Korean Deli & Grocery in Brighton
I finally made my soy sauce using a traditional Korean method yesterday. My mum sent a fermented bean block from Korea and I was eager to make ‘homemade’ soy sauce for the first time. It’s so simple to make as long as you have the right ingredients, such as a well fermented soybean block called ‘Mejoo’ and…
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We make my own artisan, premium Kimchi in Brighton, England. A brand for my Kimchi is ‘Time for Kimchi’. This has two meanings. First of all, you might take it literally. We would like to say to everybody, “It’s time for Kimchi”. Kimchi is made from mainly vegetable ingredients using very old traditional wisdom and methods.…
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We offer authentic but creative Korean food which are prepared with fresh ingredients daily. Our mission is offering fresh, well balanced in nutrition and yet delicious food. We have been using local, organic eggs only for bibimbap since we opened the deli in October 2018. We are very aware of food allergens when we prepare…
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If you are looking for the right ingredients to cook authentic Korean dishes, then you’ve come to the right place. We stock a wide range of Korean kimchi, Korean teas, Korean style short grain rice, noodles, sauces, seasonings and fresh/frozen ingredients, too.
Read MoreIt’s been about one month since I’ve started my Korean fermented sauce. (for my old post–>http://wp.me/p67U7B-a3) I’ve been taking care of my Korean earthen pot called ‘Hangari’ in my back garden every morning and evening. Although there were quite number of days in April I could not open my Hangari top due to possible rain…
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This is one of the water based kimchi which is so easy to make. You don’t need to brine vegetables too long as you are going to season as you add some water into it. One of typical ingredients for this recipe in Korea is a kind of herbal vegetable called ‘minari’. I’ve never seen…
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One of my favourite things to do in Summer is eating watermelon. On a hot sunny day, eating cool watermelon is so right according to my instinct! 🙂 So in summer, when you eat lots of watermelon, you will leave lots of watermelon skin, too which we normally throw it away either to a…
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Mooli is a very versatile vegetable indeed. We eat mooli in many different ways and in many different recipes in Korea. You can eat mooli raw or cook. It can be a very good ingredient for making vegetable stock. It is one of main ingredients to make kimchi, too. Also there are so many different…
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In general, eating raw vegetables are supposed to be good for your health. Less cook with heat, better for your health. In that context, have you eaten asparagus raw? Yes, I have now. In my new favourite version, asparagus kimchi! My usual favourite way of eating asparagus was just par boiling them and eat them…
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One of my hobbies these days is trying to make new kimchi which I’ve never eaten in my entire life. In theory, you can make almost any vegetable into kimchi! In early March this year, I bought a boxful of purple broccoli when they were in season. Even though I shared them with friends and…
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In my back garden, I have abundant Korean mustard leaves. I think they like English mild winter climate so they are good at surviving throughout the winter in my garden. In my last post, I showed you how to make ‘pink’ dongchimi using Korean mustard leaves. I made this mooli pickle with Korean mustard leaves…
Read MoreI am delighted to present this kimchi to you. It’s pink mooli kimchi called, ‘Dongchimi’. I am aware that I had a post of ‘Dongchimi’ before but this is slightly different in colour, ‘pink’ water base in kimchi. This kimchi is made with Korean mustard leaves. While it has been fermented over 2 weeks, it…
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There are so many vegetables which you can make into kimchi all year round. I have grown these Korean radish on my allotment. I didn’t expect them to be grown this well though because it was my first time to grow this vegetable in English soil. It’s called ‘chong-gak-moo’ in Korean and it is a…
Read MoreI have been waited for long time for me to make this kimchi: onion kimchi. It sounds funny, doesn’t it? I waited for my action to be done… Anyway I’ve finally made it! Last week before my daughter went back to school, we went to Monk’s house, Lewes, one of National Trust properties. It used…
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TIME FOR KIMCHI 