Today let’s learn about cooking dakgalbi (닭갈비) at home! Dakgalbi is a fabulous stir-fried chicken dish with with a gochujang-based sauce that often includes cabbage, sweet potatoes, rice cake (tteok 떡 ), scallions and other ingredients. You can enjoy this at your favorite restaurant. However this is a great dish to prepare ahead and cook directly on your table in front of your family or guests! About the South of Seoul “A Year to Learn Korean Cooking’ Series Many of us live in South Korea for only a year. However, time flies past faster than we can imagine. At South of Seoul, we decided to create a simple series that will offer 2-4 dishes to learn each month so that when you leave South Korea you have a slew of new dishes you feel comfortable making anywhere. This series is a collaboration with Kimchi Rednecks. In 2020 they created the first blog in this series Online Resources for Learning to Cook Korean Food. These two love to have adventures in the kitchen and share the results with their community. Be sure to follow Kimchi Rednecks on YouTube for other great videos about living life in South Korea. About Dakgalbi Dakgalbi consists of chopped chicken marinated in a spicy Korean sauce and stir fried with cabbage, sweet potatoes, perilla leaves, rice cakes and other ingredients. The dish is very popular and there are many restaurants that serve this flavorful dish. Also, the most popular version of this dish now includes melted cheese to dip your chicken and vegetables. The dish itself, originated from the Chuncheon (춘천) area. Chuncheon is the capital of the Gangwon Province and has beautiful mountain and lake areas. Since it was created in the area, it is often referred to as Chuncheon dakgalbi. There is even a street in Chuncheon with many dakgalbi restaurants where you can go to enjoy this dish. Many restaurants will cook your dakgalbi on the table after you order it. However, there are some that will bring it to your table after it is cooked. Either way, you get to customize it with what you want in it (rice cakes, dangmyeon noodles, cheese, etc.). We always love to get ours with the rice cakes and plenty of cheese! And before you complete your meal of dakgalbi, leave some chicken and vegetable and ask for bokkeumbap 볶음밥, stir-fried rice. Once you have eaten through most of your dish, you can add rice to the pan. Then, you cook it with the leftover chicken, vegetables, and sauce. This makes a fabulous end to your dakgalbi meal. In addition, this is easy to do if you are cooking at home too! Biggest Hurdle in Cooking Dakgalbi The biggest hurdle for us when cooking dakgalbi at home is that I tend to try to load the pot with way too much food at one time! When you cook this dish at home, remember if you plan to add cheese into the pan for dipping, you want to leave some room for making the cheese trough. We love the ease of this dish. You can prepare all your ingredients ahead of time and have it in the pan and ready to be cooked when it’s time for dinner. Whenever serve it for family or guests, we have the portable gas stove on the table waiting for the pan of dakgalbi. Three Recommended Cooking Dakgalbi Videos to Watch Check out these three videos for recipes on how to cook dakgalbi at home. And remember if your family isn’t quite into the high level of spice, you can always choose to reduce the amount of gochugaru in the sauce to make it more pleasing to them. Korean American Cooking Dakgalbi Korean Cooking Dakgalbi American in Korea Cooking Dakgalbi Let Us Know How It Turns Out When you make dakgalbi for the first time at home, be sure to leave a comment and let us know how it turned out! Also, if you live in Pyeongtaek, you can even share your success (or failure) with us in the Pyeongtaek Food & Fun Facebook group. If you are looking for other dishes (Korean or otherwise) or reviews of restaurants, be sure to check out the KimchiRednecks channel or check out our social media accounts on Facebook or Instagram, where we often share what we are cooking or eating. Read more in our Year to Learn Korean Cooking Series KimchiRednecksAbout Melissa Edwards-Whittington & Chuck Whittington (KimchiRednecks) Chuck and Melissa—also known as the KimchiRednecks—have been living in Korea since 2017 and documenting their life abroad since launching their YouTube channel in 2018. Originally created to share their adventures with friends and family back in the U.S., KimchiRednecks has since grown into a vibrant and dynamic platform that reflects their love for Korean culture, food, travel, and everyday life. From foodie explorations and recipe experiments to gaming, tech, and car projects (especially the BRZ), their content offers a fun and honest window into expat life. Chuck Whittington is a graduate of Francis Marion University with a degree in Information Systems Management. With over two decades of experience in IT, Chuck combines his technical expertise with a long-standing fascination with Korea—having visited many times before moving permanently. He’s the tech-savvy side of KimchiRednecks and brings a love for innovation, gaming, and cars to the channel. Melissa Edwards-Whittington holds a degree in Bible with a minor in Elementary Education from Mid-Atlantic Christian University. She has worn many hats over the years—working in customer service, marketing, and now also serving as a volunteer Co-Editor and Social Media Marketing Manager for United on the RoK Magazine. Her writing and digital work focus on building community and supporting military-connected and expatriate populations in Korea. Melissa also volunteers with South of Seoul, where she helps manage online social media groups, supports local language exchanges, and creates original content to assist newcomers and long-term residents alike. Together, Chuck and Melissa share their lives with their three beloved Shih Tzu daughters—Minion, Sookie (forever in their hearts), and Mayhem—who are frequently featured in their videos and social media posts. Whether they’re sipping coffee at a neighborhood café, exploring hidden corners of Korea, or experimenting with homemade whiskey and brandy on their second channel, Shining with KimchiRednecks, Chuck and Melissa are passionate about sharing the real and ever-evolving journey of life abroad. One of their greatest joys is cooking, and they frequently document their culinary adventures—especially their experiences learning to prepare Korean dishes and other global cuisines—on their YouTube channel, inviting others to celebrate food, culture, and connection alongside them. Follow Chuck, Melissa & the KimchiRednecks Adventures: YouTube: @kimchirednecks YouTube: @shiningwithkimchirednecks Instagram: @kimchirednecks Facebook: KimchiRednecks United on the RoK Magazine: www.unitedontherokmag.com

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Today let’s learn about cooking gyeran jjim 계란찜 at home! Gyeran jjim, or Korean steamed egg, is a deliciously silky, fluffy egg souffle-style side dish. This dish is a popular option for breakfast, lunch, or dinner. About the South of Seoul “A Year to Learn Korean Cooking’ Series Many of us live in South Korea for only a year and we want to learn how to make Korean food. However, time flies past faster than we can imagine. At South of Seoul, we decided to create a simple series that will offer 2-4 dishes to learn each month so that when you leave South Korea you have a slew of new dishes you feel comfortable making anywhere. This series is a collaboration with Kimchi Rednecks. In 2020 they created the first blog in this series Online Resources for Learning to Cook Korean Food. These two love to have adventures in the kitchen and share the results with their community. Be sure to follow Kimchi Rednecks on YouTube for other great videos about living life in South Korea. About Gyeran Jjim Gyeran jjim 계란찜, also known as volcano steamed eggs, is a popular banchan (side dish) that is served for breakfast, lunch or dinner both in restaurants at home. Gyeran 계란 means eggs and jjim 찜 refers to a dish