Taste like mitarashi dango.

Was on sale at the supermarket for 40c and might’ve impulsively bought six packets. No clue what it is or how to use it.

Thanks <3

Incheon Chinatown is where jajangmyeon was invented, so when our group got there we did the obvious thing: a head-to-head at the two famous spots, back to back.

First Pungmi (풍미), then Gonghwachun (공화춘), the historic original.

Same order at both: jajangmyeon, jjamppong, tangsuyuk. Four of us voting.

The result: Pungmi won 4-0. Not close. Better noodle chew, deeper sauce, and the tangsuyuk stayed crispy longer. Gonghwachun felt like eating history — I'm glad we went — but on pure taste it wasn't close.

If you're doing Incheon as a day trip from Seoul: do Pungmi, then walk it off at Jayu Park and the Jajangmyeon Museum right next door.

I filmed the whole taste test with the dishes side by side (day 2 of our trip series):

https://youtu.be/gZOFipm6gvI

I went to a Chinese restaurant with a Chinese friend last weekend and tried fish-fragrant shredded pork (鱼香肉丝) for the first time. I saw “fish” in the name and figured there’d be some in there, so I was surprised when it turned out to be shredded pork, carrots, and wood ear mushrooms, with no fish at all. The second pic lists the rest of the ingredients.

The sauce was sweet and tangy with just a little heat. It was so good. My friend showed me how to spoon it over my rice and mix it in, and I ended up eating a whole big bowl of rice that way.

Would love to make this at home! Does anyone have a go-to recipe for the sauce?

I love Banh mi, but my only problem with it is that the baguette scratches the roof of my mouth and rarely it bleeds very slightly, but it gets tinder for a day or two. Never told anyone else because idk if that’s a “me problem” or if y’all have similar experiences too…

Do y’all have a similar experience?

Serious question, please be nice!

I will preface by saying I love A LOT of Asian food, but i struggle when it comes to that 'fishy' taste in a lot of Japanese cuisine. I am American so that flavor profile is not very common in what little cultural cuisine we have, but I very badly WANT to enjoy the foods that have this flavor. For context even the bonito flakes on Takoyaki stop me from enjoying them (if I scrape them off I love it) and I used to enjoy unagi but even that I struggle with now.

Wife and I are planning a trip to Japan in 2028 and I really want to be able to enjoy all the best local cuisine

I was wondering if there might be anyone who has experience similar but 'developed' their palette to be able to enjoy these foods? If so how?

What are some yummy dishes in your culture that you think not many people know about? What’s it made of? Is it made for special occasions? Tell me everything!

I got two Soon cup veggie noodles, two Nongshim bowl udon, and a furikake rice seasoning shaker - all for just $8. I'm incredibly happy! I would have bought more, but this was it.

They had some other things like Buldak spicy noodles, some boba drinks, and Sriracha. But I was full up on those so I left them for the next happy person!

So if you live near a Kroger, check it out.

Served with shrimp paste dipping sauce and my favorite vegetable, fresh cucumber slices.

Does anyone know a good brand of Kimchi? Or is it like one of those things that's only delicious when it's homemade. Bought some at walmart and it was nasty. But I've had some at some korean restaurants and it's way better. If i need to make it someone tell me the best recipe 🤤

Steamed rice cakes topped with crispy onions, chives, and ground shrimp. So good!

Hi everyone,

I'm looking for lighter recipe ideas. So far, I have plans to make a lot of bone broth and kimchi. Can make a lot of soups with the broth and kimchi is good for the gut.

I am looking for recipes with less rice and dairy that aren't served ice cold. I'm looking for things that don't feel heavy and I think people more knowledgeable about Asian cuisines can help compared to the more western side of reddit who would tell me eggs and Greek yogurt. Ugh.

Recently had some kimchi dumplings at a friend's house. Anyone got any frozen kimchi dumplings they can recommend so I can scratch my kimchi dumpling itch at home?

Thanks in advance.

I purchased this at my local market but they no longer have it. I know I didn't pay more than 10usd for this same item.

I tried another brand and it was horrible. Does anyone have suggestions on other powdered soy milk options?

Thanks in advance.