When hooked onto K-dramas, you invariably get familiar with kimchi, jajangmyeon (noodles with black bean sauce) and Korean barbeque. After spending a year binging on Crash Landing On You, Hospital Playlist, Itaewon Class and Oh My Ghost (to name a few) I began to yearn to taste the cuisine, a yearning which quickly spiralled into a need to learn how to cook kimbap and Korean pancake, jjapchae at home.
My hunt for Korean food began with kimchi ramen and led me to two things – restaurants serving authentic Korean cuisine and ingredients to rustle up Korean meals. You have probably, just like me, sat on your couch at midnight, enthralled by ramen-slurping scenes that trigger a hunger for kimchi that neither Swiggy nor Zomato cannot satisfy.
This explains the surge of orders for Korean ingredients like gochujang (the essential, alluringly sweet and spicy sauce; Daenjang (Korean soybean paste) and dried seaweed sheets over the past few years.
