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  • Aug 31, 2014
  • Updated: 6:55am

Kimchi

Take 5: Cabbage Kimchi

Napa is a valley in California, but it is also a variety of cabbage which is fermented into a spicy starter and side dish in Korean cuisine.Janice Leung gets herself into a pickle

Jinmi Cabbage Kimchi

Thursday, 23 August, 2012, 9:19am

New York Cookbook

New York Cookbook By Molly O'Neill

29 Jul 2012 - 12:00am

Kimchi chigae

This is one of those dishes born out of necessity, as one of the many ways to use over-fermented kimchi that's too pungent to eat on its own. If you only have relatively 'fresh' kimchi and have the time to plan before making this dish, leave the kimchi at room temperature for a day or so.

19 Jul 2012 - 12:00am

Arisu Korean Restaurant

3/F H8, 8 Hau Fook Street Tsim Sha Tsui Tel: 2369 8008 Open: 11am-2.30pm, 6pm-10.30pm Cuisine: Korean

Price: about HK$300 without drinks or the service charge.

5 Jul 2012 - 12:00am

Truc

Recently, a friend asked me why the sauerkraut he made didn't taste sour. He said he had followed a recipe I had given, which I knew worked because I'd made it many times. I asked him to take me step by step through the process: he rinsed the cabbage, sliced it thinly, added salt (which he mixed in thoroughly), then put the ingredients into a glass jar.

29 Apr 2012 - 12:00am

Hon Dim

Hon Dim 128-138 Leighton Road Causeway Bay Tel: 3489 2024

Grub: Korean street food

15 Jan 2012 - 12:00am

Jin Luo Bao

6/F, Island Beverley, 1 Great George Street, Causeway Bay Tel: 2895 3986 Open: noon-midnight Cuisine: Korean Price: about HK$350 without drinks and the service charge

Ambience: most of the seating is at comfortable, large booths with chairs covered in robin's egg blue leatherette, with the barbecue grills recessed into the tables.

15 Dec 2011 - 12:00am

If kimchi smells, it tastes well

From kimchi and seaweed salad to cucumber pickles, signature dishes of Korea have seduced Hong Kong people with their intoxicating flavours and hot spices. With some help from Tiffany Fung Mei-yan, a Korean food critic, seven Young Post junior reporters learned some cooking tricks and prepared their own side dishes.

Here six of them recall their experiences.

14 Jul 2011 - 12:00am

Licensed to grill

I love the summer ritual of barbecues - who doesn't? It is, however, easy to get into a grilling rut, only serving predictable meat such as chicken, beef and pork. These grilled seafood recipes make a refreshing change from the usual barbecue fare, and are just as easy to cook.

Cedar-planked salmon with onion and blueberries (pictured)

26 Jun 2011 - 12:00am

Budae chigae (Korean army base stew)

This dish was created during the Korean war, when hungry civilians took their own ingredients and mixed them with canned supplies given to them by the US army.

19 May 2011 - 12:00am

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