About
About Damn Delicious®
Damn Delicious® was simply a hobby, but now it’s my full-time job.
Coming from a very traditional Korean household, I was destined to be one of three things: a lawyer, a dentist or a doctor. So as a grad school hobby, I created a Tumblr account in April 2011 to document some of my favorite recipes. I had one reader, making less than $0.30 per month.
But 14 years later, Damn Delicious® has grown into something that I never thought possible. I have connected with readers all over the world, conquered so many culinary feats in my kitchen, and collaborated with brands that I always dreamed to work with.
Damn Delicious has even grown into an amazing team of individuals working together to create the best possible recipes. We create recipes, step-by-step tutorials, and videos that focus on quick and easy meals for the everyday home cook to show you that it really doesn’t take much to make a homemade meal completely from scratch.
Damn Delicious® is a registered trademark of Chungah Rhee.
Have you ever made the Lemon Butter Chicken with any other kinds of chicken besides thighs?
Thanks
I actually haven’t!
I have tried your Parmesan Chicken with red potatos twice and it has been a huge success, sooo easy! And delicious. Thanks for that recipe it will come with me when ai travel to see my family in Australia and Malaysia!
Hi. I have many of your recipes and they are delicious! BTW, we have the same backsplash, black counters and white
cabinets..mine with a splash of red! This looks delicious. I going to try it soon. Looking forward to more.
I am so glad I stumbled upon your page through Pinterest! What an awesome website! I love everything I have seen so far. I even made one of your dishes for dinner tonight and it was Damn Delicious, even my picky 18 month old toddler enjoyed it!!! I have recently become more interested in cooking after having our son, I’ve always been a baker at heart, and I’m so excited about your recipes and the creativity they inspire!
Promptly ordered your cookbook, and I will be paitently (or impatiently!) awaiting its arrival! Can’t wait to wake up and try a breakfast recipe! Thanks so much! Look forward to exploring more!
I am a dude and I don’t really cook much but Chungah your recipes made me an instant culinary hero! Wife is expecting so I hope to make her some homemade meals so she can eat well. At first I was trying (my best) to replicate her dishes.. Now I’m making my own (Errrr.. With your help of course)
Thanks Chungah! Keep up the good and inspiring work! Love it!
I received my cookbook but the cover is on backwards. Has this happened to anyone else.
How strange! I’m so sorry about that. Can you please email contact@damndelicious.net with an image of the backward copy? We will get this sorted asap!
Keep the backward cover sounds great .
Received my cookbook yesterday and can’t wait and made the “Garlic-Parmesan Roasted Broccoli” tonight. It was perfect! Can’t wait to try more this weekend…THANK YOU VERY MUCH!!
of course taters son will be tater tot, right?
Well , I saw the corgi and I was sold. Cookbook ordered less than 2 minutes later. We share the same loves–corgis and food. My corgi is named Tater. We will send pictures your way when the cookbook arrives!!
Tater – what an adorable name!
YAY, the cookbook arrived! I can’t wait to go through it.
Chungah, I found your website with a google search for lettuce wraps and then when I saw the PF Chang’s lettuce wrap recipe and the comments I was sold so I made it and it was so delicious. So delicious in fact, that I decided to order your “Damn Delicious” book from Amazon Prime.
Great website!!!
Chungah,
You are Damn Amazing. Your recipes are easy and so damn delicious. I am from the South and love to make it simply and easy when preparing dinner or for a party. I can not wait for your cookbook. I will be buying six copies to give five away for Christmas gifts to my family. I wish you the best and I also love your Corgi, Butters.
My husband is a bread maker but can’t make soup, so long ago I asked him to please make anything for dinner, but not soup. My good friend and neighbor can only cook by recipe, so she emailed him yours for the slow cooker Tomato, Kale and Quinoa that she had found and was making this weekend. As soon as I looked I it I recognized it as yours so I said he could make it last night (Tuesday). You see, I was working until late and my daughter and SIL were arriving after a 10 hour trip bringing down their chickens, a large old lame dog and their anxious cat to stay for 2 weeks and keep setting up our cabin as their new home (next come the 1# – 2# fish they harvest they catch for food and that’ll be a historic adventure I bet). The soup turned out PERFECT! As Tony says, Digna’s not keen on Quinoa, so he substituted a handful of Barley instead. It was still PERFECT! First soup he’s ever made that is just delicious. So thanks. And now another follower of your recipes I bet. When his crayfish are grown and ready to harvest he’ll be looking up some new recipes and see if you have any ideas for him to use. His only recipes are Cajun New Orleans style. Me? I won’t be letting you know how they turn out because I’ll have to leave home for the day/night since I’m very allergic (anaphylactic) to any crustacian. So, Chungah, thanks for the great soup!
Your recipes look amazing. I just subscribed to you can’t wait to try some
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
Thanks for sharing all of your amazing recipes! You’re my “go to” site for everyday cooking! Wish there was a Damn Delicious app!!
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.
Well I was looking at my emails and you cooking recipes came on and I was very interest thank you.
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!!
Oh Chungah! You have a damn delicious blog!
Hi Chungah
The photo of the fried chicken, is that recipe on your blog or is it going to be in your cookbook.
It will be in the cookbook.