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 deep red in color, thanks to gochugaru (red pepper flakes) and gochujang (red pepper paste), and are generally considered to be a bit spicy. Use …
One of the most interesting and fun tabletop dishes I’ve been exposed to is dak galbi, with dak meaning chicken and galbi meaning rib, but it’s not chicken ribs, it’s more of a spicy chicken stir fry. For years, we could not find a restaurant in the greater Boston area …
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 loafers made in Istanbul. Just doesn’t quite jive. So just what is kimchi? The word “kimchi” is actually a loaded word, it refers to both …
Americans (waygooks) love BBQ. Koreans love BBQ. So how do you introduce Americans to Korean food? Put a grill in the middle of the table, serve meat a la carte, add some rice, romaine lettuce, and banchan (side dishes), market it as a “dining experience” and upcharge it like crazy. …