that is steamed. This dish is also occasionally referred to as dalgyaljjim 달걀찜 because dalgyal 달걀 is another word used for eggs in Korea. Gyeran jjim is a simple dish made up of eggs and broth, often with other ingredients like green onions, sesame seeds or even other vegetables. Also, the broth can vary from water to anchovy stock, chicken stock or vegetable stock. Many Korean barbecue locations have this side dish on the menu. It is also frequently eaten as breakfast with a bowl of rice or bowl of doenjang jjigae 된장찌개. This dish is often cooked in at ttukbaegi 뚝배기, which is an earthenware pot with a thick bottom that holds heat in well. If you are cooking this without a ttukbaegi, make sure your pot has a thick bottom and holds heat well. Biggest Hurdle in Cooking Gyeran Jjim This dish has been on our list for a long time. We both love this dish so much. Therefore, the idea of not being able to make it home gave us quite a bit of anxiety. I worried about the dish being flat and deflated instead of fluffy and silky. However, I found that the real challenge is ensuring you don’t overcook the dish. If you want a velvety smooth texture, you need to whisk the eggs thoroughly. We used the method that heats the ttukbaegi first and then adds the broth to it. You bring your broth to a soft boil, not a rapid high boil. When you add the egg mixture to the broth, you must whisk the eggs into the broth for that silkiness. If you don’t incorporate both the egg mixture and the broth, you might end up with strands of cooked egg. If you want a lighter and silkier texture to your gyeran jjim, having more stock than eggs will help but also cause it to deflate faster. However, if you have more eggs in your dish than stock, the dish will be heavier in texture but hold the explosive, volcanic, steamy state longer. Below you will see our most recent gyeran jjim in our Instagram Feed (feel free to follow us on Insta for more local life content!). Three Recommended Cooking Gyeran Jjim Videos to Watch You will find that there are many methods for cooking gyeran jjim. The most often used in restaurants is ttukbaegi gyeran jjim 뚝배기 계란찜. When that eggy goodness comes to your table steaming and bubbling, it is amazing. Check out the following videos to see other methods and recipes for cooking gyeran jjim at home. We hope you will be as excited with your success as we were. Korean American Cooking Gyeran Jjim Korean Cooking Gyeran Jjim American in Korea Cooking Gyeran Jjim Let Us Know How It Turns Out When you make gyeran jjim for the first time at home, be sure to leave a comment and let us know how it turned out! Also, if you live in Pyeongtaek, you can even share your success (or failure) with us in the Pyeongtaek Food & Fun Facebook group. If you are looking for other dishes (Korean or otherwise) or reviews of restaurants, be sure to check out the KimchiRednecks channel or check out our social media accounts on Facebook or Instagram, where we often share what we are cooking or eating. Read more in our Year to Learn Korean Cooking Series KimchiRednecksAbout Melissa Edwards-Whittington & Chuck Whittington (KimchiRednecks) Chuck and Melissa—also known as the KimchiRednecks—have been living in Korea since 2017 and documenting their life abroad since launching their YouTube channel in 2018. Originally created to share their adventures with friends and family back in the U.S., KimchiRednecks has since grown into a vibrant and dynamic platform that reflects their love for Korean culture, food, travel, and everyday life. From foodie explorations and recipe experiments to gaming, tech, and car projects (especially the BRZ), their content offers a fun and honest window into expat life. Chuck Whittington is a graduate of Francis Marion University with a degree in Information Systems Management. With over two decades of experience in IT, Chuck combines his technical expertise with a long-standing fascination with Korea—having visited many times before moving permanently. He’s the tech-savvy side of KimchiRednecks and brings a love for innovation, gaming, and cars to the channel. Melissa Edwards-Whittington holds a degree in Bible with a minor in Elementary Education from Mid-Atlantic Christian University. She has worn many hats over the years—working in customer service, marketing, and now also serving as a volunteer Co-Editor and Social Media Marketing Manager for United on the RoK Magazine. Her writing and digital work focus on building community and supporting military-connected and expatriate populations in Korea. Melissa also volunteers with South of Seoul, where she helps manage online social media groups, supports local language exchanges, and creates original content to assist newcomers and long-term residents alike. Together, Chuck and Melissa share their lives with their three beloved Shih Tzu daughters—Minion, Sookie (forever in their hearts), and Mayhem—who are frequently featured in their videos and social media posts. Whether they’re sipping coffee at a neighborhood café, exploring hidden corners of Korea, or experimenting with homemade whiskey and brandy on their second channel, Shining with KimchiRednecks, Chuck and Melissa are passionate about sharing the real and ever-evolving journey of life abroad. One of their greatest joys is cooking, and they frequently document their culinary adventures—especially their experiences learning to prepare Korean dishes and other global cuisines—on their YouTube channel, inviting others to celebrate food, culture, and connection alongside them. Follow Chuck, Melissa & the KimchiRednecks Adventures: YouTube: @kimchirednecks YouTube: @shiningwithkimchirednecks Instagram: @kimchirednecks Facebook: KimchiRednecks United on the RoK Magazine: www.unitedontherokmag.com

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Today let’s learn about cooking budae jjigae (부대찌개) at home! Budae jjigae, or army base stew, is delicious meat stew in Korea. Since this dish is one of Korea’s most popular hot pots, you can find many places to try this spicy goodness, but it is even better at home! About the South of Seoul “A Year to Learn Korean Cooking’ Series Many of us live in South Korea for only a year. However, time flies past faster than we can imagine. At South of Seoul, we decided to create a simple series that will offer 2-4 dishes to learn each month so that when you leave South Korea you have a slew of new dishes you feel comfortable making anywhere. This series is a collaboration with Kimchi Rednecks. In 2020 they created the first blog in this series Online Resources for Learning to Cook Korean Food. These two love to have adventures in the kitchen and share the results with their community. Be sure to follow Kimchi Rednecks on YouTube for other great videos about living life in South Korea. About Budae Jjigae 부대찌개 The name of this stew comes from the two Korean words: budae (부대), a term meaning base or army, and jjigae (찌개), a term meaning soup or stew. Therefore it is no surprise, that budae jjigae is often referred to as army base stew, soldier stew or army stew. Simply put, budae jjigae is a Korean fusion stew that uses many American processed products, like Spam, hot dogs, sliced American cheese, and canned pork and beans. After the Korean war (1950 to 1953), food was in short supply in Korea. The processed foods that were around were imported by the military. Since the Koreans had access to these foods, they used them to create this delicious stew. We believe two versions came about around the same time, Songtan style and Uijeongbu style. Uijeonbu is most famous for this stew and even has a street dedicated to this goodness! Even though there are two versions, they are unique dishes themselves. The Songtan version includes fewer ingredients and requires less time to put together and cook. The Uijeongbu version has a little more work involved. However, the flavor that develops is fabulous. Traditionally, this dish is cooked on the table at the restaurants on a gas stove. This enables you to be able to enjoy the