An Introduction to Korean Food - Part 2

We're back with part two of our Introduction to Korean Food! Sarah, Grace, and guest Susan continue to discuss favorite foods, including what we want to eat when we go to Korea, what we like to make at home, non-spicy options, and favorite ramyeons. We also discuss Korean food creators we enjoy and make recommendations about possible easy points of entry for listeners who want to try their own hands at making Korean food. In the language section, we discuss food-related Korean phrases.

Korean food mentioned in this episode:

kalguksu

mul naengmyeon

kongguksu

mandu guk

tteokguk

sujebi (Susan's rec here)

tteokbokki

kimchi (soondubu) chigae

doenjang chigae

baek kimchi

mul kimchi

yeolmu kimchi

nabak kimchi

galbi tang

seolleongtang

samgyetang

gukbab

pajeon

jangjorim

myeolchi bokkeum

oemuk bokkeum (oemuk is sometimes called odeng, a remnant of Japanese language imperialism)

dongchimi kimchi/noodles

japchae
jjajangmyeon
galbijjim
gamjatang
gopchang
껍데기 구이 / kkeopdegi gui
kimbap
pajeon
Paldo Bibim Men
Shin Ramyeon
Samyang Ramyeon
Shin Red Fire Spicy Beef
Buldak Carbonara

Korean food creators we follow:

Maangchi
Korean Bapsang
POV husband
crazykoreancooking
MyKoreanKitchen
BeyondKimchee
The Korean Vegan
Chef Ed Lee
Pierre Sang
Cookim
Hooni kim
Hayden Kim

Other content mentioned in this episode:

Enhypen Heeseung's ramyeon egg hack at 17min in. Or at 30:50 in this video, which is a whole presentation about ramyeon that he puts on for Soobin of TXT
Sarah's favorite ramyeon egg hack
Folded kimbap recipe from Korean Bapsang
Jinga Gomtang from H Mart (Grace's go-to soup base)

And last but not least, find Susan on Instagram @josuhome