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. [...]
Oct. 22, 2015 LUCKYRICE‘s Third Annual Slurpfest Ramen Tasting will focus on 4 major regional styles of Japanese ramen. Learn to slurp this popular, everyday Japanese meal in 13 minutes – [...]
Hongeohoe / Photo Credit: www.instiz.net Hongeohoe is fermented skate characterized by the stinging odor of ammonia, often ranked high in lists of world’s smelliest foods. The flesh and [...]
Samhap / Chef David Lee Samhap / Chef David Lee Samhap directly translates to mean ‘three combinations’ or ‘three tastes,’ and in the Korean culinary world, it refers to a combination [...]
Makgeolli / Photo Credit: www.cntraveler.com Makgeolli is a fermented alcoholic beverage made from rice or wheat, and is also known as Korean rice wine. As a naturally fermented drink, it is high [...]