top of page


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!

Home: Text

Hobak Bokkeum (호박 볶음)

This is the start of a series of posts dedicated to Korean summer squash, Choson hobak. I know. Everyone is super excited about this...

Spicy Cold Noodles (냉국수 비빔장)

On my first trip to Korea, I went with my wife and her family and toured the whole country. Her parents, her two siblings, and the two of...

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...

Home: Blog2
Home: Instagram

Subscribe Form

Stay up to date

Thanks for submitting!

Home: Subscribe


Thanks for your interest in Baekin Kitchen. For more information, feel free to get in touch and I will get back to you soon!

  • Instagram
  • Facebook

Thanks for submitting!

Home: Contact
bottom of page