Tag: fermentation

Holiday Gift Guide: The Best Korean Food & Culture Gifts
Looking for the perfect holiday gift for the Korean food lover or culture enthusiast in your life? Whether they’re obsessed with kimchi jjigae, exploring Korean traditions, or crafting their own bibimbap, this guide has you covered. Here’s the ultimate 2024 holiday gift guide for Korean-inspired gifts, all conveniently available on Amazon. Bonus: by shopping through our affiliate links, you’re helping support our blog while ticking off your holiday list!
For the Korean Food Enthusiast
1. Voohek Korean BBQ Raclette Grill: Your All-in-One Indoor Grilling Solution
Looking for the ultimate Korean BBQ experience at home? The Voohek Korean BBQ Raclette Grill combines a non-stick grill plate and a natural cooking stone for perfectly seared meats, veggies, and more. With 1300W of power, it heats quickly to 500℉, making it easy to whip up a feast in minutes. The 8 raclette pans and wooden spatulas make it perfect for hosting, letting everyone cook their favorites—from steak and seafood to melted cheese and butter. Versatile enough for breakfast, lunch, and dinner, this smokeless indoor grill is easy to clean and store, making it a must-have for foodies and families alike.
Check it out on Amazon →
2. K-Food: Korean Home Cooking and Street Food by Da-Hae and Gareth West
Discover Korean cuisine through this vibrant and approachable cookbook.
This cookbook features a blend of traditional Korean recipes and fun modern twists. Plus, it includes one of my own recipes! A perfect gift for home cooks and foodies alike.
Grab the book here →
3. Hagary Dragon Stainless Steel Chopsticks: Elegance Meets Durability
Elevate your dining experience with Hagary Dragon Chopsticks, designed in Korea and crafted from 316 surgical-grade stainless steel for unparalleled durability and hygiene. These reusable chopsticks are non-slip, thanks to their textured tips, making it easy to grip everything from sushi rolls to Korean BBQ. The laser-etched dragon design adds a touch of royalty to your table, and their dishwasher-safe, rust-resistant construction ensures they’ll last for years. Perfectly weighted and beautifully packaged, these chopsticks make an excellent gift for foodies, newlyweds, or anyone who loves Asian cuisine.
Shop the set →
4. DAGAON Finest Korean Snack Box
Discover the ultimate assortment of Korean snacks with the DAGAON Korean Snack Box, featuring 42 individually wrapped treats from top brands like Lotte, Orion, and Crown. This curated collection includes a mix of chips, cookies, pies, candies, noodles, coffee, tea, and more—perfect for sampling the best of Korea’s snacking culture. Whether it’s for gifting, parties, care packages, or just treating yourself, this snack box is ideal for any occasion. Packed with variety and flavor, it’s a surefire hit for friends, family, coworkers, or anyone craving a taste of Korea.
Get a snack box here →
5. Ramen Pot with Chopsticks, Spoon & Bowl Set: The Ultimate Ramen Lover’s Companion
Make instant noodles an art form.
Perfect for quick, delicious meals, this Ramen Pot Set comes with everything you need: a 1Qt Korean-style ramen pot, chopsticks, a spoon, and a bowl. Inspired by authentic Korean cuisine, this portable ramen cooker is ideal for dorms, small kitchens, or on-the-go dining. The pot’s compact size is perfect for single servings or meals for two, whether you’re making noodles, soups, or steamed eggs. The unbreakable bowl doubles as a serving dish for snacks, oatmeal, or salads, but remember: it’s not microwave-safe. Easy to clean and versatile, this set is a must-have for students, busy professionals, and anyone who loves quick, satisfying meals.
See it here →
For the Korean Culture Lover
6. Hanbok-Inspired Accessories
Celebrate Korean heritage with modern elegance.
From hanbok-patterned scarves to traditional-style jewelry, these gifts add a touch of Korea to anyone’s wardrobe.
Find hanbok accessories →
7. The Dark Side of Seoul: Weird Tales from Korean Lore Comics
Immerse yourself in Korean horror.
These comics are fun doorways into Korean folklore. You can order the digital or physical copies. Note that the physical copy takes around three weeks or so to ship from Korea.
Get the comic →
8. Calligraphy Set
Explore the artistry of Korean Hangeul writing.
A brush and ink set makes a unique gift for creative types interested in Korean culture. Pair it with a beginner’s guide for an even more thoughtful present. NOTE: Chinese calligraphy sets work as well.
Shop calligraphy kits →
9. K-Drama and K-Pop Merch
Perfect for the ultimate Hallyu fan.
