I have been meaning to share this sauce with you for several months or even years. It includes only two ingredients, so I shouldn’t probably…
First I saw Hiroyuki’s Pork and Radish Rolls, then Kelly posted her Sticky Pork Ribs… Not only have I started to crave pork, but…
Bulgogi was the first dish I tasted during my very first visit to a Korean restaurant and I still remember how much I enjoyed…
The successful experiment in simmering daikon with squid (click here to see the recipe) reminded me how much I love squid and made me look for…
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 still remember discovering Korean dishes made me feel like tasting a bolder and hotter version of the Japanese cuisine. I quickly realised this vision…
I know in the spring I should normally start craving light green salads, raw vegetables, grilled fish… but what can I do if one day…