Seasonal Korean cooking with Taeyeon
When people think of kimchi, kimchi (or napa) cabbage usually comes to mind. But did you know you can make equally delicious kimchi with other cabbages? In Korea, we call this yangbaechu kimchi (양배추 김치), made with European-style cabbages like cone (pointed) cabbage or round cabbage. 👉 Here’s where naming can get confusing:– In the […]
Late summer is onion season and if you’ve never made kimchi with sweet, juicy onions, then this might just become your new favorite. This small-batch Onion Kimchi (양파김치) is inspired by the Jeolla-do region, Korea’s southern province known for its bold, flavorful food and excellent summer onions. It’s a refreshing, naturally fermented kimchi that goes […]
Basil kimchi took Korea by storm a couple of years ago, after popular TV host Lee Young-ja (이영자) introduced it on a variety show. Viewers were fascinated by the idea of tossing fresh basil leaves with gochugaru, fish sauce, and aromatics, and eating it right away like a spicy, fragrant herb salad. It was simple, […]
Kohlrabi kimchi is one of my go-to small-batch ferments when Korean radish isn’t available. If you’ve been looking for a way to make crunchy, refreshing kimchi without mu (Korean radish), this is for you! In Korea, kkakdugi is traditionally made with Korean radish, which is slightly spicy, juicy, and firm. But outside of Korea, it […]
A Crisp, Quick Fermenting Summer Favorite If there’s one kimchi I can’t go a summer without, it’s cucumber kimchi. Known as oi kimchi (오이김치) in Korea, this refreshing, quick-fermenting kimchi is one of the most beloved summer side dishes. Crunchy, tangy, and slightly fizzy when fermented just right. It’s the kind of kimchi that’s ready […]
Looking for a refreshing, beginner-friendly kimchi you can enjoy all spring and summer? Meet Nabak Kimchi (나박김치), a traditional Korean mul kimchi or “water kimchi” made with lightly brined napa cabbage and crunchy kohlrabi in a clear, fizzy broth. The gently spiced, refreshing broth is made with fruits and aromatics, this is the kind of […]
Leek Manongji (pronounced mah-nong-jee) is how this dish is called in the Jeju dialect. While jangajji refers more broadly to Korean soy sauce pickles, this version is specific to Jeju Island’s spring traditions where young garlic stalks are brined in sweet and sour soy brine. There’s a quiet joy in spring vegetables and for me, […]
Naturally Vegan, Refreshing, and Perfect for Spring Let’s celebrate spring with a light and elegant Korean fermentation recipe using one of Europe’s most beloved seasonal vegetables: white asparagus, also known as white gold. This White Asparagus Mul Kimchi is a refreshing, naturally fermented mul kimchi (water kimchi) that’s chilled, crisp, and just lightly bubbly. It’s […]
Why You Should Make White Kimchi This is my simplified recipe for White Kimchi (Baek Kimchi), based on traditional Korean fermentation methods! It captures the clean, delicate flavor of napa cabbage without any gochugaru (Korean red chili powder), making it a wonderful dish for both beginners and seasoned kimchi lovers. White kimchi is a beautiful […]
Why You Should Make Wild Garlic Kimchi This Season This is my original recipe for wild garlic kimchi, based on traditional Korean fermentation methods! It highlights the flavors of wild garlic in a naturally & authentic way! Spring is the perfect time to explore new flavors in fermentation, and wild garlic (San-maneul in Korean) is […]