Rice syrup Ssal-jocheong 쌀조청
Today’s recipe is a Korean cooking ingredient I’ve been using a long time, rice syrup (Ssal-jocheong: 쌀조청). You can find in a Korean...
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Fermented
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Napa cabbage kimchi and radish kimchi Baechu-kimchi, kkakdugi 배추김치, 깍두기
Kimchi is a staple of Korean life and many Koreans include it in their meals three times a day. You can eat it by itself, or use it...
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Spicy stuffed cucumber kimchi Oisobagi kimchi 오이소박이 김치
Cucumber kimchi (oi-sobagi) is made by turning a cucumber into a pocket and stuffing it with vegetables and kimchi paste. It’s delic...
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Easy-to-make kimchi Mak-kimchi 막김치
Hi everybody, I’m introducing “mak-kimchi” to you today! It’s made with napa cabbage (baechu in Korean), pre-cut into bite size piec...
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Cubed radish kimchi Kkakdugi 깍두기
Kkakdugi is a type of kimchi made from diced radish. It’s a very common kind of kimchi and often used in Korean everyday meals along...
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Hot pepper paste Gochujang 고추장
I’m thrilled to introduce you to my homemade Korean hot pepper paste (gochujang) recipe today. Yes, eventually! Over the years so ma...
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Fermented squid side dish Ojingeojeot 오징어젓
Today I’m pleased to introduce a kind of fermented seafood made with squid to you. Fermented seafood is called jeotgal (젓갈) in Korea...
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Ponytail kimchi Chonggak-kimchi 총각김치
Hi everybody! I’m very excited to introduce chonggak-kimchi to you today, a special kind of kimchi made with radishes called chongga...
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Radish water kimchi Dongchimi 동치미
Dongchimi literally means “winter kimchi” because it’s traditionally made right before the cold winter starts in Korea. In late fall...
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Korean spicy dipping sauce Ssamjang 쌈장
I am introducing Ssamjang to you today, a kind of Korean dipping sauce. I’ve posted ssamjang recipes in the past, always as a side d...
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