Korean pickled chayote

Although chayote originated in the region of Mexico & Honduras, it has swept Asia by storm in recent years. It is frequently referred...

chayote picked in soy sauce

Chayote belongs to the gourd family and is a vegetable native to Mexico and Central America. It's not a usual Korean cooking ingredient, but I found that it works very well as a substitute for Korean radish when making kkakdugi (Cubed radish kimchi)style kimchi. Koreans say there are almost two...

Do you enjoy that pickled radish in your favorite Japanese or Korean restaurant? I bet you will be surprised by how easy it is to make authentic Korean pickled radish at home! With this recipe, everyone will be able to make these golden yellow, healthy, crunchy, and refreshing radish pickles within 45 minutes! Ready to make some yummy kimbap with your homemade danmuji? See my next recipe blog!

it really becomes sobering to see how different the intentions behind kimchifying vegetables can be across three generations of koreans.

Jangajji (Korean pickled vegetables) are, flavor-wise, a cousin to my Japanese shoyuzuke cucumber pickles, which I certainly also recommend...

Mom's soy sauce pickles is a classic side dish that pairs wonderfully with many main dishes. Crunchy, umami, and flavorful.

Chayotes (pronounced chahy-oh-tee) are a light green, pear shaped fruit with a single, large pit and edible flesh and skin. The flesh of ...

Sweet, tangy and crunchy, make your very own Korean Pickled Garlic - small batch style - no second ferment required. Maneul Jangajji is a popular banchan you'll usually find alongside Yangpa Jangajji at Korean BBQ.

Salty, tangy, and a little bit sweet, these pickles go with just about everything. They’re especially good with KBBQ but jangajji with a simple bowl of hot rice is to die for!