Rice Cake vs. Wheat Cake Tteokbokki: What's the Difference?
Ssal-tteok or mil-tteok? Here is how rice cake and wheat cake tteokbokki differ in texture and sauce, which one to choose, and how to cook frozen tteokbokki kits at home.
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Korean Bibimbap at Home: Namul, Sauce and Toppings
How to make Korean bibimbap at home: which namul (seasoned vegetables) to use, an easy gochujang bibimbap sauce, topping ideas, and a shortcut with dried bibimbap veggie mix.
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Perilla Oil Makguksu (Deulgireum Makguksu) Recipe
Perilla oil makguksu is a 10-minute Korean buckwheat noodle dish dressed with nutty perilla oil, soy sauce and crushed seaweed. Here is the recipe, tips for cooking buckwheat noodles, and where to buy the ingredients.
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What Is Miyeok? How to Make Korean Seaweed Soup (Miyeokguk)
What is miyeok, and how do you make Korean seaweed soup (miyeokguk) at home? A simple recipe, tips for soaking dried sea mustard, and where to buy Korean miyeok in the U.S.
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Korean Grocery in Koreatown Los Angeles: Premium K Store Guide
Looking for a Korean grocery in Los Angeles? A guide to Premium K in LA Koreatown — store address and hours, what we carry, and free same-day delivery in Koreatown.
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Mentaiko Mayo, Onigiri and Rice Bowls with Korean Pollock Roe
How to make mentaiko mayo, mentaiko onigiri and a quick mentaiko rice bowl with Korean salted pollock roe (myeongnan) — three no-fuss recipes for snacks and lunchboxes.
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