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 ...
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. ...
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. The leafy part is al...
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