Customize to your taste! – Bibimbap

Hey guys! Now that cold winter has past and blooming spring is coming up, why not get off our cozy bed and get fit and active! An easy first step to start your healthy diet, make your own, to your preference and taste, one of Korea’s most popular dish, bibimbap.

Briefly about bibimbap, it is made of a bowl of rice, seasoned vegetables, a bit of hot pepper paste (gochujang), and usually a bit of seasoned raw beef. However, the charm of bibimbap is that there is no fixed recipe! It’s you, to decide what to put and what not to! This recipe I’m showing you today is for one you could consider “classic” bibimbap.



  • bowl of cooked and seasoned rice (seasoned with saesame oil and pinch of salt)
  • seasoned vegetables (which can include carrot, spinach, bell pepper, cucumber and bean sprout)
  • fried egg (egg white and egg yolk separate)
  • fresh lean cut of beef (fillet mignon, flank steak)
  • saesame oil
  • hot pepper paste (gochugang)


  1. Cut the vegetables into size of matchsticks, put them in a bowl and mix it with a pinch of salt. bibimbap-carrot-590x332.jpg
  2. Fry it in pan until slightly soft.bibimbap-vegetables-590x332
  3. Cut the beef into size of matchsticks and put them in a bowl. Mix with 1 tablespoon minced garlic, 1 tablespoon soy sauce, 1 tablespoon honey, 2 teaspoons sesame oil, and 1 teaspoon sesame seeds with a spoonbibimbap-yukhoe-590x332.
  4. TIME FOR FUN! Prepare a large bowl (big enough to put all the ingredients), put rice as a base and all the cooked vegetables neatly. 꾸미기_IMG_7071.jpg
  5. Place the seasoned beef, gochujang and egg yolk carefully on the top.dolsotbibimbap-stove.jpg

Now that it’s all ready, were left with one step, to MIX and ENJOY!bibimbap-mixing-590x386

Ingredients in bibimbap are rich in symbolism! Black or dark colours represent North and the kidneys (mushrooms, bracken ferns or laver). Red or orange represents South and the heart (chilli, carrots, dates). Green represents East and the liver (cucumber and spinach). White is West or the lungs (bean sprouts, radish, and rice). And finally yellow represents the centre, or stomach (pumpkin, potato or egg).

-Bibimbap (Mixed rice with vegetables) recipe –
-google pictures
Posted by @yujinshin02

Make your own Dalgona!

Dalgona? Bbopgi?

Some call it dalgona. Some argue it’s bbopgi. Whatever it may be called, this remains the same: most Koreans at least once in their childhood had this sweet snack.

Dalgona, or bbopgi, is a Korean sweet candy made out of sugar and baking soda. It’s cheap and easy to make, hence it’s a popular street snack for many Korean children (even adults!).

Let’s make it!


What all do you need to make this?


Yes, this is it.

  1. Sugar (white or brown; doesn’t matter)
  2. Baking soda (you only need a pinch of it)
  3. A spoon
  4. A chopstick (wooden, preferably, so heat doesn’t get conveyed to your hands)
  5. A ladle (metal)
  6. A plate
  7. ..and a stove (something that provides heat)


Step 1: Using the spoon, place sugar on the ladle.


Not too much though, since after applying baking soda, it will expand.

Step 2: Place the ladle on top of fire, and stir until the sugar melts completely.

Be careful not to let the sugary liquid fall out of the ladle!

Step 3: Add baking soda and stir for a while.

If you add too much baking soda, your dalgona may become bitter.

Step 4: Pour the melted dalgona on a plate.


Put sugar on the plate. That way when the dalgona has hardened, it’s easier to remove it off the plate.


Step 5: Have a delicious bite 🙂


Wait till it hardens, then take a bite!




Dalgonas that are for sale usually look like the one above. Round, light brown, and with a shape “stamped” inside. If you can eat or cut the dalgona in a careful manner and manage to leave that shape safe and sound, you can get another one for free!

Don’t have too much a day though 😦

I know it’s delicious and addictive, but at the end of the day dalgona is basically scoops of sugar and a pinch of baking soda. NOT GOOD FOR YOUR HEALTH IF YOU EAT TO MUCH OF IT!! Limit yourself to maybe one or two 🙂

Hey you, be the chef; Make your family and friends some Dalgona!


