Korean kimchi

Kimchi jiigae aka the Queen of all Korean stews is one of the most classic and common dishes in Korean cuisine. There are many variations to this dish – you can…

Hello everybody! I am so excited to show you how to make vegetarian or vegan kimchi today. It's from my new cookbook! How long have you been waiting for this recipe? Or maybe you made your own adaptation of my traditional kimchi recipe or my easy kimchi recipe? When people asked me how to make...

Geotjeori is a kimchi salad made with cabbage (baechu). It's meant to be eaten fresh without fermentation so that you enjoy it immediately.

Vegan Napa Cabbage Kimchi

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Having massive cravings for kimchi so I’ve decided to make “kimchi jjigae”!!🍲It never fails to hit the spot ☺️ Ingredients: - kimchi (the older the kimchi, the better for stews. It’s more funky & flavorful👌) - 1 egg - King oyster mushroom (1-2) - Tofu - 6 squares or so - Dried anchovies - a handful - Dried kelp - 2 1x1 in pieces - Water - 3 cups - Gochugaru (korean chili flake)1 tsp adjust to how spicy you want it - Gochujang (korean chili paste) 1 tbsp - adjust to how spicy you want it -

Traditional kimchi recipe featuring napa cabbage — a popular, quintessential Korean side dish that's spicy, tangy, funky, and gets even better after fermentation.

Kimchi is popular worldwide. It is a traditional ethnic Korean staple that is made of salted and fermented vegetables. The commonly used ingredients are cabbage and radish with a...

Ever wanted to make your own kimchi? This healthy Korean side dish is a staple in our house, and it’s not too hard to make! This recipe is also known as shortcut or ‘emergency’ kimchi because it can be eaten straight away without any fermentation but still has delicious flavour!