This recipe was created after my recent discovery of dried bean curds. There are a lot of recipes floating around for simple salads and soups using these tofu skins, but I so much enjoy kkakdugi (Quick Korean Radish Kinchi) that I thought for sure you could use bean curd sticks for a similar snack. After […]
Read moreCitrus Junos, known as Yuzu (ユズ) in Japanese, and yuju (유자) in Korean, is the name of a particular type of rather small, very seedy, citrus fruit. Although it is commonly used fresh, and to make ponzu in particular, you will very often find it in a fermented form combined with chilis and salt, as […]
Read moreAlmost everyone is familiar with kimchi. Smelly fermented cabbage, right? I’m pretty sure that most of the people who won’t touch it fall into one of two categories: “I don’t do spicy”or “Ew, cabbage! Icky!” Well, if you are a member of the latter group let me introduce you to a very pleasant option. Kkakdugi. […]
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