Yeolmu Mul Kimchi – Young Radish Water Kimchi

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

Kimchi – Kkaktugi (Cubed Daikon Kimchi)

Kimchi - Kkaktugi (Cubed Daikon Kimchi)

깍두기 Kkaktugi is a variety of Kimchi that is made from daikon radish instead or napa cabbage. It uses mostly the same seasonings but delivers a quite different flavor. Cool and crunchy, this kimchi goes well with cold soups, Korean Grill, and “Bibim” type dishes. Ingredients 1 large daikon 1/4 cup kosher … Read more

Dongchimi (Radish Water Kimchi / Winter Kimchi)

Dongchimi (Radish Water Kimchi or Winter Kimchi)

동치미 This variety of Kimchi can be served as a banchan dish where it’s cool, crisp, clean flavor serves as a counterbalance to fatty and spicy dishes. The liquid is often used in  cold noodle soups as a broth Servings: 45 Ingredients Day -3 10 fresh green chili peppers 2 tablespoons kosher … Read more

Chonggak Kimchi / “Bachelor” Kimchi

Chonggak Kimchi or Bachelor Kimchi

총각김치 There are many varieties of Korean radish that are used in making kimchi. Chonggak Kimchi is a variety of whole radish (including greens) kimchi that is popular throughout Korea. It is also one of the easiest varieties of kimchi to make. In ancient times unmarried Korean men wore their hair in … Read more

Myeolchi-bokkeum – Stir Fried Anchovy

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