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]


  1. I just want to say thank you for all the wonderful dishes! I’ve tried so many of your recipes and they have been extremely successful! I am a newly wed and my husband, who is Korean, is very thankful to you too since you have taught me how to make such wonderful dishes that will keep his homesickness away. I cannot wait for your cookbook!

  2. So Yong Park says

    I love all the recipes I’ve tried and today I looked up foods for Chuseok and one of the recipes you listed is the “healthy chal tteok” which I hope to try in the near future. I was surprised by your suggestion to add almond meal and I wanted to make a request. I have a son with severe nut allergies, and we do our best to be careful that he doesn’t eat nuts as it means his throat closes up and has trouble breathing, and if not immediately treated with an epinephrine injection, can lead to death (in his case, but not everyone with but allergies is this severe). My reason for commenting is this: we trust almost all korean tteok to be nut free unless we can see the usual walnuts in some cases. In your recipe, the addition of almond meal is a completely non-traditional addition and the nuts would be invisible to the unsuspecting eater. As a parent who has to check for nuts, it would be most helpful if you ( and your fans who use your recipes) labeled this tteok you share with friends to alert them to the presence of tree nuts. These hidden nuts in foods which traditionally don’t have nuts (or peanuts for some) is the stuff of nightmares for parents with nut allergic children. Thanks so much for your consideration!

  3. I came across this amazing website trying to find a simple crock pot galbi – and yours win the internet! I will try it this very weekend. I really like how simple you make your recipes, limit the number of ingredients, and give options for replacements based on availability or preference. I was glad to read your bio and see that you truly are an authentic korean american mom, as well as a professional! I am a mom of two growing boys, with an always-hungry husband and a full-time job, so your recipes will be a HUGE help for our family. I was also intrigued to see that you are a “U.S. Government professional specializing in government contracting in Washington, DC.” — which is me! If you are still working that day-job, I would love to meet with you one day over lunch or coffee to get your perspective on being a professional, a mom, and a cook. Thank you for your work on this blog!

  4. Lucy Marvin says

    I am so excited to have stumbled upon your website! I also now follow you on Instagram. I also live in DC, and am a passionate Korean food cook. I was searching the internet for Korean soup recipes to feed my kids for breakfast before school, and I found you. Thanks for the fantastic recipes and the easy organization. I am happy to be your sous chef any time you have a big banquet to serve! All the best to you, and thanks again for this amazing resource. I am truly grateful.

  5. Thank you for the amazing recipes. I am
    Korean Australian living in New York and your recipes remind me of my parents cooking. Your food is also authentic. 🙏

  6. Myrna Ferrer says

    I am from the Philippines, my daughter is a great fan of kpop. We begin to make bibimbap & kimbap. We already tasted rice and fish cake. Often eat korean noodles with chili paste. I want to learn how to make radish and scallion salad much more with squid recipes and seafood stew. Hope to learn more before we visit korea.

  7. Maureen Wilson says

    Hello Hyosun!
    I found your website after searching for Korean ribs (galbi), to bbq this weekend. What a treasure trove of recipes! In the past, I’ve made my own kimchi, but never ventured beyond. If I wanted an entire Korean meal, I would go to a restaurant. Not only do your recipes look incredibly delicious, but they look very do-able! Living near Korea Town in Los Angeles, my son and his girlfriend regularly go out for Korean bbq, so I’m looking forward to showing off my new-found skills, thanks to you!

  8. Thank Ms. Ro. Dear wife visiting friends in Korea and kids miss mom’s Korean cooking. Your recipes help us survive till she returns.

  9. Song Hong says

    I have so much respect and love for this website and its author. Thank you very much for teaching us, non Korean people, how to cook delicious Korean dishes. This is my go-to website when I want to cook Korean food for my picky eating family.

  10. Christine Ebio says

    I’ve been a huge admirer of Korean culture for almost 15 years now! It started with korean dramas, then korean variety shows and korean food!….For many years I have watched delicious korean food being eaten. Since I have my own family now, I thought I’d like to share the culture with my husband and son as well. I stumbled upon your website by chance. I’m looking forward to recreating most of these dishes with love. Thank you so much! Congrats on 10 years of your blog! It’s better for me to start with a huge selection. Thank you so much.

