About

me 19 (1)

Hi! Welcome to Korean Bapsang (table)! My name is Hyosun Ro, and I am a Korean-American mom of two wonderful grown-up children. I am also a U.S. Government professional specializing in government contracting in Washington, DC. In the summer of 2009, I started this blog as a way to teach my children how to cook the food they grew up with. They frequently call me around dinner time asking how to cook certain dishes. Both of them love to eat great food and enjoy cooking. They grew up immensely appreciating family tradition and cultural heritage through food.

Growing up in Korea, I always took great interests in my mother’s cooking. My mother is an excellent home cook and loves to cook for family and friends. When I was a newlywed, I recreated her dishes to feed my hungry husband. I then realized how much I had learned from my mother simply by watching and tasting her cooking. I soon had to start taking cooking seriously. My mother-in-law, as all Korean mother-in-laws of her generation do, expected me to produce a feast for every special occasion. I still remember my first big cooking event. It was my son’s 100th day after his birth (which is a big occasion for Koreans), and my parents-in-law invited everyone from their church. Since then, cooking became a big part of my life. I honed my cooking skills by hosting numerous gatherings for family and friends that always involved great food. The peak of my culinary adventure was my father-in-law’s  80th birthday a few years ago. It was a huge party, with about 100 people, and I made all the food at home. Through all these events, I became an enthusiastic home cook.

This blog is the perfect outlet for my longtime passion for food. Through this blog, I hope to share the secrets of classic Korean home cooking and some of my other home favorites. As most Korean home cooks do, I have always cooked by instinct and eyeballing, so it is a little bit of a challenge to develop exact measurements and cooking times.  For this reason, I test all the recipes as many times as it takes to develop accurate recipes that are easy to follow and produce consistently quality results. I would love to see my passion for creating great recipes develop into a cookbook to be passed on to generations to come. With this goal in mind, I treat each recipe I post as a page in my future cookbook. So, I’d like to invite you to share the experience as I create one recipe at a time!

You can contact me at [email protected]

Comments

  1. pat marcus says:

    Thank you,thank you Ms Ro. Love Korean food and I am so lucky to live near Ktown in northern New Jersey,namely Ft Lee and Palisades Park with hundreds of Korean restaurants run by immigrant families.My favorite dish or better, pot? A boiling Sundubu JJingae with anything in it,hold the egg,summer or winter. About a bowl of well made Seolleongtang.There is a place in Ft Lee where you can have it with different meats or just vegetables and the broth is to die for.For a change, a simple bibimbap or jeon will do the trick. There are also restaurants that specialize in hand made noodles.I rarely have kalbi or bulgogi.You rightly stress home cooking however for this non Korean the information you provide is of great value in expending my culinary adventure

  2. Maureen Doherty says:

    Good morning, Mrs. Ro,
    I’ve just come upon your site looking for Korean recipes that are a little easier to make and might be child-friendly. My two sons, aged 5 and 3, are Korean, so I love to honor their heritage. One question: is there a way to print out your recipes without printing everything? I subscribe to a few cooking blogs that have “printer-friendly” links. It makes it a lot easier for me to print and save in a binder. Thanks!

  3. Hi. Just saw u here at KCON. Had to come because my daughter loves KPOP. Glad I came and was able to see your presentstion. Looking forward to making the Wanjajeon.

    • Hi ellie! I’m so glad you came to my workshop. That was lots of fun! Good thing you have the recipe card because I don’t have wanjajeon on the blog. Enjoy! And thanks for visiting me here!!

  4. I have been using your bibimbap recipe several times and it is my favorite one out of all other websites, but I no longer see it on your site. Please bring it back or send me your recipe.

  5. Thank you very much for your help hyosun. I thought I thoroughly searched the site already. I love your recipes.

  6. Hello, I love your recipes so much. I wanted to know if it was alright to share your page on my blog. Thank you for all the delicious food!

  7. Jeannette bich ngoc mai says:

    Thank you for sharing. I was looking for Korean food in Pinterest, and by accident getting into yours. Reading your About, and found we’re sharing almost same traditions, same culture in food, family bonding and especially the love of a mother.
    I’ve been vegeterian for more than 3 years. But I can use your recipes and create vegeterian versions. I plan to retire soon so I’m trying learning blogging so, in the same purpose, I can share the passion of writing, cooking and sharing our Vietnamese traditions and culture to our young people who grow up here, in USA.

