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…

Kohlrabi Kimchi

Looking for an excellent alternative for Korean radish Kimchi (Ggakdugi)? Then why not using Kohlrabi? Ggakdugi is a type of Kimchi made from Korean radish. Koreans use this radish to make three different types of Kimchi. One is radish winter Kimchi in a broth called Dongchimi, the second is a mixed Kimchi called Seogbagji and…

Temple Kimbap

Many years ago, I had a chance to learn about temple food for 2 months from a famous monk-chef in Korea. One of his teachings was what we eat and when we eat is very important. In the morning, eat light food like porridge, for lunch have solid food, a full meal but asmall amount….

Kimchi guk(soup or stew)

  In Korea if there is No Kimchi, then there is No meal! For breakfast, lunch and dinner all year round it is on your dining table. This means that a Kimchi refrigerator is a key appliance in Korean homes. I haven’t yet seen someone who hasn’t got one in their house. Kimchi is the…

Kong-namul (soybean sprouts)

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…

Tofo With Kimchi

Just simple fried Tofu cut with a pastry cutter and served with stir-fried Kimchi. I will post my latest Kimchi recipe soon.

Pajeon Pancakes and Deep Fried Tofu

With Little Gem Lettuce and Light Soy Sauce with Wasabi ( Vegetarian dish) Pajeon is type of Korean vegetable pancake and also called ‘Boochu jeon’. The main ingredient is trimmed salad onions or leeks with some chives. In Korea we use vegetable called  ‘Boochu’  and you can buy it from a Korean supermarket  for around £2…

Bibimbap ( Vegetarian)

Bibimbap is rice mixed with some vegetables (leek, onions, mushrooms, carrots, and courgettes) with Korean chilli pepper paste. You can buy this chilli pepper paste from a Korean supermarket and it is around £3-5 for a small container and you can use this for many years. Korean chilli pepper paste is the most popular Korean…

Yang Nyum Tong Dak (Fried chicken in Spicy sauce)

What can I say about this food? I personally didn’t like any fried or spicy food at all before I married. My marriage has changed even my eating habits. This is one of the most characteristic home-delivered food in Korea, you can order from the afternoon until early morning 3-4 am and they will delivery…