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 […]
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 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 […]
Did you know Kimchi can be made with any herbs & veggies? Of course, if you’ve seen my Tomato Kimchi posting already, then you would know already! My favorite herb kimchi is Coriander Kimchi. I learned to make it at a Korean Buddhist Temple, where nowadays is gaining so much attention for their healthy & […]
Have you heard of Tomato Kimchi(토마토김치)? These sun-kissed tomatoes are stuffed with crunchy radish stuffing tossed with umami-filled kimchi dressing. The dressing brings out the ingredients’ own natural taste to the most, bursting with flavors! And what’s more, it’s 100% naturally vegetarian-friendly! Kimchi, one of the representative dish in Korea, usually refers to seasoned & […]