r/KoreanFood

“Seolleongtang is a traditional Korean soup made by simmering ox bones for hours

So I made Kimchi Jjigae, add some pork ribs too besides the pork belly, gochujan, gochugaru, kimchi, chives and tofu. What do you think?

Made with kimchi, spam, and rice, then topped with runny eggs and roasted seaweed. Comfort food!

Today’s dish is zucchini noodles.

This was inspired by the zucchini noodle dish from Mosu, the former Michelin three-star restaurant.

The zucchini I used is a Korean variety called aehobak. It sweeter than zucchini, but zucchini or courgette would also work well.

I used a peeler to shave the squash into long strips so they would work like noodles.

For the center, I quickly roast on the pan with sesame oil, after blended it and strained it through cloth to make a juice. Then I added kelp and salt and kept it over a double boiler.

The zucchini noodles are cooked gently in that warm juice. They need attention, because they should not be undercooked, but they also should not soften too much.

Once the juice reduces and becomes more concentrated, the dish is ready to plate.

What I like about this dish is that you can taste the zucchini’s umami, green freshness, sweetness, and texture all in one bite.

Of course, my cooking is nowhere near Chef Ahn Sung-jae’s level, so on its own it felt a little incomplete.

That made me think of Venerable Sunjae’s doenjang bibimbap sauce in Culinary Class Wars.

In Korea, squash and doenjang are a very familiar combination, especially in doenjang jjigae, so I thought it would work well here too.

I mixed chopped squash trimmings, green chili, and shiitake with doenjang, let it sit for about 15 minutes, then added kelp stock and cooked it briefly into a light, spoonable sauce.

It worked surprisingly well with the noodles, and I enjoyed it a lot.

Today is Friday, April 3rd, 2026. I really love Friday lunches at the company cafeteria — the weekend is almost here, so the mood is even better! Today, Jjapaguri made its first appearance in the cafeteria, and it was better than I expected.

https://hss554.tistory.com/m/26

Hello! I recently traveled to Korea for the first time and had gamja-tang for the first time. (Life changing meal, life changing trip, I’ll spare the drama and details.)

I was served the meal with this delicious brown sauce that was in a plastic squirt bottle on the table. The sauce was a salty/umami, a little sweet, and tart. I imagine it was a mix of some type of vinegar, and soy sauce maybe?

Identification of the sauce would be greatly appreciated.

Tldr: what is this sauce?