This Korean recipe from Julia Park is a simple and delicious dish of Japanese pumpkin (AKA Kabocha squash). Clean and slice the pumpkin into wedges about 2cm (¾”) thick. You can leave the skin on. Choose a large fry pan which has a lid and heat 1 tablespoon of olive oil over medium heat. Brown…… Continue reading Korean braised pumpkin + green cabbage kimchi
Tag: kimchi
kimchi jjigae
Kimchi jjigae (김치찌개) is a staple in Korean households. This stew, made with aged kimchi, is a hearty and delicious one-pot meal. Choose a casserole dish with a lid and add 300g of chopped pork short ribs or skinless pork belly, ¾ of a cup of roughly chopped aged kimchi, 1 finely sliced brown shallot,…… Continue reading kimchi jjigae
kimchi 2.0
I decided to make some kimchi again, this time using a more traditional method from this recipe. To split a Napa cabbage without losing any leaves, make a short cut in the base and tear the cabbage in half. Repeat and make quarters and even eighths, depending on the size of your cabbage. Dunk the…… Continue reading kimchi 2.0