    Jeannette Bich Ngoc Mai

  8. Visiting your blog brought me back into nostalgia of my last summer in Seoul so much, especially how your dishes and recipes reminded me of the great food my host mom cooked everyday. I have a deep affection for the people I met and the traditional culture I experienced throughout my 2-mo stay in Korea that I am now still missing my daily life in Seoul very much. I always say to myself, the next time I am back to Seoul, it will feel like coming back home! Korea is like my third home, besides Vietnam and the U.S.
    Your recipes are even more special as it is written by you as a mother! I will definitely use them to fulfill my interest and love for Korean food, culture, and people.

    Thank you for sharing!

  9. Laura Boualavong says:

    Hi! I just found your blog and am so excited to learn how to make authentic Korean dishes πŸ™‚ My husband and I LOVE Korean food and when we lived in Torrance, California, we would eat out at this AMAZING Korean restaurant atleast once a week. They made a dish called Old Style Bulgogi (beef in broth and clear noodles) and it was soooo good! I haven’t been able to find a recipe for it though anywhere. Do you know how to make it? πŸ™‚

    • Hi Laura – I’m glad you found my blog. I know what you’re talking about, and will add that to my to do list. In the mean time, check out my regular bulgogi recipe. Thanks for stopping by!

  10. can you start an instagram feed? I’m not sure if it has been mentioned or not, but it would be awesome! One more thing, certain ingredients, if you can have (XXXX) in Korean so I can ask the person at the Korean market instead of saying um…the part of that body? κ°μ‚¬ν•©λ‹ˆλ‹€!

    • I know I have to catch up with Instagram eventually. It’s been in my mind. Good suggestion for ingredients in Korean. I will do that. Thanks!

  11. Hello! I love your website and was wondering if there was a way to print your recipes? It is kimchi season and I am getting ready to make kimchi. It will be my first time! I have always bought my kimchi at the markets and thought it would be a fun thing to do with my daughter. I am 1/2 korean and my daughter is 1/4. We love everything korean and are really having a good time learning our culture and food together. I did not learn as much as I should have from my korean grandmother. Now, I am learning from you! Cheers! Anne Pyun Sanders

    • Hi Anne – Sorry about the late response. I was traveling and had limited access to internet. How awesome that you are going to make kimchi with your daughter! And thanks for using my recipes to learn Korean cooking. I currently don’t have a print recipe feature. It’s been in my mind though. Meanwhile, can you just select/highlight the recipe portion and print?

  12. Hello Ms Ro,

    I came upon your website randomly searching for “garlic jangajji” and was excited to find yours and will make this tomorrow! πŸ™‚

    I have a request! I have been craving and have been looking for recipes on line for “gut chori” ” Gut jori”. There are few that I found but in a salad form with lettuce, etc…

    What I am looking for is the kimchi version of Gut Chori.

    It sort of tastes like regular kimchi, it’s in long strips, it has sesame oil/seed, and you can eat it right away without fermenting. (I think)

    Whenever you get a chance, please post this recipe, it will be greatly appreciated!

    Thank you,
    Jazmyn in San Jose, CA

    • Jazmyn – Thank you for finding me! Hope you find many more recipes you like on my site. I know what you are talking about. I will put that on my list of things to do.

  13. Hello Ms Ro,

    I first visit your blog in this summer when I was searching for how to make the watercress. I really like your blog.

    Actually, I’ve looked for that recipe for a very long time. When I first took the watercress in a Korean buffet, I really like that and want to make it by myself. For a long time, I’ve searched different webpages to find how to make that dish. But the taste is still not the same as I remembered from the first time. So I have to buy the ready-made dish from a Korean supermarket in Falls Church, VA. But after I found your blog, it solves all the problems. Thank you so much!

    I’ve had meals in several Korean restaurants in Annandale, VA and I’ve found some dishes that I really like, especially the Korean appetizers. But I just don’t know how to make them, such as the bean sprouts, fish cake (taste sweet and spicy) and a kind of small fish (I’ve only seen that for 2 or 3 times, some of the Korean Restaurants do not provide that). If it is possible, could you add those recipes on your blog? That will be greatly appreciated.

