It is interesting how different cultures have similar dishes and sometimes similar names. The Korean Japchae is similar to a Chinese dish known as Chap Chai in Fujianese (Hokkien) or Chai Choy in Cantonese. When translated, chap chai means mixed vegetables. Both japchae and chap chai has a mixed of vegetables and clear noodles in [...]
Some weeks back upon my return from England, I shared a picture on Facebook of some cabbage kimchi that I had just made. It was the second time making kimchi in a span of two weeks. I was truly surprised that this was the very first thing my friend, DongXing, requested I make at her [...]
Continue reading about Napa Cabbage Kimchi (Poggi Kimchi) and a Winner!
Perhaps the most popular kimchi during the spring and summer time is the Stuffed Oi Kimchi or Oi Sobagi. Cucumbers are cooling and this kimchi is a tasty accompaniment on warm days. It also has a nice crunchy texture. Prepare oi sobagi in small quantities as it does not keep as long as the cabbage [...]
Freshly made kimchi is really good as the vegetables are nice and crunchy. I prefer my kimchi fresh but some people like it fermented. Store bought kimchi tends to be more fermented as it has been in the bottle for a while. I normally use up all my fermented kimchi in Kimchi Jjigae (spicy kimchi [...]
