Today let’s learn about cooking dakgalbi (닭갈비) at home! Dakgalbi is a fabulous stir-fried chicken dish with with a gochujang-based sauce that often includes cabbage, sweet potatoes, rice cake (tteok 떡 ), scallions and other ingredients. You can enjoy this at your favorite restaurant. However this is a great dish to prepare ahead and cook directly on your table in front of your family or guests! About the South of Seoul “A Year to Learn Korean Cooking’ Series Many of us live in South Korea for only a year. However, time flies past faster than we can imagine. At South of Seoul, we decided to create a simple series that will offer 2-4 dishes to learn each month so that when you leave South Korea you have a slew of new dishes you feel comfortable making anywhere. This series is a collaboration with Kimchi Rednecks. In 2020 they created the first blog in this series Online Resources for Learning to Cook Korean Food. These two love to have adventures in the kitchen and share the results with their community. Be sure to follow Kimchi Rednecks on YouTube for other great videos about living life in South Korea. About Dakgalbi Dakgalbi consists of chopped chicken marinated in a spicy Korean sauce and stir fried with cabbage, sweet potatoes, perilla leaves, rice cakes and other ingredients. The dish is very popular and there are many restaurants that serve this flavorful dish. Also, the most popular version of this dish now includes melted cheese to dip your chicken and vegetables. The dish itself, originated from the Chuncheon (춘천) area. Chuncheon is the capital of the Gangwon Province and has beautiful mountain and lake areas. Since it was created in the area, it is often referred to as Chuncheon dakgalbi. There is even a street in Chuncheon with many dakgalbi restaurants where you can go to enjoy this dish. Many restaurants will cook your dakgalbi on the table after you order it. However, there are some that will bring it to your table after it is cooked. Either way, you get to customize it with what you want in it (rice cakes, dangmyeon noodles, cheese, etc.). We always love to get ours with the rice cakes and plenty of cheese! And before you complete your meal of dakgalbi, leave some chicken and vegetable and ask for bokkeumbap 볶음밥, stir-fried rice. Once you have eaten through most of your dish, you can add rice to the pan. Then, you cook it with the leftover chicken, vegetables, and sauce. This makes a fabulous end to your dakgalbi meal. In addition, this is easy to do if you are cooking at home too! Biggest Hurdle in Cooking Dakgalbi The biggest hurdle for us when cooking dakgalbi at home is that I tend to try to load the pot with way too much food at one time! When you cook this dish at home, remember if you plan to add cheese into the pan for dipping, you want to leave some room for making the cheese trough. We love the ease of this dish. You can prepare all your ingredients ahead of time and have it in the pan and ready to be cooked when it’s time for dinner. Whenever serve it for family or guests, we have the portable gas stove on the table waiting for the pan of dakgalbi. Three Recommended Cooking Dakgalbi Videos to Watch Check out these three videos for recipes on how to cook dakgalbi at home. And remember if your family isn’t quite into the high level of spice, you can always choose to reduce the amount of gochugaru in the sauce to make it more pleasing to them. Korean American Cooking Dakgalbi Korean Cooking Dakgalbi American in Korea Cooking Dakgalbi Let Us Know How It Turns Out When you make dakgalbi for the first time at home, be sure to leave a comment and let us know how it turned out! Also, if you live in Pyeongtaek, you can even share your success (or failure) with us in the Pyeongtaek Food & Fun Facebook group. If you are looking for other dishes (Korean or otherwise) or reviews of restaurants, be sure to check out the KimchiRednecks channel or check out our social media accounts on Facebook or Instagram, where we often share what we are cooking or eating. Read more in our Year to Learn Korean Cooking Series KimchiRednecksAbout Melissa Edwards-Whittington & Chuck Whittington (KimchiRednecks) Chuck and Melissa—also known as the KimchiRednecks—have been living in Korea since 2017 and documenting their life abroad since launching their YouTube channel in 2018. Originally created to share their adventures with friends and family back in the U.S., KimchiRednecks has since grown into a vibrant and dynamic platform that reflects their love for Korean culture, food, travel, and everyday life. From foodie explorations and recipe experiments to gaming, tech, and car projects (especially the BRZ), their content offers a fun and honest window into expat life. Chuck Whittington is a graduate of Francis Marion University with a degree in Information Systems Management. With over two decades of experience in IT, Chuck combines his technical expertise with a long-standing fascination with Korea—having visited many times before moving permanently. He’s the tech-savvy side of KimchiRednecks and brings a love for innovation, gaming, and cars to the channel. Melissa Edwards-Whittington holds a degree in Bible with a minor in Elementary Education from Mid-Atlantic Christian University. She has worn many hats over the years—working in customer service, marketing, and now also serving as a volunteer Co-Editor and Social Media Marketing Manager for United on the RoK Magazine. Her writing and digital work focus on building community and supporting military-connected and expatriate populations in Korea. Melissa also volunteers with South of Seoul, where she helps manage online social media groups, supports local language exchanges, and creates original content to assist newcomers and long-term residents alike. Together, Chuck and Melissa share their lives with their three beloved Shih Tzu daughters—Minion, Sookie (forever in their hearts), and Mayhem—who are frequently featured in their videos and social media posts. Whether they’re sipping coffee at a neighborhood café, exploring hidden corners of Korea, or experimenting with homemade whiskey and brandy on their second channel, Shining with KimchiRednecks, Chuck and Melissa are passionate about sharing the real and ever-evolving journey of life abroad. One of their greatest joys is cooking, and they frequently document their culinary adventures—especially their experiences learning to prepare Korean dishes and other global cuisines—on their YouTube channel, inviting others to celebrate food, culture, and connection alongside them. Follow Chuck, Melissa & the KimchiRednecks Adventures: YouTube: @kimchirednecks YouTube: @shiningwithkimchirednecks Instagram: @kimchirednecks Facebook: KimchiRednecks United on the RoK Magazine: www.unitedontherokmag.com