    Thank you! Hope this blog will be better and better!

    Best wishes,
    Rachel

    • Hi Rachael – Thanks for the nice words! I am glad to hear you like my watercress recipe. For those dishes you mentioned, they are actually side dishes that you’re to eat with the main dish you ordered with rice. I have a couple of different bean sprouts recipes on the blog. Also, I think the small fish side dish you’re talking about is myulchi bokkeum (stir-fried dried anchovies). If it is, I have a recipe on the blog. Please see my recipe index, side dish tab here: http://www.koreanbapsang.com/category/side-dish/page/2.

      Take a look, and let me know if you have any other questions. Oh I don’t have a fish cake recipe yet, but it’s on my to-do list.

  14. Thank you so much for creating this blog! It’s brilliant! I’m Korean-Canadian-American. I use your recipes now to re-create memories of my childhood & to feed my hungry family – Italian husband who loves Korean food, and my twin boys. I’ve unsuccessfully called my Umma more times than I can remember to try & get recipes from her (she makes everything by touch / smell / taste, not written-down recipes), but using your recipes & blog is actually better ~ shhh, don’t tell my Umma πŸ™‚

  15. Hi Hyosun,

    Greetings from Arlington, Va. Just returned from Super H with the ingredients to make a few of your dishes. Slow Cooker Galbijjim simmering away and it smells wonderful! I hope I can wait for it to finish cooking. I’m delighted to have a resource for home-style Korean recipes. If you have any workshops or classes in the area, I’d love to attend.

    Many thanks,
    Ted

    • Hi Ted – Galbijjim sounds great on a cold, snowy day like this. Hope it turned out well for you. Cooking classes are something I’m interested in doing in the future, so stay tuned! Thanks for stopping by!

  16. Christine says:

    Hi μ•„μ€Œλ§ˆ!!! I love trying new recipes/blogs, and I’m so excited I stumbled across yours! Even more fun to find out you live so close :D. I live in alexandria, va. Your simple bibimgooksu recipe…and also how you described it made me very nostalgic. Made me think of my mom…and I miss her!!! Yayyyy can’t wait to try your recipes! πŸ˜€

    • Hi Christine! Glad you found my blog and you live in the same area. Hope my blog will help you recreating your mom’s delicious food. Also, I should plan a meet-up with local readers so we all get to meet in person. That would be nice.

  17. Hi! My mom used make peppers (and beef too) that was pickled or braised in soy sauce. I can’t find a good recipe. Can you help? I use your recipes all the time!

  18. Dear Hyosun,

    I am a Korean-American in Paris and am thrilled to have found your wonderful website with so many great recipes! Thank you so much! Your recipes are not only delicious but also extremely easy to follow…I think the best on the web!

    Many thanks again,

    Jason

    • Aww thank you, Jason, for such kind and generous words! You just made my day! How is Paris for finding Korean ingredients? I traveled to Paris over 10 years ago, and we didn’t think there were good options for Korean restaurants. I’m sure it’s much different now. Would love to go back soon!

  19. Hello Ms. Ro
    I live in Vancouver, Canada. My wife is Korean and I have made her many dishes using recipes from your website. We both love the recipes and I look forward to trying as many as I can. I was even able to make her four of the traditional Lunar New Year dishes for this year, and she loved it. I am so happy to be able to make these dishes that remind her of family dishes from when she was growing up. Your Jap Chae recipe was especially successful and I myself love Dongchimi. She has even taken a picture of everything I’ve made to show her family.
    Thank you and I look forward to whatever recipes you post in the future.
    Brandon

    • Hello Brandon – I am so happy to hear you make Korean dishes for your wife using my recipes! Nice husband! I am sure her family was very impressed. Thanks for coming by and letting me know how my recipes are helping you. It means a great deal to me!

  20. Greetings from New Hampshire, Hyosun!
    I stumbled upon your blog via The Daily Meal website, and I am glad I found it.
    Our son is adopted from S. Korea. (He was born in Incheon.) We traveled to S. Korea to bring him home, and we fell in love with Seoul and the surrounding areas. The food was amazing, as were the people we met.
    We love trying all sorts of Korean food with him, however Korean restaurants are hard to find in our area. We do have an H-Mart close, and we have purchased many ingredients from them, and now finding this blog we will be able to make some authentic recipes for him.
    We also have a daughter from China, and it is much easier to find Chinese food for her than it is to find Korean food for our son, so I am so excited to have found this website.
    Thank you for taking the time to create it.
    Paul

    • Hi Paul – I am glad you found my blog as well, and hope you find many recipes your family can enjoy together from my site. Now sure how old is your son, but please let me know if you have any questions as to what dishes are suitable for his age, child-friendly, etc. I wish you and your family well!

