kimchi

One of my favorite side dishes to eat with Korean barbecue is geotjeori! Crispy and fresh, it always tastes delicious with samgyeopsal (grilled pork belly). Try making this baechu geotjeori recipe. In English, this is known as fresh kimchi or fresh cabbage kimchi!

Do you enjoy picnicking during the warmer months of the year? If so, try adding kimchi jumeokbap, otherwise known as Korean kimchi rice balls, to your picnic repertoire! Or, instead, you can also make these for a simple meal at home. n South Korea, people often make these quick and easy rice balls as a rice-based filling ingredient in packed lunches. Previously, I wrote about Korean rice balls when I published my basic jumeokbap recipe. Now, I want to introduce you to these kimchi-based rice balls!

We love making Southern-Korean ‘grits bowls.’ Instead of the usual southern grits topping options such as ‘shrimp & grits’ or ‘breakfast grits,’ we top this Lowcountry southern comfort food with typical Korean flavors. Here, we give a recipe for one of our favorite fusion ‘grits bowls.’ We combine grits with some Korean marinated ground pork, soy sauce sauteed spinach, and friend kimchi! 

Every fall, families across South Korea come together to make their national dish: kimchi. The process is labor-intensive. Once made, people divide the kimchi into different containers to take home and store. I recently wrote about kimchi refrigerators and why people use them in South Korea. Now, I want to go over different types of kimchi containers people use. After all, once you make the kimchi, you need to be able to store it properly!  

Napa cabbage is a variety of Chinese cabbage native to the Beijing region. Famously, this vegetable has a long barrel shape with a mildly sweet flavor. In South Korea, people refer to napa cabbage as ‘baechu’ (배추) and is used in many important cultural dishes.