"Common mistakes foreigners make when cooking Korean food and useful tips!"
Sesame oil is not for stir-frying (Don't Burn the Sesame Oil)
Sesame oil has a very low smoke point, so if you add it when stir-frying meat from the start, it burns easily and creates a bitter taste. Make sure to use it just before or after turning off the heat to add fragrance.
Utilizing rice-washed water (The Magic Rice Water)
When making soups or stews, Koreans use the cloudy water from washing rice two or three times (Rice-washed water) instead of plain water. The starch content makes the broth thicker and helps remove unwanted odors.
Scissors instead of a knife (Scissors are for Food)
In Korean kitchens or at BBQ tables, kitchen shears (Kitchen Shears) are used very frequently instead of knives. They are highly efficient tools that allow you to cut kimchi, meat, and even noodles directly over the pot without dirtying a cutting board.