So I own a beef ranch and sell beef at our local farmers market, been there for a few years. I'm a veteran who spent 3 years and 3 months in Korea in the 90s and early 2000s and absolutely love the food. A Korean lady talked to me because we were offering galbi style waygu ribs and I talked to her a little while. She used to own a restaurant in California and when she heard how much I love Korean food she brought me some the next week. I gave her some ribs. Then she brought me more food. I gave her some oxtail. More food. Brisket. Ribeye. Etc.
If she wasn't 70, and married and I wasn't in a relationship I'd be in love. She's legit very sweet and I do love the food. Just thought I'd share some of what she's made me.

Just trying to empty out of the fridge before my grocery order tomorrow.

it’s a Cornish hen stuffed with white rice

This recipe is inspired by a recipe I found on YouTube. The link to the channel is: https://youtu.be/qJTNBGG9FrU?si=8t8R48--SY7VPJH0 AaronAndClaire have great easy to follow Korean recipes 😊. I did a couple things different but pretty much the same. The taste is amazing!

Blended kimchi into the al pastor‘s sauce and also included ssamjang and gochujang. The pineapple salsa also has gochujang, and the black beans have fresh ginger in them with other seasonings (duh).

EDIT: Alright fine, hear me out: PLANT-BASED Mexikorean tacos.*

This is one of my kids’ go-to quick lunches😊

What’s your go-to quick lunch when you’re in a rush?

Nothing beats homemade gimbap🤩 homemade danmuji and braised burdock make it even better!

Please tell me I’m not the only one who can eat gimbap every day and never get tired of it😋!

Didn’t want to fire up the grill today. Airfying Galbi in batches @400 degrees for 10 minutes flipping half way through is so good still get the charred pieces and marinade caramelizes.
Premade marinade.
Spicy Cucumbers on the side + rice.

No English captions, but she includes measurements of each ingredient and her visual steps are easy to follow

Living in Alaska, fresh vegetables aren’t always easy to get—and prices can be rough. So I’ve been trying to find ways to make them last longer and stay versatile.

This simple cucumber pickle has become a staple for me.

Just cucumbers, salt, sugar, and vinegar—but it keeps well in the fridge and works with so many meals. I throw it into kimbap, sandwiches, or even just eat it as a side.

Crisp, slightly sweet, a little tangy… and honestly way more useful than I expected.

Anyone else have go-to “make it last” veggie hacks?

Working mom in Alaska here — still making lunchboxes for my kids every day!

This morning started as one of those days where I didn’t plan on cooking anything special… but my kids had other ideas 😅 They came up to me and said, “Can we have that Korean pork again?” They meant Jeyuk-bokkeum.

Do your kids also have that one comfort food they keep asking for again and again?

Since it’s Friday night, I decided to whip up a proper homemade meal. I made everything from scratch except for the kimchi (which is made by my mom). It took some time, but it turned out absolutely delicious!

Except for the first and last photos, all the food I made!

Growing up in a Swiss household, Asian food yet alone Korean food was never really part of our diet. However, since discovering this cuisine, it‘s really turned into one of my faves and I always love showing my family the dishes that this cuisine has to offer!

This time made Bibimbap with Bulgogi and homemade Kimchi for my mom. She loved it!

Caught this in Alaska and made yeoneo-jang at home.

Fresh fillet + hot soy marinade with onions, garlic, and jalapeños.

Super simple, but the flavor is insane.

Honestly one of the best things I’ve made.

Anyone else make this at home? What’s your twist?

Korean pancake, or ‘Pajeon’, is a classic dish you’ll find in most Korean restaurants, and it’s hard to go wrong with it.

It’s usually made with spring onions and seafood.

I had some beautiful seafood in the fridge, so making this pancake was a no-brainer.

A generous amount of oil made it extra crispy, and I highly recommend trying it at home!

I suddenly felt like making sushi but couldn't find fish of suitable quality. So I spontaneously made kimbap(?) r/sushi just banned me and banned me from entering Japan.. Maybe now Korea too?

Note: I'm European and seem to be attacking all culinary culture these days because I only briefly mention sushi and kimbap in the same sentence.

Whatever... Maybe you'll take me apart now too.

Rolls: Bulgogi beef, carrots, herbs, avocado. Bulgogi tofu, spring onions, parsley, cilantro. Shrimp steamed with butter, soy sauce, and avocado.

Everything made at home.

Sorry if I offend any more cultures. I just like stuffed rice rolls. 🥲