Who Is Kkinion For? Everyday Meals for One or Two

Before cooking for one

Start with an ingredient you already have, then check the recipe's full ingredient list, quantities and equipment before choosing your meal. For a solo meal, use its one-serving quantities.

Kkinion is a Korean-language cooking app that starts with the ingredients you have. It was made to help you choose a meal for one or two and check the ingredients list and cooking steps together. Its aim is to help you find something you can make today, from salads and pasta to rice and soup.

Maybe you have leftover broccoli but can’t think of a dish, you’re wondering what to make with half a block of tofu, or you want to cook a saved recipe again. You can start with any of those situations. Rather than offering a single answer for every taste and mealtime, Kkinion aims to help narrow down your options based on the ingredients you have and the cooking steps you can manage. Don’t choose by the photo alone—check the ingredients you’re missing and the equipment you’ll need, too.

Start with the ingredients you have

If you choose a recipe and then go shopping, you may end up with even more leftover ingredients. Kkinion reverses that order. First, choose the ingredients in your fridge, then check which dishes you can make and what else you need.

Everyday meals built around your ingredients

We wanted people to be able to make different meals by changing combinations of vegetables, protein ingredients, and sauces. Choose from rice dishes, soups, noodles and salads according to the ingredients and cooking steps that work for you. What matters most isn’t the color of the dish—it’s what you have today.

Making cooking feel less daunting

We also want to ease the uncertainty before cooking, unfamiliar prep, and the amount of food that gets left over and thrown away. Rather than promising specific health benefits, we focus on clearly showing the amounts and cooking steps for 1 serving.

Who is Kkinion for?

We’re making Kkinion with people in mind who are looking for meals for one or two, need help deciding what to cook for themselves, or want to take things slowly and follow the prep steps one at a time.

We separate our introduction from practical use guidance

This post explains the users Kkinion has in mind and where the app begins. For specific instructions, continue to our guide to choosing ingredients through recording a meal. We don’t promise specific calorie counts, weight changes, or cost savings. We explain which features are available now and which ideas we’re still considering.

Try a real recipe

Continue with Broccoli and Tofu Stir-Fry: Blanch the Vegetables and Add the Pan-Seared Tofu at the End to see ingredient amounts and cooking steps.

How do I choose a 1-serving meal with ingredients I have at home?

In the Kkinion app, first select the ingredients you have, then check the ingredients list and amounts for the dish you choose. Having some ingredients in common doesn’t necessarily mean you can start cooking right away. Read through the additional ingredients and equipment you’ll need, too, before deciding what to make today. See amounts and preparation guidelines for a 1-serving meal for things to check before you begin.

Can I use it if I’m new to making salads and pasta?

The published recipes list ingredients and steps for people who want to take their time checking prep and cooking order. Open Tuna and Corn Cold Pasta and Kabocha and Walnut Salad to compare the ingredients you’ll need. Follow the prep and cooking instructions in the recipe rather than relying on the finished-dish photo.

What is Kkinion aiming to do?

We aim to help you narrow down dish options based on the ingredients you have today, check the amounts and steps you need, and record the meal you make. We don’t guarantee specific weight changes or cost savings, and food photos may be AI-generated examples. Visit our guide to using the app, from selecting ingredients to recording a meal and Customer Support for instructions and ways to get in touch.

Cook with Kkinion recipes

Below are all the ingredients and cooking steps for Tuna and Corn Cold Pasta and Kabocha and Walnut Salad. First choose the amount for the number of people you’re making it for, then follow the prep and cooking instructions at each step.

Tuna and Corn Cold Pasta · Recipe Ingredients

Tuna and Corn Cold Pasta · Estimated time: 20 minutes · Equipment: pot, strainer, knife, bowl

Choose and prepare one of the two amounts below to match the number of people you’re making it for.

• Penne: 1 serving, 1 paper cup (180 mL, dried pasta) / 2 servings, 2 paper cups (180 mL, dried pasta)
• Canned tuna: 1 serving, 5 household eating spoons (packed in water, drained) / 2 servings, 10 household eating spoons (packed in water, drained)
• Canned corn: 1 serving, 3 household eating spoons (drained) / 2 servings, 6 household eating spoons (drained)
• Cucumber: 1 serving, 0.25 cucumber (medium) / 2 servings, 0.5 cucumber (medium)
• Yogurt: 1 serving, 2 household eating spoons (unsweetened plain) / 2 servings, 4 household eating spoons (unsweetened plain)
• Lemon juice: 1 serving, 0.5 household eating spoon / 2 servings, 1 household eating spoon
• Salt: 1 serving, 1 pinch / 2 servings, 2 pinches

Tuna and Corn Cold Pasta · Full Cooking Steps

1 step. Drain the water-packed tuna and canned corn in a strainer. Measure out the amounts below without heaping the household eating spoon. Wash the cucumber and cut it into 1 cm pieces.