  11. Hi Hyosun – I’m getting ready to follow your recipe and make kkakdugi. When searching for recipes, I saw others that called for using rice powder to make the pepper paste, but didn’t see that in yours. But then in the comments to the recipe, you mention the glutinous rice powder. So I thought I must have missed it. But when I double checked your ingredient list, it is not there. Am I still missing it, or do you not recommend using it? I need to know if you recommend it, and how much to use, etc. I’m anxious to get started on my kkakdugi!

  12. Sarah Henderson says

    I am really loving all of your recipes! I am Korean American as well, and I adore Korean food but never quite learned how to make it, but this arrangement of recipes have been so helpful and Delicious! I’m wondering if you have a cook book I can purchase?

  13. Thank you so much for your blog Mrs. Ro! I am married to a Korean man and have two boys. I have found that your recipes get the ravest reviews at home as compared to other blogs. The taste is most like what my mother in law cooks like and the recipes are so easy to follow! I can’t thank you enough for making me seem like a professional Korean chef for my in laws!😉

  14. Hello Ms. Ro,
    I’m a professional chef with a Korean-American background. My culinary journeys have guided me to learn about many cuisines. I started learning modern Japanese foods and then transitioned into European focus cuisines-French, Spanish (Basque region) and ultimately Italian, which allowed me to garner some positive press.

    I’ve since “retired” from the restaurant industry to pursue influencing how we eat as a society in the food marketing world as a consultant. But I still love to cook. One of the repertoires that I’ve been missing is Korean food. Your blog is a wonderful spring board for me to use to dive further into expanding my currently limited knowledge. I was hoping that I may use you as a reference to learn more about the history of Korean dishes, the food, and the significance (if any) of any particular regions in Korea that have had influences on the Western world’s dining habits. Would love to connect through email if you’d be interested/have the time.

    Thank you!

  15. Thank you so much for posting your recipes! I am a Korean who was adopted to an American home when I was 7 years old. I remember the food that I had in Korea the most. Every time I eat the food, I feel a sense of connection to my first country. With your recipes, I can make my own authentic Korean food, which makes my family and I very happy.

    • Aww thank you so much for sharing your story and using my recipes, Meghan! So happy to hear you feel a sense of connection to Korea through the foods you make! Thanks for letting me be a small part of it!

  16. Hello Ms Ro. I’m a fan here I would love to try those recipes you posted, if you have a book please let us know, I would love to buy.

  17. Jean Hanner says

    Dear Mrs. Ro, Thank you so much for sharing these wonderful recipes with us. I am from Dominican Republic, an Island in the Caribbean, I live in a very small town in Michigan, USA now. I give you my background because I want you to know the diversity of people your blog is reaching to. I can feel so much love involved in the creation of this blog and I feel honored to be able to join it. I can’t wait to try the recipes you have posted. Thank you again!

    • Aww thank you for sharing a little bit of your stories. So happy to meet you here on line. Hope you make some delicious Korean foods soon.

  18. Hello, I am Hyunjun Kim, a 26-year-old man in Korea. While I was meeting foreign friends, I found out that they are very interested in Korean food. So I’d like to take your recipe and produce one YouTube video by one by one. May I refer to the recipe if you don’t mind?

    • Hi Hyunjun! Thanks for asking, but I’m sorry I don’t want you to use my recipes to do YouTube videos. I’ll soon be starting my own videos of my recipes. Hope you understand.

  19. Hi Ms. Ro,

    Do you offer cooking classes sometime in the near future, a private or group lesson?

  20. Hi Hyosun! Thank you very much for all your recipes and hardwork! I’m planning on moving to South Korea in a few years and wanted to learn how to cook some authentic dishes, so once in Korea, I can fully immerse myself in the culture. Please keep the recipes coming 🙂 I really appreciate them.

  21. Laura Young Han says

    I just subscribed and became a big fan already. Thank you for your time and effort for this blog!!!

  22. Thank you for sharing your recipes! Your recipes have been better than any Korean cookbook I’ve tried. My husband loves bossam and was really excited to try it when I made it using your recipe. It’s was amazing! I strained out the fat from the cooking broth and it turned out to be a delicious soup. I’ve made several other dishes from your blog and all have been amazing! Thank you so much again. Please keep up the great work! You’ve made me a great Korean cook. 😁.

  23. Hello Hyosun,

    Is it possible that you create a youtube channel to show us how to cook Korean food?

