My Korean Kitchen

Korean Pumpkin Salad (Creamy & Sweet)

Sue — Fri, 16 Oct 2026 10:00:45 +0000

Of all the things I remember eating at Pizza Hut in Korea in the early 2000s, their pumpkin salad is one that has stayed with me. Funny how something so simple can leave such a lasting impression! This Korean pumpkin salad is inspired by that memory. I roast the pumpkin to bring out its natural ...

The post Korean Pumpkin Salad (Creamy & Sweet) appeared first on My Korean Kitchen.

Donggeurangttaeng (Korean Meat Patties)

Sue — Sat, 26 Sep 2026 10:00:22 +0000

Donggeurangttaeng are small Korean meat patties coated in egg and pan-fried until golden. I make mine with equal parts beef and pork for a juicy, tender texture, along with finely chopped vegetables and a little Korean pancake mix to help everything hold together. I’ll happily eat one straight from the pan. They’re savory with a ...

The post Donggeurangttaeng (Korean Meat Patties) appeared first on My Korean Kitchen.

Makgeolli (Korean Rice Wine)

Sue — Fri, 11 Sep 2026 12:00:58 +0000

Making makgeolli at home takes a little patience and attention, but it is very rewarding to watch the fermentation change from day to day. Made with rice, nuruk (a traditional Korean fermentation starter), and water, this traditional Korean rice wine becomes lightly creamy, gently fizzy, and pleasantly tangy as it ferments. The flavor also changes ...

The post Makgeolli (Korean Rice Wine) appeared first on My Korean Kitchen.

Dakjuk (Korean Chicken Porridge)

Sue — Fri, 21 Aug 2026 10:00:44 +0000

Learn how to make dakjuk, a deeply savory Korean chicken porridge with tender chicken, a beautifully seasoned broth, and the kind of warmth that stays with you. What I love most about this dakjuk is how much flavor there is in every spoonful. The broth is rich and so well seasoned, while the warm porridge ...

The post Dakjuk (Korean Chicken Porridge) appeared first on My Korean Kitchen.

Baechujeon (Korean Cabbage Pancakes)

Sue — Fri, 31 Jul 2026 10:00:23 +0000

Baechujeon (배추전) is a traditional Korean pancake made with napa cabbage. The sweet, tender leaves are lightly coated in batter and pan-fried until crisp around the edges. What sets this version apart is the addition of nutty perilla oil and savory saeujeot, which bring depth and balance while allowing the natural flavor of the cabbage ...

The post Baechujeon (Korean Cabbage Pancakes) appeared first on My Korean Kitchen.