I think that we have three main sauces in Korean culinary history: soy sauce(Ghanjang), soy bean paste sauce(Deonjang) and chilli sauce(Gochoojang). They are all made through fermentation. One of the things on my ‘to-do’ list before I die is that I make these three sauces all by myself. Now at least I have made one…
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TIME FOR KIMCHI
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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