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Today let’s learn about cooking gyeran jjim 계란찜 at home! Gyeran jjim, or Korean steamed egg, is a deliciously silky, fluffy egg souffle-style side dish. This dish is a popular option for breakfast, lunch, or dinner. About the South of Seoul “A Year to Learn Korean Cooking’ Series Many of us live in South Korea for only a year and we want to learn how to make Korean food. However, time flies past faster than we can imagine. At South of Seoul, we decided to create a simple series that will offer 2-4 dishes to learn each month so that when you leave South Korea you have a slew of new dishes you feel comfortable making anywhere. This series is a collaboration with Kimchi Rednecks. In 2020 they created the first blog in this series Online Resources for Learning to Cook Korean Food. These two love to have adventures in the kitchen and share the results with their community. Be sure to follow Kimchi Rednecks on YouTube for other great videos about living life in South Korea. About Gyeran Jjim Gyeran jjim 계란찜, also known as volcano steamed eggs, is a popular banchan (side dish) that is served for breakfast, lunch or dinner both in restaurants at home. Gyeran 계란 means eggs and jjim 찜 refers to a dish that is steamed. This dish is also occasionally referred to as dalgyaljjim 달걀찜 because dalgyal 달걀 is another word used for eggs in Korea. Gyeran jjim is a simple dish made up of eggs and broth, often with other ingredients like green onions, sesame seeds or even other vegetables. Also, the broth can vary from water to anchovy stock, chicken stock or vegetable stock. Many Korean barbecue locations have this side dish on the menu. It is also frequently eaten as breakfast with a bowl of rice or bowl of doenjang jjigae 된장찌개. This dish is often cooked in at ttukbaegi 뚝배기, which is an earthenware pot with a thick bottom that holds heat in well. If you are cooking this without a ttukbaegi, make sure your pot has a thick bottom and holds heat well. Biggest Hurdle in Cooking Gyeran Jjim This dish has been on our list for a long time. We both love this dish so much. Therefore, the idea of not being able to make it home gave us quite a bit of anxiety. I worried about the dish being flat and deflated instead of fluffy and silky. However, I found that the real challenge is ensuring you don’t overcook the dish. If you want a velvety smooth texture, you need to whisk the eggs thoroughly. We used the method that heats the ttukbaegi first and then adds the broth to it. You bring your broth to a soft boil, not a rapid high boil. When you add the egg mixture to the broth, you must whisk the eggs into the broth for that silkiness. If you don’t incorporate both the egg mixture and the broth, you might end up with strands of cooked egg. If you want a lighter and silkier texture to your gyeran jjim, having more stock than eggs will help but also cause it to deflate faster. However, if you have more eggs in your dish than stock, the dish will be heavier in texture but hold the explosive, volcanic, steamy state longer. Below you will see our most recent gyeran jjim in our Instagram Feed (feel free to follow us on Insta for more local life content!). Three Recommended Cooking Gyeran Jjim Videos to Watch You will find that there are many methods for cooking gyeran jjim. The most often used in restaurants is ttukbaegi gyeran jjim 뚝배기 계란찜. When that eggy goodness comes to your table steaming and bubbling, it is amazing. Check out the following videos to see other methods and recipes for cooking gyeran jjim at home. We hope you will be as excited with your success as we were. Korean American Cooking Gyeran Jjim Korean Cooking Gyeran Jjim American in Korea Cooking Gyeran Jjim Let Us Know How It Turns Out When you make gyeran jjim for the first time at home, be sure to leave a comment and let us know how it turned out! Also, if you live in Pyeongtaek, you can even share your success (or failure) with us in the Pyeongtaek Food & Fun Facebook group. If you are looking for other dishes (Korean or otherwise) or reviews of restaurants, be sure to check out the KimchiRednecks channel or check out our social media accounts on Facebook or Instagram, where we often share what we are cooking or eating. Read more in our Year to Learn Korean Cooking Series KimchiRednecksAbout Melissa Edwards-Whittington & Chuck Whittington (KimchiRednecks) Chuck and Melissa—also known as the KimchiRednecks—have been living in Korea since 2017 and documenting their life abroad since launching their YouTube channel in 2018. Originally created to share their adventures with friends and family back in the U.S., KimchiRednecks has since grown into a vibrant and dynamic platform that reflects their love for Korean culture, food, travel, and everyday life. From foodie explorations and recipe experiments to gaming, tech, and car projects (especially the BRZ), their content offers a fun and honest window into expat life. Chuck Whittington is a graduate of Francis Marion University with a degree in Information Systems Management. With over two decades of experience in IT, Chuck combines his technical expertise with a long-standing fascination with Korea—having visited many times before moving permanently. He’s the tech-savvy side of KimchiRednecks