dish family style. Also, you can choose to add ramen or cook stir-fried rice at the end. Biggest Hurdle in Cooking Budae Jjigae When trying to decide what the biggest hurdle for cooking this dish was, we decided that it was determining: Once you make your decision, the dish is relatively easy to put together and then enjoy! Four Recommended Cooking Budae Jjigae Videos to Watch We were so excited to make this dish at home. Even though there are a great deal of processed ingredients, we love this dish and really wanted to be able to make it at home. After we cooked the Songtan version of budae jjigae, we knew that we had to try the Uijeongbu version since neither of us had had it before. The Uijeongbu version includes more vegetables, rice cakes, tofu and pork and beans. Honestly, it is a flavor onto its own when it cooks. Also, you add the ramen noodles in earlier in this dish. However, the Songtan version adds the ramen noodles once you have mostly broth left in the pot. Adding an additional slice of cheese in when you cook the ramen gives that broth an amazing flavor and it coats the noodles perfectly. Korean American Cooking Budae Jjigae Korean Cooking Budae Jjigae American in Korea Cooking Budae Jjigae Uijeongbu Budae Jjigae Songtan Budae Jjigae Let Us Know How It Turns Out When you make budae jjigae for the first time at home, be sure to leave a comment and let us know how it turned out! Also, if you live in Pyeongtaek, you can even share your success (or failure) with us in the Pyeongtaek Food & Fun Facebook group. If you are looking for other dishes (Korean or otherwise) or reviews of restaurants, be sure to check out the KimchiRednecks channel or check out our social media accounts on Facebook or Instagram, where we often share what we are cooking or eating. Read more in our Year to Learn Korean Cooking Series KimchiRednecksAbout Melissa Edwards-Whittington & Chuck Whittington (KimchiRednecks) Chuck and Melissa—also known as the KimchiRednecks—have been living in Korea since 2017 and documenting their life abroad since launching their YouTube channel in 2018. Originally created to share their adventures with friends and family back in the U.S., KimchiRednecks has since grown into a vibrant and dynamic platform that reflects their love for Korean culture, food, travel, and everyday life. From foodie explorations and recipe experiments to gaming, tech, and car projects (especially the BRZ), their content offers a fun and honest window into expat life. Chuck Whittington is a graduate of Francis Marion University with a degree in Information Systems Management. With over two decades of experience in IT, Chuck combines his technical expertise with a long-standing fascination with Korea—having visited many times before moving permanently. He’s the tech-savvy side of KimchiRednecks and brings a love for innovation, gaming, and cars to the channel. Melissa Edwards-Whittington holds a degree in Bible with a minor in Elementary Education from Mid-Atlantic Christian University. She has worn many hats over the years—working in customer service, marketing, and now also serving as a volunteer Co-Editor and Social Media Marketing Manager for United on the RoK Magazine. Her writing and digital work focus on building community and supporting military-connected and expatriate populations in Korea. Melissa also volunteers with South of Seoul, where she helps manage online social media groups, supports local language exchanges, and creates original content to assist newcomers and long-term residents alike. Together, Chuck and Melissa share their lives with their three beloved Shih Tzu daughters—Minion, Sookie (forever in their hearts), and Mayhem—who are frequently featured in their videos and social media posts. Whether they’re sipping coffee at a neighborhood café, exploring hidden corners of Korea, or experimenting with homemade whiskey and brandy on their second channel, Shining with KimchiRednecks, Chuck and Melissa are passionate about sharing the real and ever-evolving journey of life abroad. One of their greatest joys is cooking, and they frequently document their culinary adventures—especially their experiences learning to prepare Korean dishes and other global cuisines—on their YouTube channel, inviting others to celebrate food, culture, and connection alongside them. Follow Chuck, Melissa & the KimchiRednecks Adventures: YouTube: @kimchirednecks YouTube: @shiningwithkimchirednecks Instagram: @kimchirednecks Facebook: KimchiRednecks United on the RoK Magazine: www.unitedontherokmag.com

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Today let’s learn about cooking galbi jjim (갈비찜) at home! This dish is one of Korea’s most popular. More like a stew comprised of braised beef short ribs and vegetables, the sweet and savory flavor is one that will have you adding it to your regular meal rotation. About the South of Seoul “A Year to Learn Korean Cooking’ Series Many of us live in South Korea for only a year. However, time flies past faster than we can imagine. At South of Seoul, we decided to create a simple series that will offer 2-4 dishes to learn each month so that when you leave South Korea you have a slew of new dishes you feel comfortable making anywhere. This series is a collaboration with Kimchi Rednecks. In 2020 they created the first blog in this series Online Resources for Learning to Cook Korean Food. These two love to have adventures in the kitchen and share the results with their community. Be sure to follow Kimchi Rednecks on YouTube for other great videos about living life in South Korea. About Galbi jjim Galbi jjim is a delicious braised beef short rib with vegetable dish. Although this dish is most often made with beef ribs, it can also be made with pork short ribs, referred to as dweji galbi jjim 돼지갈비찜. The most common vegetables included in this dish are Korean radish, potatoes, mushrooms, and carrots. However, there are many variations of this dish and recipes that use other vegetables as well. The sauce for galbi jjim has a delicious sweet, savory, and nutty flavor. Additionally, adding gochugaru to this dish can kick up the heat for some spice! The meat just falls off the bone, and the vegetables have a fabulous texture. On the whole, this dish has such a depth of flavor that it will make you want to eat it all the time. Traditionally, galbi jjim is served during Seollal, Chuseok, family birthday celebrations, and wedding receptions. Typically made from the center part of the ribs, many Koreans considered this dish high-class. Furthermore, if you are in the Daegu area in the district of Dongin-dong, check out the street known for being the place for the tastiest galbi jjim. Biggest Hurdle in Cooking Galbi Jjim Even though beef short ribs are expensive, it is vital to choose good quality short ribs for this recipe. Definitely select ones with a lot of meat still attached to the ribs. Moreover, it is critical to soak and blanch the ribs to remove as much blood as possible. Although it may seem a hassle to wash and blanch the ribs, failing to do so might give the dish an off-putting odor. This dish takes a bit of time to cook but the end result is worth all of the labor. Three Recommended Cooking Galbi jjim Videos to Watch Our first experience was this dish came at Chuseok one year. Our excellent Korean neighbor brought some of their Chuseok goodies to share when they returned from their family visits. Chuck and I thought it tasted like a fantastic version of Korean pot roast but with higher quality meat. Since this dish is often made for special occasions, many recipes and videos exist to help you make your favorite version. Variations of the recipes have been made for Instant Pot and slow cookers. Korean American Cooking Galbi jjim Korean Cooking Galbi jjim American in Korea Cooking Galbi jjim Let Us Know How It Turns Out When you make galbi jjim for the first time at home, be sure to leave a comment and let us know how it turned out! Also, if you live in Pyeongtaek, you can even share your success (or