K-RCP is a Korean recipe site for people who met Korean food on a screen first — a drama kitchen, a late-night street stall, a film that made one bowl of noodles unforgettable — and then wanted to cook it at home.
What this site is
Korean recipes written in English, for kitchens outside Korea. Every recipe here is measured against one question: can someone who does not live near a Korean grocery store actually cook this tonight? If the answer is no, we rewrite it until it is yes.
What makes K-RCP different
- Recipes from the shows you watch. When a dish becomes famous because of a drama or a film, we say so, explain what it actually is, and show you how to make it in your own kitchen.
- A substitution column in every ingredient list. Hard-to-find items — gochugaru, fish sauce, perilla leaves, rice cakes, dried anchovies — always come with a realistic alternative, plus an honest line about how the flavour changes.
- Both measuring systems. Grams and millilitres alongside cups, tablespoons and ounces, so nothing gets lost in translation.
- Context, not just steps. What a dish is called in Korean, how to say it, how spicy it really is, and how Koreans actually eat it.
Recipes, and the places they come from
Alongside the recipes we publish a smaller number of guides to real places in Korea — the alleys, markets and neighbourhood restaurants a dish belongs to. K-RCP covers how to cook it; our sister site k-trips.blog covers travelling in Korea.
Get in touch
Questions, corrections, or a dish you would like us to cover? Email 4ddesigner@naver.com. We read everything.