Kimchi 2016 (Plus fried rice and kimchi jigae recipes, aka “what to do with the rest of last year’s batch”)


There's no better way to warm up on a cold day than with spicy-hot kimchi! Good thing I have an annual tradition of making approximately 18 litres of the Korean red pepper cabbage ferment with my friend Joel. But in preparation for the day-long event, I had to eat the rest … [Read more...]

How to Make Homemade Korean Sake: Makgeolli with Koji

how to make homemade korean sake

"You need a mother or a starter," explained Sebastien Bureau, the head of Research and DevelopmentĀ at RISE Kombucha and the man who gave me koji. I was taking part in the Living Table Tour, a gastronomic bike tour offered by Melissa Simard through her company 'Round Table Tours. … [Read more...]

Sweet Sesame Eggplant and Chicken Salad Bowl


This is what you should do with leftover turkey or chicken. Always. It's a variation on Karen Solomon's Korean spinach recipe. She's the author extraordinaire of Asian Pickles Korea, a book every exotic flavour-loving pickler should have. She calls herself a "culinary … [Read more...]

Kimchi Socca Tarts: Savoury, nutty chickpea pancakes and a world of vegetarian umami


Seven ingredients. I love it. It's like one of those awful cookbooks for lazy people that come in handy once in a blue moon when you're desperate and horribly uncreative or understocked. Or, you know, alone on a desert island with a can of tuna and/or a fishing rod, bait, and … [Read more...]

The Best Way to Eat 5 Lbs of Swiss Chard and 1/2 L of Kimchi: Spiced Red Lentil Dal

Raw food

Think of supper as problem solving. The garden/farmers/supermarket (preferably in that order of importance, but we can't all be snobs about it) has provided me these ingredients, and now I'm going to cook something delicious. True, I normally just separate the leaves from the … [Read more...]