An Introduction to Korean Food - Part 2

We're back with part two of our Introduction to Korean Food! Sarah, Grace, and guest Susan continue to discuss favorite foods, including what we want to eat when we go to Korea, what we like to make at home, non-spicy options, and favorite ramyeons. We also discuss Korean food creators we enjoy and make recommendations about possible easy points of entry for listeners who want to try their own hands at making Korean food. In the language section, we discuss food-related Korean phrases. Korean food mentioned in this episode:kalguksumul naengmyeonkongguksumandu guktteokguksujebi (Susan's rec here) tteokbokkikimchi (soondubu) chigaedoenjang chigaebaek kimchimul kimchiyeolmu kimchinabak kimchigalbi tangseolleongtangsamgyetanggukbab pajeonjangjorimmyeolchi bokkeumoemuk bokkeum (oemuk is sometimes called odeng, a remnant of Japanese language imperialism)dongchimi kimchi/noodlesjapchaejjajangmyeongalbijjimgamjatanggopchang껍데기 구이 / kkeopdegi guikimbappajeonPaldo Bibim MenShin RamyeonSamyang RamyeonShin Red Fire Spicy BeefBuldak CarbonaraKorean food creators we follow:Maangchi Korean BapsangPOV husband crazykoreancooking MyKoreanKitchen BeyondKimchee The Korean Vegan Chef Ed LeePierre SangCookim Hooni kimHayden KimOther content mentioned in this episode:Enhypen Heeseung's ramyeon egg hack at 17min in. Or at 30:50 in this video, which is a whole presentation about ramyeon that he puts on for Soobin of TXTSarah's favorite ramyeon egg hackFolded kimbap recipe from Korean BapsangJinga Gomtang from H Mart (Grace's go-to soup base)And last but not least, find Susan on Instagram @josuhome