🍽️ Cuisine
Korean cuisine balances fermentation, spice, and freshness—kimchi on every table, BBQ for celebration, and banchan with every meal.
Kimchi
Fermented Vegetables
Spicy fermented napa cabbage—Korean soul food.
Ingredients: 1 napa cabbage, Salt for brining, For paste: gochugaru, fish sauce, garlic, ginger, Scallions, Rice flour paste.
Preparation: Quartere and salt cabbage overnight. After that, rinse and squeeze dry. Make spicy paste with rice flour base. Then massage paste into every leaf. Pack tightly in jar. Finally, ferment 1-5 days at room temp.
💡 Press out all air—fermentation needs anaerobic conditions.
Bulgogi
Marinated Beef
Sweet-savory marinated beef grilled at the table.
Ingredients: 400g beef sirloin, sliced thin, Asian pear, grated, Soy sauce, sesame oil, Garlic, ginger, Sugar, Scallions.
Preparation: Slice beef very thin. Make marinade with pear, soy, sesame, aromatics. Marinate at least 2 hours. Then grill over high heat quickly. Wrap in lettuce with rice and ssamjang. Add kimchi.
💡 Asian pear tenderizes the meat—don't skip it.
Sundubu Jjigae
Soft Tofu Stew
Bubbling spicy stew with silken tofu—Korean comfort food.
Ingredients: 1 pack silken tofu, 100g pork or seafood, 30ml gochugaru, 1 egg, Anchovy broth, Garlic, scallions, Sesame oil.
Preparation: Sautingé pork in sesame oil with gochugaru. Add broth, bring to boil. Slide in soft tofu gently. Then add seafood if using. Crack raw egg in just before serving. Finally, serve bubbling hot with rice.
💡 Served in stone bowl—should still be bubbling at table.
