2. Chop the kimchi into bite-sized pieces. 3. Add the anchovies and kelp to 300 milliliters of water and boil at high heat.

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 ...

This recipe for Korean chicken rice is a great one-pot option that’s packed full of flavour and gut-friendly kimchi. In this ...

Kimchi should be stored in the fridge.

Inspired by chirashi, Kay Chun’s one-pot dinner combines plump, silky salmon with vinegared rice, crunchy cucumbers, cabbage ...

Joanne Lee, executive chef of the Arisun group of restaurants, shares a traditional family recipe for kimchi which has been passed down from her mother. Credit: Tammi Kwok ...

Kimchi:Cabbage soaked in the flavors of garlic, ginger, soya sauce, vinegar and chilli flakes. Here's Kimchi Salad recipe for you, a Korean favorite!

Fill the pot with enough to cover the potatoes by one ... In a medium bowl, combine the kimchi, celery, chives, mayonnaise, sour cream, mustard, vinegar, honey, onion powder, smoked paprika ...

About 1,000 people in South Korea are suffering from food poisoning linked to kimchi contaminated with norovirus. Officials in Namwon City, in the south-west of the country, announced on Friday ...

It's important to squeeze as much water as possible out of the kimchi and bean curd - if you don’t, the moisture will make the dumpling wrappers soggy. The ideal kimchi for this dish is the old ...