Jjigae (찌개) refers to any Korean stew-like dish. Kimchi jjigae (김치 찌개) is hence a stew comprising mainly kimchi as well as other ingredients like beancurd, meat and mushrooms. Given that kimchi is a type of pickled vegetable that opens … Read more
I wanted to try out a Korean rice cake recipe that is stir-fried with slices of the main ingredient – a change from cooking rice cakes in their long cylindrical forms such as those in my previous Korean Spicy Rice … Read more
This is a simple dish of rice fried in Korean style. It is just one of numerous other Korean dishes which takes advantage of the range of seasonings and flavours of the traditional fermented vegetables – kimchi – to enhance … Read more
해물파전, literally seafood (해물) & spring onion (파) pancake (전), is one of the most common snacks found at street side stalls and in markets in Korea. As one of the favourite snacks of the Koreans, I’ve watched these pancakes … Read more
Jajangmyeon (or Jajangmyun) originated from the Chinese (Beijing) version of Zhajiangmian (炸酱面), which means ‘noodles with fried sauce’. The key difference between the two versions is the type of bean paste used to cook the sauce: the Chinese uses fermented … Read more
