Kimchi – Napa Cabbage and Chive Kimchi

A note about making Kimchi: Making kimchi is not about precise measurements. It’s about taste. Many things can influence the final result, like the taste of the unseasoned cabbage. Some heads of Napa are very sweet so you would add less sweetener (sugar/nashi pear), some are slightly bitter so you would add … Read more

Kimchi – Napa Cabbage Kimchi (Baechu Kimchi)

배추김치, 통배추김치 Baechu Kimchi (Korean Cabbage, Napa Cabbage, or Chinese Cabbage Kimchi) is probably the most common type of kimchi. This kimchi is made with whole or halved heads of Korean cabbage instead of the cut cabbage seen in many restaurants. The elongated heads have a semi-sweet flavor that goes well with … Read more

Myeolchi-bokkeum – Stir Fried Anchovy

멸치볶음 This is a sweet, salty, crunchy side dish that goes well with many Korean dishes. Another popular ban chan dish from my Korean Restaurant days Ingredients 6 oz dried anchovies 1 Tbs blended sesame/soybean or vegetable oil Stir fry sauce: 1 Tbs Kochujang * 2 tsp soy sauce 1 Tbs honey … Read more

Maneuljjong-Bokkeum , (Sauteed Garlic Stems)

마늘종볶음 Another popular ban chan dish from my Korean Restaurant days. Ingredients 3/4 pound fresh garlic stems 1 tablespoon blended sesame/soy bean oil or vegetable oil 1 teaspoon sugar 1 teaspoon soy sauce 1/2 teaspoon salt 3 cloves cloves garlic 1 teaspoon rice wine 1 teaspoon pure toasted sesame oil 1 teaspoon … Read more