failure) with us in the Pyeongtaek Food & Fun Facebook group. If you are looking for other dishes (Korean or otherwise) or reviews of restaurants, be sure to check out the KimchiRednecks channel or check out our social media accounts on Facebook or Instagram, where we often share what we are cooking or eating. Read more in our Year to Learn Korean Cooking Series KimchiRednecksAbout Melissa Edwards-Whittington & Chuck Whittington (KimchiRednecks) Chuck and Melissa—also known as the KimchiRednecks—have been living in Korea since 2017 and documenting their life abroad since launching their YouTube channel in 2018. Originally created to share their adventures with friends and family back in the U.S., KimchiRednecks has since grown into a vibrant and dynamic platform that reflects their love for Korean culture, food, travel, and everyday life. From foodie explorations and recipe experiments to gaming, tech, and car projects (especially the BRZ), their content offers a fun and honest window into expat life. Chuck Whittington is a graduate of Francis Marion University with a degree in Information Systems Management. With over two decades of experience in IT, Chuck combines his technical expertise with a long-standing fascination with Korea—having visited many times before moving permanently. He’s the tech-savvy side of KimchiRednecks and brings a love for innovation, gaming, and cars to the channel. Melissa Edwards-Whittington holds a degree in Bible with a minor in Elementary Education from Mid-Atlantic Christian University. She has worn many hats over the years—working in customer service, marketing, and now also serving as a volunteer Co-Editor and Social Media Marketing Manager for United on the RoK Magazine. Her writing and digital work focus on building community and supporting military-connected and expatriate populations in Korea. Melissa also volunteers with South of Seoul, where she helps manage online social media groups, supports local language exchanges, and creates original content to assist newcomers and long-term residents alike. Together, Chuck and Melissa share their lives with their three beloved Shih Tzu daughters—Minion, Sookie (forever in their hearts), and Mayhem—who are frequently featured in their videos and social media posts. Whether they’re sipping coffee at a neighborhood café, exploring hidden corners of Korea, or experimenting with homemade whiskey and brandy on their second channel, Shining with KimchiRednecks, Chuck and Melissa are passionate about sharing the real and ever-evolving journey of life abroad. One of their greatest joys is cooking, and they frequently document their culinary adventures—especially their experiences learning to prepare Korean dishes and other global cuisines—on their YouTube channel, inviting others to celebrate food, culture, and connection alongside them. Follow Chuck, Melissa & the KimchiRednecks Adventures: YouTube: @kimchirednecks YouTube: @shiningwithkimchirednecks Instagram: @kimchirednecks Facebook: KimchiRednecks United on the RoK Magazine: www.unitedontherokmag.com

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Today let’s learn about cooking bibimbap 비빔밥 at home! Bibimbap is one of Korea’s most popular foods. It is a dish comprised of mixed vegetables, beef and rice. Depending upon your tastes, there are many ways to diversify this dish. About the South of Seoul “A Year to Learn Korean Cooking’ Series Many of us live in South Korea for only a year. However, the time flies past faster than we can imagine. At South of Seoul, we decided to create a simple series that will offer 2-4 dishes to learn each month so that when you leave South Korea you have a slew of new dishes you feel comfortable making anywhere. This series is a collaboration with Kimchi Rednecks. In 2020 they created the first blog in this series Online Resources for Learning to Cook Korean Food. These two love to have adventures in the kitchen and share the results with their community. Be sure to follow Kimchi Rednecks on YouTube for other great videos about living life in South Korea. About Bibimbap Bibimbap is a delicious rice dish with mixed vegetables and beef mixed with a spicy gochujang sauce. “Bibim” (비빔) literally means ‘to mix’ and “bap” (밥) means ‘rice.’ Generally, the dish is served as a bowl of rice with vegetables and meat on top and then mixed with the spicy gochujang sauce. Additionally, as wide varieties are available, you change the ingredients to your liking. Then, you can also choose whether to have this in a heated stoneware bowl referred to as dolsot bibimbap 돌솥비빔밥. In my opinion, dulsot bibimbap is the best because the bowl is served sizzling with the rice getting a deliciously crispy texture. Three regions in Korea are famous for their versions: Jeonju, Jinju and Tongyeong. In Jeonju, there is a Bibimbap Festival that occurs in the Fall usually in October. A few of the most common styles of bibimbap are: Biggest Hurdle in Cooking Bibimbap If you are making all of your banchan  반찬 at the same time as your bibimbap, this can feel like a time-consuming and quite overwhelming dish. There are a couple of options that might make this a bit easier for you. First, you can make banchan earlier in the week reducing the amount of time in the kitchen. Plus, you can enjoy your banchan during the week too. Secondly, you can purchase some premade banchan at the grocery store, market. There are also specialty stores that sell banchan as well. If you choose to make dolsot bibimbap, you will want to have a stone pot or ttukbaegi 뚝배기 and cook it on a gas stove. If you do not have a gas stove, we got the delicious crispy rice texture by putting sesame oil in the bottom of our stone pot, adding the rice, and pressing it down to allow it to cook. We then put the stone pot in the oven to heat and create the scorched rice (also referred to as nurungji 누룽지). Three Recommended Cooking Bibimbap Videos to Watch Since this is a popular food, it is easy to find this dish in local restaurants. Cooking bibimbap at home takes time but is so worth it. This dish is the first Korean food that Chuck chose for me to try, so it always will be my favorite dish here. Korean American Cooking Bibimbap Korean Cooking Bibimbap American in Korea Cooking Bibimbap Let Us Know How It Turns Out When you make bibimbap for the first time at home, be sure to leave a comment and let us know how it turned out! Also, if you live in Pyeongtaek, you can even share your success (or failure) with us in the Pyeongtaek Food & Fun Facebook group. If you are looking for other dishes (Korean or otherwise) or reviews of restaurants, be sure to check out the KimchiRednecks channel or check out our social media accounts on Facebook or Instagram, where we often share what we are cooking or eating. Jeonju: The Home of Bibimbap No bibimbap journey is complete without a visit to Jeonju, the birthplace of this beloved Korean dish. Nestled in the heart of the city, Jeonju Hanok Village offers not only a cultural escape with over 700 traditional houses, hanbok rentals, and historic sites, but also the most authentic way to savor bibimbap where it all began. To plan your trip and discover the best spots, check out these United on the RoK guides: Jeonju Hanok Village Guide: Parking, Attractions & Travel Tips and Discover Jeonju Hanok Village: Korea’s Cultural Escape into Tradition, Food, and History. Read more in our Year to Learn Korean Cooking Series KimchiRednecksAbout Melissa Edwards-Whittington & Chuck Whittington (KimchiRednecks) Chuck and Melissa—also known as the KimchiRednecks—have been living in Korea since 2017 and documenting their life abroad since launching their YouTube channel in 2018. Originally created to share their adventures with friends and family back in the U.S., KimchiRednecks has since grown into a vibrant and dynamic platform that reflects their love for Korean culture, food, travel, and everyday life. From foodie explorations and recipe experiments to gaming, tech, and car projects (especially the BRZ), their content offers