Our Korean Kitchen
Korean-style tofu with soy dressing
In conversations with friends and for a long time I thought that tofu is boring, bland, boring and its texture could be unappetising. It...
Radish kimchi
I must admit that I love the banchan part of any Korean meal, the endless variety of small dishes that magically arrive, each one with a...
Vegetables with glass noodles (Japchae)
Korean noodle dishes, and their cuisine have evolved over time with their history. This dish was originally created in the 17th century...
Kimchi stew (Kimchi jjigae)
Kimchi is core to Korean cuisine and is used more than the standard condiment as part of the banchan spread. The oldest recorded history...
Chilled tofu, cucumber and kimchi broth
I have always struggled with commercial sauces for dumplings, gyozas, dim sums, momos, samosas and everything fried or steamed....
Almost-instant cucumber kimchi
To understand Korean dining, we need to understand "banchan"or those little side thingies in the centre of the table. Banchan literally...
Spicy Korean chilled buckwheat noodles salad
Korean cuisine is dominated by the flavorful Tower chili or Gochugaru chili flakes or Gochujang fermented paste (Both are available on...
Korean soy-seasoned mushrooms
I love mushrooms and definitely do not cook them enough. The earthy aromas and flavors of the forest and chewy texture is what I adore....