Here’s to 2013!

As the year comes to an end, I want to thank you again for all of your readership and support! I also want to let you know how much I appreciate your feedback through comments on the posts, emails, Facebook, and Google+, and the photos and posts you share with others on your social media. Many of you shared your personal stories of Korean cooking with me and other readers, and I really appreciate that! For example, someone made my miyeok guk recipe for her grandmother’s birthday and her grandmother loved it. Someone from the Philippines, who had recently moved to Korea, left me a comment on the bukeoguk (dried pollack soup) post saying that with my recipes, it’s a lot easier for her to make food for her Korean husband. It truly is rewarding to know I’m contributing, in a small way, to your time in the kitchen. It‘s been a great year here at Korean Bapsang. Here are the top 5 most viewed recipes and some other highlights of Korean Bapsang in 2013.

No. 1 Seolleongtang (beef bone soup)
No. 2 Slowcooker galbijjim (braised short ribs)
No. 3 Tteokguk (rice cake soup)
No. 4 Saewu mandu (shrimp dumplings)
No. 5 Kimchi kongnamul guk (soybean sprout soup with kimchi)

Also, let me tell you what the most difficult post was for me in 2013. It was agujjim (spicy braised monkfish with soybean sprouts)! This particular dish, which is a family favorite, was very unphotogenic. I had to make it quite a few times over a span of several weekends. It was very frustrating at times, but I was so happy at the end to get it done.

In January 2013, I became a weekly contributor to The Korea Herald (the largest and oldest English newspaper in Korea). To introduce me to their readers, the Korea Herald published an article about me (The story behind a Korean-American mom’s passion for cooking) and my first recipe (Kimchi mandu – Korean dumplings)! My recipes are published on a weekly basis on their website (Fridays) and in print (Saturdays). 

In February 2013, MIT Medical published my dakdoritang (spicy chicken stew) recipe on their get fit website. 

In May 2013, my pickled garlic recipe was published on the Guardian as part of the 10 Best Garlic Recipes.

Again in May 2013, the Guardian published my Saewu Ganghwe (Spring Onion Tied Shrimp and Asparagus) recipe as part of the 10 Best Asparagus Recipes.

Thanks again!
I wish you and your family a healthy and happy New Year!! 

Leave a Comment



  1. I like your blog very much, thank you for sharing your stories and recipes, cuisine is a part of national culture so it's really great and very useful to learn about it. Wishing you all the best in 2014.
  2. Happy New Year to you and your family as well! I made your sesame broccoli recipe for my birthday and it turned out very well! Thank you so much for sharing such wonderful recipes. :)
  3. Happy New Year, Hyosun! Agujjim is one of my favourite dish too. At least you and your family got to enjoy it a lot while you were trying to get a decent photo! :) It looks very delicious!
  4. Hi! This site is awesome. I recently discovered it because I was looking for a great dumpling recipe as I missed my moms. Thanks for doing this and I can't wait to continue to discover and try recipes on this site. Also my wife is not Korean but she loves the food so I'm sure she will try some recipes as well.
  5. Happy new year! You totally deserve the recognition you got. Hopefully this will be only the beginning. Congratulations!