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Continue reading →: Bulgogi 101: Easy Beef Bulgogi With Oyster MushroomsBulgogi is thin-sliced beef in a sweet soy and garlic marinade, cooked quickly in a hot pan until tender and glossy. It isn’t spicy, and it’s one of the first Korean dishes many people try. My version of beef bulgogi adds a big handful of oyster mushrooms and lets the…
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Continue reading →: Mushroom Japchae 101: Korean Glass Noodles Without MeatJapchae is Korean glass noodles tossed with vegetables, soy sauce, and sesame oil. It’s savory, a little sweet, and not spicy at all. Most recipes add beef. Mine doesn’t. I make mushroom japchae with a big pile of oyster mushrooms, and you’ll find that recipe below. On lighter days, I…
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Continue reading →: Tteokbokki 101: Instant Cups and an Easy RecipeTteokbokki is chewy rice cakes cooked in a thick red sauce that’s sweet and spicy. In Korea, people buy it from street stalls and small snack shops, and they make it at home too. You don’t have to cook it from scratch to try it. Korean markets sell instant tteokbokki…
Welcome to Curious Daybook
Korean Food, Explained for Beginners
Hello,
I’m Amy
I started this blog to share the Korean food I grew up loving — the dishes, the flavors, and the little everyday habits behind them. My goal is simple: to help you understand Korean food, know what it tastes like, and cook it confidently in your own kitchen, wherever you live.
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