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Tag Archives: kimchi
Transformed by a Weed – Shepherd’s Purse with Kimchi Stew (냉이 김치 찌개)
Kimchi Jjigae is one of the most common dishes on the Korean peninsula and while the main ingredients are basically the same, tuna, saury and pork are often added. And you can just as easily omit them! Koreans eat kimchi … Continue reading
Pork Kimchi JJim – 돼지 김치찜 – My Definitive Recipe
Key Features: Korean fusion / very healthy / adaptable I’ve lived for almost five years with one of Daegu’s best pork kimchi jjim restaurants less than 10 seconds walk from my front door. I very quickly developed a taste for … Continue reading
Cabbage Kimchi (Sun-hui version) My Definitive Recipe
Without doubt, cabbage kimchi is the most important item in the Korean kitchen. Not only is it an important side dish, accompanying most meals, but essential base in a number of other recipes. Kimchi is a ‘keynote,’ a defining feature … Continue reading
Posted in cabbage kimchi recipes, definitive recipe, kimchi recipes
Tagged cabbage kimchi, kimchi, making kimchi in the uk, salting, UK
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Kimchi Omelette
Key Features: easy and quick to cook, adaptable, Korean fusion, snack or fusion side dish I’m constantly on a diet and freeze anything I might be tempted to eat when feeling peckish. So, one evening, feeling a little hungry I … Continue reading
Kimchi Time – April 26th 2011
This batch of kimchi turned out to be a further improvement on my technique. My cabbages were large and I have since been told that the best cabbages are not the largest, but ideally more middle sized ones. Preparation – … Continue reading
Posted in pasting (making the paste), preparation, salting
Tagged cabbage kimchi, kimchi, salting
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Basic Kimchi Recipe (Adapted for a UK Market)
I have a number of friends and family in the UK, most notably my sister, who have been asking me to give them a kimchi recipe despite there now being many great recipes available on the Internet. So, I have … Continue reading
It’s Kimchi Time – Nov 2010
Usually, around this time of year I make a new batch of kimchi. The last batch was made in May and since August or thereabouts, I have occasionally had to wash mold from the top leaves, which has been excellent … Continue reading
