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…
Tag: korean anju
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…
Myulchi Bokkeum
Stir fried anchovies in chilli paste You can buy dried anchovies from any Korean or oriental supermarket. Before using in this dish you will need to remove the anchovies’ heads, bones and intestines otherwise you may find their smell to pungent and their taste too bitter. This takes some patience but is not so bad…
KoreanAnju 