jang and jangajji Archives - Kimchimari

How to make Gochujang at home!

JinJoo — Wed, 30 Aug 2023 05:08:29 +0000

This is how Korean moms make Gochujang at home every year in spring. This is a very authentic and traditional way to make Korean chili paste! If you have the ingredients and some time, this somewhat long process is totally worth it! What is Gochujang? Gochujang is a Fermented chili paste and NOT a sauce.
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Perilla Leaves Pickled in Tangy Soy Sauce (Kkaetnip Jangajji)

JinJoo — Wed, 09 Aug 2017 16:26:19 +0000

[caption id="attachment_9735" align="aligncenter" width="1200"] Perilla Leaves Pickled (Kkaennip Jangajji 깻잎 장아찌)[/caption]

Perilla Leaves pickled in soy sauce (Kkaennip Jangajji) is a great way to enjoy them in the summer.

Perilla Leaves or Kkaennip 깻잎 has to be one of my most favorite vegetables..

Have you tried perilla leaves pickled?? OH MY... OH MY.. YESSS, if you love fresh Perilla leaves then pickling them is indeed a most delicious way to enjoy them. Pickled Perilla Leaves or Kkaetnip Jangajji is such a great side dish to have with just rice or with Korean meat bbqs and you can keep it for months.

The dish also brings back my fondest memories of my childhood when I was in 2nd or 3 rd grade. It was when my sisters and brother were all still home living with us. Because of the great age gap between my older siblings, I was basically an only child from about 6th grade. My happiest time during my childhood was when our whole family was all living together.

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Know your Doenjang (Korean Soybean Paste)!

JinJoo — Fri, 14 Oct 2016 20:01:40 +0000

[caption id="attachment_7879" align="aligncenter" width="1024"] Doenjang - Korean classic doenjang (Jaerae Doenjang)[/caption]

What is Doenjang?

Doenjang (Korean Soybean Paste - pronounced DEN-jahng) is a twin sister to Gochujang that is not spicy and lot more complex in flavor. Probably much less known than Gochujang outside of Korea. But in my opinion, it is one of the most amazing seasoning ingredient in Korean cuisine. Doenjang (된장) is fermented Korean soybean paste that is made by fermenting cooked soybeans with salt for 6 months or more.

Making doenjang requires a lot more work and time than gochujang but you also get a huge depth of umami flavor in return. It also tastes a little sour and salty in addition to its amazing umami flavor.

What is the difference between Korean Doenjang vs Japanese Miso?

They are somewhat different in color (most of the time) but both are salty, have similar consistency and made of fermented soybeans. Traditional Korean doenjang is made just from soybeans and salt only. Whereas miso has added flour, barley or rice to soybeans which produces a sweeter taste. In terms of flavor, I would say the difference in flavor is like comparing American Cheese and blue cheese or parmesan cheese. Miso is milder, smoother and sweeter. Korean Doenjang is stronger, sharper, deeper and more complex in its flavor profile. I am not saying one is better than the other (I love miso!) they are just different in their flavors and their place in cooking.

What do the different names of Doenjang mean on the labels?

I know many who can't read Korean are probably frustrated that it is hard to tell what the difference is among all the different kinds just by reading their English names. I just came back from a Korean grocery store and realized that the English descriptions are quite confusing and there's absolutely no consistency.

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My home made Gochujang fully fermented at 2 months!

JinJoo — Tue, 12 Apr 2016 19:51:58 +0000

My home made Gochujang is fully fermented after 2 months!! OH HAPPY DAY~~ Oh HAPPY DAA-Y~~😄 is the song that came to mind as I am writing this post. So almost exactly two months ago in early February, I made my first batch of Gochujang at home. The picture below is the picture I took in
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How to make Gochujang at home!

JinJoo — Sun, 14 Feb 2016 03:54:15 +0000

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Korean Perilla Cabbage Pickle (Kkaetnip Yangbaechoo Chojeolim)

JinJoo — Fri, 25 Sep 2015 08:23:44 +0000

Few years ago, I posted an article with the title “Fall is here..” with pics of my vegetable garden including tomatoes and the perilla seeds collected from my 4 perilla plants. My perilla plants started to flower in my garden few days ago and it reminded me of that time. Watching the plants (yes, I
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Fantastic Korean Pickles (장아찌 Jangahjji) for Summer!

JinJoo — Mon, 25 Jul 2011 07:29:52 +0000

Korean Pickles (Jangahjji 장아찌) can be made with cucumbers, garlic scapes, chili peppers, onions and even broccoli stems. Pickles..pickles…so delicious, so crunchy, tangy, sweet, salty and even a hint of chili flavor it simply tastes divine. Summers are pretty hot in Korea and when it’s so hot, you often don’t have much of an appetite.
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Apple Lemon Soy Sauce

JinJoo — Wed, 09 Feb 2011 11:09:49 +0000

I always thought that my mother-in-law always cooked the most traditional foods.. I would have never guessed that the base to many of her dishes would be this special Apple Lemon Soy Sauce. This sauce has just the right amount of sweetness and fruity flavor that adds depth to a dish. The sauce is great
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Ssamjang (쌈장) – Korean Spicy Dipping Sauce

JinJoo — Thu, 13 Jan 2011 14:58:46 +0000

Ssamjang is a delicious Korean spicy dipping sauce or condiment used to add the final flavor punch to the Korean Ssam or lettuce wrap. It’s spicy and salty mix of umami-packed fermented soybean paste and gochujang that’s just incredible when eaten with grilled meats and vegetables! What is Ssamjang Ssamjang is a condiment unique to
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