Ponytail Kimchi (Chonggak Kimchi)
If you love the crunch of Korean radish kimchi, I think you’ll really enjoy chonggak kimchi (총각김치), also known as ponytail kimchi. It’s made with small Korean radishes and their leafy greens, coated in a flavorful kimchi seasoning. What I especially love is how the radishes stay crisp even as they ferment, while the …
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Korean Pumpkin Salad (Creamy & Sweet)
Of all the things I remember eating at Pizza Hut in Korea in the early 2000s, their pumpkin salad is one that has stayed with me. Funny how something so …
Donggeurangttaeng (Korean Meat Patties)
Donggeurangttaeng are small Korean meat patties coated in egg and pan-fried until golden. I make mine with equal parts beef and pork for a juicy, tender texture, along with finely …
Makgeolli (Korean Rice Wine)
Making makgeolli at home takes a little patience and attention, but it is very rewarding to watch the fermentation change from day to day. Made with rice, nuruk (a traditional …
Dakjuk (Korean Chicken Porridge)
Learn how to make dakjuk, a deeply savory Korean chicken porridge with tender chicken, a beautifully seasoned broth, and the kind of warmth that stays with you. What I love …
Baechujeon (Korean Cabbage Pancakes)
Baechujeon (배추전) is a traditional Korean pancake made with napa cabbage. The sweet, tender leaves are lightly coated in batter and pan-fried until crisp around the edges. What sets this …
Bok Choy Kimchi (Quick & Easy)
Bok choy kimchi isn’t a substitute for napa cabbage kimchi – it’s a different style of kimchi altogether. We often make it when our garden is producing plenty of bok …