  21. Hello Ms. Ro, I am a Korean-American and I just want to say that I find your blog to be the best I’ve found out there on the web for recipes that are authentic, accurately measured/instructed, well-written, and easy to follow… My mom sadly doesn’t cook so much anymore and even when she did she couldn’t give me accurate measurements nor instructions. Your recipes allow me to recreate and be comforted by my favorite Korean meals growing up as well as reconnect with my heritage… and the appreciation is extended to those with whom I share the recipe or the meal itself. Thank you so much. πŸ™‚

    • Hi Jaeyoung! Aww thank you so much! Those words mean a lot to me. I am thrilled to hear my recipes help you recreate the foods that you grew up with and reconnect with Korean heritage. Keep on cooking and continue the tradition!

  22. Valerie says:

    Dear Ms Ro, I am a Malaysian married to a Korean husband. Cooking for him everyday was painful to me because he is the type of man who finds strength in having a proper rice meal for breakfast/lunch/dinner. Your recipes help me to figure out what to cook for the day and “banchan” which i can prepare in advance. Thank you for sharing. Thank you very much!

    • Oh I know many Koreans, especially men, are like that. How nice of you to make three meals a day for him! I know it’s not easy. I’m glad to be helpful, and thank you for using my recipes!

  23. lee,yang-woo says:

    μ•ˆλ…•ν•˜μ„Έμš”, λ…Έ νš¨μ„  μ„ μƒλ‹˜,쒋은일 λ§Žμ΄ν•˜μ‹œλ„€μš”,ν•œκ΅­μŒμ‹λ¬Έν™”λ„ μ•Œλ¦¬μ‹œκ³ ,ν•œκ΅­μ—μ„œ
    koreanbapsang μ±…μœΌλ‘œ μΆ”νŒλ˜μ—ˆλ‚˜μš”,인사동,λΆμ΄Œλ§ˆμ„μ—μ„œ ,톡역 μžμ›λ΄‰μ‚¬λ₯Όν•˜λ‹€λ³΄λ©΄,
    ν•œκ΅­μŒμ‹ μ œλŒ€λ‘œ,톡역해주기가 μ–΄λ €μšΈλ•Œκ°€ μžˆλ‹΅λ‹ˆλ‹€,μˆ˜κ³ ν•˜μ„Έμš”.

    • κ°μ‚¬ν•©λ‹ˆλ‹€. 아직 μΆœνŒμ€ λͺ»ν•˜κ³  μžˆμŠ΅λ‹ˆλ‹€. ν†΅μ—­ν•˜μ‹œλŠ”μΌ 쒋은일 ν•˜μ‹œλ„€μš”. 예 κ·Έλ ‡μ£  우리 μŒμ‹μ„ μ˜μ–΄λ‘œ μ„€λͺ…ν•˜κΈ°κ°€ μ‰½μ§€μ•Šμ•„μš”. μˆ˜κ³ ν•˜μ„Έμš”.

  24. Hi! I am a gardener for a family in Nebraska that brought lettuce seeds from Korea to plant in the garden. I planted 10 different varieties and 8 are growing prolifically. I am not sure what types of lettuce they are as the packages are all in Korean. Several look like typical red leaf and green leaf lettuce, one looks like bok choy. The others I am not so sure about. One says it has to be boiled or steamed before eating and another one smelled like black licorice when I picked it. Do you know of a good website with pictures that I could use for reference?

    Thanks!

  25. Thank you for this blog! My sister in law is from South Korean and when living with her for one summer I enjoyed many delicious Korean meals and snacks and now want to make them for my husband (neither of us Korean). We don’t live near Asian markets so I’ll be ordering some ingredients online. We do make special trips out to eat at our favorite Korean restaurants and I make bulgogi at home, which is one of our favorite meals. I’m looking forward to making the Spicy Grilled Chicken and Tteokbokki! I made my own rice flour and am going to try making garaetteok myself. πŸ™‚ Thanks again!

