Korean kitchen pages

  1. Traditional napa cabbage kimchi (Tongbaechu-kimchi: 통배추김치)

    My classic, spicy, traditional whole leaf napa cabbage kimchi recipe that I’ve been using for years and years. Spicy, fermented, and delicious.

  2. Potato Salad

    If you’ve ever been to a Korean restaurant, maybe they served you a small side dish of cold, smooth, slightly sweet mashed potatoes, almost like ice cream. It might have had some carrot or cucumber in it, which made it a little crispy. There was probably no more than an tiny scoop of it on the plate, and […]

  3. Kimchi Hot Dog

    This recipe combines a technique I learned from a Toronto bus station street vendor with my own spicy, sour, well-fermented Korean kimchi. For me this is the best of best summertime hot dog.

  4. Fish cakes (Eomuk)

    So many of my readers tell me I’m their inspiration, but in reality they are the ones inspiring me to develop better recipes and always try my best.

  5. Gimbap

    Classic gimbap

    Hi everybody! Spring has come! It’s time for us to make something delicious, pack a lunch box, and go on a picnic. I can’t fully enjoy any activity or event unless delicious food is on hand. Most Koreans are like this. I may spend one afternoon in Central Park here in New York, but before […]