It’s kimchi time again! After white radish (daikon) kimchi and the simplified version of Chinese/Napa cabbage kimchi, I would like to present you the most…
I suppose many of you will agree that fried rice is one of the most extraordinary dishes in the world. Whatever we use as ingredients,…
Some of you probably remember Cubed Radish Kimchi (Kkakdugi 깍두기) I have written about a couple of weeks ago. This famous dish was easy, absolutely…
Seeing radish kimchi at Hyosun Ro’s Eating and Living and then at Hiroyuki’s Blog on Japanese Cooking I felt it was high time I embarked on…
I don’t cook it often, but am probably one of the rare Western carnivores who sincerely likes tofu. Maybe because I have never thought about…
Will you be surprised if I say this salad is not hot? In spite of being obviously full of red chilli powder, it can be…
Bibimbap (literally “mixed rice”) is one of the most famous Korean dishes and – if you get rid of the “authenticity” complex – it can…
As a child I always liked Christmas celebrations but only because of the presents. When it came to food, Easter was my happiest festive time. Contrary…
In my previous post I have scared or disgusted some of you with black pudding, so now how about seasoned worms? Seriously, this is the first thing…
If you ask me what I have been eating most often for the last three years, Shoyu Chicken would certainly be among the top ten. The…