About Korean Home Cooking
I've been eating and cooking Korean food for 25 years. That's long enough to know that the hard part for most people isn't the cooking. It's everything before it. Recipes online often assume you already own gochujang, know what "soup soy sauce" is, and live near a Korean grocery store. If you don't, you close the tab and order takeout.
Korean Home Cooking (kfoodrecipes.com) is my attempt to fix that. It's a collection of everyday Korean home dishes, the kind eaten at a family table rather than in a restaurant, written for someone making them for the first time.
How the recipes are written
Every recipe follows the same rules:
- Unfamiliar ingredients are explained the first time they appear. You'll learn what it is, what it tastes like, and where to find it.
- Ingredients are adapted for Western supermarkets. When a Korean ingredient is hard to find, I suggest a substitute and tell you honestly how it changes the dish.
- Measurements come in both cups/spoons and grams, so you can use whichever you're comfortable with.
- Spice levels can be adjusted. I'll tell you how to make a dish milder or hotter without throwing off the balance.
- The tips cover the places people actually get stuck: rice that turns mushy, pancakes that won't crisp, stews that taste flat.
The recipes are written and checked for home kitchens, with ordinary pans in mind. No special equipment is required unless a recipe says so.
A note about photos
Most recipe photos on this site come from Wikimedia Commons and are used under open licenses. Each one is credited to its photographer with a link to the original, right below the image. They show what the finished dish typically looks like; they are not photos of my own cooking.
Get in touch
Spotted a mistake, have a question about a recipe, or want to suggest a dish? I'd love to hear from you. Visit the Contact page.