Short ribs that stay tender. Chicken that stays crisp under the sauce. Kimchi with real sour depth. Five plain books that show you why it goes wrong at home, and the step that fixes it.
The meat comes out tough. The chicken goes soggy. The kimchi tastes flat. It's rarely the recipe. It's one small step. Here are four common problems, and where the fix lives.
On Mija's Korean Kitchen, I take one small step at a time. How to cut short ribs. Why chicken is fried twice. Why you shouldn't eat your kimchi fresh.
These five books put all of it in one place, so you can find it when you're standing at the stove. Plain words, real amounts, and groceries from a normal supermarket.
Five books, each one a course of its own. Pick the one you need, or take all five.
each book $27 · all five $47
Short ribs, pork belly and the marinades that make them taste like the restaurant.
Flanken and English-cut short ribs · pork belly at the counter · the soy and pear marinade, the red marinade and the soy-garlic glaze · how long to marinate · LA galbi in a grill pan or under the broiler · bulgogi from cheap steak · lettuce wraps and a barbecue night
The double fry, the glaze and crisp wings without a deep fryer.
Why the second fry works · frying safely at home · starches, flours and three coatings · sweet and spicy red glaze, soy garlic and honey butter · oven wings that crunch · air-fryer and skillet methods · pickled radish, quick cucumbers and corn cheese
Salting the cabbage, letting kimchi age and the quick pickles on every Korean table.
Choosing and salting napa cabbage · clean jars · classic whole-cabbage kimchi · fermenting, then the fridge · how to tell safe from spoiled · radish and cucumber kimchi · soy pickles, bean sprouts and spinach · cooking with sour old kimchi
The pastes, sauces and staples every Korean dish rests on.
What to buy first · gochujang, doenjang, ssamjang and chilli flakes · soy sauce, sesame oil and vinegar · alcohol-free swaps · short-grain rice, noodles and rice cakes · swaps from a normal supermarket · how long things keep
The everyday Korean dishes, start to finish.
Rice that holds together · bibimbap and kimbap rolls · soybean paste stew and soft tofu stew · glass noodles with vegetables · cold noodles · the spring onion pancake · fried rice · putting a Korean table together
The whole set, plus a printable workbook that only comes with the bundle.
PDFs, instant download. Read them on your phone, tablet or computer, or print the cards and keep them in the kitchen.
Twenty-one printable sheets that put the five books to work. Fill them in, pin them up, and keep track of what's in the fridge and what's in the jar.
Get the bundle + workbook · $47PDF ebooks. The bundle gives you all five books plus the free Korean Kitchen Workbook. They read well on a phone, tablet or computer, and the print-and-keep cards at the back of each book are made to be printed.
Checkout is through Payhip. Right after you pay, you get a download link on screen and by email. It's an instant download, so there's nothing to wait for.
No. A heavy pan, a pot, a knife and a board cover most of it. You don't need a deep fryer for wings: Korean Fried Chicken has oven, air-fryer and skillet methods. A grill pan is nice for barbecue, and the broiler works too.
Yes. Every recipe is alcohol-free. Where a classic recipe uses rice wine or mirin, you get a plain swap from everyday groceries.
No. Your Korean Pantry shows what each item does and what to swap from a normal supermarket. A Korean or Asian grocery helps for the pastes and chilli flakes, but you can start without one.
Start with Korean Barbecue At Home or Korean Fried Chicken if you want a dish this weekend, or Your Korean Pantry if you want to know what to buy first. The bundle gives you the whole set at the best price.
No. The books are general cooking guidance, not professional food-safety advice.
Please see the store's refund policy on the Payhip checkout page before you buy.