Meju / Photo Credit: jskult.tistory.com The Science of Fermentation What is Fermentation? Fermentation is an active metabolic process that coverts carbohydrates to alcohols, carbon dioxide or [...]
Cheonggukjang / Photo Credit: 10mag.com Cheonggukjang is a fermented paste made from whole soybeans. It is a variation of Doenjang, but is distinguished as a separate type of Korean Jang. [...]
Nov 10th, 2015 6-9pm Since 1998, the best of New York’s restaurant scene—experts in both classic comforts and gastronomic innovations—have gathered together for one incredible feast, New York [...]
October 22 – 25, 2015 The Food Film Festival is a multisensory food and film experience. Over the course of 8 years, the Festival has hosted over 30,000 guests from New York City to [...]
Doenjang—Fermented Soybean Paste / Photo Credit: blog.daum.net/fermentedfood Doenjang is one of the staple Jang used in Korean cooking. The soybean-based fermented paste is thick and has a coarse [...]
Gochujang / Photo Credit: abcnews.go.com Gochujang is a Korean hot chili paste made by naturally fermenting sun-dried red chili powder, sweet rice, soy beans and salt while contained in large [...]
Ganjang—Korean Soy Sauce / Photo Credit: blog.naver.com/triumphjun Ganjang, also known as Joseon Ganjang, is fermented Korean soy sauce that is created during the production of Doenjang, Korean [...]
Ssamjang / Photo Credit: Youngjin.com via Kukinews As salsa is to tacos and mayo sauce to sandwich wraps, ssamjang is an essential element in the Korean equivalent, ssam, a vegetable leaf wrap [...]
Napa Cabbage Kimchi / Photo Credit: Hansik.orgt Kimchi is the ultimate representation of the Power of Korean Fermentation. It is a staple banchan, or side dish, in every Korean meal, and is also [...]
Kimchi Dubu by Chef Deuki Hong Chef Deuki Hong’s Kimchi Dubu: Homemade soft dubu with kimchi bacon compote, toasted sesame seeds, gold squash shoots, micro perilla leaves, and perilla salt. [...]