a fun and honest window into expat life. Chuck Whittington is a graduate of Francis Marion University with a degree in Information Systems Management. With over two decades of experience in IT, Chuck combines his technical expertise with a long-standing fascination with Korea—having visited many times before moving permanently. He’s the tech-savvy side of KimchiRednecks and brings a love for innovation, gaming, and cars to the channel. Melissa Edwards-Whittington holds a degree in Bible with a minor in Elementary Education from Mid-Atlantic Christian University. She has worn many hats over the years—working in customer service, marketing, and now also serving as a volunteer Co-Editor and Social Media Marketing Manager for United on the RoK Magazine. Her writing and digital work focus on building community and supporting military-connected and expatriate populations in Korea. Melissa also volunteers with South of Seoul, where she helps manage online social media groups, supports local language exchanges, and creates original content to assist newcomers and long-term residents alike. Together, Chuck and Melissa share their lives with their three beloved Shih Tzu daughters—Minion, Sookie (forever in their hearts), and Mayhem—who are frequently featured in their videos and social media posts. Whether they’re sipping coffee at a neighborhood café, exploring hidden corners of Korea, or experimenting with homemade whiskey and brandy on their second channel, Shining with KimchiRednecks, Chuck and Melissa are passionate about sharing the real and ever-evolving journey of life abroad. One of their greatest joys is cooking, and they frequently document their culinary adventures—especially their experiences learning to prepare Korean dishes and other global cuisines—on their YouTube channel, inviting others to celebrate food, culture, and connection alongside them. Follow Chuck, Melissa & the KimchiRednecks Adventures: YouTube: @kimchirednecks YouTube: @shiningwithkimchirednecks Instagram: @kimchirednecks Facebook: KimchiRednecks United on the RoK Magazine: www.unitedontherokmag.com

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Today let’s learn about cooking kalguksu 칼국수 at home! This homemade noodle soup is famous during the hot and humid summer months. Depending upon your tastes, there are many ways to diversify this soup to your liking. About the South of Seoul “A Year to Learn Korean Cooking’ Series Many of us live in South Korea for only a year. However, the time flies past faster than we can imagine. At South of Seoul, we decided to create a simple series that will offer 2-4 dishes to learn each month so that when you leave South Korea you have a slew of new dishes you feel comfortable making anywhere. This series is a collaboration with Kimchi Rednecks. In 2020 they created the first blog in this series Online Resources for Learning to Cook Korean Food. These two love to have adventures in the kitchen and share the results with their community. Be sure to follow Kimchi Rednecks on YouTube for other great videos about living life in South Korea. About Kalguksu Kalguksu 칼국수 literally means “knife noodle” and refers to the stars of this soup, the excellent homemade knife-cut wheat noodles. Combining the noodles with a flavorful broth and other ingredients for garnish makes this soup a dish to crave any time of the year. In addition, you can complement your meal by enjoying some kimchi 김치 or kkakdugi 깍두기(cubed radish kimchi) as sides. Your choice of base for the broth for this soup depends upon the version you are making. However, many versions use the standard Korean soup stock with kelp and anchovy base. A few of the most common styles of kalguksu found in restaurants and homes across Korea are: Biggest Hurdle In Cooking Kalguksu If you have never made pasta before, the idea of making your own homemade noodles may feel overwhelming. However, these knife-cut noodles are not as difficult as one might think. Neither my husband nor I had ever made homemade noodles before this dish. Because the noodles symbolize longevity, the dough should be rolled out thin and flat and then cut into long strips. After our first experience, we developed some tips we will use the next time we make kalguksu at home. When making your own homemade noodles, this dish takes a bit more time. If you are short on time cooking kalguksu, you can either make the noodles and broth on separate days. However, Korean markets typically have fresh kalguksu noodles available in the refrigerated section. In addition, you could also use dried udon noodles. Three Recommended Cooking Kalguksu Videos to Watch Since this is popular food, especially during summer months in Korea, it is incredibly easy to find this dish in local restaurants. Cooking kalguksu at home takes time but is so delicious. In spite of the time it takes to make this dish, we intend to perfect our noodles and try out some of the different varieties in the future. Korean American Cooking Kalguksu Korean Cooking Kalguksu Americans in Korea Cooking Kalguksu Let Us Know How It Turns Out When you make kalguksu for the first time at home, be sure to leave a comment and let us know how it turned out! Also, if you live in Pyeongtaek, you can even share your success (or failure) with us in the Pyeongtaek Food & Fun Facebook group. If you are looking for other dishes (Korean or otherwise) or reviews of restaurants, be sure to check out the KimchiRednecks channel or check out our social media accounts on Facebook or Instagram, where we often share what we are cooking or eating. Read more in our Year to Learn Korean Cooking Series KimchiRednecksAbout Melissa Edwards-Whittington & Chuck Whittington (KimchiRednecks) Chuck and Melissa—also known as the KimchiRednecks—have been living in Korea since 2017 and documenting their life abroad since launching their YouTube channel in 2018. Originally created to share their adventures with friends and family back in the U.S., KimchiRednecks has since grown into a vibrant and dynamic platform that reflects their love for Korean culture, food, travel, and everyday life. From foodie explorations and recipe experiments to gaming, tech, and car projects (especially the BRZ), their content offers a fun and honest window into expat life. Chuck Whittington is a graduate of Francis Marion University with a degree in Information Systems Management. With over two decades of experience in IT, Chuck combines his technical expertise with a long-standing fascination with Korea—having visited many times before moving permanently. He’s the tech-savvy side of KimchiRednecks and brings a love for innovation, gaming, and cars to the channel. Melissa Edwards-Whittington holds a degree in Bible with a minor in Elementary Education from Mid-Atlantic Christian University. She has worn many hats over the years—working in customer service, marketing, and now also serving as a volunteer Co-Editor and Social Media Marketing Manager for United on the RoK Magazine. Her writing and digital work focus on building community and supporting military-connected and expatriate populations in Korea. Melissa also volunteers with South of Seoul, where she helps manage online social media groups, supports local language exchanges, and creates original content to assist newcomers and long-term residents alike. Together, Chuck and Melissa share their lives with their three beloved Shih Tzu daughters—Minion, Sookie (forever in their hearts), and Mayhem—who are frequently featured in their videos and social media posts. Whether they’re sipping coffee at a neighborhood café, exploring hidden corners of Korea, or experimenting with homemade whiskey and brandy on their second channel, Shining with KimchiRednecks, Chuck and Melissa are passionate about sharing the real and ever-evolving journey of life abroad. One of their greatest joys is cooking, and they frequently document their culinary adventures—especially their experiences learning to prepare Korean dishes and other global cuisines—on their YouTube channel, inviting others to celebrate food, culture, and connection alongside them. Follow Chuck, Melissa & the KimchiRednecks Adventures: YouTube: @kimchirednecks YouTube: @shiningwithkimchirednecks Instagram: @kimchirednecks Facebook: KimchiRednecks United on the RoK Magazine: www.unitedontherokmag.com