and brings a love for innovation, gaming, and cars to the channel. Melissa Edwards-Whittington holds a degree in Bible with a minor in Elementary Education from Mid-Atlantic Christian University. She has worn many hats over the years—working in customer service, marketing, and now also serving as a volunteer Co-Editor and Social Media Marketing Manager for United on the RoK Magazine. Her writing and digital work focus on building community and supporting military-connected and expatriate populations in Korea. Melissa also volunteers with South of Seoul, where she helps manage online social media groups, supports local language exchanges, and creates original content to assist newcomers and long-term residents alike. Together, Chuck and Melissa share their lives with their three beloved Shih Tzu daughters—Minion, Sookie (forever in their hearts), and Mayhem—who are frequently featured in their videos and social media posts. Whether they’re sipping coffee at a neighborhood café, exploring hidden corners of Korea, or experimenting with homemade whiskey and brandy on their second channel, Shining with KimchiRednecks, Chuck and Melissa are passionate about sharing the real and ever-evolving journey of life abroad. One of their greatest joys is cooking, and they frequently document their culinary adventures—especially their experiences learning to prepare Korean dishes and other global cuisines—on their YouTube channel, inviting others to celebrate food, culture, and connection alongside them. Follow Chuck, Melissa & the KimchiRednecks Adventures: YouTube: @kimchirednecks YouTube: @shiningwithkimchirednecks Instagram: @kimchirednecks Facebook: KimchiRednecks United on the RoK Magazine: www.unitedontherokmag.com

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Today let’s learn about cooking budae jjigae (부대찌개) at home! Budae jjigae, or army base stew, is delicious meat stew in Korea. Since this dish is one of Korea’s most popular hot pots, you can find many places to try this spicy goodness, but it is even better at home! About the South of Seoul “A Year to Learn Korean Cooking’ Series Many of us live in South Korea for only a year. However, time flies past faster than we can imagine. At South of Seoul, we decided to create a simple series that will offer 2-4 dishes to learn each month so that when you leave South Korea you have a slew of new dishes you feel comfortable making anywhere. This series is a collaboration with Kimchi Rednecks. In 2020 they created the first blog in this series Online Resources for Learning to Cook Korean Food. These two love to have adventures in the kitchen and share the results with their community. Be sure to follow Kimchi Rednecks on YouTube for other great videos about living life in South Korea. About Budae Jjigae 부대찌개 The name of this stew comes from the two Korean words: budae (부대), a term meaning base or army, and jjigae (찌개), a term meaning soup or stew. Therefore it is no surprise, that budae jjigae is often referred to as army base stew, soldier stew or army stew. Simply put, budae jjigae is a Korean fusion stew that uses many American processed products, like Spam, hot dogs, sliced American cheese, and canned pork and beans. After the Korean war (1950 to 1953), food was in short supply in Korea. The processed foods that were around were imported by the military. Since the Koreans had access to these foods, they used them to create this delicious stew. We believe two versions came about around the same time, Songtan style and Uijeongbu style. Uijeonbu is most famous for this stew and even has a street dedicated to this goodness! Even though there are two versions, they are unique dishes themselves. The Songtan version includes fewer ingredients and requires less time to put together and cook. The Uijeongbu version has a little more work involved. However, the flavor that develops is fabulous. Traditionally, this dish is cooked on the table at the restaurants on a gas stove. This enables you to be able to enjoy the dish family style. Also, you can choose to add ramen or cook stir-fried rice at the end. Biggest Hurdle in Cooking Budae Jjigae When trying to decide what the biggest hurdle for cooking this dish was, we decided that it was determining: Once you make your decision, the dish is relatively easy to put together and then enjoy! Four Recommended Cooking Budae Jjigae Videos to Watch We were so excited to make this dish at home. Even though there are a great deal of processed ingredients, we love this dish and really wanted to be able to make it at home. After we cooked the Songtan version of budae jjigae, we knew that we had to try the Uijeongbu version since neither of us had had it before. The Uijeongbu version includes more vegetables, rice cakes, tofu and pork and beans. Honestly, it is a flavor onto its own when it cooks. Also, you add the ramen noodles in earlier in this dish. However, the Songtan version adds the ramen noodles once you have mostly broth left in the pot. Adding an additional slice of cheese in when you cook the ramen gives that broth an amazing flavor and it coats the noodles perfectly. Korean American Cooking Budae Jjigae Korean Cooking Budae Jjigae American in Korea Cooking Budae Jjigae Uijeongbu Budae Jjigae Songtan Budae Jjigae Let Us Know How It Turns Out When you make budae jjigae for the first time at home, be sure to leave a comment and let us know how it turned out! Also, if you live in Pyeongtaek, you can even share your success (or failure) with us in the Pyeongtaek Food & Fun Facebook group. If you are looking for other dishes (Korean or otherwise) or reviews of restaurants, be sure to check out the KimchiRednecks channel or check out our social media accounts on Facebook or Instagram, where we often share what we are cooking or eating. Read more in our Year to Learn Korean Cooking Series KimchiRednecksAbout Melissa Edwards-Whittington & Chuck Whittington (KimchiRednecks) Chuck and Melissa—also known as the KimchiRednecks—have been living in Korea since 2017 and