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 the triangle blade to get the thin matchsticks, or spiralize it and cut into 2 inch pieces for a funky flare. Sauteing can take the …
We love a good gimbap, but our sushi mat rolling skills are not quite up to snuff. That’s why we use a Sushedo, available in the Waygook Kitchen. Gimbaps are traditional street food in Korea, served by the doors of restaurants in a long tin foil wrapper, and peeled off …
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 …
