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K-food/recipe

No gochujang, gochugaru, or fish sauce where you live? Here's a real, tested ingredient substitution guide for cooking authentic-tasting Korean food using local ingredients from Africa, Europe, the US, and beyond. No gochujang, gochugaru, or fish sauce where you live? Here's a real, tested ingredient substitution guide for cooking authentic-tasting Korean food using local ingredients from Africa, Europe, the US, and beyond.Why I Had to Learn This the Hard WayThe first time I tried to cook Korean food after moving abroad, I stood in my kitchen holding a recipe that called for gochujang, gochugaru, and fish.. 더보기
How I Learned to Make Korean Onion, Garlic, and Cabbage Jangajji (My Grandmother's Recipe) How I Learned to Make Korean Onion, Garlic, and Cabbage Jangajji (My Grandmother's Recipe)I still remember the smell of my grandmother's kitchen in late spring — the sharp bite of vinegar, the deep umami of soy sauce simmering on the stove, and jars lined up on the counter waiting to be filled. That's how I first fell in love with jangajji (장아찌), Korean pickled vegetables that are salty, tangy, .. 더보기
How to Make Kimchi Without Korean Ingredients: Easy Cabbage Kimchi How to Make Kimchi Without Korean Ingredients: An Easy Cabbage Kimchi Recipe You Can Make Anywhere in the WorldMy Kimchi-Making Story: No Korean Grocery Store, No ProblemWhen I moved abroad, one of the things I missed most from home wasn't a place or a person — it was the smell of kimchi fermenting quietly on the kitchen counter. The problem was simple: there was no Korean grocery store anywhere.. 더보기

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