documenting their life abroad since launching their YouTube channel in 2018. Originally created to share their adventures with friends and family back in the U.S., KimchiRednecks has since grown into a vibrant and dynamic platform that reflects their love for Korean culture, food, travel, and everyday life. From foodie explorations and recipe experiments to gaming, tech, and car projects (especially the BRZ), their content offers a fun and honest window into expat life. Chuck Whittington is a graduate of Francis Marion University with a degree in Information Systems Management. With over two decades of experience in IT, Chuck combines his technical expertise with a long-standing fascination with Korea—having visited many times before moving permanently. He’s the tech-savvy side of KimchiRednecks and brings a love for innovation, gaming, and cars to the channel. Melissa Edwards-Whittington holds a degree in Bible with a minor in Elementary Education from Mid-Atlantic Christian University. She has worn many hats over the years—working in customer service, marketing, and now also serving as a volunteer Co-Editor and Social Media Marketing Manager for United on the RoK Magazine. Her writing and digital work focus on building community and supporting military-connected and expatriate populations in Korea. Melissa also volunteers with South of Seoul, where she helps manage online social media groups, supports local language exchanges, and creates original content to assist newcomers and long-term residents alike. Together, Chuck and Melissa share their lives with their three beloved Shih Tzu daughters—Minion, Sookie (forever in their hearts), and Mayhem—who are frequently featured in their videos and social media posts. Whether they’re sipping coffee at a neighborhood café, exploring hidden corners of Korea, or experimenting with homemade whiskey and brandy on their second channel, Shining with KimchiRednecks, Chuck and Melissa are passionate about sharing the real and ever-evolving journey of life abroad. One of their greatest joys is cooking, and they frequently document their culinary adventures—especially their experiences learning to prepare Korean dishes and other global cuisines—on their YouTube channel, inviting others to celebrate food, culture, and connection alongside them. Follow Chuck, Melissa & the KimchiRednecks Adventures: YouTube: @kimchirednecks YouTube: @shiningwithkimchirednecks Instagram: @kimchirednecks Facebook: KimchiRednecks United on the RoK Magazine: www.unitedontherokmag.com

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Today let’s learn about cooking galbi jjim (갈비찜) at home! This dish is one of Korea’s most popular. More like a stew comprised of braised beef short ribs and vegetables, the sweet and savory flavor is one that will have you adding it to your regular meal rotation. About the South of Seoul “A Year to Learn Korean Cooking’ Series Many of us live in South Korea for only a year. However, time flies past faster than we can imagine. At South of Seoul, we decided to create a simple series that will offer 2-4 dishes to learn each month so that when you leave South Korea you have a slew of new dishes you feel comfortable making anywhere. This series is a collaboration with Kimchi Rednecks. In 2020 they created the first blog in this series Online Resources for Learning to Cook Korean Food. These two love to have adventures in the kitchen and share the results with their community. Be sure to follow Kimchi Rednecks on YouTube for other great videos about living life in South Korea. About Galbi jjim Galbi jjim is a delicious braised beef short rib with vegetable dish. Although this dish is most often made with beef ribs, it can also be made with pork short ribs, referred to as dweji galbi jjim 돼지갈비찜. The most common vegetables included in this dish are Korean radish, potatoes, mushrooms, and carrots. However, there are many variations of this dish and recipes that use other vegetables as well. The sauce for galbi jjim has a delicious sweet, savory, and nutty flavor. Additionally, adding gochugaru to this dish can kick up the heat for some spice! The meat just falls off the bone, and the vegetables have a fabulous texture. On the whole, this dish has such a depth of flavor that it will make you want to eat it all the time. Traditionally, galbi jjim is served during Seollal, Chuseok, family birthday celebrations, and wedding receptions. Typically made from the center part of the ribs, many Koreans considered this dish high-class. Furthermore, if you are in the Daegu area in the district of Dongin-dong, check out the street known for being the place for the tastiest galbi jjim. Biggest Hurdle in Cooking Galbi Jjim Even though beef short ribs are expensive, it is vital to choose good quality short ribs for this recipe. Definitely select ones with a lot of meat still attached to the ribs. Moreover, it is critical to soak and blanch the ribs to remove as much blood as possible. Although it may seem a hassle to wash and blanch the ribs, failing to do so might give the dish an off-putting odor. This dish takes a bit of time to cook but the end result is worth all of the labor. Three Recommended Cooking Galbi jjim Videos to Watch Our first experience was this dish came at Chuseok one year. Our excellent Korean neighbor brought some of their Chuseok goodies to share when they returned from their family visits. Chuck and I thought it tasted like a fantastic version of Korean pot roast but with higher quality meat. Since this dish is often made for special occasions, many recipes and videos exist to help you make your favorite version. Variations of the recipes have been made for Instant Pot and slow cookers. Korean American Cooking Galbi jjim Korean Cooking Galbi jjim American in Korea Cooking Galbi jjim Let Us Know How It Turns Out When you make galbi jjim for the first time at home, be sure to leave a comment and let us know how it turned out! Also, if you live in Pyeongtaek, you can even share your success (or failure) with us