  26. Hello Ms. Ro! Thank you for keeping up with this blog! I’ve tried many Korean recipes on the web, and I find that yours most closely approximates my mother’s home cooking–simple, elegant and tasty! My mother is not able to give exact measurements for ingredients and I am recipe reliant so your website saves us both from translation frustration! ?
    I wanted to ask you about meal planning, especially for large feasts. You wrote about how you prepared large meals for family gatherings etc. What was on your menu? I want to be able to make some Korean meals when I invite family and guests over, but I am unsure what should be on the menu.
    I would appreciate your advice very much. Thanks again for helping me to continue the tradition of homemade Korean meals for my Korean American family.

    • Jin – Thank you for the nice words! Mean so much to me. Always happy to hear my cooking is similar to another Korean mom. I promise I will take the time to answer you question soon. It’s just been so hectic around here due to my travel and other commitments, etc. Please check back in a few days.

  27. Francis-Olive says:

    Hi Mrs. Ro! I love your blog! I was just looking for the most authentic kimchi recipe possible, and I did not expect to find that, and a whole sundry of variations! I am thrilled. I have bookmarked your page. I will be practicing my fermenting this coming weekend. Thank you so much for sharing your family recipes. I live a few minutes away from Korea Town in Los Angeles and our market ‘Zion Market’ is Korean and will have all of the ingredients I need to make your lovely dishes. I am thrilled to pop down the street with a grocery list and your recipe in hand! xo Francis-Olive

    • oh I just came back from LA. How nice to live in Korea Town! I really enjoy Korean restaurants there. And I visited several Korean markets there to buy ingredients for my cooking demos. Hope you try making kimchi soon!

  28. μ—°μ•„ says:

    Thank you for all you do. It’s very helpful. Your a huge inspiration to hundreds of people ???

  29. Hi! I’m living in Dubai, U.A.E. I tried Bibimbap in one of the korean restaurants here and I just loved it so much. I came across your blog while looking for the recipe. It seems easy to make, I will definitely try and cook it tonight.

    P.S. Your blog makes me want to try to cook other korean dishes as well. πŸ™‚

  30. Liz Cahill says:

    Hi! I am a Korean/German from Hawaii. I now live in Northern Indiana and access to Korean ingredients is limited, but that’s changing. I grew up with Korean food as my mom fixed it and, of course, love it! As does my husband who is Filipino/Irish/Portuguese. My mom used to make a pancake with assorted vegetables that she called “pajok” I think. It was delicious, but I don’t remember how she made it. It would fill the whole pan, she would take it out and cut it in pieces to serve. Can you help? My grandma was from Seoul, if that helps. I’ve noticed over the years that the cooking language I’m accustomed to from Hawaii is different from a lot of the Korean restaurants I’ve been to in the country. Apologies for being wordy. Your site is wonderful and gives me hope!

  31. What kind of table-top grill do you suggest for a traditional Samgyupsal gui?
    I’d like to set it up nice and grill at the table if possible, but I can’t find the perfect grill.
    Thanks for your recipes!

  32. Thanks to you that I’m learning how to cook Korean food. My Korean husband is happy that I’m able to cook Korean dishes on my own. Warm hugs to you.

  33. Lee eunyoung says:

    μ•ˆλ…•ν•˜μ„Έμš”. μš°μ—°νžˆ 이곳을 μ•Œκ²Œλ˜μ—ˆλ„€μš”.
    슀마트폰 μš”λ¦¬μ–΄ν”Œμ„ κ°œλ°œν•˜κ³  μžˆλŠ”ν„°λΌ μš”λ¦¬κ΄€λ ¨ 컨텐츠λ₯Ό μ„œμΉ˜μ€‘μ—
    ν•œκ΅­μš”λ¦¬λ₯Ό λ„ˆλ¬΄λ„ 잘 λ‹΄κ³  μžˆλŠ” 이곳을 λ°œκ²¬ν•˜κ²Œ λ˜μ–΄ λ„ˆλ¬΄ κΈ°λ»€μŠ΅λ‹ˆλ‹€.
    μ œκ°€ μ’‹μ•„ν•˜λŠ” μŒμ‹λ“€μ€ λ‹€ μžˆλ„€μš”
    이곳에 자주 듀릴 것 같은 예감이 팍팍~
    쒋은 ν•˜λ£¨ λ˜μ„Έμš”~ πŸ™‚

