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….
(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…