U.S. House congressional leaders pushed forward a resolution earlier this month designating Nov. 22 as “Kimchi Day,” in honor of the popular pickled Korean side dish. Made with salted and fermented vegetables—like napa cabbage—combined with garlic, ginger, and other spices, the dish has a rich history that began over two millennia ago. According to officials…

By Chef Bao This is a simple and traditional cabbage-style kimchi that incorporates the crunch of apples and radishes, along with the tanginess of pears, for a burst of flavors and textures that will beat anything you’ve had at your favorite Korean restaurant. Kimchi is a dish that’s made from a variety of seasoned and fermented…

By Chef Bao This Kimchi Braised Chicken recipe is the cure for dinnertime boredom. Tender chicken smothered in a savory, spicy, and super delicious kimchi sauce. Kimchi is made from a variety of seasoned and fermented vegetables, with cabbage being the classic choice. Originally meant to preserve vegetables over the winter months, kimchi has become a staple…

Mac and cheese is probably one of the first dishes that I learned how to cook—albeit from a box with fluorescent-colored orange powder. It was so good, even cold! This recipe is definitely a strong upgrade from an instant version, with a béchamel base, four different types of cheese, and kicked up with a bit…

If you seek a wallop of flavor and a jolt of heat to propel you over winter’s finish line, make a steaming pot of umami-rich soup. This fragrant and nourishing bowl provides a welcome pick-me-up during the winter season (or any season, for that matter). Add to that a roster of healthy ingredients, and you…

Fermented foods such as kimchi may be one key to preventing obesity. A June 2020 study evaluated whether the Lactobacillus sakei bacteria derived from the Korean side dish can cause weight loss in obese individuals, with promising results. Obesity is one of the most visible public health problems around the world today, yet it also…