in the Pyeongtaek Food & Fun Facebook group. If you are looking for other dishes (Korean or otherwise) or reviews of restaurants, be sure to check out the KimchiRednecks channel or check out our social media accounts on Facebook or Instagram, where we often share what we are cooking or eating. Read more in our Year to Learn Korean Cooking Series KimchiRednecksAbout Melissa Edwards-Whittington & Chuck Whittington (KimchiRednecks) Chuck and Melissa—also known as the KimchiRednecks—have been living in Korea since 2017 and documenting their life abroad since launching their YouTube channel in 2018. Originally created to share their adventures with friends and family back in the U.S., KimchiRednecks has since grown into a vibrant and dynamic platform that reflects their love for Korean culture, food, travel, and everyday life. From foodie explorations and recipe experiments to gaming, tech, and car projects (especially the BRZ), their content offers a fun and honest window into expat life. Chuck Whittington is a graduate of Francis Marion University with a degree in Information Systems Management. With over two decades of experience in IT, Chuck combines his technical expertise with a long-standing fascination with Korea—having visited many times before moving permanently. He’s the tech-savvy side of KimchiRednecks and brings a love for innovation, gaming, and cars to the channel. Melissa Edwards-Whittington holds a degree in Bible with a minor in Elementary Education from Mid-Atlantic Christian University. She has worn many hats over the years—working in customer service, marketing, and now also serving as a volunteer Co-Editor and Social Media Marketing Manager for United on the RoK Magazine. Her writing and digital work focus on building community and supporting military-connected and expatriate populations in Korea. Melissa also volunteers with South of Seoul, where she helps manage online social media groups, supports local language exchanges, and creates original content to assist newcomers and long-term residents alike. Together, Chuck and Melissa share their lives with their three beloved Shih Tzu daughters—Minion, Sookie (forever in their hearts), and Mayhem—who are frequently featured in their videos and social media posts. Whether they’re sipping coffee at a neighborhood café, exploring hidden corners of Korea, or experimenting with homemade whiskey and brandy on their second channel, Shining with KimchiRednecks, Chuck and Melissa are passionate about sharing the real and ever-evolving journey of life abroad. One of their greatest joys is cooking, and they frequently document their culinary adventures—especially their experiences learning to prepare Korean dishes and other global cuisines—on their YouTube channel, inviting others to celebrate food, culture, and connection alongside them. Follow Chuck, Melissa & the KimchiRednecks Adventures: YouTube: @kimchirednecks YouTube: @shiningwithkimchirednecks Instagram: @kimchirednecks Facebook: KimchiRednecks United on the RoK Magazine: www.unitedontherokmag.com

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Today let’s learn about cooking kalguksu 칼국수 at home! This homemade noodle soup is famous during the hot and humid summer months. Depending upon your tastes, there are many ways to diversify this soup to your liking. About the South of Seoul “A Year to Learn Korean Cooking’ Series Many of us live in South Korea for only a year. However, the time flies past faster than we can imagine. At South of Seoul, we decided to create a simple series that will offer 2-4 dishes to learn each month so that when you leave South Korea you have a slew of new dishes you feel comfortable making anywhere. This series is a collaboration with Kimchi Rednecks. In 2020 they created the first blog in this series Online Resources for Learning to Cook Korean Food. These two love to have adventures in the kitchen and share the results with their community. Be sure to follow Kimchi Rednecks on YouTube for other great videos about living life in South Korea. About Kalguksu Kalguksu 칼국수 literally means “knife noodle” and refers to the stars of this soup, the excellent homemade knife-cut wheat noodles. Combining the noodles with a flavorful broth and other ingredients for garnish makes this soup a dish to crave any time of the year. In addition, you can complement your meal by enjoying some kimchi 김치 or kkakdugi 깍두기(cubed radish kimchi) as sides. Your choice of base for the broth for this soup depends upon the version you are making. However, many versions use the standard Korean soup stock with kelp and anchovy base. A few of the most common styles of kalguksu found in restaurants and homes across Korea are: Biggest Hurdle In Cooking Kalguksu If you have never made pasta before, the idea of making your own homemade noodles may feel overwhelming. However, these knife-cut noodles are not as difficult as one might think. Neither my husband nor I had ever made homemade noodles before this dish. Because the noodles symbolize longevity, the dough should be rolled out thin and flat and then cut into long strips. After our first experience, we developed some tips we will use the next time we make kalguksu at home. When making your own homemade noodles, this dish takes a bit more time. If you are short on time cooking kalguksu, you can either make the noodles and broth on separate days. However, Korean markets typically have fresh kalguksu noodles available in the refrigerated section. In addition, you could also use dried udon noodles. Three Recommended Cooking Kalguksu Videos to Watch Since this is popular food, especially during summer months in Korea, it is incredibly easy to find this dish in local restaurants. Cooking kalguksu at home takes time but is so delicious. In spite of the time it takes to make this dish, we intend to perfect our noodles and try out some of the different varieties in the future. Korean American Cooking Kalguksu Korean Cooking Kalguksu Americans in Korea Cooking Kalguksu Let Us Know How It Turns Out