Whether it’s BTS-inspired hoodies or Goblin-themed mugs, there’s no shortage of K-drama and K-pop gifts to choose from.
Browse fan merch →
10. Korean Language Learning Tools
The gift of speaking Korean.
Books like “Talk to Me in Korean” or language flashcards are ideal for anyone dreaming of learning Korean. Combine this with a subscription to online classes for the ultimate gift.
Explore language tools →
11. ZenKimchi Experiences Gift Card
Give the gift of experience.
Know someone who is planning to travel to Korea? Give them one of our ZenKimchi Experiences. Dine at the same BBQ place as Anthony Bourdain. Explore the dark alleyways on the Dark Side of Seoul Ghost Walk. Indulge in a Korean Chicken & Beer Pub Crawl. Or go off the main trail to find Korea’s real secrets on the Seoul Hike.
Check out the gift cards →
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For the Adventurous Cook
12. Fermentation Easy Starter Kit
DIY Korea’s most iconic dish.
A kimchi-making kit and more with fermentation jars makes it easy to create homemade batches. Add some gochugaru (Korean chili flakes) for an extra-special gift.
Shop fermentation kits →
13. Dolsot (Stone Bowl)
Perfect for sizzling bibimbap.
A Korean stone bowl turns rice and veggies into a restaurant-quality dish. Bonus: it’s great for stews too.
Find stone bowls →
14. Jang: The Soul of Korean Cooking
Master the art of Korean sauces and pastes
For the ultimate DIY cook, how about making authentic Korean jang (pastes and sauces) at home? Named a Best New Cookbook of Spring 2024 by Eater and Epicurious
Grab the book →
15. Korean Drinking Set
Drink like a Korean.
For the makgeolli and soju parties! If you’re going to indulge in some Korean rice beer and soju, you gotta pour it and drink it out of the right vessels.
Check it out →
For the Tea and Wellness Lover
16. Korean Tea Sampler
Experience the subtle beauty of Korean teas.
OSOLLUC from Jeju Island makes some of the best premium teas in Korea. This is a must-have for any tea enthusiast.
Check it out →
17. Ginseng Supplements
Boost their health with a Korean superfood.
Korean red ginseng, known for its immunity-boosting and energy-enhancing properties, is a thoughtful and practical gift.
Shop ginseng gifts →
Wrap It All Up
This holiday season, celebrate the joy of Korean food and culture with these thoughtful gifts. From cookbooks like K-Food (featuring one of my recipes!) to the sweet, savory treats of a snack box, there’s something for everyone on this list. And remember, shopping through our links helps support the blog—so thank you for sharing the love!
Happy gifting! 🎁
December 2, 2024
Recipe: Cilantro Kimchi
Cilantro Kimchi: A Forgotten Korean Recipe with Deep Roots
You’ve probably heard the claim: Koreans don’t eat cilantro. Many food blogs repeat it like gospel. They say cilantro—also known as coriander—has no place in Korean cuisine.
But what if that’s not true?
The Hidden History of Cilantro in Korean Food
Let’s look north. In North Korea’s Hwanghae Province, there’s a traditional Korean recipe known as gosu kimchi (고수김치). “Gosu” is the Korean word for cilantro. This dish features fresh cilantro fermented with radish and spices—just like other kimchi. That’s right: cilantro kimchi exists and it’s Korean.
Before the Border Split
Before 1953, Kaesong was part of South Korea’s Gyeonggi Province. After the Korean War, it became part of North Korea. Kaesong is famous for its cuisine. It was even the capital of Korea during the Goryeo Dynasty.
Food from Kaesong—including cilantro recipes—faded from view after the war. Much of North Korea’s food culture remains undocumented or hard to access.
Refugees Remember Cilantro Kimchi
Joanne Choi, a Korean-American blogger, shared her father’s memories of cilantro-rich dishes from Kaesong. She called cilantro “comfort food” for him—something he missed deeply. Sadly, she couldn’t find any cookbooks or recipes from that region, even in Korean bookstores.
Clues from North Korean Tours
In 2008, a travel blogger visited Kaesong and noticed something surprising: cilantro on the table. It stood out as unusual compared to food in the South. That detail backs up claims of cilantro being part of the northern diet.
South Korean Buddhist Temples Keep the Tradition Alive
Cilantro hasn’t disappeared entirely. In South Korea, Buddhist temple cuisine preserves many old recipes. At Sanchon, a famous temple restaurant in Seoul, cilantro is praised for enhancing flavor—especially with meat-free dishes.
