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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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Japchae (잡채)

I know that you probably came here looking for an elaborate and passionate lead-in, but not this time. Straight to business: Japchae is...

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...

Chewy Knife Cut Noodles

I'm not a trained chef. I've gotten good at cooking many things, but I admit there is still a lot to learn. The recipes I put up are...

Hand Cut Noodles (Kalguksu 칼국수)

My wife thinks that I'm a Korean ahjumma at heart. I have all the tell tale signs: I wear a giant sun hat outside, I make kimchi like a...

Jjamppong (짬뽕)

Jjamppong is a Sino-Korean dish full of ocean bounty and noodles and relatively easy to make.

Busan Milmyeon (부산 밀면)

My stomach is bottomless when it comes to cold noodles. Especially spicy cold noodles. The most popular and common is cold noodle dish is...

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