Kimchi Jjigae 김치찌개 Recipe

Sam’s mom (she’s Korean) makes a mean kimchi and whenever she gives me us some, we would allow it to ferment in the fridge. What I meant was that by allowing the kimchi to ferment, we are giving it time to ripen or mature. I have often stressed that taste is very subjective since it … Continue reading

Kimbab 김밥

Kimbab or Gimbab? In Korean it is 김밥 (kim = seaweed, bab = rice) – written with consonnant “K” and pronounced as “G”. Confusing isn’t it? Many people mistook kimbab for maki at first sight. It is futile to argue the origin of this dish (Japanese or Korean?) so I shall not tread into this argument … Continue reading

Kimchi Fried Rice 김치 볶음밥

Spice up your rice! Kimchi Fried Rice (serves 2-3) Ingredients: 1 cup kimchi, drained and chopped (preferably the kind made with Nappa cabbage). 3 cloves Garlic, chopped, optional. 1 tablespoon Red Pepper Paste (Gochujang). 1 teaspoon Sesame Oil. ½ cup cooked Meat (Beef, spam, pork, bacon, or ham – minced or sliced), optional. 2-3 cups … Continue reading