This slideshow requires JavaScript.



Post by: @sminp816

Korean Cuisine

  I think it is impossible to introduce Korea to others without talking about our dishes. Saying that, today I will talk about different foods of Korea and briefly on how it’s made.

Korean foods can be largely categorized into groups of main ‘staple foods’, ‘side dishes’, and ‘dessert’. Certain regions are especially associated with some dishes, such as the city of Jeonju with bibimbap either as a place of origin or for a famous regional variety. (Know more about the city of Jeonju-

Soups (guk)

Unlike other cultures, in Korea, soup is served as part of the main course rather than at the beginning or the end of the meal, as an accompaniment to rice along with other banchan (side dish).

  • An example of a guk is miyeok guk, which is a very common soup served with rice at home or in restaurants. It is most commonly made from a mussel based broth, but beef, clam or oyster can also be used to make the broth. Korean soy sauce, sesame oil, garlic, and sometimes onions, scallions, salt, roasted sesame seeds, and dried shrimp are flavorings that can be used in miyeok guk.

Miyeok guk is consumed by Korean women after giving birth. In Korean culture, miyeok(seaweed) is widely believed to contain a high content of calcium and iodine, nutrients that are important for nursing mothers. Koreans eat miyeok guk on their birthdays in order to remember their mothers and appreciate how their mothers ate miyeok guk to recover and provide nutrients to their babies.


Soups can be made into more formal soups known as tang, often served as the main dish of the meal. They are thicker, heavier seasoned soups or stews.

  • An example of a tang is dakdoritang, a traditional braised chicken dish that is full of spices and flavors which is known to be quite spicy in taste. Succulent chicken pieces such as thighs, breasts or drumsticks are simmered in a base soup. It is flavored with hot pepper and soy sauce, containing assortments of vegetables such as green & red chili peppers, potatoes, onions and carrots.


Side dishes (banchan)

Many Korean banchan (side dishes) rely on fermentation for flavor and preservation, resulting in a tangy, salty, and spicy taste.

  • Kimchi is the most famous side dish of Korea, which is fermented vegetable dishes usually made with napa cabbage, Korean radish, or sometimes cucumber, commonly fermented in a brine of ginger, garlic, scallions, and chili pepper. There are endless varieties with regional variations (such as baek kimchi or mul kimchi).

images.jpg            2013101708032599504_1.jpg

  • Spring onion/seafood/kimchi pancake is another common side dish you will see at Korean restaurant. At their simplest they’re food coated in flour and egg and then pan fried with a bit of oil. Some put vegetables, meat, and fish into a batter which is pan fried with a bit of oil.

e2b7192dc4eb9045645626893b2cc76e.jpg     2041313330_ayiR9EJh_7.jpg

Beverages (eumryu)

Korean traditional nonalcoholic beverages are referred to as eumcheong or eumcheongnyu which means “clear beverages”. Among 193 different eumcheongs, tea, hwachae (fruit punch), sikhye (sweet rice drink), and sujeonggwa (perssimon punch) are widely favored and consumed.

images.jpgimages (1).jpg다운로드.jpg

Within over 100 alcoholic beverages, soju, yakju and takju is the best known traditional liquor.

  • Soju is a clear spirit which was originally made from grain, especially rice, and is now also made from sweet potatoes or barley. Recently, fruit flavored soju was introduced, targeting women. There are blueberry, pomegranate, grapefruit, peach and apple flavor on market, and new flavors are still being introduced.

다운로드 (1).jpg13418_20808_3828.jpg

  • Yakju is pure liquor fermented from rice, with the best known being cheongju. Takju is a thick unrefined liquor made from grains, with the best known being makgeolli, a white, milky rice wine traditionally drunk by farmers.

lotte_0910_03.jpg다운로드 (2).jpg

Hyang Eum Ju Rye is the drinking etiquette established in Choseon Dynasty which mentions that it is impolite for a king and his vassal, a father and his son, or a teacher and his student to drink face to face. Also, a guest should not refuse the first drink offered by host and to cover his/her mouth when drinking alcohol.

Posted by @yujinshin02