When you make kalguksu for the first time at home, be sure to leave a comment and let us know how it turned out! Also, if you live in Pyeongtaek, you can even share your success (or failure) with us in the Pyeongtaek Food & Fun Facebook group. If you are looking for other dishes (Korean or otherwise) or reviews of restaurants, be sure to check out the KimchiRednecks channel or check out our social media accounts on Facebook or Instagram, where we often share what we are cooking or eating. Read more in our Year to Learn Korean Cooking Series KimchiRednecksAbout Melissa Edwards-Whittington & Chuck Whittington (KimchiRednecks) Chuck and Melissa—also known as the KimchiRednecks—have been living in Korea since 2017 and documenting their life abroad since launching their YouTube channel in 2018. Originally created to share their adventures with friends and family back in the U.S., KimchiRednecks has since grown into a vibrant and dynamic platform that reflects their love for Korean culture, food, travel, and everyday life. From foodie explorations and recipe experiments to gaming, tech, and car projects (especially the BRZ), their content offers a fun and honest window into expat life. Chuck Whittington is a graduate of Francis Marion University with a degree in Information Systems Management. With over two decades of experience in IT, Chuck combines his technical expertise with a long-standing fascination with Korea—having visited many times before moving permanently. He’s the tech-savvy side of KimchiRednecks and brings a love for innovation, gaming, and cars to the channel. Melissa Edwards-Whittington holds a degree in Bible with a minor in Elementary Education from Mid-Atlantic Christian University. She has worn many hats over the years—working in customer service, marketing, and now also serving as a volunteer Co-Editor and Social Media Marketing Manager for United on the RoK Magazine. Her writing and digital work focus on building community and supporting military-connected and expatriate populations in Korea. Melissa also volunteers with South of Seoul, where she helps manage online social media groups, supports local language exchanges, and creates original content to assist newcomers and long-term residents alike. Together, Chuck and Melissa share their lives with their three beloved Shih Tzu daughters—Minion, Sookie (forever in their hearts), and Mayhem—who are frequently featured in their videos and social media posts. Whether they’re sipping coffee at a neighborhood café, exploring hidden corners of Korea, or experimenting with homemade whiskey and brandy on their second channel, Shining with KimchiRednecks, Chuck and Melissa are passionate about sharing the real and ever-evolving journey of life abroad. One of their greatest joys is cooking, and they frequently document their culinary adventures—especially their experiences learning to prepare Korean dishes and other global cuisines—on their YouTube channel, inviting others to celebrate food, culture, and connection alongside them. Follow Chuck, Melissa & the KimchiRednecks Adventures: YouTube: @kimchirednecks YouTube: @shiningwithkimchirednecks Instagram: @kimchirednecks Facebook: KimchiRednecks United on the RoK Magazine: www.unitedontherokmag.com

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Today let’s learn about cooking samgyetang at home! This soup is a very popular dish that is often eaten during the hottest days of summer but is also loved for its ability to refresh your stamina. About the South of Seoul “A Year to Learn Korean Cooking’ Series Many of us live in South Korea for only a year. However, the time flies past faster than we can imagine. At South of Seoul, we decided to create a simple series that will offer 2-4 dishes to learn each month so that when you leave South Korea you have a slew of new dishes you feel comfortable making anywhere. This series is a collaboration with Kimchi Rednecks. In 2020 they created the first blog in this series Online Resources for Learning to Cook Korean Food. These two love to have adventures in the kitchen and share the results with their community. Be sure to follow Kimchi Rednecks on YouTube for other great videos about living life in South Korea. About Samgyetang Samgyetang 삼계탕 is a Korean ginseng (sam) chicken (gye) soup (tang). This delicious soup featuring a whole chicken stuffed with garlic, glutinous rice (sweet rice), jujube and ginseng refreshes the body on hot days and renews your stamina. Koreans believe that you fight fire with fire (Yi yeol chi yeol  이열치열). Therefore, eating hot foods on hot days helps to balance your body temperature, restore energy and keep you healthy during the hot, sweltering summers. Traditionally, Koreans eat samgyetang during the hottest days of summer/dog days of summer referred to as sambok 삼복. For more in-depth information about sambok and the boknal days, check out the article Sambok in Korea: Why Hot Soup is the Secret to Beating the Summer Heat from United on the RoK magazine. The dates of sambok change each year happening between June and August. The three hottest days of the year are known as chobok 초복, jungbok 중복 and malbok 말복. For 2023, the dates are as follows: July 11 (chobok), July 21 (jungbok) and August 11 (malbok). In addition, well-known samgyetang restaurants will have people lined up on the dates of sambok to enjoy the delicious soup. Also, grocery stores will have prepackaged samgyetang ready to heat and eat, as well as samgyetang kits that have the herbs ready to make the dish at home. Biggest Hurdle In Cooking Samgyetang Since you are able to find samgyetang kits in local grocery stores as well as online vendors like Amazon, we find the biggest hurdle in making this dish to be keeping your stuffing inside your chicken. There are two methods typically used to secure the legs so that the stuffing remains inside. Firstly, you tie the legs together using cooking or butcher’s twine. Or you cut tiny slits into the chicken skin and thread the legs into the skin to keep them