Budae Jigae, or Army Stew
Budae jigae translates to “army base soup,” and it’s just what you would imagine: a rich, flavorful red jigae broth, with the kinds of foods …
Japchae, sesame-flavored clear noodles
Japchae features potato starch or acorn glass noodles (dangmyeon), which are naturally gluten-free. This version of japchae can be like a Korean stir-fry of throwing …
Pickled daikon radish kimchi
Daikon radish is a staple of Korean cuisine. It really can’t be substituted for American red radish, it’s a totally different flavor. Daikon is usually …
Zucchini kimchi
Zucchini can benefit from the banchan treatment. A simple soy-garlic sauce complements the veggie well. To slice, cut the zucchini in quarters lengthwise, then chop …
Potato kimchi
Potato kimchi (banchan) elevates yellow potatoes (or other) to sweet and savory. Keep the small dish presentation of banchan in mind while cubing the potato. …
Broccoli kimchi
Broccoli kimchi (banchan) hits my crucifer notes. Simple to execute, it makes a welcome addition to any banchan set. Don’t oversteam the broccoli! A cheat …
Carrot kimchi
Carrot kimchi (banchan) is one of my favorites. It’s a rendition on candied carrots that is sure to please. Use a hand mandoline slicer with …
Waygook kimchi jigae
What do you do with all of that kimchi you’ve made? Make a kimchi jigae! “Jigae” refers to the class of soups that are a …
Easy kimchi, waygook style
No nation other than Korea can claim kimchi, it’s just a fact. When kimchi is made in China and exported, it’s like getting Italian leather …
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