One afternoon a few months ago, I cooked kimchijeon by myself for the first time of my life. I longed so much for any Korean food but didn’t have energy or will power to take a 30 minute drive to Koreatown in Los Angeles.
So I started to make kimchi jeon* with whatever I could [......]

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 [......]

How to Cook Brown Rice with Cuckoo Pressure Rice Cooker and Cook Bibimbap (mixed rice).

Cooking Brown Rice

Mix it with white rice, 1:1 or 2:1 (brown:white). Or, go for all brown rice.
Wash it but not too harsh. Brown rice tend to have more dust, but we also don’t want to lose nutrients from white [......]

Many people find it more difficult to cook brown rice than white rice. The main difference between brown rice and white rice in cooking is the water to rice ratio and cooking time. Because brown rice is less processed (contains its outer bran coating), it takes a longer cooking time and more water [......]