Kimchi – Napa Cabbage Kimchi (Baekju gimchi)

배추 김치 Baechu Kimchi (Napa Cabbage or Chinese Cabbage Kimchi) is probably the most common type of kimchi. The elongated heads have a semi-sweet flavor that goes well with ginger, garlic, and dried red chili peppers. Baechu Kimchi was originally made with cabbage and beef stock. It wasn’t until after the Japanese … Read more

Baechu Kimchi

Korean (Napa) Cabbage kimchi is the most common kimchi found in or out of Korea. Nearly every Korean household and restaurant has some variation of this dish available year round. Ingredients 2 heads napa cabbage (approximately 2 lbs) 1/2 cup salt (for brine) 1/4 small Daikon radish 8 each spring or green … Read more

Yeolmu Mul Kimchi – Young Radish Water Kimchi

열무 물김치 Young Daikon radish with greens are used to make this uniquely flavored kimchi. Ingredients 24 yeolmu (young summer radish) with greens attached 1/2 cup salt Fish Sauce Paste: 1 cup water 1 tablespoon flour 1/2 cup fish sauce 1 tablespoon sugar Seasoning Mix: 5 cloves garlic 1 ounce ginger 1/2 … Read more

Pa Kimchi

파김치 Green Onions drenched in kimchi seasoning, what’s not to like? Ingredients 6 bunches green onion 3 Tablespoon salted shrimp 6 cloves garlic 1 Tablespoon sugar 1/4 cup Sweet rice flour 1 cup water 1/2 cup coarse ground red chile pepper 1 Teaspoon fish sauce 2 Tablespoons Coarse salt Directions Rinse the … Read more

Oisobag-i / Oi Kimchi – Cucumber Kimchi

오이소박이/오 김치 The cool crisp flavor of cucumbers melded with the salty, garlicky, spicy flavor of kimchi. Oi Sobagi is one of my favorites and makes regular appearances at the dinner table. Ingredients 6 medium unwaxed cucumbers 2 tablespoons salt 1 bunch Korean chives 6 green onions 1 small Daikon radish Seasoning … Read more