What to check: The amounts below change depending on the number of servings you select. The photo shows the prep and cooked result for 1 serving. Use canned tuna made from cooked fish. Measure only the drained fish.

2 step. Bring water to a boil in a pot and add the penne. Stir for the first 1 minute so it doesn’t stick, then cook according to the package directions. Remove one piece and let it cool. If there’s no hard center when you cut it, drain it in a strainer.

What to check: Fill a 180 mL paper cup level with dry penne without pressing it down; 1 cup is 1 serving. The actual weight varies depending on the pasta shape, and the nutrition information is based on about 60 g. For 1–2 servings, use 1 L of water (500 mL water bottle 2 bottles); for 3–4 servings, use 2 L of water and a pot that holds at least 4 L. Adjust the default 10 minutes according to the package directions.

3 step. Briefly rinse the cooked pasta under cold water to cool it, then shake the strainer to drain. Add the yogurt, lemon juice, and salt to a small dish and mix for 20 seconds.

What to check: Measure with the same household eating spoon. Don’t overfill liquid; don’t heap the yogurt. A pinch is the amount you can lightly pick up between your thumb and index finger. Toss with the other ingredients once the pasta isn’t dripping water and has cooled.

4 step. Put the cooled pasta, tuna, corn, cucumber, and all the dressing in a 16 cm bowl. Use a spoon to lift from the bottom and toss until evenly coated, then serve right away.

What to check: This step brings together ingredients that are already prepared. Mix gently so the tuna isn’t broken into pieces that are too small.

See the ingredients and cooking steps for Tuna and Corn Cold Pasta

Kabocha and Walnut Salad · Recipe Ingredients

Kabocha and Walnut Salad · Estimated time: 25 minutes · Equipment: pot, steamer, fork

Choose and prepare one of the two amounts below to match the number of people you’re making it for.

• Kabocha squash: 1 serving, 0.5 pack ( 300 g raw, trimmed kabocha squash) / 2 servings, 1 pack ( 300 g raw, trimmed kabocha squash)
• Yogurt: 1 serving, 2 household eating spoons (unsweetened plain) / 2 servings, 4 household eating spoons (unsweetened plain)
• Walnuts: 1 serving, 2 pieces (halves) / 2 servings, 4 pieces (halves)
• Salt: 1 serving, 1 pinch / 2 servings, 2 pinches

Kabocha and Walnut Salad · Full Cooking Steps

1 step. Spread out a 300 g pack of raw kabocha squash with the skin and seeds removed, divide it into two piles, and measure out the amount below. Place large pieces flat-side down on the cutting board and cut into 2 cm pieces.

What to check: The amounts below change depending on the number of servings you select. The photo shows the prep and cooked result for 1 serving. 1 serving is half of a 300 g pack. For precooked or frozen products, follow the heating instructions on the package.

2 step. Pour enough water into a pot so it won’t touch the bottom of the steamer, then bring it to a boil. Arrange the kabocha in a single layer in the steamer, cover with a lid, and steam over medium heat for 12 minutes. If a fork doesn’t go easily through the center, steam for another 2 minutes at a time.

What to check: Start with 1–2 cm of water at the bottom of the pot, keeping the water below the steamer rack. Don’t let the water touch the kabocha. If the water evaporates, add a little boiling water. Open the lid away from your face.

3 step. Transfer the kabocha to a small bowl and let it cool for 5 minutes, until the steam has escaped. Press with a fork, leaving some small chunks, then mix in the yogurt and salt.

What to check: Measure with the same household eating spoon. Don’t overfill liquid; don’t heap the yogurt. A pinch is the amount you can lightly pick up between your thumb and index finger. Let the kabocha cool first; don’t add the yogurt while it’s hot.

4 step. Break the shelled walnut kernels into small pieces by hand and sprinkle them on top. Serve in a small, shallow bowl.

What to check: 1 piece of walnut is one half-kernel. Add only the amount you prepared.

See the ingredients and cooking steps for Kabocha and Walnut Salad

The images in this post are newly generated AI images based on the Kkinion recipes linked here. The main image is also an AI-generated example. These are not actual cooking or tasting photos, and the amounts or finished appearance may differ.

Choose a meal using ingredients you have