Cookim

I designed this T-shirt and created it back in February 2025. At first, I kept delaying the launch, thinking, “Who would buy these T-shirts?” But after getting so many requests through Instagram DMs, I finally decided to release them. Since I don’t want to overproduce, I’ll only be selling 500 before taking the link down :) And if you’d like, I’d be happy to design and release more merch in the future!! Link in my bio :) or Link (https://cookim.myshopify.com/products/first-t-shirt-merch-white-black?variant=46724851007709)

Soy Sauce EP.5 L.A Galbi Ingredients (for 2) - LA galbi cut short ribs 500g - *Galbi Marinade - *Mu Saengchae Galbi Marinade (for 500g short ribs) - soy sauce 4T (I used Sempio 701) - Yeondu 1T (or substitute with soy sauce 1 T) - Sugar 3T - Water 5T - Pear 1/4 (for tenderizing) - Onion 1/4 (about 75g) - Garlic 4 cloves (30g) - Ginger 1 piece (10g) - Sesame oil 3T - Black pepper ⸻ *Mu Saengchae - White Radish (Daikon) 500g (thinly julienned) - Gochugaru 2T - Minced garlic 1T - Minced ginger 1t - Sugar 1T - Salt 1T - Green onions (the more, the better) - Vinegar 1T (I used rice vinegar, but any vinegar works) - Mix everything together and let it sit for about 5 minutes before serving. Full recipe in my bio :)

Seollal tteokguk

Soy sauce EP.4 Garlic Jangajji Ingredients - garlic 700g - water 1 1/4 cup - soy sauce 3/4 cup (i used sempio 701) - sugar 1/2 cup - vinegar 3/4 cup (i used rice vinegar. white vinegar is also good) 
Recipe - Boil the water, soy sauce, and sugar. Let it cool, then add the vinegar. - wash garlic and mix it with jangajji brine - Store in the refrigerator for at least 5 days (The longer it sits, the less spicy and more flavorful it becomes)

EP.3 Steamed Kimchi Cabbage Mille-Feuille (2 Serving) Soy Vinegar Sauce (Choganjang) - 5T soy sauce (I used Sempio 701) - 3T sugar - 4T vinegar (i used rice vinegar, but apple vinegar or white vinegar also works) - 1T minced garlic - 4 green onion, finely chopped - 1 cheongyang chili (you can replace it any spice chili) - Sliced red chili (for good looking) 👉 Flavor: sweet, tangy, savory — perfect for dipping or drizzling ⸻ Bulgogi Marinade - 2T soy sauce - 1T sugar - 1t minced garlic - 1T sesame oil - 1/2 cup water (I used Sempio 701) Full recipe in my bio :)

How to enjoy YUJA CHEONG 1. Yuja tea 2. Yuja ade

Bibimbap Meal Prep 101 (10 servings) 1 cup = 240ml 1 T = 15ml 1 t = 5ml Ingredients for 10 servings - Uncooked rice: 650g (3.5 cups) - Bean sprouts 500g - Spinach 300g - 1 White radish (about 500g) - 1 Carrot (300g) - Mushrooms 400g (I used shiitake, but any sauté-friendly mushrooms work: button, king oyster, enoki, etc.) - 1 Zucchini (500g) - Minced garlic ⸻ 🌶️ Yak-Gochujang ( Bibimbap Sauce ) Ingredients - Ground pork 300g - Minced garlic 3T - Light soy sauce 2T (i used Sempio 701) - Sugar 2T - Gochujang 1 cup - Water 400g - Vinegar 2T (white or rice vinegar etc, i used rice vinegar) - Sesame oil 2T Recipe 1. Brown the ground pork over medium-high heat. 2. Add garlic and sauté for about 1 minute (don’t burn it). 3. Add soy sauce, sugar, and gochujang. Sauté for 1 minute. (Pour soy sauce along the edge of the pan to boost aroma.) 4. Add water and dissolve the gochujang. 5. Turn off heat. Once slightly cooled, mix in vinegar and sesame oil. ⸻ 🥬 Banchan (Side Dishes) 1️⃣ Sautéed Zucchini - Slice zucchini (fan shape or julienne) - Sauté with 3T oil over medium-high heat for 3 minutes - Add salt (2g) - Finish with 1t sesame oil ⸻ 2️⃣ Sautéed Carrots - Thinly julienne carrots - Sauté with 3T oil for 3 minutes - Add salt (2g) - Finish with 1t sesame oil ⸻ 3️⃣ Sautéed Mushrooms - Slice mushrooms thinly - Sauté with 3T oil for 4 minutes - Add salt (2g) and black pepper - Add 1t minced garlic at 3-minute mark - Finish with 1t sesame oil ⸻ 4️⃣ Bean Sprouts Namul - Blanch bean sprouts for 1–2 minutes - Mix with : Minced garlic 1T + Sesame oil 1T + 3 pinch of salt (4g) ⸻ 5️⃣ Spinach Namul - Blanch spinach for 30 seconds - Rinse in cold water and squeeze dry - Mix with : pinch of salt (1g) + Minced garlic ½T + Sesame oil 1T ⸻ 6️⃣ Mu-Saengchae - White radish 500g (julienne shape) - Gochugaru 2T (30g) - Minced garlic 4T (60g) - Minced ginger 10g (optional) - Sugar 2T - Salt 1T - Chopped green onion (optional) - Vinegar 1T - Mix everything and let it sit for about 3 minutes. ⸻ 🍱 How to Enjoy Bibimbap Meal Prep - Fridge: Eat within 3–4 days → Microwave for 2–3 minutes before eating - Freezer: Store longer-term if needed - Feel free to swap or add any side dishes you like. - Bibimbap is flexible — use what you love. #koreanfood #bibimbap #mealprep