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Today let’s learn about cooking samgyetang at home! This soup is a very popular dish that is often eaten during the hottest days of summer but is also loved for its ability to refresh your stamina. About the South of Seoul “A Year to Learn Korean Cooking’ Series Many of us live in South Korea for only a year. However, the time flies past faster than we can imagine. At South of Seoul, we decided to create a simple series that will offer 2-4 dishes to learn each month so that when you leave South Korea you have a slew of new dishes you feel comfortable making anywhere. This series is a collaboration with Kimchi Rednecks. In 2020 they created the first blog in this series Online Resources for Learning to Cook Korean Food. These two love to have adventures in the kitchen and share the results with their community. Be sure to follow Kimchi Rednecks on YouTube for other great videos about living life in South Korea. About Samgyetang Samgyetang 삼계탕 is a Korean ginseng (sam) chicken (gye) soup (tang). This delicious soup featuring a whole chicken stuffed with garlic, glutinous rice (sweet rice), jujube and ginseng refreshes the body on hot days and renews your stamina. Koreans believe that you fight fire with fire (Yi yeol chi yeol  이열치열). Therefore, eating hot foods on hot days helps to balance your body temperature, restore energy and keep you healthy during the hot, sweltering summers. Traditionally, Koreans eat samgyetang during the hottest days of summer/dog days of summer referred to as sambok 삼복. For more in-depth information about sambok and the boknal days, check out the article Sambok in Korea: Why Hot Soup is the Secret to Beating the Summer Heat from United on the RoK magazine. The dates of sambok change each year happening between June and August. The three hottest days of the year are known as chobok 초복, jungbok 중복 and malbok 말복. For 2023, the dates are as follows: July 11 (chobok), July 21 (jungbok) and August 11 (malbok). In addition, well-known samgyetang restaurants will have people lined up on the dates of sambok to enjoy the delicious soup. Also, grocery stores will have prepackaged samgyetang ready to heat and eat, as well as samgyetang kits that have the herbs ready to make the dish at home. Biggest Hurdle In Cooking Samgyetang Since you are able to find samgyetang kits in local grocery stores as well as online vendors like Amazon, we find the biggest hurdle in making this dish to be keeping your stuffing inside your chicken. There are two methods typically used to secure the legs so that the stuffing remains inside. Firstly, you tie the legs together using cooking or butcher’s twine. Or you cut tiny slits into the chicken skin and thread the legs into the skin to keep them together. When we made our samgyetang, we did not have any cooking twine. Our plan was to thread the legs through slits in the skin. However, the skin in that area on our chicken was very thin and one of the legs broke through. Luckily, I had some silicone bands that were safe to use in cooking that enabled us to properly secure the legs. One other note, since most restaurants cook many chickens at once, the broth for their samgyetang often has a rich chicken flavor that might be missing if you are only cooking one chicken. To enhance the flavor of our dish, we added some chicken bouillon to the broth and it was perfect. The version we made includes both gingko nuts and chestnuts. We were told that they make the dish much more flavorful. In case you are unfamiliar with glutinous rice/sweet rice (chapssal 찹쌀), it is not actually sweet at all. It is a stickier rice than the usual short grain rice. You may also be able to find it listed as mochi rice as well. Three Recommended Samgyetang Cooking Videos to Watch Since this is Korean comfort food, it is incredibly easy to find this dish in Korean restaurants. There are many fabulous restaurants that you can try the dish if you want before you make it. Cooking samgyetang at home is easy and delicious. Consequently, this dish will be in rotation often in our house no matter the weather. Watch these three versions of samgyetang and then make one of your own! Korean American Cooking Samgyetang Korean Cooking Samgyetang Americans in Korea Cooking Samgyetang Let Us Know How It Turns Out When you make samgyetang for the first time at home, be sure to leave a comment  and let us know how it turned out! Also, if you live in Pyeongtaek you can even share your success (or failure) with us in the Pyeongtaek Food & Fun Facebook group. If you are looking for a restaurant to try samgyetang in the Pyeongtaek area, make sure to check the South of Seoul app for locations near you. We tried a local chain, Toejong Samgyetang, in the Godeok area and you can see our review here. Read more in our Year to Learn Korean Cooking Series KimchiRednecksAbout Melissa Edwards-Whittington & Chuck Whittington (KimchiRednecks) Chuck and Melissa—also known as the KimchiRednecks—have been living in Korea since 2017 and documenting their life abroad since launching their YouTube channel in 2018. Originally created to share their adventures with friends and family back in the U.S., KimchiRednecks has since grown into a vibrant and dynamic platform that reflects their love for Korean culture, food, travel, and everyday life. From foodie explorations and recipe experiments to gaming, tech, and car projects (especially the BRZ), their content offers a fun and honest window into expat life. Chuck Whittington is a graduate of Francis Marion University with a degree in Information Systems Management. With over two decades of experience in IT, Chuck combines his technical expertise with a long-standing fascination with Korea—having visited many times before moving permanently. He’s the tech-savvy side of KimchiRednecks and brings a love for innovation, gaming, and cars to the channel. Melissa Edwards-Whittington holds a degree in Bible with a minor in Elementary Education from Mid-Atlantic Christian University. She has worn many hats over the years—working in customer service, marketing, and now also serving as a volunteer Co-Editor and Social Media Marketing Manager for United on the RoK Magazine. Her writing and digital work focus on building community and supporting military-connected and expatriate populations in Korea. Melissa also volunteers with South of Seoul, where she helps manage online social media groups, supports local language exchanges, and creates original content to assist newcomers and long-term residents alike. Together, Chuck and Melissa share their lives with their three beloved Shih Tzu daughters—Minion, Sookie (forever in their hearts), and Mayhem—who are frequently featured in their videos and social media posts. Whether they’re sipping coffee at a neighborhood café, exploring hidden corners of Korea, or experimenting with homemade whiskey and brandy on their second channel, Shining with KimchiRednecks, Chuck and Melissa are passionate about sharing the real and ever-evolving journey of life abroad. One of their greatest joys is cooking, and they frequently document their culinary adventures—especially their experiences learning to prepare Korean dishes and other global cuisines—on their YouTube channel, inviting others to celebrate food, culture, and connection alongside them. Follow Chuck, Melissa & the KimchiRednecks Adventures: YouTube: @kimchirednecks YouTube: @shiningwithkimchirednecks Instagram: @kimchirednecks Facebook: KimchiRednecks United on the RoK Magazine: www.unitedontherokmag.com

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Interested in cooking jajangmyeon at home? This easy and filling dish can be made with noodles and rice. Perfect for family dinner.

