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Caroline Choe, a Korean American chef and the author of a new cookbook, “Banchan: 60 Korean American Recipes for Delicious, Shareable Sides,” shares ideas for bringing Korean flavors to a ...
Here are five delicious kimchi recipes to get you started with this savory dish. 1. Homemade kimchi. Before cooking any meal with kimchi, it’s a good idea to know how to make it as a standalone ...
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[1] [2] Her Korean grandmother would often cook Korean dishes, [3] and taught Choi to make kimchi. [4] Choi and her parents lived in South Korea for three years during her childhood. Back in the United States, Choi began working in restaurants at age 14. [2] Choi graduated from the Institute of Culinary Education in New York. [2]
In a bowl, toss the cabbage with the salt and squeeze it to soften slightly. Cover with a small plate and a heavy can and let stand at room temperature for 1 hour.
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1. Trim the turnips, leaving about 1/2 inch of the stems. Halve the turnips lengthwise and transfer them to a 2-quart glass jar. Dissolve 2 tablespoons plus 1 teaspoon of the salt in 1 quart of the water and pour the brine over the turnips.
Kimchi can be eaten as an accompaniment to almost any meal and is an important part of Korean culture. [2] Recipes date back to at least the 13th century, [3] when it was made from vegetables, pickles, and either salt or a mixture of alcohol and salt. [6] Red pepper was added to the ingredients in the 17th century. [3]