Mik’s Table

Traditional Korean grandmothers might disagree, but adding a pat of butter before the soy sauce changes everything. Does butter belong in rice bowls? Let us know below! 👇 Full recipe in the first comment!

“Wait… you made this with regular American radish? Not Korean radish?”

Living far from an Asian supermarket shouldn't stop you from making cozy Korean Beef Radish Soup. With three simple kitchen secrets, regular grocery store radish turns naturally sweet, tender, and authentic:

• Soak radish in cooking w**e + water for 10 mins

• Put marinated beef in a COLD pot before lighting the flame

• Simmer 1 slice of ginger for 10 minutes, then discard

Full recipe, exact measurements, and pantry items are in the TOP PINNED COMMENT below! 🥣

Happy Chuseok from Mik & Eric! 🌕✨

Tonight we look up at the full moon to give thanks for the harvest and make our wishes. Ever wondered what the legendary Moon Rabbit is doing up there?

📌 The story behind the full moon wish is pinned below!

💬 Drop a comment below: What wish are you making on this full moon?

Every autumn for Chuseok (Korean Thanksgiving), Korean families gather together to shape these sweet half-moon rice cakes called Songpyeon. 🌙

Made from just rice flour and hot water, these naturally gluten-free treats are filled with a simple combination of brown sugar and roasted sesame that melts as they steam.

📌 Check the top pinned comment for the full measurements, kneading instructions, and dough tips!

👉 Share this with a friend who loves traditional Asian desserts, and tell us in the comments what Mik & Eric should make next!

Better than canned Spam! Make this spicy Korean Spam-style luncheon meat at home with zero mystery additives 🛑🌶️

Perfect over steamed rice, tucked into musubi, or served in ramen.

👉 Full recipe and all ingredients/tools linked in the pinned comment below!

Should we share the classic original Spam-style recipe next? Let us know!

Better than Miso soup? 🥣

Korean Doenjang soup has double the probiotic umami depth of regular miso. If your cooked spinach always ends up brown and soggy, you need this 60-second flash-cooking rule!

Have you ever tried straining your soybean paste this way? Let us know below! 👇
(Full recipe in the 1st comment)

Raise your hand if you love Tangsuyuk (Korean sweet & sour pork) but absolutely refuse to deal with a pot full of dirty fry oil 🙋‍♀️

Here is our favorite weeknight cheat:
Instead of frying twenty tiny pieces, we spread the entire pork mixture across a skillet and sear it into a flat, 2cm-thick crispy meat pancake.

The secret? Soak your starch, pour away the top water, and knead 1.5 tablespoons of oil directly into the solid paste. The oil cooks out in the pan, creating thousands of micro air pockets that keep it crackling crisp for hours.

Slide onto a plate, pour the quick sweet & sour glaze on top, and dinner is done with only one pan to wash!

Would your family prefer this poured over or served on the side for dipping?

Spicy or sweet-soy? Korean fish cake stir-fry that stays soft for 5 days without turning rubbery. Ready in just 8 minutes! Recipe in the first comment 👇

Would you drink this soup piping hot on a cold morning, or ice-cold straight from the fridge in the summer? (In Korea, cold bean sprout soup is a legendary summer detox!). Drop HOT or COLD below! 👇 Full recipe in the first comment!