The Language Tells a Story
Here’s another clue: Koreans use the native word gosu for cilantro. They didn’t borrow the word from English or Chinese. That suggests it’s not new—it’s been on the peninsula for a long time.
Where This Cilantro Kimchi Recipe Comes From
This version of gosu kimchi comes from a North Korean source—yes, really. The original website is blocked in South Korea, but I found the recipe through archived content and compared it to a South Korean version: Gypsy’s Gosu Kimchi.
Only the North Korean version provided detailed measurements. That’s what I based this recipe on.
June 2, 2023
Yonhap feature: 'Culinary connoisseurs crave kimchi crocks'
My first article for Yonhap News Agency posted today. I interviewed Adam Field, an onggijang (kimchi crock potter) based in Durango, Colo. He hand-produces onggi for customers eager to make their own kimchi with the same methods Koreans have used for more than 5,000 years.
Adam Field lives in Durango, Colo. He took this photo in the Rocky Mountains near Telleuride, Colorado while traveling to a farmers market to sell his wares and meet customers. (Adam Field photo)
Read “Culinary connoisseurs crave kimchi crocks.” To order your own handmade-in-the-USA onggi, visit Adam Field Pottery.
August 4, 2011
How water can be hard on your culinary masterpieces
Different sources of water have tortured the tongues of tea lovers for centuries and proved problematic for my late grandmother’s pickles. But health experts increasingly are realizing the subtle substances that distinguish one locale’s water from another — and consequently, a local specialty dish from a the same dish made elsewhere — can be essential to fighting chronic disease.
My grandmother, of blessed memory, was renowned in our small eastern Montana town for her dill pickles. Every fall, she would collect cucumbers from the garden, pickle them in her own mix of brine, pickling spices and dill. Family and friends appreciated receiving her pickles at Christmas and voraciously consumed them.
Whether they're half-sour or full-sour, don't underestimate the importance of the water you use for your brine. (photo courtesy of Michal Zacharzewski at StockXchg, creative commons license)
We moved 1,300 miles to southern Illinois when I was about 9 years old. Without enough time to plant a garden, she bought cucumbers that first fall and proceeded to pickle. To her taste, the pickles were so bad, she never made them again. But my grandfather and I enjoyed them. We pleaded with her the next several autumns to make her classic dills, but she stuck to her refusal for the remaining 20 years of her life.
There was a difference in flavor of water between Montana and Illinois.
“The water here is all wrong,” she told me.
She couldn’t explain scientifically what made Illinois water “all wrong” for her pickles, so I didn’t understand her frustration.
The taste of of water can be influenced by emotional attachment to a particular time and place just as much as it can by the physical attributes of water from different types of sources.
‘Don’t change the taste of this water’
In Korean Cuisine: An Illustrated History, author Michael Pettid recounts from Samguk Sagi (History of the Three Kingdoms), the home-water desires of Silla kingdom Gen. Kim Yu-Sin (A.D. 595-673). Kim frequently fought neighboring Paekche kingdom, but when Kim would pass home, he asked a servant to bring him a cup of that water.
“The taste of our home’s water is the same as in past days,” Kim reportedly said.
He echoed an ancient Korean new year’s prayer, “Please do not change the taste of this water in the upcoming year.” Water from any source would have quenched Kim’s physical thirst, but a sip of home water slaked his emotional thirst and renewed his strength.
When each house had a unique source of water, people became highly attached to the water of their home.
Is water really so important to the final results of a dish that you either have to consider importing water from your far-away homeland or accepting defeat and not make your signature dish at all?
Is it crucial that the water comes from where you come from? (photo by ArtMast at StockXchg, creative commons license)
Good leaves + good water = great tea?
Water is a crucial ingredient in making a good tea into a masterpiece or a blight.
The late Julia Child complained that the tap water in Santa Barbara, Calif., "turns my Chinese tea into mud." I'm sure the tea aficionados Bae Yong-Joon interviewed for his book could relate. (Photo courtesy of Simon Cataudo on StockXchg, creative commons license)
My late grandmother never would have shipped water more than 1,300 miles to make pickles. Yet Korean media star Bae Yong-Joon on page 185 of his book A Journey in Search of Korea’s Beauty describes a “tea snob” so steeped in the local nuances of water that she longs for “the old days” when some undertook such an impractical proposition.
“Tea aficionados devote a great deal of time to selecting water, as if it can change the flavor, aroma and vitality of the tea…. Some believe that tea tastes better when it is steeped in water that comes from the same region where the tea is grown…. The importance of finding the right water to match a good quality tea must have been a big part of the daily life of tea aficionados in the old days.”
