After a couple of weeks of fermentation, I decided to make some kimchi jigae with my mak kimchi. I substituted canned tuna for the pork belly. I guess that makes this chamchi jigae. It really gave this stew an incredible texture. And, just as its traditional pork belly counterpart, it went really well with rice! […]

These fried tofu pockets stuffed with vinegared rice “originated from Japan, but it’s a very popular lunch box and picnic food in Korea.” Inari Sushi in Japanese or Yubu Cho Bap in Korean, these are quite the snack. And a delicious one too! Using a kit I bought at M2M in the East Village, I […]

Following a combination of maangchi’s and aeriskitchen’s recipes, I made pumpkin porridge to accompany my family’s Thanksgiving dinner. I used pumpkin instead of butternut squash. I substituted Splenda for the sugar and only added half as much since it’s a little sweeter than sugar. I made the rice balls jelly bean size and made plenty […]