Today we’re going to makekimchijjim, which is braised kimchi with pork and/or with mushrooms. It’s a delicious, savory side dish for rice that’s hearty, meaty, spicy & addictive! If you like kimchi, you’re going to love this dish, especially if you like kimchi-jjigae. Even peopl...
In Korean homes, there can never be too much of it. So many Korean dishes are made with well-fermented kimchi, suchasjjigae,mandu,bibim guksu,kimchijeon,dubu kimchi, etc. Buying napa cabbage (baechu) For this recipe, it’s best to use a medium to large cabbage that weighs around 5 ...
1 hour by car from Toronto. The farm was several acres and run by a Korean man growing a variety of Korean vegetables. Once we found him in the field, he gave each of us a huge plastic garbage bag. “Fill this with cabbage from my field, and pay me $10 per bag.” ...
How to eat Minari There are many ways to enjoy this wonderful plant. You can enjoy this raw in salads (muchim), slightly blanched then made intonamul, inkimchiand added to stews (jjigae). The bottom ends are usually too fibrous so you want to cut them away – like you see below. Th...
I went to a restaurant recently that had kimchi on the menu, and it was nowhere near what I remembered. It wasn't even fermented! Very disappointing. DelightedCooking, in your inbox Our latest articles, guides, and more, delivered daily. ...
Yeolmu mul kimchi is usually eaten in summer in Korea. Making bibimbap with barley rice, doenjang jjigae, yeolmu kimchi, hot pepper paste and toasted sesame oil is one of the...
which preserves the cabbage and changes the flavor over time. But you don’t have to wait for the kimchi to ferment before you enjoy it, you can eat it right away and keep eating it as it ferments and eventually goes sour. Then it’s perfect for dishes likekimchi-jjigaeandkimchi stir...