Notes about Recipes in this book

• Spicy radish salad (Musaengchae)

  • alysekstokes on March 06, 2025

    I make this salad regularly, and it's one of my favorite options for a banchan spread or as a meal on its own with noodles or rice and some tofu. It satisfies my craving for radish kimchi when I'm too lazy to wait for fermentation.

• Charred cabbage in warm gochujang vinaigrette (Yangbaechu gui)

  • Lepa on August 14, 2023

    I really loved this. The cabbage had a great texture and was sweet and spicy. I liked the method of broiling the cabbage. Will certainly make this again.

• Soy sauce glazed aubergines

  • annettle on November 28, 2023

    SO delicious: I air fried my eggplant and the texture was still great, and the glaze is wonderful. Loved it.

• Old-school pork cutlet (Yetnal donkkaseu)

  • Bessp on November 09, 2025

    I really liked this! The cutlets turned out juicy, crispy, and flavorful. The cabbage salad was the perfect complement. My husband didn't love the sauce, but I quite liked it. It's a bit of a faff, but a really nice weekend meal. I did fry at 350 rather than 320 because I didn't want the cutlets to get greasy, it worked great.

• Soy butter-glazed baby potatoes (Algamja jorim)

  • Babeng.Bubba on June 11, 2023

    Easy, tasty. Will try adding minced garlic to soy butter glaze next time.

• Braised tofu (Dubu jorim)

  • Lepa on August 14, 2023

    This is the first time I have braised tofu. The resulting texture was lovely. The sauce here is spicy and delicious. I didn't read ahead so I didn't have stock on hand (the book includes a very simple stock but it requires a resting period). I used water, which is an alternative in the recipe, but I thought it may not have a good flavor The end result was delicious! This was such a simple and good dish. We ate it with rice and a cabbage dish from the same book.

  • annettle on November 28, 2023

    One of my favourite versions of this dish, I could virtually drink the sauce. Very good.

  • alysekstokes on September 04, 2025

    My favorite version of dubu jorim! This always manages to deliver a saucy, succulent result with big flavor from a pantry-friendly ingredient list. I often serve this over rice with a few veggie banchan for a satisfying and delicious vegan meal.

• Kimchi stew with pork belly (Kimchi jjigae)

  • Babeng.Bubba on May 13, 2023

    Very easy and tasty.

  • annettle on November 28, 2023

    I made a vegetarian version of this by swapping in a frozen meat substitute product for the pork belly, and skipping the shrimp paste, and it was still richly flavoured and delicious!

  • Lepa on April 28, 2025

    As others have noted, this is simple to make and delicious. I made it with pork belly and next time would take care to slice it thinner.