Soy sauce - EP.2 Soy Garlic Fried Chicken Ingredients - chicken breast or boneless chicken thigh - all-purpose flour - potato starch - Cooking oil - Soy Garlic Sauce* Soy Garlic Sauce - soy sauce (i used Sempio 701) - rice syrup (can be replaced with 2 Tbsp sugar) - minced garlic - Cheongyang chili pepper (can be replaced with pepperoncino) - water Full recipe in my bio :)

deema vs. gimbap 😔

This week meal prep : Dwaeji Gukbap Ingredients (about 20 servings) - Pork marrow bone 4kg - Pork Shoulder 3kg - Rice - Garlic Chive - Saeu Jeot (Shrimp Jeot) I don’t know but do you guys need recipe? #koreanfood #porkbonesoup #dwaejigukbap

EP.1 Ganjang Saeujang (Soy-marinated Shrimp) Soy Marinade (for 2 servings) - 100 g light soy sauce (i used Sempio 701) - 20 g sugar - 1 t whole black pepper - 1/4 onion, diced - 1/4 green onion (white part), diced - 1/2 Cheongyang chili (or peperoncino, Thai chili, or any spicy chili) - 1 clove garlic, minced Other ingredients - 300g shrimp (Use sashimi-grade, flash-frozen shrimp that are safe to eat raw) - 2 cloves garlic, sliced - 1/2 Cheongyang chili (or peperoncino, Thai chili, or crushed red pepper) More detail recipe in my bio :) There is a famous Korean dish called 'Ganjang Gejang'—soy-marinated raw crab . Ganjang Saeujang is the same thing, simply replacing crab with shrimp. In Korea, there is a long-standing food culture of preserving food by aging it in jang (fermented sauces like soy sauce, doenjang, or gochujang). This method was born in a time before refrigerators, when people needed ways to store fish and meat safely for longer periods. Because jang is salty, it slows spoilage and allows ingredients to be preserved. But this technique is more than just preservation. As the seafood rests in the sauce, amino acids and umami compounds from the jang move into the ingredient. At the same time, moisture and odors move out. This exchange creates deeper flavor and a uniquely tender texture. You can use not only soy sauce, but also doenjang (soybean paste) or gochujang. My grandmother even used to age ingredients directly in doenjang at home. #koreanfood #soymarinatedrawshrimp

"김치를 만들 때 식초를 넣는다?" ❌ "김치는 유네스코 유산이다?" ❌ ⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀ 한국의 대표 발효 음식 김치에 대해 잘못 알려진 해외 정보들이 있다고요?! 😟 ⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀ 김치에 대한 올바른 정보가 궁금하다면, 1월 22일(목) 업로드된 본편을 놓치지 마세요~!! 🤗 ⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀ “Koreans put vinegar in kimchi?" ❌ “Kimchi is a UNESCO heritage?" ❌ ⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀ Did you know there’s some misinformation overseas about Korea's representative fermented food, kimchi?! 😟 ⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀ If you're curious about accurate information on kimchi, don’t miss the full video uploaded on January 22nd~!! 🤗 ⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀ #한국바로알림서비스 #facts_korea #facts_about_korea ⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀ ♥️ Facts: Korea Homepage 🅚 factsaboutkorea.go.kr/welcome.do 🅔 factsaboutkorea.go.kr/mwelcome.do?ln=en ⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀ 💙Facts: Korea Social Media 🅸 https://www.instagram.com/factsabout_korea 🅵 facebook.com/factsaboutkorea.go.kr 🆈 youtube.com/@factskorea2734

"김치를 만들 때 식초를 넣는다?" ❌ 김치의 신맛은 식초 때문이 아닙니다. 발효 과정에서 산이 생성되며 자연스럽게 생기는 맛이죠. ⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀ "김치는 유네스코 유산이다?" ❌ 유네스코에 등재된 것은 '김치'가 아니라 김치를 담그는 '김장 문화'입니다! ⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀ 이러한 한국 관련 오해를 바로잡고 올바로 알리고 싶다면? 지금 바로 한국바로알림서비스에 접속해 주세요! 🤗 ☞www.factsaboutkorea.go.kr ⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀ “Koreans put vinegar in kimchi?" ❌ The sour taste of kimchi is not caused by vinegar, but by acids produced during fermentation. ⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀ “Kimchi is a UNESCO heritage?" ❌ It’s kimjang—not kimchi—that’s on the UNESCO list! ⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀ Want to correct these misconceptions about Korea and help share the facts? Visit Facts: Korea now! 🤗 ☞ www.factsaboutkorea.go.kr ⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀ #한국바로알림서비스 #facts_korea #facts_about_korea ⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀ ♥️ Facts: Korea Homepage 🅚 factsaboutkorea.go.kr/welcome.do 🅔 factsaboutkorea.go.kr/mwelcome.do?ln=en ⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀ 💙Facts: Korea Social Media 🅸 https://www.instagram.com/factsabout_korea 🅵 facebook.com/factsaboutkorea.go.kr 🆈 youtube.com/@factskorea2734

Bibimbap meal prep

Yuja Cheong (Yuzu) ingredients - Yuja (Yuzu) - White sugar - Salt ‘Cheong’ is a traditional Korean syrup made by mixing fruits with sugar and letting them mature without heat. Through osmotic pressure, the sugar slowly draws out the ingredient’s moisture and aroma, creating a naturally fragrant, sweet syrup. Cheong is used as a substitute for sugar in cooking or mixed with water to make tea. ‘Yuja-cheong’ is one of the most iconic types of cheong. It is made by preserving yuja (citron) peel and flesh in sugar. With its bright acidity and intense citrus aroma, it is most commonly enjoyed as yuja tea by mixing it with hot water—especially comforting in winter. Full recipe in my bio :)#Koreanfood