    Thank you! I love your blog!

  24. Hello Hyosun! I am so excited to discover your blog for the first time today! I went to school in NYC for a couple of years with 6 Korean roommates who introduced me to the awesomeness that is Korean food. I think I went to more restaurants in K-town than the rest of Manhattan combined. Now I live in a much smaller city with only one expensive Korean restaurant and no markets so I have been missing the food a lot. I can’t wait to start making these recipes! I think I will make the Doenjang jjigae first but am also very much looking forward to trying your spicy seafood japchae. I also look forward to next summer – I didn’t think I would get to have mul naengmyon again!

  25. rebecca corona says

    Hello Ms. Ro,

    I just subscribed and I am sooooo excited to try new Korean recipes! Although I am not Korean, I love making Japchae, bibimbop and Korean bbq ribs and my family loves eating them! I do have one question about the mandu wrappers. Is there a specific kind? Can I substitute them, if I can’t find the wrappers in the store?

  26. Hello! I sat next to you today at Cafein but didnt recognize who you were until I left! 🙂 Wish I could have said this in person. Thank you for your recipes! My husband and children thank you too.

    • Hi Meeyun! Were you the nice people who shared the table with me? Thank you so much! How did you know it was me? Please say hello next time you see me. I go there quite often on weekends.

  27. Rodger D Fetters SFC USA Ret says

    Hi Hyosun
    I spent 3 tours in South Korea -56-57 58-60 and 64-65 In addition I studied Korean Language at the Presidio of Monterey CA in 63-64 I remember Korean cooking very well and just yesterday one of my granddaughters age 11 decided to cook spaghetti for us and she make enough spaghetti to feed us for a week. Today, I remembered all that extra spaghetti and decided to try to make Naengmyoeng (sorry spelling) It was OK for me but then I thought, in this day with computers, I should find the right recipie as presented by one of my instructors at the Presidio so long ago. I see there are plenty of variations. I have made Kimchi for at least 40 years – only the napa cabbage one – though. Thank you for taking the time to bring a bit of Korea to the USA

  28. Hi Hyosun, thank you for your beautiful and useful blog. I love Korean food, having visited Korea a few times. I am a Malaysian of Chinese descent. I have tried cooking a number of your recipes and found them them tasty and similar to those I tasted in Korea. I shall continue to try out your recipes and hope that you will continue to update your blog.

  29. Christopher Semmler says

    Hello Hyosun Ro, thank you so much for the effort you put into this. I am Austrian, living in the heart of Vienna and spending my time with a wonderful Japanese lady. As I have been part of a Chinese (Taiwan) family for 15 years, I mostly cook Chinese food for my lady. But thanks to your wonderful blog I am expanding my skills to the Korean peninsula. What a beautiful way to travel across East Asia – at least cuisine wise. 🙂
    Thank you for sharing these wonderful recipes and thank you for your effort.


  30. Miss Ro,
    sorry I didn’t get back to your last advise concerning daikon vs. Hanguk Mu… IRT using Fall/Winter radishes, you were correct with the adding a bit of sugar for Hanguk radish…my first batch of real kkakdugi was yummy,…much better…thanks again, R/Ernie

  31. Sachindri says

    hi! Mrs. Ro .I’m Sri Lankan.I love this web site and thank you to sharing this sweet knowledge. 🙂 I like to eat and make korean foods.but I have a question. mm.. If I couldn’t find Black Beans, can I use Kidney beans ?

  32. Wonderful website!!! My family loves the recipes!!!

  33. I have recently discovered your website and I love reading your recipes, seeing the pictures, and learning about the different dishes and their cultural significance to the days and seasons in Korea. I was adopted from Korea at about 1 year old, and I have found myself yearning to learn as much as I can about Korea and *my* culture as I can, (now in adulthood) even though I’m approaching it as a total newbie. I know my Korean mom would want me to learn, so thank you for contributing to that.

    • Emily – Thank you so much for sharing your story! I’m grateful that you allow me to be part of your learning Korean culture and cooking.

  34. I have a 12 year old daughter who is OBSESSED with Kpop and spends many hours watching you tube and learning about Korean culture. Food has been a wonderful way for our family to experience and learn as well. Thanks for your recipes!