  34. I’m going to make 된μž₯찌개 tonight. I found your blog a while ago and I’m excited to make something finally. I have a favorite restaurant in Korea that serves this stew, so I’ve been wanting to make it at home. I am leaving soon for the States, and I am going to miss all this good Korean food at my fingertips! Thank goodness for this blog!
    I had a suggestion for instructions on how to make κ³€λ“œλ ˆλ°₯ because I just love it, and I’d love to be able to make it after I get home. Also, both the stew and the rice dish often can be paired with this spicy fried beef kind of dish.. where the meat pieces are covered with some red sauce and red pepper flakes. I would love to know the name of it and how to make that too!
    More dishes I’m excited to try are the fried fish cake and soy braised beef side dishes. I love those so much!! Thanks!

  35. Hi Mrs Ro,
    I found your website by chance and fell it love with it immediately?And I’m been capturing all the receipes I would like to cook.But I’ve been wondering can I make the salted shrimps at home too?I’ve tried making kimchi myself with normal shrimps since I don’t have the salted one but the kimchi’s taste didn’t come out that good.I’m from Myanmar and the indigents aren’t that easy to find here.So could you put up a receipe to make salted shrimps if there’s one?I’ll also try to find it in korean marts here.Thanks a lot.☺️

  36. Greetings from L.A. I’m of Mexican American hereitage and I just discovered your website while looking for Korean bbq rib recipes. I plan to make your recipe tonight. I love Korean food. And also love everything Roy Choi does here. I’m going to check out all your recipes. Thank you for your sharing.

  37. Hello!
    I have been coming to your blog for about a couple years now and wanted to thank you for all your wonderful recipes! I am a Korean American raised in California and re-located to Ohio shortly after marriage. I was barely learning how to cook simple dishes from my mother before she passed. Being in Ohio with nowhere near the Korean community I had grown up with I was lost for awhile, not knowing how to re-create recipes from my childhood. I have learned so much from your blog and I really appreciate the substitutions you offer for different recipes in case something is not available. It allows me to sub vegetables that I have better access to and as long as it’s fresh, it tastes great in the recipes. I can cook Korean meals pretty much whenever I want now with a fully stocked pantry and I have slowly been helping my younger sister learn how to cook Korean food too. If you ever published a cookbook I would buy it in a heartbeat. Thank you again!

    • Hi Sue – That’s so great to hear! I’m glad to hear you’re able to make Korean food with the ingredients you can find in your area. Thank you so much!

  38. Oh my goodness Mrs. Ro! I am SO happy to have found your website! I lived in Korea (Daegu, Jeonju, Seoul) for 5 years teaching English, and miss the food so much. It makes me so happy that your blog exists, so that I can bring the food from “home” to my family back here now that I’m in the US again!

    I was wondering if you take requests? I got a few family recipes from my last director to bring home with me, but cannot, on my life, find my absolute favorite Korean dish online or in restaurants… Do you have a recipe for gamjatang? I ate it at least once a week when living there and am desperate to have it again!

    Well wishes,
    Melissa

  39. Heoi Yeon Gal says:

    둜 μ„ μƒλ‹˜!!! μ•ˆλ…•ν•˜μ„Έμš”, I am a Korean-Canadian and I am so glad I found your website. I found it through searching how to make λŒ€κ΅¬νƒ•, not expecting such an authentic home-cooked style that reminded me so much of my family’s cooking. I actually recognized you from Buzzfeed’s video when you made the mini κΉ€λ°₯!! I was so excited looking through your archives – I love the way your photos come out, your instructions are very easy to follow and I LOVE the simple and elegant ideas behind your cooking and Korean cuisine in general. I value my Korean culture so much and I want to thank you for helping me reconnect to my heritage through your website. My parents are amazing cooks but they don’t often have the time to teach me how to make certain dishes, but I always like to watch and help out a little, however thanks to you I can make all my favourite foods when I am away from home!! I especially loved your post on the Korean temple cuisine, I learned a lot – please make more Korean temple foods!!! I am visiting my parents this weekend and I am so excited to make some of your recipes!!!! μˆ˜κ³ ν•˜μ„Έμš”!!!!

