Hello! I bought a container of 간장게장 at my local Hmart recently and I'm very excited to eat it. The only problem is that it's a 2kg container and that's a lot of crab to consume in one sitting (I'm the only one in my house who will eat it).

Does anyone have any recommendations on how to split it up? I'm assuming that it probably has to be defrosted all together as it's just a block of soy sauce and crab. What is the best way to store it once defrosted to so I can eat it over a few meals?

Also does anyone have any recommendations on what to do with the marinade once I've eaten the crab? It feels like a waste to toss it, I was thinking of maybe using it as a soup base but wanted to see what others do :)

I'm from india and i absolutely love vegetarian korean food. Can you all suggest ur absolute favourite gochujang and ssamjang brands with picture? I'm trying to find a spicy one! The urban platter, shinsakura ones are not spicy enough for my indian taste buds. Or do you suggest adding gochugaru powder additionally?

Guys I'm so hungry pls

Just so good. Perfect amount of sweetness, and the pork was so tender

We got the "assorted fry" which came with tempura shrimp, fried mandu, and fried potatoes (they were amazing) we got the kimchi squid Jeon, and the spicy braised beef short ribs. It was amazing! The restaurant was so cool too. There were paint markers to draw on the table and walls.

Hi

Home made ‘tteokbokki’. I threw in fish cakes, onions, tteok and some leftover hot dogs. The good ones too from Costco I’m no barbarian

If you give a kid bulgogi they will want to make ssam. Banchan are kimchi, oi muchim, and buchu kimchi.

Honestly, it turned out way better than I expected. The sauce was thick, spicy, and slightly sweet, just the way I like it. The chicken really soaked up the flavor, and the chewy rice cakes paired perfectly with the noodles. No Garnish this time, next time I'll try to make it beautiful

Ended up having some and want to know what to do with them!

I used to think croissants were the best bread ever, but since croffles became popular in Korea and spread worldwide, I'm completely obsessed. The person who first decided to put croissant dough in a waffle iron is a true genius.I always thought the inventor of croissants was brilliant, but this Korean food innovation is just next-level amazing. The crispy outside, buttery layers inside - it's everything I love about croissants but somehow even better.

I run a YouTube channel introducing K-food, but my views aren’t very high yet.

What makes my channel different is that I focus more on local foods that Koreans really eat, rather than just the popular tourist spots.

So I’d love to share K-food that many foreigners are curious about.

What’s your favorite Korean dish? And is there any Korean local food you’re curious about?

For reference, my channel is https://youtube.com/@mundipark-li8yp?si=OyzlR0X7xbUxKSFT

I’ve made kimchi jjigae before and its always turned out fine. Made a giant batch yesterday and while it tasted good, there was a slight bitter aftertaste towards the end. Bitter similar to like a ginger aftertaste but not. It wasn’t overly noticeable but as someone who has had both homemade and restaurant jjigae numerous of times, I could definitely tell in the broth. Could it just have been the fermentation of the kimchis or the kimchi itself?

Ingredients were: an almost full tub of opened 2 month old jongga kimchi from Costco, 2-3 tablespoons of hondashi brand powder, soy sauce, mushroom soy sauce, pork stew meat (no idea what specific cut it is as the store just labels it as), two week old leftover geotjeori from Hmart (mainly just a bunch of chives, chive butts and kimchi paste/seasoning with a couple stragglers of lettuce), water and tofu.

It's a beautiful world.

My wife 2nd time trying korean pancake and it's becoming one of her favorites dishes

Over rice on a sizzling plate so it gets crispy. Topped with cheese

When I was a college student studying in the U.S., I worked part-time as a waiter at Korean and Japanese restaurants. Back then, I actually didn’t like sashimi. But one of the sushi chefs I became close with would sometimes make me hwe dup bap (sashimi rice bowl). Thanks to his kindness, I started to enjoy raw fish. Recently, I made hwe dup bap at home, and it brought back those memories of our friendship.

Have you ever had an experience where a food you didn’t like became something you really enjoy?

This is a throwback to when I spent 2 weeks in a quarantine hotel in Korea, July 2020. I decided to document all my food because I basically had nothing else to do in my tiny, cramped hotel room.

I wanted to make some Korean food but I don't have many resources to do it, I can't find many supermarkets that sell the things I need, what would you recommend I cook to start and what things should I order for future recipes?