Cookim

Cookim Korean food to the world
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06/11/2026

Everything i ate in Singapore in 48 hours

1. Soya chicken noodle (📍Hawker chan | 78 Smith St, SG)
- Chicken is crazy
2. Hainan chicken rice (📍Maxwell Food Centre |1 Kadayanallur St, SG)
3. Prawn laksa 
- Laksa is love..
4. Cendol
5. Curry rice (📍Beach Road Scissor Cut Curry Rice | 229 Jln Besar, SG)
6. Peking duck (📍Imperial Treasure Super Peking Duck | Marina Vw, Asia Square Tower 1, SG)
7. Dimsum (📍Swee Choon | 183 Jln Besar, SG)
- Best dimsum i’ve ever had
8. Hokkien mee + water chestnut juice(📍Bao Er cafe | 400 Balestier Rd, SG)
- i’d like to go back to SG for trying Hokkien mee again
9. Durian (📍Durian Expert 279 Balestier Rd,  SG)
10. Iced Americano (📍Bacha Coffee | 2 Bayfront Ave, SG)
11. Kaya toast (📍Ya Kun Kaya Toast)
- thin crispy toast is so great
12. Bejing Jjajangmyeon (📍Maxwell Food Centre | 1 Kadayanallur St, SG)
13. Satay (📍Lau Pa Sat)
14. Mango Sticky Rice

06/10/2026

K-Steakhouse Gu:um in Singapore Review

📍Gu:um - 29 Keong Saik Rd., Singapore .sg

There is a restaurant in Singapore called Nae:um .sg , which ranked 45th in Asia’s 50 Best Restaurants 2026
I visited K-Steakhouse Gu:um, a Korean restaurant run by the same chef

I went because I wanted to see how Korean cuisine is interpreted overseas
Gu:um beautifully blends Singaporean flavors with Korean food under a K-Steakhouse concept, and it was such a fascinating experience
An ‘unfamiliar yet familiar’ feeling

There are other dishes that didn’t make it into the video, and I thoroughly enjoyed all of them :)
But the most memorable one—and the one I want to eat again right now—is the Gim Chip😋

06/09/2026

Dubu Kimchi

Dubu Kimchi is literally the GOAT ‘anju’, especially with Makgeolli! The secret of dubu kimchi is just sour, well-aged kimchi

Ingredients
* Tofu
* Aged Kimchi
* Pork
* Green onion
* Yondu .usa .korea
* Sugar
* Gochugaru (Optional)
* Minced garlic

06/03/2026

After making tofu : Biji-jjigae

When making tofu, soaked soybeans and water are blended together and then strained through a cheese cloth

- The strained liquid 👉 Soy milk
- The leftover solid 👉 Biji

While the soy milk is rich in protein and used to make tofu,
the biji is packed with fiber and can be used in various dishes

Today, I’m sharing the recipe for Biji-jjigae, the most popular way to enjoy biji in Korea. There are many variations of this recipe, but the common thing is that it’s a stew made with kimchi and biji.

Ingredients

- Pork
- Green onions
- Kimchi (well fermented)
- Minced garlic
- Fish sauce
- Biji
- Perilla oil (Optional, but it elevates the dish with a luxurious, nutty flavor)

05/25/2026

Soy Beans Ep.2 Tofu

Tofu Recipe

Ingredients
* Dried Soybeans: 500g (Soak in 2.5x the weight of dry beans)
* Water: 2000g (4x the weight of dry beans)
* Gansu (Nigari) : 20~25g (4~5% of the dry soy bean weight)

Instructions
1. Soak dried soybeans and water in a 1:2.5 ratio for 10 hours
2. Blend
3. Strain -> Solid (biji) + Liquid (soy milk)
4. Boil the soy milk (to remove trypsin inhibitors, eliminate the raw beany taste, and ensure proper protein coagulation)
5. When it reaches 80~85°C, turn off the heat and add gansu
6. Stir and let it sit for 10 minutes
7. Prepare a mold and cheesecloth, then pour tofu into it
8. Press with a heavy weight for 10 minutes to finish the tofu

Gansu (Nigari)
* What is gansu : A liquid rich in minerals such as calcium and sulfates
* Where does it comes from: It is collected during the sea salt production process, where minerals like calcium and sulfates are separated over 5 years

#두부

05/12/2026

Gochujang Steak Bibimbap

05/11/2026

Soy Bean EP.1: Gochujang

What is Meju?

- Meju is an essential ingredient for fermentation, made entirely from soybeans. As the beans dry, beneficial microorganisms attach to them, creating the enzymes necessary for the fermentation process. This is exactly why sauces like Ganjang (soy sauce), Doenjang (soybean paste), and Gochujang develop such a profound, savory umami flavor over time.

Why use rice straw?

- Rice straw is naturally rich in beneficial bacteria and fungi. We use it so these ”good“ microbes can transfer onto the Meju and kickstart the fermentation naturally.

Ingredients

- Soybean
- Water
- Dried tteok (dried rice cake)
- Korean ganjang
- Salt
- Rice
- Gochugaru
- Rice Syrup

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