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…

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…

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…

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…

Yakitori (Skewered Grilled Chicken)

Yakitori is a Japanese dish and a very popular Anju dish served in Korean bars. It consists of chicken, vegetables and seafood on bamboo skewers, grilled on charcoal and smothered in a sweet soy sauce. Any part of the chicken can be used (except for its head) but I’ll only use breast!.

Kimchi Jeon (Kimchi pancake)

Kimchi is made of Chinese cabbage with a variety of different spices and is allowed to slightly ferment. The flavour of Kimchi is intensely chilli, slightly salt and the fermentation adds a tangy vinegar taste. Although it is wonderful with a bowl of rice, many Koreans enjoy using older Kimchi as an ingredient of stews,…

Bibimbap

Rice with mixed vegetables and Korean chilli paste Bibimbap is made of steamed rice, assorted “Namul” (cooked and seasoned vegetables). This dish is vegetarian heaven; they might top with a choice of fried tofu, fermented Kimchi (Chinese cabbage) or cooked and seasoned mushrooms. Even non vegetarians love this dish, they can top with seasoned beef,…

Jjin Kimchi Mandu

Kimchi dumplings with vinegar soy dipping sauce Mandu (dumplings/spring rolls) are a versatile dish so they can be filled with only vegetables or with fish or meat with vegetables. There are many diverse ways of cooking mandu such as pan fried,deep fried, steamed and added to a soup.

Mak Kimchi

(Chinese or Naba Cabbage) Kimchi is THE most popular Korean dish. It is made of fermented vegetables with a variety of different spices. As  Kimchi  gets older, fermentation creates the different levels of flavours; at the beginning for the first  2-3 days, it is salty and spicy but as time goes on, it produces a…

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.