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The Essence of Baekin Kitchen

Disclaimer: I am not Korean.  I did not go to cooking school.  I have never been a "foodie." I am just a White dude who loves Korean food enough to teach myself how to cook, and how to use "fish sauce" as a normal ingredient in my recipes.  

In other places, you'll find Korean Ahjumahs that have decades of experience and recipes that they learned from their mothers.  This is not that place.

While I get occasional coaching from my Korean mother-in-law and my wife, much of what you'll see here is my interpretation of traditional Korean dishes and Korean food made accessible for those unfamiliar with the cuisine. And the occasional Korean language lesson.

The world would be a better place if everyone ate Korean food (because it makes people happy), and I think we're stronger as a country by embracing and learning about other cultures.  

Dig in, Y'all!

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Kimchi Noodles (김치면)

Korean food is having a bit of a moment right now. Even today, in the NYT, there's an article about banchan (the small side dishes that...

Corn Cheese (콘치즈)

Corn cheese is Korean pub food. It's savory and sweet and loaded with cheese. Like sweet potatoes, corn shows up in a lot of unexpected...

Tteokbokki Nachos - 떡볶이 나초스

My wife is always impressed with my Korean food. The other day, my father in law, who has called me a "rock head" on more than one...

Wicked Good Mac and Cheese

I realize the title might lead you to expect lobster, or at the very least some Gorton's Fish Sticks, but sorry - no seafood here....

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