Doenjang Jjigae (soybean paste stew)

  Doenjang Jjigae (soybean paste stew) This is a staple Korean stew made with Doenjang (fermented soybean paste). This is made by fermenting cooked soybeans (called meju) with salt for minimum of 1 year. Of course, nowadays, we can buy it factory made from any Korean supermarket but still many Korean family make their own…

Japchae

Japchae is one of the most comprehensive dishes in terms of variety of ingredients and a very popular dish on birthdays. This is one of the best loved Korean noodle dishes by Koreans as well as by foreign visitors to Korea. The main ingredients are sweet potato noodles which are combined with a lot of…

Kong-namul muchim (soybean sprouts)/substitute beansprouts

Kong means bean in Korean, Namul means edible plants. Banchan (side dishes) are a big part of the Korean home kitchen. Kong-namul is one of the most popular side dishes and also one of the classic vegetable ingredients of Bibim-bab. It seems that Koreans started to eat this around 500 years ago. Beansprouts are different…

Gochujang Yangnyum Bibimbap

You need gochujang Yangnyum. Cooked rice All you will do is finely sliced vegetables(carrots, pointed cabbage(cabbage), onions, leeks, potatoes(optional), cucumber, peppers, bulgogi for nonvegans, for the vegans  fried tofu(temple kimbap), shiitake mushrooms or just Gochujang Yangnyum Stir fry  each vegetable(except cucumber) for 20-30 seconds.    

Gochujang Yangnyum

A teaspoon Gochujang Yangnyum over Dasima and cabbage rolls. Kombu is the Japanese word for dried sea kelp and Dasima in Korean and seaweed including dried sea kelp is widely consumed in Korea. This dish is a favourite picnic and party food  and you can taste at moderately expensive Korean traditional restaurants. If you want to…

Genius Soy Sauce

1.Guk-Ganjang  mixture ) and brine. The mixture of meju (freshly boiled and mashed soyben) is left for 2-3 months outside in the cold winter months in Korea until the liquid becomes black. The taste is richer and saltier, also the colour is much lighter than regular soy sauce. How to use them This is for…

Kimchi packet

In the right conditions, Kimchi bacteria will start to convert the natural sugars in vegetables into other compounds, such as lactic acid. Bloating is a clear indication that bacteria are present inside the packet. Bacteria feed on the contents of the pouch and produce gas. Since this gas cannot escape from the sealed packet, it…

Kimchi fried bulgur wheat

  I don’t like eating large amounts of food but I do spend the time to source good ingredients. Kimchi is the one of healthiest foods that you can eat. It is  packed full of nutritious  ingredients. We can use it as a seasoning. We can eat Kimchi as a salad, as a special gourmet addition to…

Baek(white)Kimchi

Baek (white) Kimchi with no chillies. This Kimchi is stuffed with a variety of vegetables, fruit, pine nuts, oysters and rock ear mushrooms.   The original Kimchis were Baek Kimchi from over a 1,000 years ago but did not use the Chinese leaf cabbage. In those times, Kimchi was radish dipped in fermented soya bean…

Naengmyeon

Naengmyeon Naengmyeon means literary in Korean, cold noodles. There are two kinds, one is Bibim-Naengmyeon which is mixed with spicy sauce with a little bit of beef or vegetable broth. Another one is Mul-Naengmyeon, served in a chilled broth made from beef or radish water kimchi. Naengmyeon used to eat by only nobles, especially among…