together. When we made our samgyetang, we did not have any cooking twine. Our plan was to thread the legs through slits in the skin. However, the skin in that area on our chicken was very thin and one of the legs broke through. Luckily, I had some silicone bands that were safe to use in cooking that enabled us to properly secure the legs. One other note, since most restaurants cook many chickens at once, the broth for their samgyetang often has a rich chicken flavor that might be missing if you are only cooking one chicken. To enhance the flavor of our dish, we added some chicken bouillon to the broth and it was perfect. The version we made includes both gingko nuts and chestnuts. We were told that they make the dish much more flavorful. In case you are unfamiliar with glutinous rice/sweet rice (chapssal 찹쌀), it is not actually sweet at all. It is a stickier rice than the usual short grain rice. You may also be able to find it listed as mochi rice as well. Three Recommended Samgyetang Cooking Videos to Watch Since this is Korean comfort food, it is incredibly easy to find this dish in Korean restaurants. There are many fabulous restaurants that you can try the dish if you want before you make it. Cooking samgyetang at home is easy and delicious. Consequently, this dish will be in rotation often in our house no matter the weather. Watch these three versions of samgyetang and then make one of your own! Korean American Cooking Samgyetang Korean Cooking Samgyetang Americans in Korea Cooking Samgyetang Let Us Know How It Turns Out When you make samgyetang for the first time at home, be sure to leave a comment  and let us know how it turned out! Also, if you live in Pyeongtaek you can even share your success (or failure) with us in the Pyeongtaek Food & Fun Facebook group. If you are looking for a restaurant to try samgyetang in the Pyeongtaek area, make sure to check the South of Seoul app for locations near you. We tried a local chain, Toejong Samgyetang, in the Godeok area and you can see our review here. Read more in our Year to Learn Korean Cooking Series KimchiRednecksAbout Melissa Edwards-Whittington & Chuck Whittington (KimchiRednecks) Chuck and Melissa—also known as the KimchiRednecks—have been living in Korea since 2017 and documenting their life abroad since launching their YouTube channel in 2018. Originally created to share their adventures with friends and family back in the U.S., KimchiRednecks has since grown into a vibrant and dynamic platform that reflects their love for Korean culture, food, travel, and everyday life. From foodie explorations and recipe experiments to gaming, tech, and car projects (especially the BRZ), their content offers a fun and honest window into expat life. Chuck Whittington is a graduate of Francis Marion University with a degree in Information Systems Management. With over two decades of experience in IT, Chuck combines his technical expertise with a long-standing fascination with Korea—having visited many times before moving permanently. He’s the tech-savvy side of KimchiRednecks and brings a love for innovation, gaming, and cars to the channel. Melissa Edwards-Whittington holds a degree in Bible with a minor in Elementary Education from Mid-Atlantic Christian University. She has worn many hats over the years—working in customer service, marketing, and now also serving as a volunteer Co-Editor and Social Media Marketing Manager for United on the RoK Magazine. Her writing and digital work focus on building community and supporting military-connected and expatriate populations in Korea. Melissa also volunteers with South of Seoul, where she helps manage online social media groups, supports local language exchanges, and creates original content to assist newcomers and long-term residents alike. Together, Chuck and Melissa share their lives with their three beloved Shih Tzu daughters—Minion, Sookie (forever in their hearts), and Mayhem—who are frequently featured in their videos and social media posts. Whether they’re sipping coffee at a neighborhood café, exploring hidden corners of Korea, or experimenting with homemade whiskey and brandy on their second channel, Shining with KimchiRednecks, Chuck and Melissa are passionate about sharing the real and ever-evolving journey of life abroad. One of their greatest joys is cooking, and they frequently document their culinary adventures—especially their experiences learning to prepare Korean dishes and other global cuisines—on their YouTube channel, inviting others to celebrate food, culture, and connection alongside them. Follow Chuck, Melissa & the KimchiRednecks Adventures: YouTube: @kimchirednecks YouTube: @shiningwithkimchirednecks Instagram: @kimchirednecks Facebook: KimchiRednecks United on the RoK Magazine: www.unitedontherokmag.com

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Today let’s learn about cooking doenjang jjigae at home! This stew is one of the most popular dishes in Korean cuisine. About the South of Seoul “A Year to Learn Korean Cooking’ Series Many of us live in South Korea for only a year. However, the time flies past faster than we can imagine. At South of Seoul, we decided to create a simple series that will offer 2-4 dishes to learn each month so that when you leave South Korea you have a slew of new dishes you feel comfortable making anywhere. This series is a collaboration with Kimchi Rednecks. In 2020 they created the first blog in this series Online Resources for Learning to Cook Korean Food. These two love to have adventures in the kitchen and share the results with their community. Be sure to follow Kimchi Rednecks on YouTube for other great videos about living life in South Korea. About Doenjang Jjigae Doenjang Jjigae (된장찌개) or soybean paste stew is one of the most popular of the traditional Korean dishes. The main ingredient is doenjang or fermented soybean paste. However, this stew is not the same as doenjang-guk (soybean paste soup) because it is much thicker with more ingredients. In addition, many people also compare this to