logo
Food Advertising by

Confessions of a Kimchi Craver

There was a brief stretch in my first month in Korea when I stopped eating kimchi. I blame culture shock. I had not yet grown my Asian palate and had made the expat’s error of expecting certain colours and shapes to correspond to familiar tastes. I spent far too much time pondering the explosive flavours in my mouth. This was not a side dish to be gastronomically deconstructed – not for beginners anyway. Some of the best...

Read More
Recipe: Kale Kimchi
Aug23

Recipe: Kale Kimchi

Recently, I joined a CSA (community-supported agriculture) farm affiliated with our local community college. Our CSA promises, “a share of whatever is ripe and ready to eat.” That share recently included a small bunch of kale. Hubby is not a fan of kale, and I have never cooked with it before. So I was at a loss as to what I could do with it — really at a loss. Initially, I thought I would make kale chips with it, given...

Read More
Tuna Kimchi Jjigae
Apr12

Tuna Kimchi Jjigae

  Northern Californian winters are all about cold dampness — rain, lots of rain. For me, the only purpose for winter is to get the full benefit of a hot bowl of 김치찌개 kimchi jjigae, or kimchi stew. That’s a dish Koreans commonly make to finish off a jar of kimchi that has become too sour and mostly “juice,” the tangy, spicy, flavorful remnant of pickling. Kimchi jjigae with 돼지고기 dwaegi gogi (pork), Spam processed...

Read More
Koreamerican creation: Kimchi buffalo hot dog
Feb01

Koreamerican creation: Kimchi buffalo hot dog

There’s arguably no food more recognizably Korean than spicy cabbage kimchi. But what is quintessentially American? Few meats are more so than bison. Hunted nearly to extinction in the 19th century, the American buffalo was brought back from the brink of extinction to such abundance that it is becoming more common on American dinner tables via dedicated conservation. Chef Hector Marroquin of the Pupusa Griddle booth at the St....

Read More
Making kimchi with California ingredients
Dec23

Making kimchi with California ingredients

This video was filmed in the hills of Lake County California, just north of  Napa Valley to make a point about “regionalizing,” or adapting recipes for local ingredients. “Regionalizing” is a trend in culinary circles. Fermented foods are becoming popular for their health-promoting benefits. Baechu kimchi, the commonly recognized Korean red-pepper spiced picked cabbage side dish, brings the growing intrigue of...

Read More
Faster fermentation: Does kimchi primed make kimchi before its time?
Sep17

Faster fermentation: Does kimchi primed make kimchi before its time?

Chef Hector Marroquin of Pupusa Griddle in St. Helena, Calif., continues to perfect his kimchi recipe. He sent me this message on Sept. 13 from Facebook: I made about three gallons of kimchi…. I used about a cup of the older kimchi juice I had as a starter. I was surprised how quickly the fermentation process started. Then he asked me an interesting question — interesting to me anyway: Have you ever seen anybody use old kimchi...

Read More
Page 1 of 3123
Optimization WordPress Plugins & Solutions by W3 EDGE