๐ Korean Cooking Basics
Most Korean recipes assume you already know a handful of things: how to make a quick anchovy-kelp broth, how to cook short-grain rice, how to blanch and season vegetables, what โa spoonโ means in a Korean recipe, and how sour your kimchi should be for a stew.
These guides explain those building blocks once, in detail, so every recipe on the site is easier to follow.
How to Make Korean Anchovy-Kelp Broth๋ฉธ์น๋ค์๋ง์ก์The 20-minute stock behind most Korean soups, stews and noodle dishesHow to Cook Korean Rice (Bap)๋ฐฅ ์ง๊ธฐShort-grain rice in a pot, a rice cooker or a pressure cooker, plus multigrain rice and nurungjiKorean Recipe Measurements: Spoons, Cups, Grams and Salt๊ณ๋How to read Korean recipe amounts, convert grams to spoons and choose the right saltHow a Korean Meal Is Put Togetherํ์ ๋ฐฅ์Rice, soup, side dishes and jang: planning a Korean table at homeHow to Make Namul (Seasoned Vegetable Side Dishes)๋๋ฌผBlanch, squeeze, season: the method behind every Korean vegetable side dishKorean Knife Cuts: Julienne, Diagonal, Cubes and More์ฐ๊ธฐThe six cuts Korean recipes use, and why each dish calls for its own shapeKorean Sauce Basics: Marinades, Gochujang Sauce and Dipping Sauces์๋
The core yangnyeom ratios behind bulgogi, bibimbap, tteokbokki and dipping saucesCooking with Kimchi: Fresh, Ripe and Sour Kimchi Explained๊น์น ํ์ฉWhich kimchi to use for which dish, and how to store and buy it