Kkaenip in Korean cuisine commonly is made into a 김치 kimchi — a general term for pickled vegetables — or wrapped around barbecued meat and related 반찬 banchan (side dishes). Adding Kkaenip (similar to shiso in Japanese cuisine) to hummus pairs the minty earthiness of the herb with the tang of citrus in the chickpea paste.
The triangle-shaped seaweed-wrapped rice snack 삼각김밥 samgak kimbap is a common sight in Korean lunch boxes and in convenience stores in South Korea. This the Korean... Read More
Sometimes, the best meals come from sheer experimentation and succeed when one does not make the same mistake twice or learn from the successes of others. I had an... Read More
Hubby and I work eight-plus hours a day, and there are times I don’t have much time to be creative in the kitchen. It doesn’t help that... Read More
Although broccoli is a cruciferous vegetable like cabbages and radishes, I would have never thought to pickle it since the florets are literally flowers. Who pickles... Read More
When the leaves, temperatures, daylight hours and resistance to sicknesses drop, it’s time to think about pumpkin and porridge. Koreans traditionally make a... Read More