Looking for a simple, tasty dinner? Kimchi fried rice makes great use of store cupboard ingredients and is packed with flavour thanks to a spicy kick from kimchi and gochujang. Get all your ...

Add kimchi & spices: Stir in the chopped kimchi, gochugaru, and gochujang. Cook for 5 minutes until everything is fragrant. Simmer: Pour in the stock, bring to a boil, and then reduce to a simmer ...

Stir in garlic and ginger, cooking for another minute. 3) Add Kimchi: Stir in the chopped kimchi and cook for 2-3 minutes to release its flavors. 4) Simmer the Soup: Pour in the dashi broth and ...

If there's one comfort food that always brings a sense of nostalgia, it's the classic cheese toast; here are three recipes to elevate this homely classic ...

Batter up! Get the lemon and sugar ready for Shrove Tuesday ...

But the name appealed, as did the ferments involved: kraut (ie, sauerkraut), kefir, kombucha and kimchi. Now my kitchen is filled with mason jars and crockpots that occasionally need burping. I ...

For the sauce: Strain the kimchi and reserve the brine. In a small bowl add the chopped kimchi, gherkin, mustard, gochujang, and mayonnaise. Mix well and set aside. This will keep for three days.

Kimchi’s place as a uniquely Korean dish is being threatened by China’s exploding exports of the spicy dish Featured at every meal, kimchi is consumed daily by 95 percent of Koreans—2 million tons ...

Serve with champagne. Ingredients: 15g cream cheese (at room temperature) or Amul cheese spread, 120g finely chopped kimchi (plus extra for serving, if desired), 2 spring onions, thinly sliced ...

14-ounce container firm or extra-firm tofu, drained, patted dry, and cut into 1/2-inch cubes 2 cups cabbage kimchi, drained (juices reserved) and roughly chopped In a large saucepan set over ...