Kimchi Mandu (Kimchi Dumplings) Looking for something to pair with a cold beer or glass of sake? Give these kimchi tofu mandu a try! Mandu is the Korean version of Chinese jiaozi or Eastern European pierogi. My recipe for these Korean dumplings is vegetarian and uses plenty of kimchi to ge...
After my visit to Korea I decided to make my kimchi at home. I tried to be as authentic as possible and it turned out so good. The kimchi tasted so good just like the real ones which I had in restaurants. What is Kimchi? Kimchi literally translates to Pickle. Any vegetable that is ...
Kimchi is Korea’s national dish (though this is disputed by some!), with a staggering two million tonnes of it consumed every year. With a flavour that’s simultaneously described as sour, pungent, salty, spicy, even umami, it’s not surprising for Kimchi to appear in any meal in its ...
Fruit juice cooked with sugar produces considerable foam or scum on the surface of the liquid. Skim scum off quickly before ladling the hot jelly into the hot jars. Tip: Alternately, you may add ½ teaspoon of butter or margarine when adding the sugar and before bringing to a boil. Do ...
Let soak for 1 to 2 hours on the counter or put the bowl in the fridge overnight or for 12 hours. After soaking cucumbers and onions, pour out saltwater and rinse thoroughly with cold water and allow cucumbers to drain. Prepare a water bath canner and begin warming the water. In a ...
Crack the cooked egg softly on the countertop or cutting board. Carefully remove the shell. You can rinse the egg under warm water to remove any residual shell pieces. Slice the egg in half or smoosh with a fork or break it into pieces. Season, eat, and enjoy. ...
After your sauerkraut has fermented to your liking, it’s time to move it to cold storage until you are ready to add its probiotic-rich flavors to your meals effortlessly. Refrigeration slows the fermentation process to the point where you won’t notice significant changes in texture. Rinse of...
For the water, I prefer the temperature to be somewhere between 110ºF to 130ºF—not boiling hot, not too cold. Dough made with room temperature water shrinks back too easily when I roll it out. On the other extreme, dough made with just boiled water has barely any elasticity left...
to picnic, the bread will likely have turned hard and dry, menapace tells self. if you’re pulling bread or rolls from the freezer, there’s no need to bother defrosting them first. they’ll defrost on the way to the picnic and taste fresh when it’s time to eat, new jersey–based...
Also, if you like a larger batch, this recipe is easy to double. Of course it goes without saying that quality ingredients make good homemade gochujang, so use the best ones you can find. Gochugaru You may have regular gochugaru for making kimchi or other dishes such as stews and...