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Let’s tackle a classic at-home meal for families. About the South of Seoul ‘A Year to Learn Korean Cooking’ Series Many of us live in South Korea for only a year. The time flies past faster than we can imagine. At South of Seoul, we decided to create a simple series that will offer 2-4 dishes to learn each month so that when you leave South Korea you have a slew of new dishes you feel comfortable making anywhere. This series is a collaboration with Kimchi Rednecks. In 2020 they created the first blog in this series Online Resources for Learning to Cook Korean Food. These two love to have adventures in the kitchen and share the results with their community. Be sure to follow Kimchi Rednecks on YouTube for other great videos about living life in South Korea. About Bulgogi Bulgogi (불고기) literally translates to “fire meat.” It is perhaps the most popular Korean BBQ dish known to the western world. It is made from thinly sliced meat, marinated, and cooked over fire. The dish can be made from beef, chicken, or pork. Before cooking, the meat is marinated in a mixture of soy sauce, garlic, black pepper, sesame oil, sugar, and often onions, green onions or mushrooms. The marinade mixture often has a fruit like the Korean pear or an extract like maesil-cheong (Korean Plum Extract) to help tenderize the meat. Often the meat can develop great flavor from the marinade in just an hour, but many cooks tend to marinate the meat overnight for better taste. This marinade mixture often varies according to the chef, but the basics stay the same. Believed to have originated in the Goruyeo era (37 BC to 668 AD), this dish has evolved from a skewered meat called maekjeok (맥적) to neobiani (너비아니) during the Joseon Dynasty. These days bulgogi is a popular family meal with many pre-made bulgogi options at the local grocery in South Korea, however, once we all return to our homelands we will need to know how to make it ourselves. Although traditionally bulgogi was grilled, it is commonly pan-fried as well. It is often served with rice, side dishes and a leafy vegetable (lettuce, perilla leaf, etc.) and ssamjang (thick spicy paste made from doenjang, gochujang, onions, sesame oil, garlic, sugar and green onions). It is not uncommon for diners to make a lettuce wrap from bulgogi, rice, ssamjang and side dishes. Biggest Hurdle Making Bulgogi You can choose to grill your bulgogi which will give it a rich smokier flavor or you can pan fry it. Often when pan frying your bulgogi, the extra juice created from the vegetables and marinade can create a wonderful gravy that can be added to your rice. That extra juice, however, keeps the pan-fried bulgogi from developing smokiness. If you still want that flavor and are pan frying, try heating your cast iron pan on a higher heat prior to adding your meat and frying your meat in smaller batches and without the vegetables. Don’t worry if you don’t have a cast-iron pan, your bulgogi will still taste great. Also, be careful not to marinate the meat too long as it will change color and possibly texture. We recommend marinating for a couple of hours to overnight (depending upon the cut of the meat and how tough it is). If you over-marinate the meat it does not get better. Instead, it changes into a strange-looking ‘mush’. Three Recommended Bulgogi Videos to Watch Bulgogi is an incredibly easy dish to make. You can often find the meat pre-sliced and ready to go at the grocery store. It is also possible to find the dish pre-marinated and ready to cook. Since it is a really easy dish to put together yourself, we recommend finding a recipe you love and get to cooking. (You can also add gochugaru to add a little heat to this dish if you like spicy!) Watch these three versions of bulgogi and try your hand at making it tonight! Korean Pork Bulgogi Korean Beef Bulgogi and Seoul-Style Bulgogi American in Korea Bulgogi Let Us Know How It Turns Out When you try Bulgogi for the first time, be sure to leave a comment and let us know how it went! If you live in Pyeongtaek you can even share your success (or failure) with us in the Pyeongtaek Food & Fun Facebook group. If you are looking for other dishes (Korean or otherwise) or reviews of restaurants, be sure to check out the KimchiRednecks channel or check out our social media accounts on Facebook or Instagram, where we often share what we are cooking or eating. Read more in our Year to Learn Korean Cooking Series KimchiRednecksAbout Melissa Edwards-Whittington & Chuck Whittington (KimchiRednecks) Chuck and Melissa—also known as the KimchiRednecks—have been living in Korea since 2017 and documenting their life abroad since launching their YouTube channel in 2018. Originally created to share their adventures with friends and family back in the U.S., KimchiRednecks has since grown into a vibrant and dynamic platform that reflects their love for Korean culture, food, travel, and everyday life. From foodie explorations and recipe experiments to gaming, tech, and car projects (especially the BRZ), their content offers a fun and honest window into expat life. Chuck Whittington is a graduate of Francis Marion University with a degree in Information Systems Management. With over two decades of experience in IT, Chuck combines his technical expertise with a long-standing fascination with Korea—having visited many times before moving permanently. He’s the tech-savvy side of KimchiRednecks and brings a love for innovation, gaming, and cars to the channel. Melissa Edwards-Whittington holds a degree in Bible with a minor in Elementary Education from Mid-Atlantic Christian University. She has worn many hats over the years—working in customer service, marketing, and now also serving as a volunteer Co-Editor and Social Media Marketing Manager for United on the RoK Magazine. Her writing and digital work focus on building community and supporting military-connected and expatriate populations in Korea. Melissa also volunteers with South of Seoul, where she helps manage online social media groups, supports local language exchanges, and creates original content to assist newcomers and long-term residents alike. Together, Chuck and Melissa share their lives with their three beloved Shih Tzu daughters—Minion, Sookie (forever in their hearts), and Mayhem—who are frequently featured in their videos and social media posts. Whether they’re sipping coffee at a neighborhood café, exploring hidden corners of Korea, or experimenting with homemade whiskey and brandy on their second channel, Shining with KimchiRednecks, Chuck and Melissa are passionate about sharing the real and ever-evolving journey of life abroad. One of their greatest joys is cooking, and they frequently document their culinary adventures—especially their experiences learning to prepare Korean dishes and other global cuisines—on their YouTube channel, inviting others to celebrate food, culture, and connection alongside them. Follow Chuck, Melissa & the KimchiRednecks Adventures: YouTube: @kimchirednecks YouTube: @shiningwithkimchirednecks Instagram: @kimchirednecks Facebook: KimchiRednecks United on the RoK Magazine: www.unitedontherokmag.com

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About Kimchi Rednecks’ Kitchen Adventures Our disclaimer: We want you to know that we are simply two white Americans who love Korean food and Korean culture. We have lived in South Korea for a number of years and food has naturally become part of our lives. We are not experts on cooking Korean food, nor are we trying to appropriate the culture as our own. If you have someone in your life (a halmoni, ajumma, chingu…anyone with more Korean experience), then please refer to their expertise. They absolutely know best. We simply want to share how Korean food exists in our lives. We have researched and spent quite a bit of time learning from online sites, as well as some friends here in Korea, to better understand Korean cooking. We also occasionally add our own flair to a recipe as cooks tend to do, but we will let you know that this is something we are changing or adding. Our blogs document that journey of learning from others. For more posts about Korean Cooking, check out Kimchi Rednecks’ A Year to Learn Korean Cooking series. Be sure to follow Kimchi Rednecks on YouTube for other great videos about living life in South Korea. Getting Started with Korean Cooking So you want to learn to cook Korean food at home, but don’t know where to start? The key to good recipes is having quality ingredients. From our research and some trial and error, we have developed what we consider to be a list of pantry staples that you should have on hand if you are embarking on this adventure. Access to the following ingredients may change depending on where you are in the world. Since we live in South Korea we have access to quality ingredients for our Korean food pantry. Here is what it looks like. Our Korean Pantry Choices In our list, we are not including what we consider to be normal pantry staples: salt, black pepper, sugar, honey, vegetable or canola oil, garlic, and ginger. Most Korean recipes will either include rice or noodles (which vary by recipe), so we are not addressing those either. Finally, we are not including perishable