Seasonal Korean cooking with Taeyeon
What Kimjang Really Means When people think of Korean food, kimchi is often the first thing that comes to mind.But behind kimchi lies one of Korea’s most significant culinary traditions: Kimjang (김장). Kimjang is the tradition of preparing kimchi for winter, using the best seasonal ingredients of the year. Before modern agriculture and refrigeration, winters […]
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 […]
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 […]
Kimchi is one of Korea’s iconic fermented foods, packed with complex flavors, crunchiness, and incredible health benefits! Traditionally, kimchi includes fish sauce or salted shrimp for extra depth, but did you know you can make a fully plant-based version that’s just as rich and flavorful? This vegan kimchi recipe is inspired by Salchal-eumsik (Korean Buddhist […]
When the temperature drops, there’s one dish I always turn to: Hobak-juk (호박죽), a warm, velvety Korean pumpkin porridge that’s smooth, slightly sweet, and so comforting. Traditionally made with bigger pumpkin or kabocha squash, this version uses butternut squash, which is just as delicious and easier to find in many places. Plus, I’m adding a […]
Korean rice soup, or Gukbap (국밥), is the ultimate comfort food—deeply flavorful, nourishing, and satisfying. You may have seen it recently featured on NYT Cooking, but today, I’m sharing the authentic version, just like my grandma makes it. There are many versions of Gukbaps from different regions in Korea. But this Gyeongsang-do style beef radish […]
Crunchy, spicy, and slightly tangy, Mu Saengchae (무생채) is a classic Korean side dish. If you can’t find Korean radish, kohlrabi is the perfect substitute! Let’s make this easy and delicious banchan (side dish) at home. For the simplest meal, try it with a bowl of rice and a fried egg.Watch my Youtube Shorts video […]
![Kale Doenjang-guk (Soybean paste soup with kale) ｜케일 된장국 [Vegetarian]](https://i0.wp.com/123kimchi.com/wp-content/uploads/2025/01/Snapshot-31-01-2025-14_44-1.png?resize=360%2C540&ssl=1 "Kale Doenjang-guk (Soybean paste soup with kale) ｜케일 된장국 [Vegetarian]")
How I Got to Love Kale: Kale Doenjang-guk Cold days call for hearty, comforting soups. And with kale in season, there’s no better time to make Kale Doenjang-guk (케일 된장국), a Korean soybean paste soup that’s nourishing, simple, and full of deep, rich flavors. Give it a try! A Kale Revelation I didn’t always love […]
![Tteokguk (Korean rice cake soup) ｜떡국 [vegan/vegetarian friendly]](https://i0.wp.com/123kimchi.com/wp-content/uploads/2025/01/Snapshot-28-01-2025-11_35-3-e1738061389328.png?resize=360%2C540&ssl=1 "Tteokguk (Korean rice cake soup) ｜떡국 [vegan/vegetarian friendly]")
Tteokguk, My Family Style: A Hug in a Bowl to Start the Year Happy Seollal (Korean New Year’s Day)! If you’ve ever celebrated the Korean New Year, chances are you’ve had a warm, comforting bowl of Tteokguk. This traditional soup is made with chewy rice cakes swimming in a delicate broth, topped with colorful garnishes […]