Even though I’m Korean, I prefer fresh kimchi (Geotjeori – Unfermented Kimchi) over the regular kind. It’s less salty, fresh, and slightly sweet. The crunchy texture is just amazing. I wonder which you prefer
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Even though I’m Korean, I prefer fresh kimchi (Geotjeori – Unfermented Kimchi) over the regular kind. It’s less salty, fresh, and slightly sweet. The crunchy texture is just amazing. I wonder which you prefer
Even without tasty side dishes, you can have delicious meal with just some spicy and salty squid jeotgal. I made my own version of jeotgal (lots of diced garlic and Korean hot…
Every now and then, I just want to put a variety of jeon together and munch on them. The sizzling sound when I make jeon reminds me of rain, so it always…
Unlike the glass noodle sundae you see at snack bars, this sundae is from a traditional sundae restaurant and is made with little or no glass noodles, using pork, blood, vegetables, and…
I really love japchae.👍👍 I think one reason foreigners like japchae among Korean dishes is because they enjoy noodle dishes—after all, they eat a lot of pasta and stir-fried noodles. The chewy…
I had a lot of kabocha sweet potatoes at home, so I made sweet potato fries. Then it suddenly occurred to me—what if I fried them like tonkatsu? I coated them in…
One of my favorite side dishes, stir-fried potatoes, was on the lunch menu. Lucky Day 🙂 Is happiness something special? I tried to celebrate small joys like this
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Comments (2)
The colors look incredibly appetizing. Kimchi has so many different charms—fresh kimchi and well-fermented kimchi alike—that it’s hard not to love it. I also love wrapping boiled pork in fresh kimchi the most.