Geotjeori is a type of fresh kimchi that’s not fermented, unlike traditional kimchi. It’s a quick and easy dish that’s perfect for those who want to enjoy the fresh, crisp
Oi-so-bagi is a popular Korean side dish made with cucumbers pickled in a spicy and tangy sauce. It’s a refreshing and healthy dish that’s perfect for summer. Ingredients: Instructions: Tips:
Pa kimchi is a popular type of Korean kimchi made primarily with scallions. Known for its crisp texture, refreshing flavor, and numerous health benefits, it’s a staple in Korean cuisine.
Mugeun-ji is a Korean term that directly translates to “aged kimchi.” It refers to kimchi that has been fermented for an extended period, resulting in a deeper, more complex flavor
Yeolmu-kimchi is a type of Korean kimchi made with young summer radish. It’s known for its crisp texture, refreshing flavor, and bright color. Unlike traditional kimchi, which is fermented for
Kimchi is a staple food in Korean cuisine, characterized by its distinctive spicy and tangy flavor. It’s made from a variety of vegetables, most commonly napa cabbage, which is fermented
Chonggak-kimchi is a popular type of Korean kimchi made with chonggak mu (ponytail radish). It’s characterized by its crisp texture and slightly sweet and spicy flavor. Ingredients: Instructions: Note: The
Kkakdugi is a popular type of Korean kimchi made with cubed radish. It’s known for its bright red color, tangy flavor, and crunchy texture. Key Characteristics of Kkakdugi: How to
Dongchimi is a traditional Korean winter kimchi made with radishes, various vegetables, and a spicy, sour brine. It’s a refreshing and healthy side dish that is often served during the
Kkaennip kimchi is a representative Korean kimchi variety that combines the unique aroma of perilla leaves with a spicy seasoning. Perilla leaves are rich in calcium and vitamins and have