  35. Eunjeong Na says

    Annyeonghaseyo! I have recently become a big fan of your recipes!! I keep coming back to learn more. My family LOVES your salmon bulgogi recipe!! And I can’t wait to try making Oiji from scratch using your recipe. One quick question, is there a way to search a recipe by typing the name? I usually read them on my smartphone, which doesn’t seem to have an option to search for a particular recipe unless you keep moving to the next pages.
    Thank you!

    • That’s great to hear! Thanks for letting me know and for being a big fan! Regarding the Search box, the mobile version was somehow missing but has now been added back. Thanks!

  36. Dear Hyosun, I love your blog. I’m an Italian-American who loves cooking different foods from all over the world, and your bibimbap recipe is *incredible*. We made it to celebrate the Olympics, and I have no doubt we’ll make it many more times. Thank you for posting it. Your family is so lucky to have such a great cook! 🙂

    • Thank you for such nice words! You’re the third person who have written a note to me about making bibimbap for the Olympics. I’m so happy to hear that! And thanks for choosing my bibimbap recipe! I know there are many out there on the internet. Cheers!

  37. Adam E Zappe says

    Hello. I am so glad I found your website. I absolutely love Korean food. I moved to Idaho from the Washington dc area and cannot find any Korean restaurants anywhere. I love to cook so I am excited to try these recipes.
    Thank you.

  38. Hi, I am German living in the U.S. and have always been fascinated in the Korean culture and love Korean food. However, I have always been afraid of preparing it myself due to the unfamiliarity of a lot of ingredience used in Korean cooking. When I ran across your website, I decided to give it a try. The step by step recipes looked easy enough even for me to follow and your tips about what to look out for were very helpful. So far I have prepared 3 dishes and they tasted delicious. I am learning a lot and I will continue to try out more of your delicious recipes. Thank you for sharing those wonderful recipes.

  39. Thank you so very much for the recipe. So delicous! This is the best part of being an american, sharing others culture and especially the food! My eyes and stomach go nuts when I see this cussine. You are very pretty and your articles are written so well. Thank you Hyosun.

  40. Hello Mrs. Ro and many thanks to you and the blog for teaching how to prepare the Korean foods me and my husband love or try completely new things!

    In Finland there aren’t many Korean restaurants but I’ve had a distant love affair with the cuisine since 2012. In 2016 we had our first chance to travel to Korea and experience everything as authentic as possible. We went back in 2017 – and I’m hoping to make it again this year!
    Last year was the first year I really had the guts to go all in with buying and trying Korean ingredients on my own being able to read hangul and the labels in Asian grocery stores. I’ve always loved cooking – and had a revelation with making the anchovy broth (for 된장찌개 😉 – it’s not that hard and intimidating after all although challenging at times.

    I’ve yet to make my own kimchi. The ready ones we buy don’t seem to have a lot of juice in them 🙁 any ideas to substitute the kimchi juice in recipes requiring that? So far I’ve only diluted the amount I’ve had with water.

    All the best and success for year 2018!

  41. Wonderful website with lots of useful info; I tried yournslow cooker recipe and it was a big hit! Beautiful photography as well! Thanks so much!

  42. Hemlata shetty says

    I prepared kimchi very soulfully for the first time in my life and the result the whole house smelt heavenly our maid servant’ children praised me

  43. Hi! Can i ask question? If there os no blacbean paste. What is the best substitute for it? For cooking jajangmyun.

    • Sorry there’s no substitute for black bean sauce. The black bean paste (jajang) is what makes jajangmyun what it is.

  44. Sea Eun Kim says

    Thank you, Mrs. Ro!! I am so grateful for you and that you have collected so many recipes on your site. I wish I had learned how to make the food I grew up on from my grandmother before she passed away. I’m so excited to try these recipes – yours are the first that look like the way she made our dinners!! Thank you, thank you!

  45. Thank you very much for your sharing your knowledge and your love for Korean food. Thank you for teaching me how to make Korean food. I talk to your website as if I am talking to you with my kitchen alongside me. My mother-in-law passed away before my husband and I met and homemade Korean food is very sentimental to my him. My husband always tells me I shouldn’t stress myself out about trying to learn how to cook but I know how important it is to him. I am not Korean; I am Mexican-American.

    I can always turn to your website when I need to look up something or just need reassurance that I do know what I’m doing. Thank you for teaching me how to cook and be able to teach my children about their Korean culture. Thank you for allowing me feel close to the mother-in-law I never got to have.

