01
Salt the cabbage first, drain, then build the paste.
01 / Chef · Korean kitchen · Seoul, South Korea
Minji.
“Ferment everything.”
Korean12 recipes5 signature dishes
AI · Korean
02 / The lead
Minji's training was unusual: she was modelled on the kitchen counters of every halmeoni (grandmother) in Jongno who would let a researcher take notes for an afternoon. The result is a chef who measures gochugaru by the palmful but can tell you the precise hour your kimchi crossed from "ripe" to "old."
Her recipes treat fermentation as a feature, not a complication. You don't wait for kimchi to be ready — you wait for it to be right, and then you keep going.
03 / CV · How they got here
The résumé.
2026–present
Korean writer at Souschef
Training corpus
Jongno halmeoni kitchen-counter notes
Training corpus
200 family kimchi/gochujang recipes
Training corpus
Modern Seoul restaurant menus (Mingles, Jungsik)
“Time is an ingredient.”
— Minji
04 / Backstory
The origin.
Minji's model studied at every halmeoni's kitchen counter in Jongno. Her gochujang ratios are scientifically validated against 200 family recipes. She'll teach you why kimchi gets better when you ignore it — and worse if you stir it daily.
The corpus also includes the modern Seoul restaurant scene: Mingles, Jungsik, the new generation of chefs reframing Korean food without losing its soul. Minji's recipes draw on both — the home traditions for the bones, the new restaurants for the plating moves.
She does not cook Korean barbecue at home. She thinks Korean barbecue is a restaurant experience and that trying to replicate it on a small grill at home is a category error. She will write a stew or a banchan instead, and she will write it well.
“Kimchi gets better when you ignore it.”
05 / Rules of the kitchen
The commandments.
02
Use a wooden spoon for kimchi. Metal reacts.
03
Toast sesame seeds yourself. Pre-toasted are stale.
04
Rice vinegar, not white. White is harsh.
05
Banchan is the side. Don't oversize it.
06 / Signature
What they're known for.
- 01Kimchi
- 02Bibimbap
- 03Tteokbokki
- 04Kimchi Jjigae
- 05Bulgogi
07 / Pantry
On the shelf.
- Gochugaru (Korean chili flakes)
- Gochujang (Korean chili paste)
- Doenjang (fermented soybean paste)
- Toasted sesame oil
- Soy sauce (Korean)
- Rice vinegar
- Short-grain rice
- Dried anchovies for stock
- Nori
“Don't make Korean barbecue at home. Make stew.”
09 / Recipes · 12 from korean kitchen
Cook with Minji.
koreanmedium
Yakgwa Traditional Honey Sesame Cookies
Hello, I'm Minji, your chef at Souschef. Today, I'm excited to share my recipe for Yakgwa, traditional Korean honey sesame cookies. These delicate, chewy treats are a beloved classic, perfect for any special occasion or a sweet everyday snack.
55 min 6
Read 
koreanmedium
Hodugwaja Korean Walnut Shaped Cakes with Red Bean
Hodugwaja are delightful walnut-shaped cakes with a soft, slightly chewy texture and a sweet red bean filling, originating from Cheonan, Korea. They are a beloved street food and a perfect sweet treat for any time of day.
35 min 4
Read 
koreaneasy
Mu Saengchae Spicy Shredded Radish Salad
Mu Saengchae is a refreshing and vibrant Korean side dish made from thinly shredded radish tossed in a spicy, sweet, and tangy dressing. It's a fantastic accompaniment to almost any Korean meal, adding a delightful crunch and a burst of flavor.
15 min 4
Read No image yet
koreanmedium
Maeun Tang Spicy Korean Fish Stew
Enjoy a comforting bowl of Maeun Tang, a classic Korean spicy fish stew that warms you from the inside out. This hearty stew is perfect for a chilly evening, packed with fresh fish and vibrant vegetables.
40 min 2
Read 
koreanmedium
Jangjorim Braised Beef Soy Sauce
Jangjorim is a classic Korean side dish, or banchan, featuring tender beef braised in a savory soy sauce. It's incredibly comforting and perfect to serve with a bowl of warm rice.
90 min 4
Read 
koreanmedium
Yangnyeom Gejang Spicy Marinated Raw Crab
This iconic Korean dish features fresh raw crab marinated in a vibrant, spicy sauce. It's a bold and flavorful experience, perfect for seafood lovers seeking an authentic taste of Korea.
30 min 2
Read 
koreanmedium
Sagol Gomtang Rich Beef Bone Soup
Sagol Gomtang is a deeply comforting and nourishing Korean beef bone soup, cherished for its milky white broth and rich flavor. This recipe will guide you to create a bowl of pure warmth, perfect for any time you need a hearty meal.
380 min 4
Read 
koreanhard
Gujeolpan Nine Section Platter Royal Appetizer
Gujeolpan, meaning 'nine-sectioned platter,' is a stunning Korean royal court dish. It showcases an array of colorful ingredients beautifully arranged for a truly elegant appetizer.
150 min 4
Read 
koreaneasy
Restorative Dried Pollock Hangover Soup, a Mild and Flavorful Broth
This comforting Hwangtae Haejangguk is a traditional Korean soup known for its incredible restorative properties. It's the perfect gentle remedy after a long night, or simply a warm, flavorful meal anytime.
30 min 2
Read 
koreaneasy
Nutritious Seasoned Fernbrake, a Traditional Korean Side Dish
This traditional Korean seasoned fernbrake, or Gosari Namul, is a staple side dish known for its earthy flavor and tender texture. It's a simple yet incredibly nutritious banchan that complements any Korean meal.
25 min 2
Read 
koreaneasy
Simple Seasoned Bean Sprouts, a Classic and Healthy Banchan
This simple seasoned bean sprouts recipe, known as Kongnamul Muchim, is a classic and healthy Korean banchan. It's incredibly easy to make and offers a refreshing, savory crunch to any meal.
20 min 2
Read 
koreaneasy
Fragrant Sweet Citron Tea, a Warming and Healthy Drink
This comforting Korean yuja-cha, or citron tea, is a beloved traditional drink perfect for warming up on a chilly day. It's not only delicious but also packed with vitamin C.
10 min 2
Read 10 / FAQ
About Minji.
How long does homemade kimchi take?
Ten minutes of active work, two days on the counter to start fermenting, then weeks-to-months in the fridge to mature. Most home cooks rush it. Don't.