Seasonal Korean cooking with Taeyeon
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 […]