    — Emily

    • Emily – Thank YOU so much for sharing your story! I get a lot of comments here and through emails and social media, but you’re the first one telling me you talk to the blog as if you talk to me. How sweet is that! You’re awesome! I truly admire your passion to learn Korean food and culture for your husband and children. I’m sure your mother-in-law is looking down, smiling.

  46. Dear Me Ro, thank you so much for sharing your knoledge about the gorgeous Coreean food. Yesterday I’ve preapared the Seolleongtang soup, today I’ve posted on my blog. Altough it is Romanian, your name and blog is prezent on my post:

    with very best regards,

  47. Hi, Ms Hyosun, I’ve been following your blog for two years now and I learn to cook Korean food because of you, and you are my gold standard of authentic korean way of cooking!
    However, there is one recipe that I’d really like to have but I can’t find on your blog is jokbal. I always see it on Korean variety show. I live in Seattle and there only a few restaurant that offer this dish here and it’s expensive. I’d like to cook it myself and you are, of course, my go-to guide as to how to cook it. Will you consider offering this recipe?
    Thanks and I look forward to hearing from you!

    • Saulai — Thank you so much for such generous words! You just put a big smile on my face. Jokbal is my family favorite as well, especially my dad. I will add it to the list.

  48. Barbara Smith Jang says

    I love your recipes! I’m an American who came to Korea as an adult and met and married a Korean man. I didn’t grow up with Korean food but I love it and your recipes have really helped me improve my meals!
    If you have recipes for tubu turu chigi and kim muchim, I would love to try making those dishes as well.
    Thanks so much!
    Barbara Smith Jang

  49. Sharon Ann says

    Mrs. Ro,
    Thank you so much for your website! I grew up in Annandale, VA and moved away from the area a few years ago. I recently (a few months ago) landed in the SF Bay area and it somewhat reminds me of home, there is a wonderful mix of people and cultures here. I came across your website today while looking for banchan recipes and I am beyond thrilled. While I am not of Korean decent, your website has invoked the greatest home-sick reaction since I left three years ago.

    I am excited to try a few of the recipes I came across today, though I think your website will serve as a touchstone for home. Thank you- Sharon Ann Rowell (Baumann)

  50. Mrs. Ro,

    I am a pastor at a church in Massachusetts. About 10 years ago, a Korean pastor in the area asked if he and his congregation could meet in a room in our building on Sundays. They have been meeting here ever since. This small Korean congregation stays after service every Sunday for a meal. A couple of years ago, they offered for me to stay and eat with them. I couldn’t stay, so instead, they packed up some containers of Korean food for me to take home. They’ve been doing this every Sunday now for over two years, and I have fallen in love with Korean food. I wanted to try making some of the dishes at home but didn’t know where to begin. Your website is AWESOME!! Your recipes are exactly what they have been feeding me these past two years. We have a Korean market 15 minutes away and I have stocked up and am now happily making meals. Thank you SO MUCH for taking the time to post these recipes. This week I made Eomuk Bokkeum, Musaengchae, Kongnamul Muchim, Oi Muchim, and Hobak Bokkeum, along with some fresh Kimchi from the market. Lunch has never been so good! ~Chris

  51. Greatly appreciated whatever recipes you post here as i’m learning to cook different Korean dishes as my children love eating food from different countries. I just have to drive to get Korean ingredients and stock some at home. Just fumble to your site when i search for the right type of noodle to make Black bean sauce noodles.
    Thank you once again

  52. Anyong Hashimnika? I am a Canadian who has spent a lot of time in the ROK over the past 2 decades. I cook Korean food, I shop at the Korean grocery stores here in Toronto and love, love Korean food. The balance of protein to vegetable to carbohydrate is so sophisticated, the flavorings so complimentary to the different dishes – especially ttukbegae and other jjorim dishes. Wonderful website. Thank you!

  53. Love your recipes! Thank you for sharing them with this newbie mom in California! Also do you have a recipe for crab stuffed with rice? I really want to try using crab and I love that dish but can’t find a recipe.

