K - Granny Sophia

Among the many side dishes Koreans eat with rice, one is more representative than any other : K imchi . Kimchi is a staple on the Korean table. In fact, for many Koreans, a meal without kimchi can somehow feel incomplete. But there isn't just one kind of Kimchi. There are countless varieties, because kimchi can be made with almost any vegetable. Cabbage, radish, cucumber, green onion, and many other vegetables can all be turned into kimchi. Cabbage Kimchi : The Most Familiar Kind Among all these varieties, cabbage kimchi is probably the most familiar to people outside Korea. It is made with napa cabbage and seasoned with ingredients such as chili pepper flakes, garlic, ginger, green onion, fish sauce, salted seafood, and other seasonings. But even cabbage kimchi doesn't taste the same everywhere. Every region and every household can have its own recipe. Some people use more garlic, some add more seafood, and others prefer a milder or stronger flavor. The taste can change consi...

  The Foundation of a Korean Home-Cooked Meal For many Koreans, a home-cooked meal begins with rice . Unlike a Western meal, where bread, pasta, or potatoes may be the main staple, rice has traditionally been at the center of the Korean table. A typical Korean meal is often described very simply as “rice, soup, and side dishes.” This may sound like a simple combination, but there is an incredible variety hidden within it. A Korean home-cooked meal can look completely different from one day to the next, even though the basic structure remains the same. Rice Is More Than Just White Rice The most familiar type of rice in Korea is short-grain white rice , which becomes soft and slightly sticky when cooked. It is especially suitable for eating with Korean soups and side dishes. But Koreans do not always cook plain white rice. Many households mix rice with other grains or beans. For example, multigrain rice (japgokbap) may contain barley, millet, sorghum, or other grains. Bean rice (ko...