What is ‘natural water’?
Many notice that the taste of water differs, say from that of Seoul to that of San Francisco. This is how the Water Encyclopedia describes the natural composition of the aqueous compound:
“Although water has the simple formula H₂O, it is a complex chemical solution. ‘Pure’ water essentially is nonexistent in the natural environment. Natural water, whether in the atmosphere, on the ground surface, or under the ground, always contains dissolved minerals and gases as a result of its interaction with the atmosphere, minerals in rocks, organic matter, and living organisms.”
A World Health Organization (WHO) report about nutrients in water says “drinking water supplies may contain … essential minerals naturally or through deliberate or incidental addition.”
“Water supplies are highly variable in their mineral contents and, while some contribute appreciable amounts of certain minerals either due to natural conditions, intentional additions, or leaching from piping, most provide lesser amounts of nutritionally – essential minerals.”
Asian water vs. American water
The report notes key differences between drinking water in Asia and in the U.S.
Many in Asia consume “soft water,” which has low levels of calcium, magnesium and zinc. U.S. water tends to be “harder,” with more trace minerals.
Most soft water in the U.S. comes from water softening systems. Which brings me back to my grandmother’s pickle problem — and maybe Julia Child’s trouble with tea. Montana water is mineral-rich, so our home had a water softener, as did many in the area. Softeners often add salt to replace minerals stripped from the water.
Water filters attached to a kitchen faucet commonly remove heavy metals and chemicals but may not make the water soft enough for your pickles or tea.
Thea Mann put her pickling proficiency to prose in “The Basics of Pickling.” She recommends soft water to avoid damage to taste and texture.
Softening up the enemy tastefully
But Mann provides a method for softening hard water without a softening device.
“If you like, it is possible to soften your water through 15 minutes of boiling. Use a large stainless steel sauce pan for this. Once you have boiled your water, let it stand for 24 hours, then skim off any surface scum. As sediment will have formed on the bottom, carefully ladle your now-softened water into another container and discard the remainder.”
Before you throw out a favorite pickle recipe or that expensive green tea from China, consider a solution as simple as good water filter or bit of boiling.
January 20, 2011
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 Korean food together with pickling. This video shows how you can substitute commonly available chilis for Korean ones to achieve the desired spiciness and flavor.
December 23, 2010
Faster fermentation: Does kimchi primed make kimchi before its time?
Do you jump-start the kimchi or let nature take its course? The choice is yours. (Photo by Jeff Quackenbush)
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 juice as a starter?
If you save the juice from your Lactobacillus-fermented kimchi, you can either make it into stew or save a cup or two to jump start your next batch. (Photo by Jeff Quackenbush)
I told him that natural-foods advocates often use starters. Koreans often use the leftover kimchi to make 김치 찌개 kimchi jjigae, or kimchi stew, and start the pickling process from scratch.
The Weston Price Foundation is an American nonprofit organization that advocates the nutritional superiority of natural foods and old-fashioned cooking and preservation methods. That includes naturally fermented foods such as kimchi, pickles, sauerkraut and yogurt. The foundation’s 1999 slow-food classic Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats is in my library.
Chef Marroquin’s question was well-timed. The Washington Post (free subscription only) in a Sept. 14 article called “Fermentation: A wild way to make food come to life” detailed ways to expedite vegetable fermentation (emphasis added):
Depending on your time and temperament, there are three ways to go about it. Sealing the food in a simple saltwater brine is the most traditional method; the wait for the finished product is usually several weeks. Jump-starting the process with whey from a dairy product, or liquid from any live ferment, can produce the desired result within several days. Powdered starters also do the trick.
How will using a “liquid from any live ferment” such as kimchi juice effect the final product?
I asked Master Food Preserver Delilah Snell of Project Small how such liquid starter as kimchi juice could affect fermentation.
“I think using the old juice adds a little more flavor and it has more of the ‘good bacteria,’” she wrote. “Starting from scratch, you have to make your own [good bacteria].”
Use of a starter also helps control the sourness of fermentation, she added.
If you like a sour, more developed kimchi, start the new batch with some juice from a prior pickling. Using a starter may also help create a more consistent kimchi more quickly, which is crucial for a restaurant or catering business.
However, if you prefer a fresher, more subtle kimchi, start each batch from scratch.
Leo Tolstoy said, “The two most powerful warriors are patience and time.” He could have been talking about the art of making kimchi, because patience and time are keys to the good stuff.
September 17, 2010