What I love about jajangmyun is rich black sauce, fully fried onions and other vegetables, and chewy noodles. Simply that’s everything that jajangmyun is about. I remember being quietly crazy about jajangmyun when I was a kid. My uncle actually ran a Korean style Chinese restaurant, junggukjip, in my hometown Kumi, S. Korea where their [......]

Los Angeles is probably the best city for most Koreans who want or need to live outside Korea because it has the largest Korean community. Living in this favored city, especially for the first five years in Koreatown, I’ve taken it for granted that I can get almost everything Korean with a quick driving. [......]

Feeling thrifty and feeling lazy, my husband and I agreed to have ramyun for Saturday dinner in spite of its definite killing of Saturday’s romantic mood.
Cooking ramyun is extremely simple with very minimum requirements. Yes, water, heat, and ramyun are all you need! Yet, I believe many people are willing to pay a little more [......]

The delicious mandu (Korean dumplings) that I had a week ago in Myung Dong Kyoja in Korea Town, Los Angeles triggered me to do more research about it. =)

Mandu, one of the most favored Korean snack dishes, refers to crescent-shape (or less commonly round-shape) food of meat (usually pork) and vegetable mix wrapped with a [......]

(photo from cbs.co.kr)

Insam (ginseng roots, Panax ginseng)
(photo from prkorea.com)

Dates (Daechu)
Until recently, I wasn’t in favor of insam cha (ginseng tea), or any dish that has insam (ginseng) such as samgyetang (Korean chicken ginseng rice soup). I assume it was my natural reaction against my mother’s forceful(?) feeding of insam whenever I visit my parents in [......]