Kimchi can vary based on the season. The season in which the kimchi is made makes a difference. Kimchi is often made in the spring, summer, and fall. Based on the season, different vegetables and brining methods are used which…
What is Kimchi?
The First Kimchi When you think of Korean kimchi the first image that pops in your mind may be of spicy vibrant red cabbage kimchi (Baechu-kimchi (배추김치)) but that kimchi is a relatively new version. The oldest Korean kimchi is…
Korean Soups You’ll Commonly Find on the Table
I asked my husband, as a Korean person, what soups come to mind when he thinks of the most commonly cooked at home or enjoyed at restaurant soups. I cannot go over every single Korean soup ever made, so instead,…
The Ingredients That Give Korean Soup Its Flavor
You can use a variety of ingredients in Korean soups. I wanted to highlight the important ingredients that are used and how to use them properly for the best outcome in your dish. Soup Soy Sauce (국간장) Soup soy sauce…
A Guide to Essential Korean Soup Ingredients
Artificial Seasoning There are three main types of MSG that are used to season soups. Miwon (미원) Miwon is plain MSG and is the most popular MSG that Korean people use in cooking. This is just MSG alone; it does…
Korean Soup Types and What Makes Them Different
Jjigae (찌개) Jjigae is a type of Korean soup that places a stronger emphasis on the ingredients in the soup. It is thicker like a stew in comparison to other Korean soups, which contain more broth or liquid. Because these…
