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 Baechu Kimchi was originally made with cabbage and beef stock.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

Shigimchi Namul (Seasoned Bunch Spinach)

Servings: 4 Cooking Times Preparation Time: 8 minutes Cooking Time: 1 minute Total Time: 10 minutes Ingredients 8 ounces bunches fresh bunch spinach(stem & leaf, not the bagged leaves) 2 small green onion, chopped 3 cloves garlic 1 teaspoon kkaesoogeum (sesame salt) 1 teaspoon toasted sesame seed Optional: 1 teaspoon sesame oil … 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

Hobakjeon

(호박전 Hobakjeon) Another popular snack/banchan dish. Jeon type dishes are often prepared on holidays, birthdays, or other special days. Jeon is commonly eaten as an appetizer, as banchan (small side dishes), or as anju (drink snacks). Hobakjeon is normally prepared using zucchini, but other squash may be substituted. Ingredients 2 each large … Read more

Nokdu Bindaetteok – Mung Bean and Kimchi Pancake

녹두빈대떡 Nokdu Bindaetteok dates back to at least the late 15th or very early 16th century and was originally considered a “poor man’s pancake”. Today it is a popular appetizer or snack and is served in many Korean restaurants. Ingredients Batter Ingredients : 7 ounces mung beans 12 ounces water (to soak … Read more