Last updated: 27 July 2026
General information
Everything published on K-RCP is provided for general informational and entertainment purposes only. We work hard to keep recipes, ingredient notes and restaurant information accurate and up to date, but we make no warranty of any kind, express or implied, about the completeness, accuracy, reliability or suitability of the content. Any reliance you place on it is strictly at your own risk.
Food allergies and dietary restrictions
Korean cooking regularly uses ingredients that are common allergens. Recipes on this site may contain or come into contact with soy, wheat and gluten, sesame, peanuts and tree nuts, eggs, dairy, shellfish, crustaceans, fish and fish-derived products such as anchovy stock, fish sauce and salted shrimp. Fermented Korean staples including gochujang, doenjang, ganjang and kimchi frequently contain soy, wheat or seafood even when this is not obvious from the name.
You are responsible for reading the label on every product you buy. Formulations differ between brands and between countries, and manufacturers change recipes without notice. If you or anyone you are cooking for has a food allergy, intolerance or a medical dietary restriction, verify each ingredient yourself and consult a qualified medical professional. K-RCP cannot be held responsible for any allergic reaction or adverse effect resulting from the preparation or consumption of a dish described on this site.
Nutrition information is an estimate
Where nutrition figures such as calories, fat, carbohydrate, protein or sodium appear on a recipe card, they are automatic estimates generated by third-party recipe software from a general ingredient database. They are not measured in a laboratory and they are not verified by a dietitian.
Actual values will differ depending on the exact brands you use, the cut and fat content of meat, how much marinade or broth is actually consumed, portion size, and your own substitutions. Sodium in particular varies enormously between brands of soy sauce, gochujang and doenjang. These figures are offered as a rough guide only and must not be treated as medical or nutritional advice. If you are managing a health condition, counting nutrients for medical reasons, pregnant, or following a prescribed diet, please rely on your doctor or a registered dietitian rather than on this site.
Cooking safety
Cooking involves heat, sharp tools, hot oil and raw ingredients, and you undertake it at your own risk. Please note in particular:
- Cook meat, poultry, eggs and seafood thoroughly and follow the safe internal temperatures recommended by the food safety authority in your own country. Cooking times in our recipes are guides, not guarantees; equipment and ingredient sizes vary.
- Hot oil is dangerous. Frying — for Korean fried chicken, twigim or hotteok, for example — can cause severe burns or a kitchen fire. Never leave hot oil unattended, never add wet food to it, and keep a lid or a suitable fire extinguisher nearby. Never put water on an oil fire.
- Fermentation and preserving — kimchi, jang and pickles — depend on cleanliness, salt concentration and temperature. If a batch smells wrong, shows unusual mould or looks off, discard it.
- Portable gas burners, grills and open flames used for Korean barbecue must be operated in a well-ventilated space and according to the manufacturer’s instructions.
- Chilli heat. Many Korean dishes are genuinely spicy. Adjust gochugaru and gochujang to your own tolerance, and take care when cooking for children or anyone with a sensitive stomach.
Results may vary
Ingredients, brands, water, stove power, cookware and altitude all change the outcome of a dish. Substitutions we suggest for hard-to-find Korean ingredients are approximations chosen to be realistic outside Korea; they will not taste identical to the original, and we say so wherever we can. Treat every recipe as a starting point and use your own judgement, your eyes and your palate as you cook.
Restaurant and travel information
Opening hours, prices, addresses and menus for restaurants in Korea are correct to the best of our knowledge on the date of writing and change often. Please confirm details independently before you travel.
Advertising and affiliate disclosure
K-RCP is a free site supported by advertising. We display third-party advertisements, including Google AdSense, and we may in future take part in affiliate programmes and earn a commission on qualifying purchases made through links on this site, at no extra cost to you. Advertisements are served by third parties and their presence is not an endorsement by K-RCP of the advertised product. For details of the cookies involved, see our Privacy Policy.
External links
This site contains links to websites we do not control, including our sister site k-trips.blog. We are not responsible for the content, accuracy or practices of any external site.
Limitation of liability
To the fullest extent permitted by law, K-RCP and its authors accept no liability for any loss, injury, illness or damage of any kind arising from the use of this website or from following any recipe, technique or recommendation published on it.
Questions
If anything here is unclear, email 4ddesigner@naver.com.