Kimchi Kkakdugi | Cubed Radish Kimchi
This simple recipe is similar to kimchi baechu, except it uses cubed daikon radishes instead of napa cabbage. As a result, kimchi kkakdugi has a slightly sweeter taste. This highlight of Korean cuisine is typically served in mid to late autumn, during the daikon radish harvest. Fermented shrimp can also be added to give the […]
Kimchi Bokkeumbap | Kimchi Fried Rice
This kimchi fried rice is extremely versatile, which may be the reason it has long been a staple of Korean family cooking. Both the meat and the vegetables can be changed to suit your taste and budget – just make sure you use kimchi baechu to keep it authentic!