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.
J and B
Howdy from east Yexas. Your recipes are out standing. Latest one received is corn beef cabbage. a favorite of mine. My question is, Do you have a recipe for corn beef and also pastrami (scatch).
Thank you
Congratulations on your continued success! My husband and son are picky eaters. Luckily your site provides many tasty and easy meals that they will happily eat! Thank you!
can you post your original mac n cheese with cauliflower recipe with sour cream, onions, parmesan and what not. I am so sad, my computer broke and so my original saved copy is gone. The new recipe is great, but I did like the old one better. You had only one corgi back then and you had pictures of it and it was so cute. So it is an older but awesome recipe. PLEASE PLEASE PLEASE!
I am looking for your Chinese Chicken Salad recipe. I made it once and it was so good. Now, I can’t find it.
I just opened the Bay Bisquit recipe and will try it soon. Just want to say that all of your recipes are great, started with them when I retired to China and love them all. Now I am back in the US and look forward to your latest great foods.
I am a fan of Emeril and, believe that simple is best.
Mark
Hello! Is there a way to only view the recipe videos? I wish you guys had a TikTok so I could just watch your videos, they’re so calming.
Have been following you on FB for ages, but would love to have some recipes straight into my email.
Kind regards, Ulla
P.S. I love your dogs
Thank you for sharing your story you are a true inspiration. Its like a true fairy tale.
Hello from Sydney Australia
Hope all is well on your side of the world
Lovely recipes
Anyone living in Chicago is my friend.
And your recipes are rocking.
All the best to you and your husband. And dogs.
Someone who loves food and Corgis? Yeah, I’m all in.
Are you in a netflix show called cook at all cost? Episode 1? The one where you made mandu with no sauce even though you had garlic ginger kimchi cilantro to puree and mix with the sweet chili?????
Wondering about Cheddar Broccoli soup. 5 C chopped broccoli. Is it 5 C. florets, then chop or chop until you reach 5 C ? It would make a difference.
Chungah, thank you for sharing your story and a much belated congratulations on your rooftop wedding! You two make a beautiful couple! Does your husband share your passion for the culinary arts?
Best wishes for a very MERRY CHRISTMAS and the coming NEW YEAR!
P.S. I do enjoy the recipes on Damn Delicious!!
I love it!!! Your story about growing your business and loving life with your husband and those two crazy Corgis is sublime – we all need some uplifting lately and your story (forwarded to me by a friend) is just that! Thank you (from another owner of a crazy Corgi)!!!
Hi Chunga, I don’t usually take the time to do this but felt really compelled to tell you about my family’s Thanksgiving. We are a blended family of kids and grandbabies ranging in age from 1 to ummmm it’s about the trips around the sun right?! 🙂
There were a total of 10 of us so not big but big enough to cook for everyone which I LOVE doing but really wanted to things to be a bit simpler so I could spend time with my family and yet of course serve and eat delicious food!! I have followed you on Damn Delicious for awhile now and you are 1 of 2 places I always look first for recipes….so Thanksgiving was no different! Our dinner was comprised of almost every single dish being one of yours (including the turkey) and I cannot tell you, or thank you enough, for such amazing recipes that were easy and allowed me to achieve the Thanksgiving I really wanted….to spend time with my beautiful family AND have delicious food!!
You are an incredible chef/cook and wanted you to know that this Thanksgiving in particular, I was so grateful for you! We actually coined our our Thanksgiving this year as “The Best Damn Delicious Thanksgiving!!” Cheers to you talented woman!!
Congratulations! What a story. I’m sure the names Butters and Cartman speak for themselves. Just do not add a third, Kenny for the Kitchen. I will try your Shrimp Scampi recipe for Spaghetti Squash tonight (with my own twist). Great start. I ended up as one of the three you managed to avoid, but I still cook! Keep it going and once again, best to both of you in 2023 and beyond.
Excellent Recipes. Thank you
On the slow cooker cream corn recipe…how do I increase the recipe and cook time to double the recipe?
or at least 8 to 10 people to serve.
appreciate your help!
Everything I’ve read is that there is no change in time. If you want to be on the safe side, check it’s tenderness at the stated cook time then cook another 10-20 minutes if it isn’t tender enough. Heating it to a simmer only takes a few minutes longer for double the recipe.
I just came across your site looking for a creamy mushroom recipe and I’m here to stay!
My husband has always been the cook of the family but as his work is skyrocketing, I found myself responsible for cooking dinner. After three months of eating the one “decent” dish I would cook he suggested I look online and follow recipes. Well, guess what. Now I can cook. Typically I don’t venture far from recipes but I’m learning to put my own touches on dinner. I’ll tackle James Beard’s Osso Bucchi and I think I made Laurent Torendel’s Short Ribs even better!
It’s websites like yours that gave me hope (and instruction) for ME! Thank you!