  54. I think I found the right one. I am looking forward to try Korean food especially your Spicy Braised Tofu.

    Thank you very much for sharing your talents and skills. Regards

  55. Lisa Jung Un Choi says

    Thank you for these recipes! I am relearning Korean cooking. I grew up in Korea and live in Seattle, WA. I miss my mother and my grandmother’s cooking and try to remember how they cooked traditional Korean food.

    • Hi Lisa! I’m so happy to hear you’re relearning Korean cooking and my recipes are helpful. Mother’s and grandmother’s foods are the best! Thanks for visiting and sharing a little bit of your story. Happy Korean cooking!

  56. Karen Ellem says

    Dear Hyosun!
    Your Kimchi recipe looks beautiful.
    I have never made it and really want to.
    I live in Australia.I just want to know when you say to use 3 or4 shrimp(prawns here in Australia)are these just fresh raw prawns from fish market or do they need to be preserved ones? I hope to do your recipe justice,Kind regards,Karen

    • They are fresh shrimp (or previously frozen), not the preserved ones. I use them in addition to Korean salted (fermented) little shrimp. Did you have a problem leaving a comment on the kimchi post? Just curious because some people do seem to have a problem occasionally.

  57. 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. 😀

  58. 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?

  59. 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.

  60. Salvador Wernowski says


    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.



    • 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.

  61. Christian Kolmodin says

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

  62. 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

  63. 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.

  64. Jiyoung Shin says


    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!

  65. Jennifer Guadalupe Kim says

    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 ~ ^_^

  66. 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!

  67. 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.

  68. Danelle Weiland says


    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.

  69. 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.

    • I don’t have a meal plan for now, but I will certainly adding it in the future. Thanks for being a new reader!

  70. 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 설렁탕 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 🙂

  71. Andrea MacGregor says

    Great website! I lived in Korea for a year and I miss the food 🙂

  72. 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!

  73. Could you please post a 오징어채무침 recipe? I love your site and I find it very helpful/delicious.

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

    • Aww thank you for such nice words, An! They mean so much to me. It’s my great pleasure to share them with lovely people like you.

  75. 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.

  76. Heoi Yeon Gal says

    로 선생님!!! 안녕하세요, I am a Korean-Canadian and I am so glad I found your website. I found it through searching how to make 대구탕, 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 김밥!! 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!!!! 수고하세요!!!!

  77. 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,

  78. 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!

  79. 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.

  80. 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.☺️

  81. I’m going to make 된장찌개 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 곤드레밥 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!

  82. Lee eunyoung says

    안녕하세요. 우연히 이곳을 알게되었네요.
    스마트폰 요리어플을 개발하고 있는터라 요리관련 컨텐츠를 서치중에
    한국요리를 너무도 잘 담고 있는 이곳을 발견하게 되어 너무 기뻤습니다.
    제가 좋아하는 음식들은 다 있네요
    이곳에 자주 들릴 것 같은 예감이 팍팍~
    좋은 하루 되세요~ 🙂

  83. 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.

  84. 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!

  85. 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!

  86. 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. 🙂

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

  88. 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!

  89. 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.

  90. 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. 🙂 Thanks again!

  91. 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?


  92. lee,yang-woo says

    안녕하세요, 노 효선 선생님,좋은일 많이하시네요,한국음식문화도 알리시고,한국에서
    koreanbapsang 책으로 추판되었나요,인사동,북촌마을에서 ,통역 자원봉사를하다보면,
    한국음식 제대로,통역해주기가 어려울때가 있답니다,수고하세요.

    • 감사합니다. 아직 출판은 못하고 있습니다. 통역하시는일 좋은일 하시네요. 예 그렇죠 우리 음식을 영어로 설명하기가 쉽지않아요. 수고하세요.

  93. 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!

  94. 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. 🙂

    • 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!

  95. 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.

    • 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!

  96. 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.

    • 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!

  97. 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,


    • 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!

  98. 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!

  99. Hi 아줌마!!! 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! 😀

    • 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.

  100. 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,

    • 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!

  101. 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 🙂

  102. 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,

    • 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: https://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.

  103. Hello Ms Ro,

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

    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.

  104. 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?

  105. 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? 감사합니다!

    • 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!

  106. Laura Boualavong says

    Hi! I just found your blog and am so excited to learn how to make authentic Korean dishes 🙂 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? 🙂

    • 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!

  107. 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!

  108. 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

  109. 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!

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

  111. 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.

  112. 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!!

  113. 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!

  114. 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

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