Communist Kimchi!

You may recall that in the Kimchi Chigae post I mentioned that I was developing a North Korean kimchi recipe. Well I worked the handwritten recipe with no ingredient amounts that you see here through three iterations – each less spicy than the last. And with some description and input from food and travel writer, Michael Y. Park, who brought the recipe out of North … Read more

Kimchi Chigae

I love kimchi. I have several jars of kimchi in my refrigerator at all times. Kimchi of Napa cabbages and Korean radish, cucumber kimchi, and now, thanks to food and travel writer Michael Y. Park – kimchi from North Korea as well. You see, Michael recently returned from a trip to North Korea with a handwritten recipe for North Korean kimchi in hand. He sent … Read more

Making Kimchi

Kimchi is a fascinating thing. It is a salt-pickled Korean vegetable dish often made primarily of Napa cabbage, but also made of radish, cucumbers, spring onions and a wide variety of additional ingredients that create a range of flavor from spicy and hot to savory to mild and slightly sweet. Currently, there are over one hundred different varieties of kimchi and countless derivative dishes – … Read more

Korean-BBQ Birthday

This year, for the first autumn birthday, we took the family and a guest to a nearby Korean barbeque that has gotten some great reviews.  Honey Pig really is a small slice of South Korea tucked into the DC suburbs.  From its dark and industrial-styled interior to its straightforward, unembellished service and the thumping pop on the sound system it feels like stepping into another … Read more