimchi is also called oi kkakdugi (오이깍두기), named after cubed radish kimchi — kkakdugi.

Cucumber kimchi (oi kimchi)

I originally posted this recipe in August 2011. This post is a long overdue update with new photos, more information, and an improved recipe.

As mentioned in the stuffed cucumber kimchi recipe, use Korean cucumbers if available. Otherwise, use a thin-skinned variety with crisp flesh and small seeds such as Kirby, Persian, Japanese, or English cucumbers. If you have a choice, select cucumbers that are firm and slender. Thicker cucumbers tend to have more seeds and softer flesh.

Other vegetables to add to this cucumber kimchi

In this update, I also used Korean garlic chives (buchu, 부추), which is commonly added to oi kimchi in Korea. It’s easier now to find garlic chives around here, and summer garlic chives are tender and delicious. You can leave them out if you can’t find them. Simply use some scallions instead.

A little bit of julienned carrot or red pepper will give the kimchi a nice pop of color.

Cucumber kimchi (oi kimchi)
What about the seasoning?

Because this is kimchi, unlike oi muchim, I use salted shrimp (saeujeot/saewujeot, 새우젓) and fish sauce (myeolchiaekjeot, 멸치액젓). The ratio of these two ingredients is always a matter of preference among Korean cooks. In general, more salted shrimp is used than fish sauce in summer kimchi for a lighter taste, but it’s really up to you!

How to make vegan cucumber kimchi

This is actually a question for all kimchi types. There are various ways to make vegan kimchi depending on kimchi types and personal preference. For this cucumber kimchi, use Korean soup soy sauce (gukganjang, 국간장) as a substitute for salted shrimp and/or fish sauce. Use an equal amount and supplement with salt as necessary, or simply use salt to season the cucumbers.

How long will this kimchi stay good?

You can eat this kimchi on the same day you make it. However, it will get better over a few days. If you like it ripe, leave it out at room temperature overnight to expedite the fermentation process. Then, refrigerate. It will be good for a week or two, depending on the salt level.

More cucumber recipes 

Oi muchim (spicy cucumber salad)
Oi sobagi (stuffed cucumber kimchi)
Oiji (Korean pickled cucumbers)
Oi naengguk (chilled cucumber soup)
Oi bokkeum (stir-fried cucumbers)

Cucumber kimchi (oi kimchi)

Cucumber kimchi (Oi kimchi)

Super easy kimchi made with cucumbers! Crisp, crunchy, and delicious!

  • 3 Korean cucumbers or 5 – 6 Kirby pickling cucumbers (about 1.5 pounds)
  • 1 tablespoon coarse sea salt (less if using table salt)
  • 2 to 3 ounces garlic chives buchu (부추)
  • 1/4 medium onion


  • 2 to 3 tablespoons Korean red chili pepper flakes gochugaru (고추가루)
  • 1 tablespoon salted shrimp saeujeot (새우젓)
  • 1 tablespoon or fish sauce (myulchi aekjeot (멸치액젓))
  • 2 teaspoons minced garlic
  • 1/2 teaspoon grated ginger
  • 1 tablespoon sugar
  • 1 teaspoon roasted sesame seeds
  1. Cut the cucumbers crosswise into about 1-1/2 inch-long pieces. Quarter each piece lengthwise. Sprinkle the salt evenly all over the cucumber pieces. Let them sit for about 30 minutes.
  2. Drain the cucumbers well in a strainer to remove any water released. Do not rinse the cucumbers.
  3. Cut the garlic chives into 1-1/2 inch long pieces. Thinly slice the onions.
  4. Add the onions and garlic chives along with all the remaining ingredients to the salted cucumbers. Toss everything until the cucumbers are well coated with the seasoning. The cucumbers will look dry at this point, but will release moisture as they absorb the seasonings.

You can start eating this kimchi on the same day. If you like it ripe, leave it out at room temperature for a few hours to overnight to expedite the fermentation process. Then, refrigerate.

The post Cucumber Kimchi (Oi Kimchi) appeared first on Korean Bapsang.

Spicy Bellflower Root Salad (Doraji Muchim)

Try this one of the most popular Korean side dishes – Spicy Bellflower Root Salad! To locals, this dish is known as Doraji Muchim (도라지 무침) or Doraji Saengchae (도라지 생채). It may be a lesser known side dish to many of you, nonetheless, it is commonly seen at a Korean’s table. This spicy bellflower…

Read More

The post Spicy Bellflower Root Salad (Doraji Muchim) appeared first on My Korean Kitchen.

The Best Korean Summer Noodles

Discover seven perfect Korean summer noodles that will help you beat the summer heat! Here, you will find some of the most popular Korean noodle dishes in summer. I don’t know about you, but I love noodles. And, I particularly crave them a lot in summer! In oriental medicine theory, wheat based noodles are known to…

Read More

The post The Best Korean Summer Noodles appeared first on My Korean Kitchen.

Korean Seaweed Soup | Miyeok Gook | Miyuk Guk | 미역국

Miyeok gook, also known as Korean seaweed soup, is a traditional Korean dish typically served on someone’s birthday, but it can really be eaten at any time. The broth for miyuk guk can be made by either sauteed any type of beef such as beef brisket or by using an anchovy broth. This miyuk guk recipe uses this anchovy, radish, and dashima broth recipe as the soup base instead of using water. Miyeok is known to have many health benefits and is also a very easy and delicious Korean soup to have during a cold winter night.
  • 2 oz dried seaweed (miyeok)
  • 3 cloves garlic
  • 1.5 tbsp soy sauce
  • 1 tbsp sesame seed oil
  • 30 oz anchovy broth
  • ½ tsp ground black pepper
Seaweed Preparation
  1. Soak 2 oz dried seaweed in a large bowl with cold water for 30 minutes. Do not oversoak the miyuk otherwise it will become too soft.
  2. When the seaweed is soft to the touch, strain the miyuk and chop into bite sized pieces with a knife.
Seaweed Marination Instructions
  1. Add 3 cloves minced garlic, 1.5 tbsp soy sauce, 1 tbsp sesame seed oil to the chopped miyuk and mix thoroughly by hand.
Seaweed Soup Cooking Instructions
  1. Boil 30 oz anchovy broth in a large pot. When the broth is boiling, add the miyeok to the boiling broth and simmer for 5 minutes. The broth should look milky.
  2. Add ½ tsp ground black pepper and optionally add salt to taste. Boil for another 10 minutes until done.
WordPress Recipe Plugin by EasyRecipe