  40. yvonne t reyes says:

    more than the recipes — I love and look forward to the anecdotal stories accompanying each of your recipe postings. Thank you so much for your generosity. best wishes always.

  41. You are a wonderful human being, Mrs. Ro! Thank you for everything that you do, and for sharing these recipes and stories with us.

  42. Nancy Kim says:

    Could you please post a μ˜€μ§•μ–΄μ±„λ¬΄μΉ¨ recipe? I love your site and I find it very helpful/delicious.

  43. Hillary says:

    Thank you so much for this website! I’m very grateful to you for putting so much work into creating perfect recipes so that non-Koreans can learn to make Korean food.

    Several weeks ago I had a beef and kimchi tofu soup at a Korean restaurant and I have been wanting to have it again ever since. I have three very young children who are no fun at restaurants so I haven’t had a chance to go back. I do live near an H Mart though, so after finding your website I went to the store and made myself kimchi soondubu jjigae for lunch. It was wonderful. I just made it again tonight for my family (although grown-ups only) and everyone loved it.

    I also made your bulgogi deopbap and it too was amazing. My husband had never been able to try bulgogi before since he is allergic to wheat so I made it with a wheat-free soy sauce. Now that we have found your website he will be able to try many more Korean dishes that he can’t get at restaurants. Thank you, Ms. Ro!

  44. Andrea MacGregor says:

    Great website! I lived in Korea for a year and I miss the food πŸ™‚

  45. Rnjj Watanabe says:

    Love your ox bone recipe, it’s so good !
    Since cooking with a pressure cooker is a big thing now, I was wondering if you would know how to make Seolleongtang 섀렁탕 using a stove top or an electric pressure cooker like the Instant Pot. I know that several have tried but failed at getting the milky broth that we all desire. Thank you in advance πŸ™‚

  46. Hi! I recently found your blog and love reading it, as well as the recipes! I’m wondering if you have a meal plan on your site? It would be so great to know how to combine your dishes together for a weekly meal plan including traditional breakfasts, lunches and dinners.

  47. Danelle Weiland says:

    Hello,

    I’ve found your website to be extremely helpful and authentic. Unfortunatly, I lost my mother-in-law in January to pancreatic cancer and I learned how to make several do her dishes most importantly the banchuns. I was happy to find the Yangnyeom gejang And ganjung gejang as its my husbands favorite. I was hoping you could help me with a recipe for the spicy pigs feet? I know it’s possible she made Up her very own recipe, but they were the white ones not the dark soy based ones. The taste reminded me of the sauce on bibim guksu. Any ideas would be appreciated, thank you so much for having traditional recipes.

  48. Hello, I am from Bangladesh. It’s a great web. Love & like some dishes. Specially the Kimchi recipes.
    Think I will make those in this coming winter in my country.
    Thanks a lot.

  49. Thank you, Hyosun! As a former English Korean teacher I miss the daily soup provided to me during lunch! My new husband and I are excited to start learning from you!

    • Thank you, Meg! I hope you can recreate many of those dishes you enjoyed in Korea through my recipes. Best wishes to you and your new husband!

  50. I am a Newly Wed, my Husband is from Korea and Me being Mexican-American, its just the beginning of learning Korean meals for a life time, my mother in law lives in Korea so it’s hard to learn recipes, so I was reading the Korean Hearld and I saw your recipes ~ my husband saw me looking at them and he smiled. I am so happy to found your website. He says he misses food from Korea, I am so happy I am able try to make him happy with your recipes Samgyetang being one of them ~ ^_^

  51. Jiyoung Shin says:

    Hello,

    I love your recipes and rely on them every week. After I moved out of my mom’s house and started cooking for my own family, it’s been difficult trying to recreate the home cooked meals I grew up with but your recipes make everything very easy to make.
    I am curious if one day you would be able to create a recipe for something I ate a long, long time ago. My aunt once cooked green beans in a sweet soy sauce…I think they were braised because they weren’t as crunchy. It reminded me of jang jorim except sweeter. I normally hate green beans and will never touch them but I loved this side dish. I’ve never cooked green beans so I don’t know where to begin.
    Oh! Also, maybe a bokkeum bap recipe you get at Korean BBQ restaurants where they make it via tableside cooking? That would be delicious!
    Anyway, thank you for providing these recipes. Of all the Korean recipe sites I’ve found, your recipes taste the best and most like my mom’s cooking. Thank you!

