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
New York Cookbook
By Molly O'Neill
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...
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.
128-138 Leighton Road
Tel: 3489 2024
Grub: Korean street food
6/F, Island Beverley, 1 Great George Street, Causeway Bay
Tel: 2895 3986
Price: about HK$350 without drinks and the service charge
From kimchi and seaweed salad to cucumber pickles, signature dishes of Korea have seduced Hong Kong people with their intoxicating flavours and hot spices.
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...
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.
Shop 2702, 27/F iSquare, 63 Nathan Road, Tsim Sha Tsui
Tel: 2369 1177
Open: noon-3pm 6pm-11pm
Price: about HK$325 without drinks and the...
I love the rare occasions when I get to make a meal just for myself.