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,…
Tag: soysauce
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.
Toran and Boiled Eggs Jorim
(Jerusalem artichoke and boiled eggs in soy sauce) Jerusalem Artichokes are a good substitute for Toran and I chose to use them for this simple dish. You can read more about Toran here. For the Jorim Ganjang( soy sauce)Mix together all the ingredients (water, Korean Chunju or Japanese Sake, Golden syrup, sesame oil, toasted sesame…
KoreanAnju 