  52. Julie Pazderka says:

    Thank you Ms. Ro for all your wonderful recipes! They are easy to understand and follow with important tips. My mother is Korean, but never allowed me in the kitchen. I use your recipes for the delicious tastes that I remember from home and can now make for my family. Thank you.

  53. Ernie Albrecht says:

    Miss Ro,
    great recipes, thanks…still learning to make Hanguk dishes…last batch kkakdugi, (my fave), came out bitter, (used daikon instead of Hanguk radish)…can’t throw away…probly use in soups/stews. I found the skin of daikon I use is bitter…any ideas? Doing test-batch with peeled daikon…will try peeled & unpeeled Hanguk radish next for test. Komapso

    • Ernie Albrecht says:

      Happy New Year to you and yours, R/Ernie

    • Hi Ernie – Korean radishes are very juicy and sweet in the fall/winter. Not sure where you live, but fall/winter radishes shouldn’t be bitter. You shouldn’t have to peel. Hope you try it again with good Korean radish. Also, you can add a little bit of sugar if you want. It will help with the bitterness.

      • Ernie Albrecht says:

        Miss Ro,
        in WA state, all the veggies for Hanguk foods are readily avail.. My commute to buy Hanguk radish is approx. 2 hours, but might be the best option. Presently started a batch of peeled daikon, & so far, from sampling etc., determined the skin to be pungent/bitter-like. My ingredients for the daikon have included sugar…will give it a try with Hanguk radish.
        Other than waiting to eat the kkakdugi, any disadvantages to a longer sea-salt soak-time? This radish kimchi is my fave & mainstay…I need to master this before moving on to other dishes.
        Your time & assistance are greatly appreciated, R/Ernie

  54. Christian Kolmodin says:

    Thank you for your blogs, photos and recipes! Any more thoughts on putting all this in a book? Videos?

  55. Salvador Wernowski says:

    Hello,

    Last night I used your Bibimbap recipe and the result was a delicious meal for two! I am an Australian male and wanted to surprise my wife by cooking dinner. The meal took some time to prepare, but the finished dish was delicious, fresh, spicy, crunchy and similar to the style back home in Korea. She really enjoyed the meal so I say thank you for giving us this fantastic recipe.

    Regards,

    Salvador

    • Hello Salvador – That’s great to hear! I know it takes some time to prepare but totally worth it, right? Thank you so much to come by and letting me know. It means a lot to me.

  56. Maureen Jones says:

    I saw some time ago where someone asked for a menu of dishes to prepare a feast for a larger gathering but never saw the reply. I am catering a weekend experience which requires vegetarian meals with the exception of fish acceptable in a Kosher Diet. I have no experience with Korean cooking and the nature of this weekend fits it nicely with Temple Food, ala Jeong Kwan, Philosophical Chef and I would like to prepare or have prepared a buffet dinner for 25 people featuring a few of these dishes. I have a great recipe for Zucchini and Mushroom Dumplings for one dish and can purchase locally made Kimchi from a Korean Restaurant in our town, but I would like to have some other dishes to round out the buffet. Can you share a suggested menu and some recipes???

    • oh so sorry hope this is not too late. I recently posted ideas for Korean dinner parties, although not vegan dishes. How about eggplant rolls, tofu gimbap, Kongnamul japchae, gamjajeon (potato pancakes), etc.? Also if you go to the vegetarian dish tab, there are many vegetable side dishes you can choose from.

  57. I noticed in your recipe for slow cooked pork belly it required cooking liquid strained, what kind of liquid and can I buy it somewhere?

  58. Mrs. Ro,

    Thank you so so so much for this website! Recently I had some troubles with my nourishment. I did not know what to eat, I felt overwhelmed by this obssesion of fitness, vegans, etc.. I love Korea, so I had a brainwave – I prepared Korean dish! I started to search some recipes and I found your website. You and your website are a godsend for me! I try to do your dishes and I feel I finally find my way, seriously. Maybe it is strange, but your recipes, Korean food are some kind of sense of life for me. I am so grateful. πŸ˜€

Leave a Comment

*