About Me

About Me

I’m Chungah and welcome to Damn Delicious®!

About Me

I initially created this blog in 2011 to organize my favorite recipes but it has blossomed into something that has become a huge part of my life. I’ve met such amazing foodies, connected with readers all over the world, and have conquered many culinary feats in my closet-sized kitchen.

About Me

I have never received any formal training but I love looking through food blogs and cookbooks, trying out their recipes and being able to add my personal spin to it. And with my many epic kitchen fails, I have learned my way through the kitchen through trial-and-error.

About Me

Most of the recipes found here focus on quick and easy meals for the everyday home cook. Using simple, fresh ingredients, we can create a sophisticated, elegant dish for your family in 30 minutes or less, which is much needed for those busy weeknights. We just won’t tell them how easy it really was!

About Me

I currently reside in sunny California with my baby corgi Butters.

About Me

Damn Delicious® is a registered trademark of Chungah Rhee.

21 comments

  1. I love your recipes. I have many favorites. Im so glad I found you on Pinterest. Keep cooking! 🙂 @michell50955415

  2. I m die hard fan of salads. I m really interested to know your more recipes so would love to be in touch . I love healthy eating.your recipes are looking very easy n yet tasty!!

  3. I want to come back. I felt like I had enough recipes collected, but I miss getting them from you. Please re-add me to your emails.

  4. I have made so many of your recipes! I have to thank you because in the past when I tried to make asian recipes my husband would tell me to stop trying because they were horrible lol. Now he loves the Asian recipes I’ve tried from here, we were eating the easy lo mein once a week this fall. Also have made the beef and broccoli a few times. So glad I found your site on pinterest 🙂

  5. Haven’t had anything on here that wasn’t “damn delish”! Love your unusual flare in these tasty recipes! I’m a fan and pass them forward to fam n’ friends every chance I get! Thanks!!

  6. Thanks for sharing so much great info!
    The website is so very well build, I can peruse and surf here for days.
    The recipes are amazing! I love all of them and have successfully made some dElicious stuff.
    The photographs are wonderful!
    Most importantly, your a great story teller; as you take us on the birth and journey of each recipe.
    Thanks so much!
    I appreciate you and your talent.

  7. Love everything I’ve made and find myself using your recipes over and over. So grateful! 

  8. Just pre ordered your cookbook through Amazon.

    Congratulations on getting in published.

  9. Why does the crockpot Balsamic chicken require chicken breasts with skin-on? Can I do skinless, & brown them a bit
    first?

  10. Stumbled across your website today and I am really enjoying it some of the recipes I have printed for my own and I would like to thank you for your efforts!

  11. Love your easy to follow recipes and everyone I’ve tried turned out awesome.
    Love love the Asian dishes.

  12. Hi Chungah

    The photo of the fried chicken, is that recipe on your blog or is it going to be in your cookbook.

  13. Oh Chungah! You have a damn delicious blog!

  14. Chungah,

    I haven’t failed any of your recipes I have tried! Of course, it is damn delicious!! Whenever I needed to cook, I just come here and pick up the easiest recipes from you!
    You are appreciated!!

  15. Well I was looking at my emails and you cooking recipes came on and I was very interest thank you. 

  16. THANK YOU Chungah!!!  I first came to your website when I Googled “ginger salmon recipe” and it led me to your Sesame Ginger Salmon recipe.  That recipe is fabulous!  I made it again last weekend (on the grill) for 20 people and they all raved about it.  Here is what I want to share with you and your readers: salmon holds together well enough that it can be grilled directly on the grate.  Cedar planks are not necessary.  Plus you get some charring of the surface which is nice.  I use a digital meat thermometer and cook to a center temp of 130 to 135°F.  Cut the salmon fillets into sections barely wider than your spatula so the meat is well supported when turning it.  The salmon is ready to turn when the edges start to turn white.  Salmon can be safely turned once or twice; more than that and it may fall apart.  The thermometer I recommend is ThermoWorks’ model RT301WA, which is available on the the ThermoWorks website for about $20.

  17. Thanks for sharing all of your amazing recipes! You’re my “go to” site for everyday cooking! Wish there was a Damn Delicious app!! 

  18. I love you, your dog and your simple recipes!  I’m enamored with your refreshing style . . easy does it!
    Can’t wait for those scallops to melt in my mouth!

    Bravo and thank you so much!

    Mary Jane 

Leave a Reply

Your email address will not be published. Required fields are marked *