items such as onions, green onions, radishes, etc. Soy Sauce (간장 Ganjang) Since it is a well-known item, it is no surprise to find a bottle of soy sauce in many pantries. It is probably one of the most used ingredients in Korean cooking. However, there are different types of soy sauce. Yanjo-Ganjang (양조간장) is a naturally brewed soy sauce and is a higher grade soy sauce and often more expensive. Generally, Yajo-Ganjang ferments for about 6 months. Jin-Ganjang (진간장) is typically a mix of the yanjo-ganjang and an acid hydrolyzed soy sauce. This tends to be cheaper. Guk-Ganjang (국간장), a soy sauce used for soups and stews, is lighter in color, has a saltier taste and is more savory. You can make your own or buy it commercially. (Maangchi has a great recipe here if you choose to make your own: https://www.maangchi.com/recipe/guk-ganjang ) If you want more detail regarding soy sauces and how to choose them, we recommend checking out the following article:https://kimchimari.com/korean-soy-sauce-a-buying-guide/ Doenjang (된장) Doenjang is a fermented soy bean paste. Fermented from soy beans and salt. this has a unique, sometimes pungent smell. Most often used to make stews and soups, it has a rich earthy and savory flavor. Also, dipping sauces are created by mixing it with other ingredients. (Miso and Doenjang are not the same, more like cousins.) Gochujang (고추장) Gochujang is a red chili paste that is savory, sweet and spicy. This paste adds a wonderful spicy umami* to your foods. Meant to complement your dishes, gochujang will increase the heat in your dish. We recommend that you start out using smaller amounts so that you can learn what level of spicy works for you. Once you add the heat, there is no bringing that spice level back down. Gochugaru (고추가루) Gochugaru is the red chili pepper flakes (either coarse or finely ground). Korean chili peppers and western chili peppers are not equal. So, gochugaru is not your typical red chili pepper and should not be swapped with it’s western cousin. Many Koreans make their own by drying Korean chili peppers and removing the seeds (unless you want extra spicy, in which case you leave the seeds) and then grinding them. Also, gochujang and gochugaru are not really interchangeable as gochujang has other ingredients mixed in to it. The flavor profile of your dish will change by using this instead. We use the same rule with gochugaru as gochujang though and add the spice slowly to the dish to determine the level of heat desired. Sesame Oil (참기름 Chamgireum) Sesame oil is a light or dark-colored oil made from sesame seeds. Many Korean dishes utilize it either as a marinade, part of a sauce, a seasoning, or even to complete a dish. It adds a nice smoky, savory, nutty flavor to the dish. Since the smoke point for toasted sesame oil is high, we recommend not using it to deep fry. You can get a sesame oil that is not toasted and use it for frying. However, most Korean dishes use the toasted darker sesame oils. Rice Vinegar (쌀식초 Ssalsigcho) Rice vinegar, vinegar made from rice, has a sour, slightly sweet, acidic taste to it. Korean cooking often uses it in sauces, pickling, with side dishes, and in marinades. This helps to balance oil/greasy flavors. Also, it will add acidity to your dish and help cleanse your palate. Mirim/Mirin (미림 or Matsul 맛술) Mirim is a rice wine used in Asian cooking. Though it is similar to Sake and Soju, it has a lower alcohol content and more sugar. Mirim adds sweetness to your flavors and helps to remove gamey/fishy flavors from your proteins. Please note, rice vinegar and Mirim are not interchangeable at all. Plum Extract (매실청 Maesil-Cheong) Though not a traditional Korean ingredient, plum extract adds sweetness to Korean dishes. Maesil is made from Korean plums and offers a fragrant, fruity, and fresh flavor to your cooking. It also helps to tenderize meats. We crafted a blog detailing this fragrant extract here. This extract can be used in marinades, sauces, and dressings, but also can be diluted with water and made into tea. Want to know more about how to make your own maesil-cheong or more uses, check out this article from United on the Rok magazine. Toasted Sesame Seeds (볶음 참깨 Bokkeum Cham-kkae) Korean cooking uses toasted or roasted sesame seeds often as a finisher or to enhance flavors. In addition, they provide a nutty flavor and a crunchy texture to your dishes. Korean Fish Sauce (액젓 Aekjeot) Korean fish sauce is often used in making kimchi, soups, and stews. It has a strong, pungent aroma but it also adds umami* to your dishes. It is savory and salty and can be used to substitute soy sauce. When we use vegetable stock for our stews, we often add some fish sauce to boost the flavor. MSG MonoSodium Glutamate Over the years, MSG has gotten a bad reputation. Comedian, Nigel Ng, (aka Uncle Roger) has dubbed it as the “King of Flavor.” This is because MSG enhances the flavors in your dish. Since MSG has 1/3 less sodium than salt, some utilize it as a salt substitute. Often we add just a pinch to increase the umami* in our dishes. Ultimate Korean Soup Stock This soup stock is usually made from dried anchovies, Korean radishes, and kelp. You can make this at home or you can buy it in a teabag form where you simply add water and boil to make the stock. Since we have a seafood allergy in our house, we often substitute the Korean soup stock with another stock (vegetable, chicken or beef). We have found most often using vegetable stock and adding some Korean fish sauce gives us the same flavors without having to overwhelm our senses with the anchovy smell. Please note, though this smells very fragrant when you are cooking it at home, the taste and flavor is not nearly as pungent. Making Your Own Stock If you want to fix your own stock, we recommend the following recipes: https://seonkyounglongest.com/ultimate-korean-stock/https://www.koreanbapsang.com/how-to-make-anchovy-broth-for-korean/https://futuredish.com/korean-stock-soup/ Good Luck With Your Shopping With your basic kitchen pantry staples and these Korean ingredients, you will be ready to whip up fabulous Korean dishes at home. We look forward to sharing many dishes with you in the future and would love to see what you are cooking at home too! Link to our video: Other videos to check out on Korean pantry staples: Read more in our Year to Learn Korean Cooking Series You have your ingredients now. Are you ready to start cooking your amazing Korean dishes at home? Then, check out our series A Year to Learn Korean Cooking. KimchiRednecksAbout Melissa Edwards-Whittington & Chuck Whittington (KimchiRednecks) Chuck and Melissa—also known as the KimchiRednecks—have been living in Korea since 2017 and documenting their life abroad since launching their YouTube channel in 2018. Originally created to share their adventures with friends and family back in the U.S., KimchiRednecks has since grown into a vibrant and dynamic platform that reflects their love for Korean culture, food, travel, and everyday life. From foodie explorations and recipe experiments to gaming, tech, and car projects (especially the BRZ), their content offers a fun and honest window into expat life. Chuck Whittington is a graduate of Francis Marion University with a degree in Information Systems Management. With over two decades of experience in IT, Chuck combines his technical expertise with a long-standing fascination with Korea—having visited many times before moving permanently. He’s the tech-savvy side of KimchiRednecks and brings a love for innovation, gaming, and cars to the channel. Melissa Edwards-Whittington holds a degree in Bible with a minor in Elementary Education from Mid-Atlantic Christian University. She has worn many hats over the years—working in customer service, marketing, and now also serving as a volunteer Co-Editor and Social Media Marketing Manager for United on the RoK Magazine. Her writing and digital work focus on building community and supporting military-connected and expatriate populations in Korea. Melissa also volunteers with South of Seoul, where she helps manage online social media groups, supports local language exchanges, and creates original content to assist newcomers and long-term residents alike. Together, Chuck and Melissa share their lives with their three beloved Shih Tzu daughters—Minion, Sookie (forever in their hearts), and Mayhem—who are frequently featured in their videos and social media posts. Whether they’re sipping coffee at a neighborhood café, exploring hidden corners of Korea, or experimenting with homemade whiskey and brandy on their second channel, Shining with KimchiRednecks, Chuck and Melissa are passionate about sharing the real and ever-evolving journey of life abroad. One of their greatest joys is cooking, and they frequently document their culinary adventures—especially their experiences learning to prepare Korean dishes and other global cuisines—on their YouTube channel, inviting others to celebrate food, culture, and connection alongside them. Follow Chuck, Melissa & the KimchiRednecks Adventures: YouTube: @kimchirednecks YouTube: @shiningwithkimchirednecks Instagram: @kimchirednecks Facebook: KimchiRednecks United on the RoK Magazine: www.unitedontherokmag.com

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