Soy Sauce Pickles

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Written by: Daniel
Tags: banchan, jjimdak

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Here is a jar of Chef Hyejin’s famous Soy Sauce Pickles that she made as prizes for the fermentation celebration party that is happening Saturday. She made these a couple days ago to let them pickle and then sealed them in the jars today. These pickles are a big hit at our school and we often eat them as a snack or with our lunch.

We have also been experimenting with Andong Jjimdak. Here is a sample that we made for a student that requested it. We’ll be making this next month on Saturday so be sure to sign up.

About the Author

Daniel

Daniel Gray is a Korean adoptee that returned to Korean in 2005 because he wanted to try and find his birth mother and to learn about Korean culture. He started a restaurant review blog in 2007, www.seouleats.com, that became a local and international hit. He and his blog has been featured in the New York Times, Monocle Magazine, The Kimchi Chronicles, Bizarre Foods, Rudy Maxa, Olive Magazine, Euronews and much more. He now is a partner at O’ngo Food Communications (www.ongofood.com), which is a culinary tourism and consulting company that offers Korean cooking classes and restaurant tours to travelers. Their food tours and cooking classes are ranked as one of the top attractions in Seoul according to tripadvisor.