It is easy to be intimidated by kimchi. Sit down at most any Korean restaurant and you will likely be greeted by an array of spicy pickled vegetables, some so unfamiliar in taste that you can’t ...

Freaked out by making fermented foods? Take a cue—and an easy recipe—from Korean Food Made Simple host chef Judy Joo for healthy, spicy kimchi. Maybe you already add fermented foods to your meals for ...

Kimchi Jeon Recipe** **Ingredients:** - 1 cup kimchi + 2 tbsp kimchi juice - 1 tsp gochujang (optional) - ⅓ cup grated ...

Tangy salty kimchi makes the base for these spicy fritters, and rice flour and cornstartch in the batter make them extra ...

About four years ago I had my hat handed to me by a reader for implying that kimchi—specifically the common Napa cabbage variety—is cheap and easy to make. That’s wrong, of course, particularly with ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

The first few times I tried kimchi it was not, I must admit, my favorite food. Then I met my Korean-American partner, Gregory, moved in with his mom — a superb cook — and within a few months I was ...

In a small pot, heat the vegetable oil over medium-high heat until shimmering, about 1 minute. Add the potatoes, onion, ...