How to make Kimchi 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 i...
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...
Jump to recipeSavePrint Sweet-spicy gochujang gives fried rice an instant flavor boost. Serve it with a sunny egg and kimchi on the side for the ultimate comfort food—and consider this a sign that you should skip takeout tonight. Ingredients 2 cups short-grain white rice 3 Tbsp. g...
This easy Ciabatta Bread recipe will give you perfect crusty homemade bread with only five ingredients. This ciabatta dough can be made ahead and used to make either two loaves of ciabatta bread, or eight ciabatta rolls. Hi! I am just popping in to share this easy ciabatta bread recipe wit...
Making kimchi at home has been a long time “to make” on my list, yet I had never made it until it became evident to me by my doctor that I needed to eat more probiotics to improve my tummy health. Kimchi is a lacto-fermented cabbage with Korean spices. It is great in many foods...
This is how Korean moms make Gochujang at home every year in spring. This is a very authentic and traditional way to make Korean chili paste! If you have the ingredients and some time, this somewhat long process is totally worth it! Korean Gochujang in glazed clay vessel (hangari/onggi)...
Irene KimAj Caldwell
Traditionally Makgeolli was made in clay jars (hangari) – like the ones you put kimchi or gochujang in – which is the most ideal as it allows the brew to breathe. But if the hangari was used in other fermentations, it may still have some flavor or smell embedded, not to mention ...
Sugar-Free.The roasted squash itself is completely sugar-free. To make the Gochujang Glaze sugar-free, simply leave out the maple syrup or other natural sweetener. Gochujang has an inherent natural sweetness, so you may not even miss the sugar anyway!
the richer and more umami the flavour. Other cereal grains like rice or barley can also be used to make miso. This type of condiment is often used in soups or as a marinade/glaze for meats andvegetables. You could even use it on its own, like in thisChinese-5 spice Burger with Garli...