Soondubu Jigae (Korean Spicy Tofu Stew)

Today, the hubby and I were craving that something easy, hot and delicious. I have been suffering from a mild but exhausting head cold that is transforming into sinusitis, so I knew I wanted something fiery for dinner. Soup. Spicy soup. Spicy Korean soup. Mraw. Growing up, some of my favorite Korean foods (before I… Read more »

Best Kimchi Fried Rice Recipe (And The Top Secret Ingredient!)

Ahh, kimchi fried rice. Known in Korean as kimchi bokkeumbap, it’s quite possibly my favorite food in the world. Spam (or in my case, thick bacon) with sour and spicy and garlicky kimchi together with white rice and fluffy bits of scrambled egg. Calories for days of course, but totally worth it. How this delicious… Read more »

Korean Perilla Leaves

  Kkaennip, as it is called in Korean, is the minty, citrusy, herbal leaves of Perilla frutescens. You may already be familiar with the more popular shiso, aka Perilla frutescens var crispa the Japanese variant as a garnish and as an accompaniment to sushi (while in the same family, kkaennip is a little bit different… Read more »

Classic Kimchi (Mak Kimchi)

Whether you’re new to kimchi (and Korean food) or you’re looking for a good recipe for the classic cabbage kimchi, this recipe will serve you well. While there are a few odd ingredients (fish sauce, shrimp paste, rice flour) this makes the tastiest kimchi ever. Tangy, crunchy, spicy, garlicky, salty, and chock-full of a myriad… Read more »

Tteokguk: Korean Rice Cake Soup

Ahhh, tteokguk. Pronounced by me as “duck-gook” (because the romanization of Korean is absolutely atrocious) it is one of my favorite Korean foods. I associate it with New Year’s due to my mom usually making it for the first day of the new year. There’s a Korean tradition that you should eat tteokguk the first… Read more »

Yaksik: A Korean Holiday Fruitcake

The holidays always make me crave sweets. It’s funny just how much of a connection we can create with food and holidays. What is Easter without a ham, or Thanksgiving without a turkey? Some would argue just fine, thank you very much and I never enjoyed the dry turkey – but I would argue that… Read more »

Kimchi History

A long long time ago, there were no refrigerators. Or freezers. Or any sort of food preservation methods that we commonly use now.   Since you couldn’t just run down the corner to the grocery store,  you wanted to save and preserve food during the times where you had a lot of it for when you… Read more »

Kimchi Fermentation Part 1: A Short History

OK. So, we get it. Kimchi is a dish made of fermented cabbage.  Cool. But what exactly is that? And why does it kind of sound a bit disgusting when you put it like that? Fermenting sounds icky, and fermented cabbage sounds ickier. Here’s the thing: people have been fermenting food for years. In fact,… Read more »

Latest
  • Soondubu Jigae (Korean Spicy Tofu Stew)

    Today, the hubby and I were craving that something easy, hot and delicious. I have been suffering from a mild but exhausting head cold that is transforming into sinusitis, so I knew I wanted something fiery for dinner. Soup. Spicy soup. Spicy Korean soup. Mraw. Growing up, some of my favorite Korean foods (before I… Read more »

  • Best Kimchi Fried Rice Recipe (And The Top Secret Ingredient!)

    Ahh, kimchi fried rice. Known in Korean as kimchi bokkeumbap, it’s quite possibly my favorite food in the world. Spam (or in my case, thick bacon) with sour and spicy and garlicky kimchi together with white rice and fluffy bits of scrambled egg. Calories for days of course, but totally worth it. How this delicious… Read more »

  • Korean Perilla Leaves

      Kkaennip, as it is called in Korean, is the minty, citrusy, herbal leaves of Perilla frutescens. You may already be familiar with the more popular shiso, aka Perilla frutescens var crispa the Japanese variant as a garnish and as an accompaniment to sushi (while in the same family, kkaennip is a little bit different… Read more »

  • Classic Kimchi (Mak Kimchi)

    Whether you’re new to kimchi (and Korean food) or you’re looking for a good recipe for the classic cabbage kimchi, this recipe will serve you well. While there are a few odd ingredients (fish sauce, shrimp paste, rice flour) this makes the tastiest kimchi ever. Tangy, crunchy, spicy, garlicky, salty, and chock-full of a myriad… Read more »

  • Tteokguk: Korean Rice Cake Soup

    Ahhh, tteokguk. Pronounced by me as “duck-gook” (because the romanization of Korean is absolutely atrocious) it is one of my favorite Korean foods. I associate it with New Year’s due to my mom usually making it for the first day of the new year. There’s a Korean tradition that you should eat tteokguk the first… Read more »

  • Yaksik: A Korean Holiday Fruitcake

    The holidays always make me crave sweets. It’s funny just how much of a connection we can create with food and holidays. What is Easter without a ham, or Thanksgiving without a turkey? Some would argue just fine, thank you very much and I never enjoyed the dry turkey – but I would argue that… Read more »

  • Kimchi History

    A long long time ago, there were no refrigerators. Or freezers. Or any sort of food preservation methods that we commonly use now.   Since you couldn’t just run down the corner to the grocery store,  you wanted to save and preserve food during the times where you had a lot of it for when you… Read more »

  • Kimchi Fermentation Part 1: A Short History

    OK. So, we get it. Kimchi is a dish made of fermented cabbage.  Cool. But what exactly is that? And why does it kind of sound a bit disgusting when you put it like that? Fermenting sounds icky, and fermented cabbage sounds ickier. Here’s the thing: people have been fermenting food for years. In fact,… Read more »