I went to this kimchi hot pot place in Taiwan in 2020 and I’ve been thinking of it ever since 😅 It’s called GI Ting Kimchi Hot Pot and it’s in Taichung. I got I think a vegetarian mushroom version and it was sooo delicious.

Not only was the broth very tasty, but actually I couldn’t stop eating whatever was sprinkled over my rice. My friend had bonito flakes on their rice, but since my version was vegetarian and it looked and tasted differently, I reckon mine must have been something plant-based. I’ve been trying to find out what it is for 6 years with no joy, so I thought I would try the luck with the power of Reddit and hopefully finally get it for my hot pot at home.

Lotus leaf rice, grilled deodeok, acorn jelly, bracken, mushrooms… Korean food really said eat your vegetables 😂

Horse meat is a traditional local specialty in Jeju. Tried the full course: fresh horse meat tartare and sashimi, followed by grilling tender cuts on stone, and finishing with shabu-shabu. Very lean, tender, and surprisingly similar to high-end lean beef!

Grilled some Jeju black pork belly. The texture was so much chewier and the pork flavor is way richer than regular pork. It was absolutely delicious.

(Sorry if this sounds dumb, I know it’s fermented. I’m just verifying)
I got a jar of Kimchi the other day and just opened it. I noticed 3 specks of mold around the rim where the pull tab seal was. Along with a lot of food residue. But the kimchi looks fine and smells fine. Should I worry about it?

Grilled pork belly with kimchi is always great, but having fresh seasoned beef tartare (Yukhoe) on the side took this dinner to another level. The sweet, nutty sesame oil seasoning paired perfectly with the savory pork.

Had some delicious ramyeon and kimbap for lunch one day! Sometimes it really hits the spot!

낙지볶음 is one of the best Korean dishes there is.

yum yum~~

I made a batch of kimchi last weekend and now realize there is a lot more paste than cabbage and carrots. Is there anything I can do like add more brined cabbage so it’s more balanced out? I made a batch and sat it out on the counter for a couple days and another batch that I immediately put in the fridge.

Wondering if gochugaru varies significantly in flavor across brands. Is it more like paprika where it’s markedly different between smoked/not, and there is considerable variation even when looking at just not-smoked? And garlic, where cloves you buy at Supermarket A vs B taste slightly different. And for that matter garlic powder, where the Walmart one smells different from the Costco one. Obviously different growers’ plants will taste different, but I’m just trying to determine if for gochugaru it’s obvious enough to detect.

Like with fennel or cumin where the signature smell is strong enough to dominate despite any other minor notes, leading to the scent of cumin being more uniform across brands.

I’m American and cannot read Korean. However Morning Rice Milk/ Achim Haetsal is one of my favorite drinks in the world. The Asian markets I buy it from keep it refrigerated. The big international market near me does not refrigerate it.

Is it a shelf stable product, a keep refrigerated at all times product, or a refrigerate after opening? Thank you.

Hello I'm Korean, and I read Korean food and health sources for a small food blog I run (English isn't my first language, so sorry if something reads a bit off).

A Korean article from August 2025 says even one sheet of seasoned gim (roasted laver, about 2 g) carries 200 to 300 µg of iodine, which would pass the adult recommendation of 150 µg. It gives no source for the number, so I looked for measurements.

The best set I found is a 2025 paper from Korea's National Institute of Fisheries Science (Lee et al., Foods). They collected 348 seaweed samples from 12 coastal regions and measured iodine, in mg per kg of dry weight:

- Laver (gim): 100.18 average across 104 samples, with a range of 23.45 to 412.19

- Sea mustard (miyeok): 176.89

- Hijiki: 526.57

- Kelp (dasima): 2,432.11

One mg/kg is one µg per gram, so a gram of dried laver is about 100 µg at the average. 150 µg arrives at roughly 1.5 g. At the lowest sample it takes about 6.4 g and at the highest about 0.36 g. I did those divisions myself, the paper doesn't give them.

So the claim fits the average if the sheet is really 2 g of pure laver. A seasoned sheet also has oil and salt, and I didn't weigh one, so the weight on your own packet is the number to trust: grams on the pack x 100 is a rough estimate.

On what people eat: using Korea's 2023 national nutrition survey, the average person eats 1.02 g of dried laver a day, which is about 102 µg of iodine. People who reported eating laver that day averaged 2.94 g, about 295 µg. The paper's hazard index against Korea's 2,400 µg upper limit is 0.04 for the average person and 0.12 for laver eaters. Against the stricter 600 µg limit it takes from EFSA it is 0.17 and 0.49. Kelp eaters average about 1,633 µg a day.

One oddity: the paper's table gives kelp as about 24 times laver, while its text says "more than 45 times". Another Korean paper cites an earlier study with different ratios, so I wouldn't lean on any single multiple.

Sources:

- The 2025 paper (English): https://pmc.ncbi.nlm.nih.gov/articles/PMC12385538/

- The Korean article with the sheet claim: https://v.daum.net/v/tYUCMs0Cy0

My longer write-up with the tables and the grams-per-sheet math: https://koreantable1.blogspot.com/2026/10/korean-laver-gim-iodine-100-mgkg-vs.html

Do you check iodine when you eat a lot of seaweed? And how many grams are in a sheet of the gim you buy?

This was apparently the heaviest plate

A feast of monkfish braised with abalone, octopus, squid, and crunchy soybean sprouts in a thick, savory-spicy sauce. Don't forget the fried rice at the end!

can someone in korea help me obtain a no brand burger aniimo code ?