A Korean home-cooking notebook

Jipbab (집밥, “home meal”) collects the dishes that show up on Korean tables on an ordinary weeknight. The site started in Korean as오늘 뭐해먹지 (“what should I cook today?”); this is the English edition of the same recipes.

Measurements. Spoons are metric: 1 Tbsp = 15 ml and 1 tsp = 5 ml. Korean recipes use a 200 ml cup, so liquid amounts are given in millilitres rather than cups.

Ingredients. Korean pantry staples keep their Korean names with a short explanation — gochugaru (Korean chili flakes), gochujang (chili paste), doenjang (soybean paste) and guk-ganjang (soup soy sauce). Most are sold at Korean or Asian grocery stores.

Pictures. The dish pictures are illustrations, not photographs.

How these recipes are written

• Recipes are drafted with the help of generative AI tools, then edited to match the amounts, heat levels and order that Korean home cooks commonly use. The English pages are translations of the Korean ones.
• Before publishing, every recipe is checked automatically for doneness guidance on pork, chicken and seafood, and for fridge, freezer and reheating notes.
• We don't write tasting notes or claim to have cooked a dish, and we don't show ratings.
• No health or diet claims, nutrition numbers or prices without a reliable source.
• Allergens are listed by ingredient; sauces that vary by brand are marked “may contain”. Always check the product label.

Cooking mode. Each recipe has a step-by-step cooking mode with built-in timers that keeps your screen awake while you cook.