Japanese miso soup, but the flavor is quite different with doenjang giving a more intense, savory flavor. Doenjang (된장) is a staple in Korean kitchens (see our blog on Korean pantry staples for more information). Often used in many dips, soups and stews in Korean cuisine because it has a deep earthy, nutty flavor and is full of umami. While many Koreans still make the fermented soybean paste at home (this process takes about a year), most buy the ones available in the market for quick and easy preparation. Typically, chefs make doenjang jjigae in a ttukbaegi (earthenware pot) and serve steamed rice and banchan (side dishes) alongside it. The most common ingredients for doenjang jjigae are doenjang, dried anchovies, white radish, Korean chilli pepper, minced garlic, water, onions, green onions, potato, zucchini, and medium-firm tofu. However, there are other variations which use other meats (crab, beef brisket, clam, etc.). In addition, this dish can easily be made into a vegetarian dish and there are recipes available to show you how. Often when you are enjoying a Korean barbecue meal, restaurants serve doenjang jjigae as it is the perfect complement to the grilled meats. Biggest Hurdle In Making Doenjang Jjigae The anchovy stock is not difficult to make if you choose to do so. If you make your own stock, buy some dashi bags to use (bags for cooking stocks to easily remove ingredients). However, you can also buy premade soup stock bags that you simply drop in water and boil to make your stock. If you choose not to make the anchovy stock, you can also use vegetable stock and it still tastes fantastic. This dish is one of the easiest to make and enjoy. Some people may find the smell of the doenjang unpleasant. Just like some folks do not enjoy the smell of aged cheese, some may not enjoy the smell of aged soybeans. The smells have many similarities. Three Recommended Doenjang Jjigae Cooking Videos to Watch Since this is Korean comfort food, it is incredibly easy to find this dish in Korean restaurants. But cooking doenjang jjigae at home is quick, easy, and satisfying to make. Consequently, we eat this year round as it is not a heavy stew and we can easily change up variations if we want. Watch these three versions of doenjang jjigae and then make one of your own! Korean American Doenjang Jjigae Korean Doenjang Jjigae Americans in Korea Doenjang Jjigae Let Us Know How It Turns Out When you make doenjang jjigae for the first time at home, be sure to leave a comment  and let us know how it turned out! Also, if you live in Pyeongtaek you can even share your success (or failure) with us in the Pyeongtaek Food & Fun Facebook group. Read more in our Year to Learn Korean Cooking Series KimchiRednecksAbout Melissa Edwards-Whittington & Chuck Whittington (KimchiRednecks) Chuck and Melissa—also known as the KimchiRednecks—have been living in Korea since 2017 and documenting their life abroad since launching their YouTube channel in 2018. Originally created to share their adventures with friends and family back in the U.S., KimchiRednecks has since grown into a vibrant and dynamic platform that reflects their love for Korean culture, food, travel, and everyday life. From foodie explorations and recipe experiments to gaming, tech, and car projects (especially the BRZ), their content offers a fun and honest window into expat life. Chuck Whittington is a graduate of Francis Marion University with a degree in Information Systems Management. With over two decades of experience in IT, Chuck combines his technical expertise with a long-standing fascination with Korea—having visited many times before moving permanently. He’s the tech-savvy side of KimchiRednecks and brings a love for innovation, gaming, and cars to the channel. Melissa Edwards-Whittington holds a degree in Bible with a minor in Elementary Education from Mid-Atlantic Christian University. She has worn many hats over the years—working in customer service, marketing, and now also serving as a volunteer Co-Editor and Social Media Marketing Manager for United on the RoK Magazine. Her writing and digital work focus on building community and supporting military-connected and expatriate populations in Korea. Melissa also volunteers with South of Seoul, where she helps manage online social media groups, supports local language exchanges, and creates original content to assist newcomers and long-term residents alike. Together, Chuck and Melissa share their lives with their three beloved Shih Tzu daughters—Minion, Sookie (forever in their hearts), and Mayhem—who are frequently featured in their videos and social media posts. Whether they’re sipping coffee at a neighborhood café, exploring hidden corners of Korea, or experimenting with homemade whiskey and brandy on their second channel, Shining with KimchiRednecks, Chuck and Melissa are passionate about sharing the real and ever-evolving journey of life abroad. One of their greatest joys is cooking, and they frequently document their culinary adventures—especially their experiences learning to prepare Korean dishes and other global cuisines—on their YouTube channel, inviting others to celebrate food, culture, and connection alongside them. Follow Chuck, Melissa & the KimchiRednecks Adventures: YouTube: @kimchirednecks YouTube: @shiningwithkimchirednecks Instagram: @kimchirednecks Facebook: KimchiRednecks United on the RoK Magazine: www.unitedontherokmag.com

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Interested in cooking jajangmyeon at home? This easy and filling dish can be made with noodles and rice. Perfect for family dinner.

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Have you considered Korean vs American kitchen expectations? Learn the differences and how to choose your new home.

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Learn to cook bulgogi along with American expats living in South Korea. Learning to cook the food of your second homeland is and delicious part of expat life.

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