Chestnut Tiramisu From Culinary Class Wars, Rebuilt for a Home Kitchen
The marron tiramisu from a convenience-store mission on Culinary Class Wars, rebuilt with chestnut paste, cream cheese and coffee-dipped biscuits.
Korean recipes you actually have the ingredients for
K-RCP is a Korean home-cooking site in English, written by Sung Hwan Cho, a Seoul-born industrial designer. The recipes are aimed at cooks outside Korea, with realistic substitutes for ingredients that are hard to find and notes on what each dish is called and how it is eaten in Korea. Names, history and figures are compared against published sources; browse by category in the menu above, or start with the latest posts below.
Sigeumchi Namul, the Everyday Spinach Side Dish on Korean Tables
How Korea’s standard recipe seasons 300 g of spinach, whether garlic belongs, how winter spinach differs and what stands in when the greens change.
Your First Korean BBQ Restaurant Dinner, From Ordering to the Bill
A Korean BBQ dinner in order: the two-portion minimum and a June 2026 price, who grills, asking for a fresh plate, the ssam wrap and how the meal ends.
Yangnyeomjang Made with a 3-2-1 Ratio You Can Memorize
Yangnyeomjang means a sauce with the full set of seasonings. Compare the standard pancake, dumpling and rice sauces, then mix a 3-2-1 soy dip to adjust.
Sikhye in a Rice Cooker, Sweet Korean Rice Punch Without a Thermometer
Malt turns the rice in sikhye sweet only inside a warm band. Here are the temperatures Korean sources give and a keep-warm cooker method to hold them.
What Is Gochujang? Taste, Heat and How to Buy the Right Tub
What goes into gochujang, why Korea’s food code sets a 6 percent chili floor, how it differs from gochugaru and doenjang, and how to read a tub.
Why Does Kkakdugi Show Up Next to Every Bowl of Soup in Korea?
Why cubed radish kimchi came to share the table with seolleongtang, how the Institute’s 6 kg recipe scales to one kilo, and what the old cookbooks record.
Korean Street Fritters Called Twigim, and the Batter Behind the Crunch
The word twigim dates from 1949, deep frying is younger than most Korean cooking, and cold batter, 170 to 180°C oil and small batches keep the crust crisp.
Clear Galbitang Versus Milky Gomtang, and How to Make the Clear One
Galbitang, gomtang and seolleongtang run on very different clocks. The institute’s water amounts and simmer times, and two ways to keep the broth clear.
Dakgangjeong Turns Crunchier as It Cools, and the Syrup Is Why
Why dakgangjeong gets crunchier as it cools: the starch syrup glaze, Sokcho and Incheon market styles, how it differs from yangnyeom chicken, and fixes.
How Do You Fold Korean Mandu So the Filling Stays Inside?
Korean mandu from Goryeo records to the fold: the institute’s wrapper and filling by weight, a centre-first seal, cooking times and why dumplings split.
Gamjatang Recipe Built Around the Pork Bones, Not the Potato
Gamjatang is a pork bone stew, not a potato soup. Which bones to buy, how the standard recipe compares with this card and three flaws to fix.