Korean food going beyond kimchi

When we visited Seoul and Daejeon in South Korea some years back, we explored the wet markets.

What caught our attention were the mounds of fermented vegetables and pickled cabbage called “kimchi, which has taken Philippine foodies by storm.

Kimchi is an ever-present side dish in every Korean meal. It is spelled “Kimchee” in one Korean cookbook.

But what is it, really?

The introduction of red peppers to Korea from Japan, between the 17th and 18th centuries, led to the making of kimchi. It became a traditional Korean dish.

Kimchi is pungent, fermented or pickled Japanese cabbage seasoned with lots of hot peppers, served in every meal, with whatever is on the table (soup, me…

Keep on reading: Korean food going beyond kimchi

Go to Source

Powered by WPeMatico

Related posts: