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How to Make Kimchi at Home: Easy Step-by-Step Guide

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If you want to learn how to make kimchi at home, the good news is that it is mostly salting, mixing and waiting. Kimchi (김치, "gim-chee") is the spicy, tangy fermented vegetable side dish that appears at almost every Korean meal. The most common kind is baechu gimchi (배추김치, "bae-choo gim-chee"), made with napa cabbage. Napa cabbage kimchi packed in a jar Photo: Kimchi in jar by Shisma, CC BY 4.0 , via Wikimedia Commons This guide gives you one beginner recipe, then explains what happens in the jar over the following days and weeks. After that come swaps for common problems: no fish sauce, no napa cabbage, no spice, or no Korean grocery store nearby. How to make kimchi at home: what you need Quantities below make about one large jar's worth. Korean home cooks rarely measure exactly, so treat these as a starting point and adjust to taste. For the cabbage 1 large napa cabbage (about 2 kg / 4.5 lb) 1/2 cup coarse sea salt, non-iodized Water for the brine ...
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Korean Ramen: Top Brands, Spice Levels and How to Cook It

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Korean ramen is not one thing. It is a whole shelf of instant noodles, from gentle beef broth to red-hot stir-fried packs, and Koreans have strong opinions about every one of them. I'm writing this as a Korean in Seoul, so I'll explain which brands are which and how we actually cook them at home. A typical Korean supermarket shelf packed with different ramyeon brands. Photo: 24 hours Ramyeon Ramen convenience store (South Korea) by lazy fri13th, CC BY 2.0 , via Wikimedia Commons What Koreans Call Ramen: 라면 (Ramyeon) In Korea, instant noodles are called ramyeon (라면, "rah-myun"). The word comes from the Japanese "ramen", but the food has gone its own way. When a Korean says ramyeon, they almost always mean a packet of dried, fried noodles with a soup powder, not a bowl from a fancy restaurant. The first Korean instant noodles appeared in the early 1960s. Today ramyeon is a staple. It's a late-night snack, a hangover fix, a lazy lunch and a camping mea...
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Korean BBQ Guide: Cuts, Banchan and How to Eat It

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Korean BBQ is not just grilled meat. In Korea it is a long, social meal where everyone cooks, shares and talks around one table. If you have ever sat down at a grill and felt unsure who flips what, or how all those little dishes fit in, this guide is for you. Pork belly on a table grill is the classic Korean BBQ start. Photo: Korean barbecue - dipping grilled pork shoulder in meljeot by 대경라이프, CC BY-SA 4.0 , via Wikimedia Commons Korean BBQ restaurants keep making local news abroad. This week's headlines included Mr. Gogi Korean BBQ in Joplin, Missouri, and a Dae Gee Korean BBQ closing in Fort Wayne, Indiana. Wherever you eat it, the basics below work the same. How Korean BBQ works You order raw meat by the portion, and it is grilled at your table, either over charcoal or on a gas grill built into the table. A vent hood hangs above or sits beside it. Staff may start the first batch, but after that you cook it yourselves. The meat is only one part of the meal. It comes with r...
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