Tag: korean fermented food
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What is Kkakdugi? Korean Cubed Radish Kimchi Explained (+ Easy Kkakdugi Recipe)
Kkakdugi is crunchy, juicy Korean cubed radish kimchi served with soups and fried chicken; learn what it’s made of, how it tastes and how to make easy kkakdugi at home.
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What is Kimchi Paste? Korean Kimchi Seasoning (Yangnyeom) Explained (+ Easy Mak Kimchi Recipe)
Kimchi paste (kimchi yangnyeom) is the red chili, garlic and fish sauce seasoning that turns salted cabbage into kimchi; learn what’s in it and how to make easy mak kimchi.
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What is Jangajji? Korean Soy Sauce Pickles Explained (+ Easy Onion Jangajji Recipe)
Jangajji are Korean vegetables pickled in soy sauce, vinegar or jang; learn the types, how the brine works and how to make easy onion and chili jangajji.
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What is Cheonggukjang? Korean Fast-Fermented Soybean Paste Explained (+ Easy Cheonggukjang Jjigae Recipe)
Cheonggukjang is a pungent Korean soybean paste fermented in just a few days; learn how it differs from doenjang and natto and how to make cheonggukjang jjigae.
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What is Aekjeot? Korean Fish Sauce Explained (+ Easy Geotjeori Fresh Kimchi Recipe)
Learn what aekjeot is, the Korean fish sauce made from fermented anchovies or sand lance, how it tastes, how it differs from Thai fish sauce, and an easy geotjeori fresh kimchi recipe.
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What is Saeujeot? Korean Salted Shrimp Explained (+ Easy Gyeran-jjim Recipe)
Learn what saeujeot is, the tiny Korean salted fermented shrimp used in kimchi, how it tastes, how to use and store it, and an easy gyeran-jjim (steamed egg) recipe.
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What is Doenjang? Korean Fermented Soybean Paste Explained (+ Easy Doenjang Jjigae Recipe)
Doenjang is Korea’s fermented soybean paste. Learn how it is made, how it tastes compared to miso, how to store it, and how to cook an easy doenjang jjigae at home.
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